Polygonatum sibiricum instant shredded bean and processing method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to instant shredded bean with rhizoma polygonati and a processing method of the instant shredded bean. The invention provides instant shredded bean with rhizoma polygonati. The instant shredded bean is prepared from the following raw materials in percentage by weight: 49%-63% of long-shaped rice, 21%-27% of soybeans, 4%-8% of rhizoma polygonati, 1%-3% of konjac powder, 1%-2% of carrageenan, 0.2%-0.6% of monoglyceride, 0.4%-1.2% of phosphate and 2%-4% of yam flour. Polygonatum sibiricum is used as one of main raw materials, the polygonatum sibiricum is combined with traditional shredded bean, the instant polygonatum sibiricum shredded bean which is ready to eat after being brewed with hot water is developed, the application field of the polygonatum sibiricum is expanded, and a new healthy instant food choice is provided for consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to polygonatum instant bean threads and a processing method thereof. Background Art

[0002] Polygonatum sibiricum is a traditional Chinese medicinal material with extremely high nutritional and medicinal value. It is rich in polysaccharides, saponins, flavonoids, lignans, amino acids, quinone compounds, vitamins, alkaloids and various trace elements. Polygonatum sibiricum polysaccharides and isoflavones have significant antioxidant and anti-aging effects, and also have certain effects on various chronic diseases such as hyperlipidemia. However, the application of Polygonatum sibiricum in the field of medicine and food is still in its infancy, and few related foods have been developed.

[0003] As a traditional farm food in my country, bean shreds are deeply loved by people for their rich nutrition, pure taste, delicate and chewy texture. However, traditional bean shreds have the problems of single nutrition and short storage period, and their processing technology and product form need further innovation.

[0004] Therefore, there is an urgent need to develop an innovative food that combines polygonatum and soybean threads, which can not only give full play to the health benefits of polygonatum, but also improve the quality and storage properties of soybean threads, so as to solve the problems of single nutrition and short storage period of traditional soybean threads. Summary of the invention

[0005] The purpose of the present invention is to provide a convenient polygonatum bean thread and a processing method thereof that can solve the problems of single nutrition, short storage period and insufficient application of polygonatum in food of traditional bean threads in order to solve the problems of single nutrition, short storage period and insufficient application of polygonatum in food of traditional polygonatum.

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

[0007] The invention discloses convenient polygonatum bean threads, which comprises the following raw materials in percentage by weight: 49%-63% indica rice, 21%-27% soybean, 4%-8% polygonatum, 1%-3% konjac flour, 1%-2% carrageenan, 0.2%-0.6% monoglyceride, 0.4%-1.2% phosphate and 2%-4% yam flour.

[0008] Preferably, the phosphate is sodium tripolyphosphate.

[0009] Preferably, the optimal raw material ratio of the polygonatum instant bean threads is: indica rice / soybean ratio 7:3, polygonatum addition amount 6.0%, monoglyceride addition amount 0.4%, carrageenan addition amount 1.5%, konjac flour addition amount 2.0%, phosphate addition amount 0.8%, yam powder addition amount 3.0%.

[0010] A processing method for the polygonatum instant bean shreds comprises the following steps:

[0011] S1. Raw material pretreatment: Wash the indica rice and soybeans, and soak them in a clean basin for 5-6 hours until the soybeans and indica rice are completely soaked; at the same time, peel the polygonatum and wash it;

[0012] S2, grinding: put the soaked indica rice and soybeans into a wall breaking machine according to a certain proportion, add a certain amount of water, use the wall breaking machine to grind for 35 minutes, and then filter the obtained slurry with 100 mesh gauze to remove the residue;

[0013] S3, mixing raw materials and auxiliary materials: take 100 ml of slurry, pour it into a cup, add carrageenan, konjac flour, phosphate, yam powder, monoglyceride, etc. in proportion, and stir continuously until the ingredients are dissolved and there are no particles in the slurry;

[0014] S4, frying bean shred cakes: preheat the electric baking pan, slowly pour the mixed slurry into the electric baking pan, spread it flat, and fry it until the slurry is gelatinized on both sides and the bean shred cakes are formed;

