Alum-free composite vermicelli and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses alum-free composite vermicelli and a preparation method thereof.The composite vermicelli is prepared from, by mass, 75-95 parts of sweet potato powder, 10-20 parts of potato powder, 3-5 parts of corn starch, 2-4 parts of polysaccharide composition, 0.03-0.05 part of vegetable gum composition, 0.05-0.1 part of composite salt, 0.2-0.3 part of protein and water. The preparation process without addition of alum is adopted, the situation that ingestion of aluminum elements in traditional vermicelli is harmless to human health is avoided, the composite vermicelli prepared from multiple raw materials adopts the two-stage water adding gelatinization and aging treatment process, the proportion is scientific, the elasticity and toughness of the vermicelli are improved, the good taste is kept, the vermicelli is more smooth, boil-proof and not prone to breakage, and the vermicelli is suitable for being eaten by people. The dried bean curd is rich in nutrition, tough and chewy in taste, suitable for large-scale industrial production and capable of meeting the requirements of consumers for healthy food.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a compound vermicelli without adding alum and a preparation method thereof. BACKGROUND

[0002] As a traditional Chinese food, vermicelli is deeply loved by consumers due to its unique taste and various cooking methods. However, most traditional vermicelli is made of sweet potatoes, potatoes and other main raw materials. In the production process, in order to enhance the taste and toughness of the vermicelli, food additives such as alum are often added during processing. Alum contains aluminum element, and long-term excessive intake will cause adverse effects on human health, affect the nervous system, cause memory loss and intelligence decline, and even cause serious diseases such as Alzheimer's disease.

[0003] In recent years, with the increasing concern of people on food safety and the development of food industry, the requirement for food quality is getting higher and higher, and the research and development of vermicelli without adding alum has gradually become a hot spot. However, there are many challenges in the production process of vermicelli without adding alum, such as low toughness, insufficient toughness, easy breaking, poor taste, easy to paste soup, and easy to break and not to shape during transportation after drying, which affects the appearance and taste. Chinese patent application CN110140946A discloses a method for preparing vermicelli based on modified starch. The sweet potato starch is extracted and modified, then compounded with corn starch and yam powder, and edible sodium hyaluronate, polysaccharide thickening agent and antioxidant are added. After alternating treatment at different temperatures under a specific preparation process, vermicelli is prepared. The vermicelli contains rich nutritional ingredients, has good toughness, good taste, good elasticity and low breaking rate, but the preparation process is relatively complex and the cost is high.

[0004] Therefore, it is necessary to develop a compound vermicelli without adding alum and with good taste and toughness. SUMMARY

[0005] (1) Technical problem solved

[0006] In order to solve the above technical problems, the present application provides a compound vermicelli without adding alum and a preparation method thereof, which solves the health risks caused by adding alum in the production process of traditional vermicelli, and prepares a compound vermicelli without adding alum, which has good taste and toughness.

[0007] (2) Technical scheme

[0008] In order to achieve the above-mentioned purpose, the application discloses a compound vermicelli without adding alum, which comprises sweet potato powder 75-95 parts by mass, potato powder 10-20 parts by mass, corn starch 3-5 parts by mass, a polysaccharide composition 2-4 parts by mass, a plant gum composition 0.03-0.05 parts by mass, a compound salt 0.05-0.1 parts by mass, protein 0.2-0.3 parts by mass and water.

[0009] Preferably, the polysaccharide composition is composed of chitosan, potassium alginate and microcrystalline cellulose at a mass ratio of 6:3:1.

[0010] Preferably, the chitosan, the potassium alginate and the microcrystalline cellulose are food-grade chitosan, food-grade potassium alginate and food-grade microcrystalline cellulose.

[0011] Preferably, the plant gum composition is composed of carrageenan and xanthan gum at a mass ratio of 3:1.

[0012] Preferably, the carrageenan and the xanthan gum are food-grade carrageenan and food-grade xanthan gum.

[0013] Preferably, the compound salt is composed of calcium salt and potassium salt, and the mass ratio of the calcium salt to the potassium salt is 5:1.

[0014] Preferably, the calcium salt comprises any one of tricalcium phosphate, calcium chloride and calcium lactate; and the potassium salt comprises any one of potassium chloride, potassium carbonate and potassium phosphate.

[0015] Preferably, the protein is soybean protein isolate.

