Fresh and wet dried potato powder and preparation method thereof

Abstract

The invention discloses fresh and wet dried potato powder which is mainly prepared from high amylose, potato starch, edible salt, aluminum ammonium sulfate and water. Meanwhile, the invention provides a corresponding preparation method. The raw materials are obtained through a large number of compounding experiments, the fresh and wet potato powder is obtained by combining primary curing, dough beating, extrusion forming, secondary curing, primary cooling, secondary cooling and the like in the preparation method, and the fresh and wet potato powder prepared through the method is bright in color, soft, chewy, smooth, tasty and refreshing, and has a good taste. The problems that existing dried potato powder is large in cooking loss and difficult to preserve and preserve freshness are solved.

Description

Technical Field

[0001] The invention belongs to the field of convenient starch products, and particularly relates to fresh wet potato flour and a preparation method thereof. Background Art

[0002] Vermicelli is a traditional starch-based staple food with a long history of processing and consumption in China. Generally, vermicelli contains nutrients such as vitamins, dietary fiber, chondroitin, etc., and has the functions of nourishing blood vessels, helping the liver detoxify, increasing gastrointestinal motility, repairing gastrointestinal mucosa, adding bone marrow, and increasing blood. Eating vermicelli products in moderation is good for health. At present, there are many brands and categories of vermicelli sold on the market, but most of them have some problems, such as high breakage rate and poor taste. Chinese invention patent application CN112826010A provides a method for preparing fresh wet rice noodles, whose formula includes rice flour, potato flour, lotus root powder, egg white, etc., and the preparation steps include mixing, stirring, milling, aging, soaking, etc. Although this method can produce fresh wet rice noodles, the soaking temperature is too high during the preparation process, and the texture of the vermicelli is destroyed and the breakage rate is increased due to long-term high-temperature soaking. Chinese invention patent application CN112931774A provides a method for preparing low-temperature resistant fresh wet rice noodles, the formula of which includes cassava starch, acetate starch, salt, phosphate, monoglyceride, rice flour, etc., and the preparation steps include slurry mixing, molding, pre-cooking, spraying, re-steaming, air cooling, cutting, packaging, etc. Although the method can produce a low-temperature resistant fresh wet rice noodles, its shelf life is only 4 days and the market value is too low. Summary of the invention

[0003] The present invention claims priority, the priority text was first accepted by China, the application date is December 28, 2023, the application number is 202311837707.3, and the name of the invention is a fresh wet potato flour and a preparation method thereof.

[0004] The present invention aims to provide a fresh wet potato flour, and providing a preparation method thereof is another object of the present invention.

[0005] Based on the above purpose, the present invention adopts the following technical solutions:

[0006] A fresh wet potato flour is mainly made of high-amylose starch, potato starch, edible salt, ammonium aluminum sulfate and water.

[0007] The fresh wet potato flour is mainly prepared from the following raw materials in percentage by mass: 7-15% of high-amylose starch, 40-60% of potato starch, 1-3% of edible salt, 0.1-0.5% of ammonium aluminum sulfate, and the balance is water.

[0008] Fresh wet potato flour also includes cereal starch and honey.

[0009] The mass percentage of the cereal starch is 5-20%, and the mass percentage of the honey is 1-5%.

[0010] The potato starch is one or a combination of potato starch and cassava starch; the cereal starch is one or a combination of wheat starch and corn starch; the honey is honey powder; the high-amylose starch is starch with an amylose content greater than 50%; and the water is drinking water.

[0011] When the potato starch is a combination of potato starch and cassava starch, the mass percentage of the potato starch is 5-10%, and the mass percentage of the cassava starch is 35-50%.

[0012] The method for preparing fresh wet potato flour comprises the following steps:

[0013] (1) mixing a portion of potato starch, edible salt, ammonium aluminum sulfate, and warm water, and then adding hot water for primary aging to obtain a primary aging dough;

[0014] (2) mixing and kneading the once cooked dough of step (1), another portion of potato starch, and other raw materials to obtain dough;

[0015] (3) Extruding the dough of step (2) into shape, secondary ripening, cooling, and taking out to obtain fresh wet potato flour.

[0016] In step (1), the warm water is water at 50-70° C., and the hot water is water at 95-100° C., and the masses of the warm water and the hot water are 1-2 times the sum of the masses of a portion of potato starch, edible salt and ammonium aluminum sulfate, respectively; the primary aging condition is stirring for 1-5 minutes; in step (1), the potato starch is potato starch.