[0015] S5. Aging: Take out the fried bean curd cake from the electric baking pan, place it in a clean container, and age it at room temperature for 2-3 hours;

[0016] S6, rolling and shredding: rolling the aged bean shred cake, shredding it with a knife, cutting it into shreds of about 1.5 cm in width, placing the obtained bean shreds in a clean container, straightening them and shaping them;

[0017] S7, drying and sterilization: drying the bean threads at 65°C for 4-6 hours, and then sprinkling 1% salt water on the bean threads to soften them, and then sterilizing the bean threads to obtain the finished product of Polygonatum sibiricum instant bean threads.

[0018] Preferably, during the refining process, the mass ratio of added water to the total mass of raw materials is (3-5):1.

[0019] Preferably, in the drying and sterilization process, ultraviolet sterilization is used for sterilization, and the sterilization time is 15-30 minutes.

[0020] Preferably, the polygonatum sibiricum is selected before pretreatment to remove the polygonatum sibiricum that is moldy or infested by insects.

[0021] Preferably, during the raw material pretreatment process, the temperature of the soaking water is 20-25°C.

[0022] Preferably, during the rolling and shredding process, the length of the shredded bean threads is 10-15 cm.

[0023] Compared with the existing technology, the advantages of the instant polygonatum bean silk and the processing method thereof are:

[0024] 1. The present invention uses polygonatum as one of the main raw materials, combines polygonatum with traditional bean shreds, and develops a convenient polygonatum bean shreds that can be eaten immediately after brewing with hot water, thereby expanding the application field of polygonatum and providing consumers with a new healthy fast food option.

[0025] 2. The present invention determines the optimal formula through single factor experiments, including the ratio of indica rice / soybean, the addition amount of polygonatum, the addition amount of konjac flour, the addition amount of carrageenan, the addition amount of sodium tripolyphosphate, the addition amount of monoglyceride, the addition amount of yam powder, etc., so that the prepared polygonatum instant bean silk has a smooth taste, obvious bean flavor, good toughness, and good rehydration property.

[0026] 3. In order to solve the problem that traditional bean shreds have single nutrition and short storage period, the present invention adds a variety of ingredients in the processing technology, improves the nutritional structure of bean shreds, optimizes the processing technology, and extends the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a process flow chart of the present invention;

[0028] Figure 2 Graph showing the effect of the indica rice / soybean ratio on the sensory score of soybean threads and the total score of cooking in the present invention;

[0029] Figure 3 This is a graph showing the effect of the indica rice / soybean ratio on the hardness of soybean threads in the present invention;

[0030] Figure 4 : is a graph showing the effect of the amount of polygonatum added on the sensory score of bean threads and the total score of cooking;

[0031] Figure 5 This is a graph showing the effect of the amount of polygonatum added on the hardness of bean threads in the present invention;

[0032] Figure 6 : is the influence diagram of the addition amount of konjac flour on the sensory score of bean silk and the total score of cooking in the present invention;

[0033] Figure 7 It is the influence diagram of the addition amount of konjac flour on the hardness of bean silk in the present invention;

[0034] Figure 8 1. It is a graph showing the effect of the amount of carrageenan added on the sensory score and the total score of cooking of bean silk in the present invention;

[0035] Fig. 9 This is a graph showing the effect of carrageenan addition on the hardness of bean threads in the present invention;

[0036] Fig.10 1. It is a graph showing the effect of the amount of sodium tripolyphosphate added on the sensory score and the total cooking score of bean threads in the present invention;

[0037] Fig.11This is a graph showing the effect of the amount of sodium tripolyphosphate added on the hardness of bean threads in the present invention;

[0038] Fig.12 1. It is a graph showing the influence of the amount of monoglyceride added on the sensory score and the total cooking score of bean silk in the present invention;

[0039] Fig.13 This is a graph showing the effect of the amount of monoglyceride added on the hardness of bean threads in the present invention. DETAILED DESCRIPTION

[0040] The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[0041] Example:

[0042] The invention discloses convenient polygonatum bean threads, which comprises the following raw materials in percentage by weight: 49%-63% indica rice, 21%-27% soybean, 4%-8% polygonatum, 1%-3% konjac flour, 1%-2% carrageenan, 0.2%-0.6% monoglyceride, 0.4%-1.2% phosphate and 2%-4% yam flour.