[0016] The application further discloses a preparation method of the compound vermicelli without adding alum.

[0017] (1) uniformly mixing sweet potato powder, potato powder and corn starch to obtain mixed starch, taking 5-8% of the total mass of the mixed starch, adding water at room temperature with a mass of 1.2-1.5 times that of the taken mixed starch, stirring and mixing, and then adding water at 90-100 DEG C with a mass of 4-5 times that of the taken mixed starch, stirring and mixing to obtain mixed starch paste;

[0018] (2) mixing the polysaccharide composition and the compound salt respectively with water to configure a polysaccharide composition solution and a compound salt solution;

[0019] (3) adding the remaining mixed starch, the polysaccharide composition solution and the compound salt solution into the mixed starch paste, stirring and mixing for 3-5 min, then adding the plant gum composition and the protein, and adjusting the water according to the dry and wet degree to knead the dough until no particles are left to obtain a dough ball;

[0020] (4) performing powder-leaking forming, curing, cooling, aging and drying treatment on the dough ball to obtain the compound vermicelli without adding alum.

[0021] Preferably, the polysaccharide composition solution and the complex salt solution configured in the step (2) are respectively 5% polysaccharide composition solution and 10% complex salt solution.

[0022] Preferably, the powder leakage forming in the step (4) is made into corresponding size according to requirements.

[0023] Preferably, the temperature of the aging treatment in the step (4) is 100-110℃, and the time of the aging treatment is 3-5min.

[0024] Preferably, the aging treatment in the step (4) is as follows: first, aging the vermicelli at room temperature for 12-24h, and then aging the vermicelli at-5℃ to 0℃ for 12-18h.

[0025] Preferably, the temperature of the drying treatment in the step (4) is 30-35℃, and the time of the drying treatment is 18-24h.

[0026] (Three) beneficial technical effects

[0027] (1) The method for preparing composite vermicelli provided in the present application is simple and easy to operate, adopts a preparation process without adding alum, avoids the intake of aluminum elements in traditional vermicelli, and is harmless to human health. The composite vermicelli prepared from multiple raw materials, by scientifically proportioning sweet potato powder, potato powder and corn starch, and then adding polysaccharides, plant glue and other components, not only improves the elasticity and toughness of the vermicelli, but also maintains good taste, so that the vermicelli is more smooth and resistant to boiling and breaking, and the nutrition and flavor are improved, and the vermicelli is rich in nutrition, has a tough taste, and the like, is suitable for large-scale industrial production, and meets the needs of consumers for healthy food. Sweet potato starch has high viscosity and high temperature resistance, and is tough and resistant to boiling. Potato starch has fine texture and strong viscosity, which helps to improve the transparency and smoothness of the vermicelli. The synergistic effect of the two helps to form a stronger gel network structure, thereby improving the toughness of the vermicelli. The addition of corn starch can balance the viscosity of the vermicelli, so that the taste of the vermicelli is more moderate and will not be too sticky or too hard. The three kinds of starchs are connected to each other in the mixed system through hydrogen bonds and other interaction forces, forming a more compact starch network structure, and the composite vermicelli prepared has excellent boiling resistance, can reduce the breaking and gelatinization phenomenon in the cooking process, and has excellent stability and storage resistance. In the polysaccharide composition, the chitosan contains amino groups and carboxyl groups in potassium alginate, which can not only cross-link with starch, protein and the like in the vermicelli to form a kind of bridge-like structure and form a more stable network structure, but also can cross-link with each other, and the cross-linking forms a more complex network structure, further enhances the strength and stability of the vermicelli, and significantly improves the taste, texture and boiling resistance of the vermicelli. Soybean protein isolate has good emulsifying property and gelation property, can enhance the toughness and toughness in the process of vermicelli preparation, and also has certain bleaching and coloring effects, and can improve the taste of the vermicelli.