[0017] In step (2), the kneading conditions are as follows: the kneading time is 12-20 min, and the potato starch in this step is cassava starch.

[0018] In step (3), the secondary aging method is cooking, and the conditions are: cooking at a temperature of 95-100° C. for 60-120 seconds.

[0019] In step (3), cooling adopts a secondary cooling method, specifically: first, the vermicelli obtained after secondary maturation is placed in cooling water at 10-20°C and soaked for 40-120s; then, the vermicelli is placed in cooling water at 20-30°C and soaked for 25-50min. The mass of water during cooling is 2-4 times the mass of the vermicelli.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] 1) The present invention compounds raw materials such as high-amylose starch, potato starch, cereal starch, and honey powder. High-amylose starch is starch with an amylose content of more than 50%, and has good rheological properties and stability. The present invention physically modifies the starch gel structure by adding high-amylose starch and combining the stepwise ripening and stepwise cooling processes, thereby enhancing the stability of the starch gel structure and reducing the cooking loss, thereby overcoming the technical problem of large cooking loss of potato flour in the prior art;

[0022] 2) Potato starch has the characteristics of high viscosity and mild taste, and is used as a thickener in the present invention; cassava starch has the advantages of clear paste, good gloss, good film-forming property, etc.; corn starch contains linoleic acid and vitamin E, which can reduce the cholesterol level in the human body, thereby reducing the occurrence of arteriosclerosis. At the same time, corn starch contains more calcium and iron, which can prevent and treat hypertension and coronary heart disease; honey powder contains phenolic compounds, high-concentration sugars and volatile oils, which can effectively inhibit the growth and reproduction of various microorganisms. For example, the phenolic substances in honey can destroy the cell wall and cell membrane of bacteria, causing bacterial death;

[0023] 3) The raw material composition of the present invention is obtained through a large number of compounding experiments, and the fresh wet potato flour is obtained by combining the preparation method with primary cooking, dough beating, extrusion molding, secondary cooking, primary cooling, secondary cooling, etc. The fresh wet potato flour prepared by the method of the present invention is bright in color, soft and chewy, smooth and refreshing, and solves the problems of large cooking loss and difficult preservation of existing potato flour. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solution of the present invention, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 is a photograph of the fresh wet potato flour prepared in Example 1;

[0026] Figure 2 This is a photo of a similar product on the market in Comparative Example 1;

[0027] Figure 3 This is a photo of a similar commercially available product in Comparative Example 2. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical scheme and advantages of the present invention clearer, the technical scheme of the present invention is described in detail below, but the following embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other implementation methods obtained by those skilled in the art without making creative work belong to the scope of protection of the present invention.

[0029] Example 1

[0030] A fresh wet potato flour is prepared from the following raw materials in percentage by mass: 7% high-amylose starch, 44% potato starch (7% edible potato starch, 37% edible cassava starch), 9% cereal starch (9% edible corn starch), 3% honey powder, 1% edible salt, 0.3% aluminum ammonium sulfate, and the balance is water. The high-amylose starch is starch with an amylose content greater than 50%, and the water is drinking water.

[0031] The method for preparing fresh wet potato flour comprises the following steps:

[0032] (1) edible potato starch, edible salt, ammonium aluminum sulfate, and warm water (accounting for 8.8% of the total weight of the raw materials, water at 65° C.) are stirred for 1 minute, and then hot water (accounting for 14.4% of the total weight of the raw materials, water at 97° C.) is added and stirred for 2 minutes until it becomes a gelatinous state, thereby obtaining a primary cooked dough;

[0033] (2) placing the once-ripened dough of step (1), edible tapioca starch, and other raw materials (including remaining water) in a dough-beating pot, and beating the dough for 15 minutes to obtain dough;

[0034] (3) The dough of step (2) is extruded by an extruder, and cooked for 90 seconds at a temperature of 100° C. for secondary maturation. The vermicelli is then placed in cooling water at 15° C. (the mass of the cooling water is 3 times the mass of the vermicelli) and soaked for 40 seconds; the vermicelli is then placed in cooling water at 25° C. (the mass of the cooling water is 2 times the mass of the vermicelli) and soaked for 40 minutes. The fresh wet potato flour is obtained as follows: Figure 1 Drain and package as shown.

[0035] Depend on Figure 1 It can be seen that the fresh wet potato flour prepared by the method has a full texture and bright color.