[0043] Specifically, the phosphate is sodium tripolyphosphate.

[0044] Specifically, the optimal raw material ratio of the polygonatum instant bean threads is: indica rice / soybean ratio 7:3, polygonatum addition amount 6.0%, monoglyceride addition amount 0.4%, carrageenan addition amount 1.5%, konjac flour addition amount 2.0%, phosphate addition amount 0.8%, yam powder addition amount 3.0%.

[0045] like Figure 1 As shown, a method for processing polygonatum instant bean threads comprises the following steps:

[0046] S1. Raw material pretreatment: Wash the indica rice and soybeans, and soak them in a clean basin for 5-6 hours until the soybeans and rice are completely soaked; at the same time, peel the polygonatum and wash it;

[0047] Specifically, select high-quality Polygonatum sibiricum without mildew or insect infestation, peel it, rinse it with clean water, cut it into small pieces for later use, take appropriate amount of indica rice and soybeans, rinse them with clean water to remove surface impurities, then put them in a clean container, add clean water with a temperature of 20-25℃ and soak for 5-6 hours to ensure that the soybeans and rice are completely soaked. Stir appropriately during the soaking process to make the soaking more uniform.

[0048] S2, grinding: put the soaked indica rice, soybeans and black rice into a wall breaking machine according to a certain proportion, add a certain amount of water, use the wall breaking machine to grind for 35 minutes, and then filter the obtained slurry with 100 mesh gauze to remove the residue;

[0049] Specifically, the soaked indica rice and soybean and the processed polygonatum are put into a high-speed wall breaking machine according to the set ratio, and a certain amount of clean water is added, and the total mass ratio of clean water to raw materials is (3-5): 1. After the refining is turned on, the refining time lasts for 35 minutes to ensure that the raw materials are fully crushed. After the refining is completed, the obtained slurry is filtered through a 100-mesh gauze to remove the uncrushed residue and obtain a fine and uniform slurry.

[0050] S3, mixing raw materials and auxiliary materials: take 100 ml of slurry, pour it into a cup, add carrageenan, konjac flour, phosphate, yam powder, monoglyceride, etc. in proportion, and stir continuously with a glass rod until the ingredients are dissolved and there are no particles in the slurry;

[0051] Specifically, accurately measure 100 ml of the filtered slurry, pour it into a clean and dry container, add carrageenan, konjac flour, phosphate (preferably sodium tripolyphosphate), yam powder, monoglyceride and other auxiliary materials in sequence according to the formula ratio, continue stirring in the same direction at a moderate speed to avoid generating too many bubbles, until the ingredients are completely dissolved and there are no particles in the slurry, ensuring that the ingredients are evenly mixed.

[0052] S4, frying bean shred cakes: preheat the electric baking pan, slowly pour the mixed slurry into the electric baking pan, spread it flat, and fry it until the slurry is gelatinized on both sides and the bean shred cakes are formed;

[0053] Specifically, connect the electric baking pan to a power source and preheat it to 180-200°C. After preheating, slowly pour the evenly mixed slurry into the baking pan, quickly spread the slurry with a scraper, control the thickness to 2-3mm, keep the temperature of the baking pan constant, and observe the frying process from time to time until the slurry is crusted on both sides, the bean thread cake is formed, and the surface is golden yellow. At this time, the bean thread cake has a certain toughness and elasticity.

[0054] S5. Aging: Take out the fried bean curd cake from the electric baking pan, place it in a clean container, and age it at room temperature for 2-3 hours;

[0055] Specifically, carefully take out the fried bean silk cake from the electric baking pan with a clip, place it in a clean and well-ventilated container, and age it at room temperature (20-25°C) for 2-3 hours to stabilize the internal structure of the bean silk cake and improve its taste. During the aging process, a layer of plastic wrap can be covered to prevent excessive evaporation of surface moisture.