[0028] (2) The two-stage water addition gelatinization and two-stage aging treatment process adopted in the present application can form a uniform and delicate starch paste, promote the rearrangement and crystallization of starch molecules, greatly enhance the elasticity and toughness of vermicelli, reduce the expansion rate of vermicelli during cooking, maintain good morphological stability, improve the storage resistance of vermicelli, and prolong the shelf life of vermicelli. Sweet potato powder, potato powder and corn starch are used as the main sources of carbohydrates, and a good gel network structure can be formed among the various raw materials to provide the basic form and taste of vermicelli. In the added polysaccharide composition, chitosan can enhance the strength and antibacterial effect of vermicelli, potassium alginate can help to increase the elasticity and water retention of vermicelli, and microcrystalline cellulose can effectively improve the texture and stability of vermicelli. Carrageenan and xanthan gum are used as plant gum additives, which can act as thickening agents and stabilizers to further enhance the structure of vermicelli and prevent breakage during transportation and cooking. A small amount of composite salt can affect the interaction between starch molecules, help starch gelatinization and gel formation, and also improve the flavor of the product. DETAILED DESCRIPTION

[0029] The technical solutions in the embodiments of the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the scope of the present application.

[0030] Embodiment 1

[0031] A preparation method of a composite vermicelli without adding alum, comprising the following steps:

[0032] (1) uniformly mixing sweet potato powder, potato powder and corn starch to obtain mixed starch, weighing 5% of the total mass of the mixed starch, adding water with a mass of 1.2 times the mass of the weighed mixed starch at room temperature, stirring and mixing, then adding water with a mass of 4 times the mass of the weighed mixed starch at 90°C, stirring and mixing to obtain a mixed starch paste;

[0033] (2) mixing the polysaccharide composition and the composite salt with water respectively to prepare a 5% polysaccharide composition solution and a 10% composite salt solution;

[0034] (3) adding the remaining mixed starch, polysaccharide composition solution and composite salt solution to the mixed starch paste, stirring and mixing for 3 min, then adding plant gum composition and protein, and adjusting the water according to the dry and wet degree to knead the dough until there are no particles to obtain a dough ball;

[0035] (4) the powder is formed by powder leakage, then is subjected to curing treatment, the temperature of the curing treatment is 100℃, the time of the curing treatment is 5min, cooling, the vermicelli is aged at room temperature for 12h first, then is aged at-5℃ for 18h, drying treatment, the temperature of the drying treatment is 30℃, the time of the drying treatment is 24h, to obtain the composite vermicelli without adding alum.

[0036] In the composite vermicelli without adding alum, by mass fraction, sweet potato powder 75 parts, potato powder 10 parts, corn starch 3 parts, polysaccharide composition 2 parts, plant gum composition 0.03 parts, composite salt 0.05 parts, protein 0.2 parts, wherein the polysaccharide composition is composed of chitosan, potassium alginate and microcrystalline cellulose with a mass ratio of 6:3:1, the plant gum composition is composed of carrageenan and xanthan gum with a mass ratio of 3:1, the composite salt is composed of tricalcium phosphate and potassium phosphate, and the mass ratio of tricalcium phosphate and potassium phosphate is 5:1, and the protein is soybean protein isolate.

[0037] Example 2

[0038] A preparation method of a composite vermicelli without adding alum, comprising the following steps:

[0039] (1) mixing sweet potato powder, potato powder and corn starch uniformly to obtain mixed starch, taking 6% of the total mass of the mixed starch, adding water with a mass of 1.3 times of the mixed starch, stirring and mixing, then adding water with a mass of 4.2 times of the mixed starch at 95℃, stirring and mixing to obtain mixed starch paste;

[0040] (2) mixing polysaccharide composition and composite salt with water respectively to prepare 5% polysaccharide composition solution and 10% composite salt solution;

[0041] (3) adding the remaining mixed starch, polysaccharide composition solution and composite salt solution into the mixed starch paste, stirring and mixing for 4min, then adding plant gum composition and protein, and adjusting the water according to the dry and wet degree, kneading until there is no particle to obtain a dough;

[0042] (4) forming the dough by powder leakage, then is subjected to curing treatment, the temperature of the curing treatment is 105℃, the time of the curing treatment is 4min, cooling, the vermicelli is aged at room temperature for 18h first, then is aged at-2℃ for 14h, drying treatment, the temperature of the drying treatment is 32℃, the time of the drying treatment is 20h, to obtain the composite vermicelli without adding alum.