[0036] Example 2

[0037] A fresh wet potato flour is prepared from the following raw materials in percentage by mass: 9% high-amylose starch, 55% potato starch (5% edible potato starch, 50% edible cassava starch), 5% cereal starch (5% edible corn starch), 2% honey powder, 1.2% edible salt, 0.3% aluminum ammonium sulfate, and the balance is water. The high-amylose starch is starch with an amylose content greater than 50%, and the water is drinking water.

[0038] The method for preparing fresh wet potato flour comprises the following steps:

[0039] (1) edible potato starch, edible salt, ammonium aluminum sulfate, and warm water (accounting for 7.9% of the total weight of the raw materials, water at 65° C.) are stirred for 1 minute, and then hot water (accounting for 13% of the total weight of the raw materials, water at 97° C.) is added and stirred for 2 minutes until it becomes a gelatinous state, thereby obtaining a primary cooked dough;

[0040] (2) placing the once-ripened dough of step (1), edible tapioca starch, and other raw materials (including remaining water) in a dough-beating pot, and beating the dough for 18 minutes to obtain dough;

[0041] (3) The dough of step (2) is extruded by an extruder, and cooked for 120 seconds at 100° C. for secondary maturation. The vermicelli is then placed in cooling water at 20° C. (the mass of the cooling water is 3 times the mass of the vermicelli) and soaked for 50 seconds. The vermicelli is then placed in cooling water at 23° C. (the mass of the cooling water is 2 times the mass of the vermicelli) and soaked for 35 minutes. The vermicelli is then removed, drained, and packaged.

[0042] Example 3

[0043] A fresh wet potato flour is prepared from the following raw materials in percentage by mass: 12% high-amylose starch, 50% potato starch (10% edible potato starch, 40% edible cassava starch), 1% honey powder, 1.0% edible salt, 0.3% aluminum ammonium sulfate, and the balance is water. The high-amylose starch is starch with an amylose content greater than 50%, and the water is drinking water.

[0044] The method for preparing fresh wet potato flour comprises the following steps:

[0045] (1) stirring edible potato starch, edible salt, ammonium aluminum sulfate, and warm water (12% of the total weight of the raw materials, water at 65° C.) for 1 minute, then adding hot water (20% of the total weight of the raw materials, water at 97° C.) and stirring for 2 minutes until the dough becomes gelatinous, thereby obtaining a primary cooked dough;

[0046] (2) placing the once-ripened dough of step (1), edible tapioca starch, and other raw materials (including remaining water) in a dough-beating pot, and beating the dough for 15 minutes to obtain dough;

[0047] (3) The dough of step (2) is extruded by an extruder, and cooked for 110 seconds at 98° C. for secondary maturation. The vermicelli is then placed in cooling water at 15° C. (the mass of the cooling water is 3 times the mass of the vermicelli) and soaked for 40 seconds. The vermicelli is then placed in cooling water at 25° C. (the mass of the cooling water is 2 times the mass of the vermicelli) and soaked for 45 minutes. The vermicelli is then removed, drained, and packaged.

[0048] Example 4

[0049] A fresh wet potato flour is prepared from the following raw materials in percentage by mass: 14% high-amylose starch, 44% potato starch (9% edible potato starch, 35% edible cassava starch), 10% cereal starch (8% edible corn starch), 1.2% edible salt, 0.3% aluminum ammonium sulfate, and the balance is water. The high-amylose starch is starch with an amylose content greater than 50%, and the water is drinking water.

[0050] The method for preparing fresh wet potato flour comprises the following steps:

[0051] (1) edible potato starch, edible salt, ammonium aluminum sulfate, and warm water (12% of the total weight of the raw materials, water at 65° C.) are rapidly stirred for 1 minute, and then hot water (18% of the total weight of the raw materials, water at 100° C.) is added and stirred for 2 minutes until the mixture becomes a gelatinous state, thereby obtaining a primary cooked dough;

[0052] (2) placing the once-ripened dough of step (1), edible tapioca starch, and other raw materials (including remaining water) in a dough-beating pot, and beating the dough for 20 minutes to obtain dough;

[0053] (3) The dough of step (2) is extruded by an extruder, and cooked for 60 seconds at 98° C. for secondary maturation. The vermicelli is then placed in cooling water at 20° C. (the mass of the cooling water is 3 times the mass of the vermicelli) and soaked for 120 seconds. The vermicelli is then placed in cooling water at 25° C. (the mass of the cooling water is 2.5 times the mass of the vermicelli) and soaked for 40 minutes. The vermicelli is then removed, drained, and packaged.