[0056] S6, rolling and shredding: rolling the aged bean shred cake, shredding it with a knife, cutting it into shreds of about 1.5 cm in width, placing the obtained bean shreds in a clean container, straightening them and shaping them;

[0057] Specifically, after aging is completed, place the bean thread cake on a flat chopping board, gently roll it with a rolling pin to make the bean thread cake uniform in thickness and easier to roll, and start from one end to tightly roll the bean thread cake into long strips. Pay attention to maintaining the firmness of the roll during the rolling process, and use a sharp knife to cut the rolled bean thread strips into threads with a width of about 1.5 cm and a length of 10-15 cm. After cutting, place the bean threads neatly in a clean container, gently straighten and shape them to ensure that the bean threads are regular in shape.

[0058] S7, drying and sterilization: drying the bean threads at 65°C for 4-6 hours, and then sprinkling 1% salt water on the bean threads to soften them, and then sterilizing the bean threads to obtain the finished product of Polygonatum sibiricum instant bean threads.

[0059] Specifically, the shredded bean threads are evenly placed on a drying plate, placed in a constant temperature drying oven, set at 65°C, and dried for 4-6 hours. During the drying process, the bean threads are turned over every 1-2 hours to ensure uniform drying. After the drying is completed, the bean threads are taken out, and a 1% saline solution is evenly sprayed on the surface of the bean threads to soften the bean threads appropriately and increase the flavor of the bean threads. The bean threads are sterilized by ultraviolet sterilization for 15-30 minutes. After sterilization, they are cooled to room temperature to obtain finished product polygonatum instant bean threads.

[0060] Single factor experiment:

[0061] like Figure 2-3 As shown, based on the total volume of indica rice and soybean slurry of 100 ml, the amount of polygonatum added was fixed at 6%, the amount of yam added was 3%, the amount of konjac flour added was 3%, the amount of carrageenan added was 1.5%, the amount of sodium tripolyphosphate added was 1%, the amount of monoglyceride added was 0.4%, and the amount of salt added was 4%. The polygonatum convenient bean threads were prepared through processes such as impurity removal, soaking, wet crushing, grinding, boiling, peeling, shredding, forming, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that when the ratio of indica rice decreases, the overall sensory score and the total cooking score show a downward trend. When the ratio of indica rice to soybean is 7:3, the sensory score and the total cooking score of the product are the highest, which are 78.42 points and 77.29 points. The bean threads produced at this time are tough, smooth in the mouth, and have a strong bean flavor;

[0062] At the same time, with the change of the ratio, the hardness tends to increase with the decrease of the starch content in the product. Therefore, in the preparation of Polygonatum sibiricum instant bean threads, the raw material ratio of indica rice and soybeans is selected as 7:3. The prepared bean threads have better quality, and the obtained product has advantages in sensory and cooking properties.

[0063] like Figure 4-5As shown in the figure, based on the total volume of indica rice and soybean slurry of 100 ml, the indica rice / soybean ratio was fixed at 7:3, the addition of yam was 3%, the addition of konjac flour was 3%, the addition of carrageenan was 1.5%, the addition of sodium tripolyphosphate was 1%, the addition of monoglyceride was 0.4%, and the addition of salt was 4%. Polygonatum sibiricum instant bean silk was prepared through the processes of impurity removal, soaking, wet crushing, pulping, pulping, peeling, shredding, forming, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that the overall trend is first increasing and then decreasing. When the addition of Polygonatum sibiricum is less than 6%, the sensory score and the total cooking score show an upward trend with the increase of the addition of Polygonatum sibiricum. When the addition of Polygonatum sibiricum is higher than 6%, it shows a downward trend with the increase of the addition of Polygonatum sibiricum. When the addition of Polygonatum sibiricum is 6%, the sensory score and the total cooking score reach the peak value, which are 81.30 points and 76.37 points. The bean threads produced at this time have a smooth taste, the unique sweetness of Polygonatum, and are tough;

[0064] At the same time, with the increase of the amount of Polygonatum added, the hardness increases. The addition of Polygonatum polysaccharide makes the spatial three-dimensional structure of the substance molecules more stable, and makes the structure of the bean silk product tend to be stable, resulting in a harder texture. Therefore, under the condition of ensuring high sensory scores and high total cooking scores, the group with a Polygonatum addition of 6% was selected as the optimal Polygonatum addition amount.