[0043] The compound vermicelli without alum addition is prepared by the following steps:

[0044] Example 3

[0045] A preparation method of a compound vermicelli without alum addition, comprising the following steps:

[0046] (1) mixing sweet potato powder, potato powder and corn starch uniformly to obtain mixed starch, taking 7% of the total mass of the mixed starch, adding water with a mass of 1.4 times that of the taken mixed starch, stirring and mixing, and then adding water with a mass of 4.5 times that of the taken mixed starch at 95°C, stirring and mixing to obtain a mixed starch paste;

[0047] (2) mixing the polysaccharide composition and the composite salt with water respectively to prepare a 5% polysaccharide composition solution and a 10% composite salt solution;

[0048] (3) adding the remaining mixed starch, the polysaccharide composition solution and the composite salt solution into the mixed starch paste, stirring and mixing for 4 min, then adding the plant gum composition and the protein, and adjusting the water according to the dry and wet degree to knead the dough until there is no particle to obtain a dough ball;

[0049] (4) performing powder forming on the dough ball, then performing curing treatment, the curing treatment temperature is 105°C, the curing treatment time is 4 min, cooling, aging the vermicelli at room temperature for 20 h, then aging the vermicelli at-2°C for 15 h, drying treatment, the drying treatment temperature is 32°C, and the drying treatment time is 22 h to obtain the compound vermicelli without alum addition.

[0050] The compound vermicelli without alum addition is prepared by the following steps:

[0051] Example 4

[0052] A preparation method of a compound vermicelli without adding alum, comprising the following steps:

[0053] (1) uniformly mixing sweet potato powder, potato powder and corn starch to obtain mixed starch, taking 8% of the total mass of the mixed starch, adding water with a mass of 1.5 times that of the taken mixed starch, stirring and mixing, then adding water with a mass of 5 times that of the taken mixed starch at 100 DEG C, stirring and mixing to obtain mixed starch paste;

[0054] (2) mixing the polysaccharide composition and the composite salt respectively with water to prepare a 5% polysaccharide composition solution and a 10% composite salt solution;

[0055] (3) adding the remaining mixed starch, the polysaccharide composition solution and the composite salt solution into the mixed starch paste, stirring and mixing for 5 min, then adding the plant gum composition and the protein, and adjusting the water according to the dry and wet degree, kneading until no particles are left to obtain a dough;

[0056] (4) performing powder forming on the dough, then performing curing treatment, the curing treatment is performed at a temperature of 110 DEG C for 3 min, cooling, aging the vermicelli at room temperature for 24 h, then aging the vermicelli at a temperature of 0 DEG C for 12 h, performing drying treatment at a temperature of 35 DEG C for 18 h to obtain the compound vermicelli without adding alum.

[0057] In the compound vermicelli without adding alum, the sweet potato powder is 95 parts, the potato powder is 20 parts, the corn starch is 5 parts, the polysaccharide composition is 4 parts, the plant gum composition is 0.05 parts, the composite salt is 0.1 parts, and the protein is 0.3 parts, wherein the polysaccharide composition is composed of chitosan, potassium alginate and microcrystalline cellulose with a mass ratio of 6:3:1, the plant gum composition is composed of carrageenan and xanthan gum with a mass ratio of 3:1, the composite salt is composed of tricalcium phosphate and potassium phosphate with a mass ratio of 5:1, and the protein is soybean protein isolate.

[0058] Comparative Example 1

[0059] A preparation method of a compound vermicelli without adding alum, comprising the following steps:

[0060] (1) uniformly mixing sweet potato powder, potato powder and corn starch to obtain mixed starch, adding water with a mass of 1.4 times that of the mixed starch, stirring and mixing, then adding water with a mass of 4.5 times that of the mixed starch at 95 DEG C, stirring and mixing to obtain mixed starch paste;

[0061] (2) mixing the composite salt respectively with water to prepare a 10% composite salt solution;

[0062] (3) After the mixed starch paste, the composite salt solution are stirred and mixed for 4 min, the plant glue composition, the protein are added, and water is added according to the dry and wet degree to adjust, knead the dough, until there is no particle, to obtain a powder ball;

[0063] (4) The powder ball is formed by powdering, and then is subjected to curing treatment, the temperature of the curing treatment is 105 DEG C, the time of the curing treatment is 4 min, cooling, first, the vermicelli is aged at room temperature for 20 h, and then is placed at a temperature of -2 DEG C for aging for 15 h, drying treatment, the temperature of the drying treatment is 32 DEG C, the time of the drying treatment is 22 h, to obtain the composite vermicelli without adding alum.