[0054] Example 5 Comparative Experiment

[0055] Three commercially available potato flour products with the best sales were purchased as comparative examples 1 to 3. Among them, the manufacturer of the potato flour in comparative example 1 was Chongqing Zhengshang Food Co., Ltd., and the production batch was 20230609. Figure 2 As shown; the manufacturer of the potato flour in Comparative Example 2 is Henan Weimei Food Co., Ltd., and the production batch is 20230626, such as Figure 3 As shown; the manufacturer of the potato flour in Comparative Example 3 is Henan Wanhe Food Technology Co., Ltd., and the production batch is 20230615.

[0056] The relevant performance tests were performed on Examples 1-4 of the present invention and Comparative Examples 1-3, and the specific test methods and results are as follows.

[0057] 5.1 Optimal cooking time

[0058] Method: Heat 500ml of water to boiling, continue heating at 1300W, take 20g of sample and put it into the hot water, take out a little sample every 30s to observe whether there is a white core, and the cooking is complete when there is no white core, which is recorded as the optimal cooking time.

[0059] 5.2 Water absorption and cooking loss

[0060] Method: Take 20g (accurate to 0.001g, recorded as m1) of sample and place it in 500ml boiling water, continue to heat at 1300W power until the optimal cooking time, take it out and drain for 5min, weigh the sample mass and record it as m2. Make the noodle soup volume up to 500mL, stir it evenly, take 100mL and dry it to constant weight, measure the mass of the sediment and record it as m3. Water absorption rate = (m2-m1) / m1×100%; cooking loss = m3 / m1×5×100%

[0061] 5.3 Moisture content

[0062] The moisture content test is carried out in accordance with the first method of the national food safety standard GB5009.3-2016.

[0063] The moisture content, optimal cooking time, water absorption rate and cooking loss results of Examples 1-4 of the present invention and Comparative Examples 1-3 are shown in Table 1.

[0064] Table 1 Quality test results

[0065] sample Moisture content (%) Optimal steaming time(s) Water absorption (%) Cooking loss (%) Example 1 61.1 150 39.5 2.1 Example 2 62.1 140 41.2 1.9 Example 3 62.3 160 38.9 1.7 Example 4 60.1 145 42.1 0.9 Comparative Example 1 47.1 200 47.2 7.2 Comparative Example 2 57.4 195 42.2 6.8 Comparative Example 3 64.5 190 25.0 7.7

[0066] As can be seen from Table 1, the moisture content of the fresh wet potato flour of the present invention is relatively high, thereby reducing the cooking time required, and the steaming loss is small. Although the vermicelli of Comparative Example 3 has a relatively high moisture content, the optimal steaming time is relatively long, the water absorption rate is low, and the steaming loss is relatively high.

[0067] 5.4 Sensory evaluation

[0068] The cooked vermicelli was provided to 10 sensory evaluation panel members, 5 males and 5 females, aged between 20 and 45 years old, and the specific information is shown in Table 2 below, to evaluate the texture, color, appearance, smoothness, softness and hardness, elasticity and overall acceptability of the potato flour of the present invention and the commercially available vermicelli. The sensory evaluation table is shown in Table 3, and the evaluation results are shown in Table 4.

[0069] Table 2 Sensory evaluation panel information

[0070] serial number age gender 1 22 male 2 25 male 3 21 male 4 18 male 5 35 male 6 32 female 7 37 female 8 44 female 9 21 female 10 20 female

[0071] Table 3 Sensory evaluation table

[0072]

[0073] Table 4 Sensory evaluation results

[0074]

[0075]

[0076] As shown in Table 4, the fresh wet potato flour prepared by the present invention has significantly higher scores in terms of texture, color, appearance, smoothness and elasticity than similar products on the market.

[0077] 5.5 Texture characteristics

[0078] The texture characteristics of the fresh wet potato flour prepared by the method of the present invention and stored at room temperature for 30 days were tested using a texture analyzer together with a commercial product stored for the same period of time.

[0079] The test method is: probe P / 36, pre-test speed 5mm / s, test speed 1mm / s, post-test speed 5mm / s, compression ratio 50%, contact stress 5.0g, interval between two compressions 2s, to obtain texture parameters such as hardness and chewiness. Take one vermicelli for testing each time, and each sample should be tested at least 6 times in parallel.

[0080] The texture test results of Examples 1-4 of the present invention and Comparative Examples 1-3 are shown in Table 5.