[0065] like Figure 6-7 As shown, based on the total volume of indica rice and soybean slurry of 100 ml, the indica rice / soybean ratio was fixed at 7:3, the amount of polygonatum added was 6%, the amount of yam added was 3%, the amount of carrageenan added was 1.5%, the amount of sodium tripolyphosphate added was 1%, the amount of monoglyceride added was 0.4%, and the amount of salt added was 4%. The polygonatum instant bean shreds were prepared through the processes of impurity removal, soaking, wet crushing, pulping, pulping, peeling, shredding, molding, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that the overall trend is first increased and then decreased. When the addition amount is less than 1.5%, with the increase of konjac flour addition, the sensory score and the total cooking score show an upward trend. When the addition amount is greater than 1.5%, with the increase of konjac flour addition, the sensory score and the total cooking score show a downward trend. The sensory score and the total cooking score both reached a peak value of 78.26 points and 79.32 points when the konjac flour addition amount is 1.5%;

[0066] At the same time, konjac flour provides cellulose for the composition of the product, making the molecular structure of the product more solid, thereby increasing the hardness, and konjac flour increases the viscosity of the product, and will cause crusting like carrageenan, thereby increasing the hardness. Therefore, in the preparation of polygonatum instant bean filaments, the most suitable konjac flour addition amount is 1.5%. When the addition amount is 1.5%, the three cooking scores of the polygonatum instant bean filaments product are all high, the shape and taste are all good, and it is easy to form.

[0067] like Figure 8-9 As shown in the figure, based on the total volume of indica rice and soybean slurry of 100 ml, the indica rice / soybean ratio was fixed at 7:3, the amount of polygonatum added was 6%, the amount of yam added was 3%, the amount of konjac flour added was 3%, the amount of sodium tripolyphosphate added was 1%, the amount of monoglyceride added was 0.4%, and the amount of salt added was 4%. The polygonatum instant bean silk was prepared through the processes of impurity removal, soaking, wet crushing, pulping, pulping, peeling, shredding, forming, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that the overall trend is first upward and then downward. When the amount of carrageenan added is less than 1.5%, the sensory score and the total cooking score of the bean silk increase with the increase of the amount of carrageenan added. When the amount of carrageenan added is higher than 1.5%, the sensory score and the total cooking score of the bean silk decrease with the increase of the amount of carrageenan added. When the amount of added is 1.5%, the sensory score and the total cooking score both reach the peak value, which are 80.08 points and 81.52 points. At this point, the product has just the right viscosity, the bean threads are tough, not easy to break, and have good rehydration properties;

[0068] At the same time, the hardness of the Polygonatum sibiricum instant bean thread increases with the increase of carrageenan addition. Carrageenan increases the viscosity of the substance and thus maintains the water holding rate. The more the amount added, the greater the viscosity. The viscous liquid is prone to crusting, which makes the spread bean thread cake harder. Therefore, in the preparation of Polygonatum sibiricum instant bean thread, the optimal amount of carrageenan added is 1.5%. At this time, the bean thread has good toughness, is not easy to break, is resistant to cooking, has high scores in the three cooking characteristics, and is relatively smooth.

[0069] like Figure 10-11 As shown, based on the total volume of indica rice and soybean slurry of 100 ml, the indica rice / soybean ratio was fixed at 7:3, the amount of polygonatum added was 6%, the amount of yam added was 3%, the amount of konjac flour added was 3%, the amount of carrageenan added was 1.5%, the amount of monoglyceride added was 0.4%, and the amount of salt added was 4%. Polygonatum instant bean shreds were prepared through processes such as impurity removal, soaking, wet crushing, pulping, pulping, peeling, shredding, molding, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that the overall trend is gradually increasing. It can be found that the sensory score and the total cooking score both reached the maximum value when the addition amount was 1.2%, which was 76.21 points and 74.31 points, indicating that within a certain range, the more sodium tripolyphosphate is added, the higher the sensory evaluation and total cooking score of the obtained product;

[0070] At the same time, the hardness of the product did not show an obvious trend of change, so it is believed that this single factor has little effect on the hardness of the product. Therefore, in the production of Polygonatum sibiricum instant bean threads, in order to maintain a high sensory score and a high total cooking score, an addition amount of 1.2% sodium tripolyphosphate was selected as the optimal addition amount.

[0071] like Figure 12-13As shown, based on the total volume of indica rice and soybean slurry of 100 ml, the indica rice / soybean ratio was fixed at 7:3, the amount of polygonatum added was 6%, the amount of yam added was 3%, the amount of konjac flour added was 3%, the amount of carrageenan added was 1.5%, the amount of sodium tripolyphosphate added was 1%, and the amount of salt added was 4%. Polygonatum instant beans were prepared through processes such as impurity removal, soaking, wet crushing, pulping, pulping, peeling, shredding, molding, drying, and packaging. Taking sensory evaluation and cooking characteristics as indicators, it can be seen that the amount of monoglyceride added does not have a great effect on the cooking time and dry matter loss rate of bean silk, but has a great relationship with the cooking water absorption rate of bean silk, which reaches a peak when the addition amount is 0.4%. Excessive addition will reduce the cooking water absorption rate.

[0072] At the same time, with the increase of monoglyceride content, the overall hardness shows a trend of gradually increasing. Monoglyceride can affect the crystal structure and mechanical properties of the material, and then affect the texture characteristics of the object. Therefore, with the increase of monoglyceride addition, the texture of the object shows an upward trend. Therefore, in the production of Polygonatum odoratum instant bean thread, in order to maintain the principle of high sensory score and high cooking total score, the addition of 0.4% monoglyceride is selected as the best addition amount.

[0073] Orthogonal Experimental Design:

[0074] Four factors, namely, the ratio of indica rice to soybean, the amount of polygonatum added, the amount of konjac flour added, and the amount of sodium tripolyphosphate added, were selected, and the sensory characteristics and cooking characteristics of the product were used as indicators to design a four-factor three-level L9 (3 4 ) to determine the best formula of Polygonatum sibiricum instant bean thread. The orthogonal test factor level table is shown in Table 2-3.

[0075] Table 2-3 Orthogonal test factor level table

[0076]

[0077] Analysis of bean silk cooking characteristics:

[0078] Determination of the optimal cooking time:

[0079] Take 30 dry bean threads and put them in 200 ml of boiling water. Start timing after putting them in and keep the water at a slight boil for 2 minutes. Take one bean thread every 30 seconds, cut the threads and observe whether there is a white core on the cross section. The time when the white core completely disappears is the best cooking time for the bean threads.

[0080] Determination of dry matter loss rate:

[0081] Take 10 dry bean threads, weigh them and place them in 200 ml boiling water, start timing after putting them in, keep the water at a slight boiling state until the optimal cooking time of the bean threads, stop cooking, filter out dry matter with a 100-mesh sieve, concentrate the boiling liquid to 50 ml, and use distilled water to concentrate the boiling liquid to 100 ml. After shaking thoroughly, take 10 ml of the boiling liquid after volume adjustment into a pre-weighted glass dish, and dry it at 105°C to constant weight. The dry matter loss rate is calculated using the formula shown in 2-1 below.

[0082]

[0083] Determination of water absorption during cooking:

[0084] The dry matter filtered out by the sieve during the determination of dry matter loss rate was left to air dry for 15 minutes and then weighed. The boiling water absorption rate was calculated using formula 2-2 as follows.

[0085]

[0086] Cooking quality scoring method:

[0087] Table 2-4 Calculation method of cooking quality score

[0088]

[0089] The cooking quality score and calculation method of Polygonatum sibiricum bean threads are shown in Table 2-4.