[0081] Table 5 Texture quality test results

[0082] sample Hardness(g) Adhesion(g) Chewing property (g·mm) Example 1 3068.00±19.09 2001.00±101.12 4591.67±395.98 Example 2 2926.33±178.55 2004.67±77.11 4694.33±151.28 Example 3 3983.67±237.65 2610.83±265.95 6372.33±536.25 Example 4 3777.33±267.31 2572.33±161.59 5985.33±375.86 Comparative Example 1 8108.33±384.79 5459.33±679.69 8519.67±1011.99 Comparative Example 2 6442.67±486.13 4390.67±483.31 6839.33±752.18 Comparative Example 3 5752.33±127.03 4109.00±545.05 10054.00±2365.96

[0083] It can be seen from Table 5 that under the same storage time, the fresh wet potato flour prepared by the present invention is significantly better than similar products on the market in terms of texture indicators such as hardness.

[0084] 5.6 Detection of total bacterial count in fresh wet potato flour under different storage conditions

[0085] The fresh wet potato flour prepared in Example 1 and Example 3 of the present invention was stored at 25° C. and 37° C. for 0, 3, 7, and 14 days, respectively. The total colony count of the fresh wet potato flour was detected at different dilutions. The total colony count detection method was based on GB4789.2-2022. The test results are shown in Tables 6 and 7.

[0086] Table 6 Total number of bacterial colonies in Example 3 stored at 25°C and 37°C

[0087]

[0088]

[0089] Note: Limit of total colony count: m 10 4 ;M 10 5 (m: acceptable level limit value; M: maximum safety limit value);

[0090] Table 7 Total number of bacterial colonies in Example 1 stored at 25°C and 37°C

[0091]

[0092] Note: Limit of total colony count: m 10 4 ;M 10 5 (m: acceptable level limit value; M: maximum safety limit value).

[0093] It can be seen from Tables 6 and 7 that the fresh wet potato flour prepared by the present invention maintains an extremely low total bacterial count for a long period of time and has a good antiseptic and fresh-keeping effect.

Claims

1. A fresh wet potato flour, characterized in that: It is mainly made of high-amylose starch, potato starch, edible salt, ammonium aluminum sulfate and water.

2. The fresh wet potato flour according to claim 1, wherein The invention is mainly prepared from the following raw materials in the following mass percentages: 7-15% of high-amylose starch, 40-60% of potato starch, 1-3% of edible salt, 0.1-0.5% of ammonium aluminum sulfate, and the balance is water.

3. Fresh wet potato flour as claimed in claim 2, characterized in that, Fresh wet potato flour also includes cereal starch and honey.

4. Fresh wet potato flour as claimed in claim 3, characterized in that, The mass percentage of the cereal starch is 5-20%, and the mass percentage of the honey is 1-5%.

5. The fresh wet potato flour according to claim 4, characterized in that The potato starch is one or a combination of potato starch and tapioca starch; the cereal starch is one or a combination of wheat starch and corn starch; the honey is honey powder; the high-amylose starch is starch with an amylose content greater than 50%; and the water is drinking water.

6. A method for preparing fresh wet potato flour as claimed in any one of claims 1 to 5, characterized in that: The following steps are involved: (1) Mixing a portion of potato starch, edible salt, ammonium aluminum sulfate, and warm water, and then adding hot water for primary aging to obtain a primary aging dough; (2) mixing and kneading the once cooked dough of step (1), another portion of potato starch, and other raw materials to obtain dough; (3) Extruding the dough of step (2) into shape, secondary cooking, cooling, and taking out to obtain fresh wet potato flour.

7. The method for preparing fresh wet potato flour as claimed in claim 6, characterized in that: In step (1), the warm water is water at 50-70°C, and the hot water is water at 95-100°C. The mass of the warm water and the hot water is 1-2 times the sum of the mass of a portion of potato starch, edible salt and ammonium aluminum sulfate. The primary ripening condition is stirring for 1-5 min.

8. The method for preparing fresh wet potato flour as claimed in claim 7, characterized in that, In step (2), the kneading conditions are as follows: the kneading time is 12-20 min.

9. The method for preparing fresh wet potato flour as claimed in claim 8, characterized in that: In step (3), the secondary aging method is boiling, and the conditions are: boiling at a temperature of 95-100°C for 60-120 seconds.

10. The method for preparing fresh wet potato flour according to claim 9, wherein In step (3), cooling adopts a secondary cooling method, specifically: first, the vermicelli obtained after secondary aging is placed in cooling water at 10-20°C and soaked for 40-120 seconds; then, the vermicelli is placed in cooling water at 20-30°C and soaked for 25-50 minutes. The mass of the water during cooling is 2-4 times the mass of the vermicelli.

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