[0090] Cooking quality score = optimal cooking time + dry matter loss rate + cooking water absorption rate. Sensory evaluation:

[0091] Table 2-5 Sensory scoring standards for Polygonatum sibiricum instant bean threads

[0092]

[0093] 12 experienced technicians were selected to form a sensory scoring team. Each person referred to the sensory scoring standard table for Polygonatum sibiricum instant bean shreds and scored the color (25 points), aroma (25 points), taste (25 points) and broken strips (25 points) of the Polygonatum sibiricum instant bean shreds product. The sensory scoring standard for Polygonatum sibiricum instant bean shreds is shown in Table 2-5.

[0094] Determination of quality parameters of Polygonatum sibiricum instant bean silk:

[0095] Determination of the color of Polygonatum sibiricum bean silk:

[0096] The color of bean silk can be directly measured using a colorimeter, measuring the L* value (brightness or lightness), a* value (green -, red +) and b* value (blue -, yellow +), and then calculating the total color difference value (ΔE), with distilled water as a blank control. The calculation formula for the total color difference value is shown in (2-3).

[0097]

[0098] Determination of bean silk hardness:

[0099] To determine the hardness of soybean silk, a texture analyzer was used to analyze the texture characteristics of Polygonatum sibiricum soybean silk, and a full texture analysis was performed on it. Dry soybean silk with a size of 60mm×13mm×2.5mm was placed on the test bench and tested using a P / 36R probe (cylindrical probe with a diameter of 36mm). Experimental conditions: the speed before the test was 2mm / s; the test speed was 0.8mm / s; the speed after the test was 0.8mm / s; the compression ratio was 50%; the interval time was 1s; the induction force was 5.0g (0.049N). The measurement was repeated 12 times, and the data with large differences were removed. 6 parallel data were retained, and the results were averaged.

[0100] Data processing and analysis:

[0101] At least three parallel experiments were set up for each group of single-factor experiments. The experimental results were expressed as mean ± standard deviation. Excel 2019 software was used for data processing and Organization software was used for drawing.

[0102] Orthogonal test results analysis:

[0103] Taking the comprehensive index R as the analysis index, the orthogonal test was intuitively analyzed, and the results are shown in Table 3-7 below. According to the K value, the best material system combination of Polygonatum sibiricum instant bean thread is A1B2C2D1, that is, the ratio of rice to soybean is 7:3, the amount of Polygonatum sibiricum added is 6.0%, the amount of konjac flour added is 2.0%, and the amount of sodium tripolyphosphate added is 0.8%. According to the R value, in the material system, the most important factor affecting Polygonatum sibiricum instant bean thread is the ratio of indica rice / soybean, followed by the amount of konjac flour added and Polygonatum sibiricum added, and finally the amount of sodium tripolyphosphate added.

[0104] Table 3-7 Orthogonal test results

[0105]

[0106]

[0107] (Note: The comprehensive score data in the table are expressed as mean ± standard deviation; n≥3)

[0108] The color of Polygonatum sibiricum instant bean thread:

[0109] The influence of each single factor on the color difference value of the finished product of Polygonatum sibiricum instant bean threads is shown in the following Table 3-8.

[0110] Table 3-8 Effects of each single factor on bean silk color difference

[0111]

[0112]

[0113] (Note: The data in the table are expressed as mean ± standard deviation; n≥3)

[0114] After the measurement by the colorimeter, the ΔE of the Polygonatum sibiricum instant bean threads obtained by most single-factor experiments was basically stable at around 45, and the increase or decrease of single factors did not affect the color difference value of the bean threads. Only the two single factors of the ratio of indica rice to soybeans and the amount of Polygonatum sibiricum added caused the color of the bean thread products to change.

[0115] In the single-factor experiment on the ratio of indica rice to soybeans, as the ratio of indica rice decreased, the L* value and b* value of the product decreased, the color of the product gradually dimmed, and the color of the bean threads gradually changed from golden yellow to dark yellow. This is because starch plays a large role in the formation process of bean threads. When starch is fried and gelatinized in the electric baking pan, it produces a bright yellow color. As the ratio of rice slurry decreases, the starch content also decreases, causing the color to fade from golden yellow.

[0116] In the single factor test of the amount of polygonatum added, as the amount of polygonatum added increased, the L* value and b* value of the product increased, the color of the product gradually became brighter, and the color of the bean thread began to turn golden yellow. This is because polygonatum itself contains yellow pigment. As the amount of polygonatum added increased, the amount of pigment also increased, causing the color of the bean thread product to turn golden yellow.

[0117] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A kind of Polygonatum sibiricum instant bean thread, characterized in that: The invention comprises the following raw materials in percentage by weight: 49% to 63% indica rice, 21% to 27% soybean, 4% to 8% polygonatum, 1% to 3% konjac flour, 1% to 2% carrageenan, 0.2% to 0.6% monoglyceride, 0.4% to 1.2% phosphate and 2% to 4% yam flour.

2. The Polygonatum sibiricum instant bean shreds according to claim 1, characterized in that: The phosphate is sodium tripolyphosphate.

3. The polygonatum sibiricum instant bean shreds according to claim 2, characterized in that: The optimal raw material ratio of the polygonatum instant bean threads is: indica rice / soybean ratio 7:3, polygonatum addition amount 6.0%, monoglyceride addition amount 0.4%, carrageenan addition amount 1.5%, konjac flour addition amount 2.0%, phosphate addition amount 0.8%, and yam powder addition amount 3.0%.

4. A method for processing polygonatum sibiricum instant bean threads, applied to the polygonatum sibiricum instant bean threads according to any one of claims 1 to 3, characterized in that: The steps include: S1. Raw material pretreatment: Wash the indica rice and soybeans, and soak them in a clean basin for 5-6 hours until the soybeans and indica rice are completely soaked; at the same time, peel the polygonatum and wash it; S2, grinding: put the soaked indica rice and soybeans into a wall breaking machine according to a certain proportion, add a certain amount of water, use the wall breaking machine to grind for 35 minutes, and then filter the obtained slurry with 100 mesh gauze to remove the residue; S3, mixing raw materials and auxiliary materials: take 100 ml of slurry, pour it into a cup, add carrageenan, konjac flour, phosphate, yam powder, monoglyceride in proportion, and stir continuously until the ingredients are dissolved and there are no particles in the slurry; S4, frying bean shred cakes: preheat the electric baking pan, slowly pour the mixed slurry into the electric baking pan, spread it flat, and fry it until the slurry is gelatinized on both sides and the bean shred cakes are formed; S5. Aging: Take out the fried bean curd cake from the electric baking pan, place it in a clean container, and age it at room temperature for 2-3 hours; S6, rolling and shredding: rolling the aged bean shred cake, shredding it with a knife, cutting it into shreds of about 1.5 cm in width, placing the obtained bean shreds in a clean container, straightening them and shaping them; S7. Drying and sterilization: Dry the bean threads at 65°C for 4-6 hours. After drying, sprinkle 1% salt water on the bean threads to soften them. Then sterilize the bean threads to obtain the finished product of Polygonatum sibiricum instant bean threads.

5. The method for processing polygonatum instant bean threads according to claim 4, characterized in that: During the refining process, the total mass ratio of added water to raw materials is (3-5):

1.

6. The method for processing polygonatum instant bean threads according to claim 4, characterized in that: In the drying and sterilization process, ultraviolet sterilization is used for sterilization, and the sterilization time is 15-30 minutes.

7. The method for processing polygonatum instant bean threads according to claim 4, characterized in that: Before the pretreatment, the polygonatum is firstly selected to remove mildew and insect infestation.

8. The method for processing polygonatum instant bean threads according to claim 4, characterized in that: During the raw material pretreatment process, the temperature of the soaking water is 20-25°C.

9. The method for processing polygonatum instant bean threads according to claim 4, characterized in that: During the rolling and shredding process, the length of the shredded bean threads is 10-15 cm.

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