[0064] In the composite vermicelli without adding alum, by mass fraction, the sweet potato powder is 93.5 parts, the potato powder is 16 parts, the corn starch is 4.8 parts, the plant glue composition is 0.04 parts, the composite salt is 0.08 parts, and the protein is 0.25 parts, the plant glue composition is composed of carrageenan and xanthan gum with a mass ratio of 3:1, the composite salt is composed of tricalcium phosphate and potassium phosphate, the mass ratio of tricalcium phosphate and potassium phosphate is 5:1, and the protein is soybean protein isolate.

[0065] Comparative example 2

[0066] A preparation method of a composite vermicelli without adding alum, comprising the following steps:

[0067] (1) The sweet potato powder, the potato powder and the corn starch are uniformly mixed to obtain a mixed starch, 7% of the total mass of the mixed starch is taken, 1.4 times of the mass of the taken mixed starch is taken as normal temperature water, and is stirred and mixed, and 4.5 times of the mass of the taken mixed starch is taken as 95 DEG C water, and is stirred and mixed to obtain a mixed starch paste;

[0068] (2) The polysaccharide composition and water are mixed to configure a 5% polysaccharide composition solution;

[0069] (3) The remaining mixed starch and the polysaccharide composition solution are added to the mixed starch paste, stirred and mixed for 4 min, then the protein is added, and water is added according to the dry and wet degree to adjust, knead the dough, until there is no particle, to obtain a powder ball;

[0070] (4) The powder ball is formed by powdering, and then is subjected to curing treatment, the temperature of the curing treatment is 105 DEG C, the time of the curing treatment is 4 min, cooling, first, the vermicelli is aged at room temperature for 20 h, and then is placed at a temperature of -2 DEG C for aging for 15 h, drying treatment, the temperature of the drying treatment is 32 DEG C, the time of the drying treatment is 22 h, to obtain the composite vermicelli without adding alum.

[0071] The above compound noodle without alum addition comprises 90 parts by mass of sweet potato flour, 16 parts by mass of potato flour, 4.8 parts by mass of corn starch, 3.62 parts by mass of the polysaccharide composition, and 0.25 parts by mass of protein, wherein the polysaccharide composition is composed of chitosan, potassium alginate and microcrystalline cellulose at a mass ratio of 6:3:1, and the protein is soybean protein isolate.

[0072] The raw materials used in the examples and comparative examples of the present application are all food-grade raw materials.

[0073] The compound noodles without alum addition prepared in Examples 1-4 and Comparative Examples 1-2 are subjected to corresponding tests, and the test results are shown as follows:

[0074] (1) Tensile property: The compound noodles prepared in Examples 1-4 and Comparative Examples 1-2 are subjected to performance tests using a texture analyzer, wherein the distance between probes is 10 cm, the tensile distance is 100 mm, the sensing force is 0.035 N, the speed before and after testing is 2.0 mm / s, the testing speed is 1 mm / s, each group of tests is repeated for 3 times, the average value is taken, the tensile strength = maximum tensile force (g) / noodle cross-sectional area (mm 2 ); and the tensile deformation = tensile distance (mm) / noodle length (mm) x 100%;

[0075] (2) Boiling resistance test: 20 pieces of noodles without alum addition prepared in Examples 1-4 and Comparative Examples 1-2, each about 10 cm long, are randomly selected and placed in about 1000 mL of distilled water for boiling, and the boiling state is maintained, and the noodle breaking time is recorded;

[0076] (3) Taste evaluation: 10 food professionals aged between 20-40 years old evaluate the compound noodles prepared in Examples 1-4 and Comparative Examples 1-2 after being cooked;

[0077] The above test results are shown in Table 1:

[0078] Table 1

[0079]

[0080] According to the test results in Table 1, it can be seen that the compound noodles prepared in Examples 1-4 have excellent tensile properties, good toughness, are not easy to be broken after long boiling, have good boiling resistance, and have good taste, delicate and tender taste, moderate hardness, and excellent comprehensive performance. In Comparative Example 1, no polysaccharide composition is added, and a one-stage water gelatinization method is directly used, so that the tensile property is greatly reduced, the toughness is poor, and the noodles are more likely to be broken, and the taste is less affected. In Comparative Example 2, no plant gum and compound salt are added, so that the tensile property is poor, and the noodles are more likely to be broken.

[0081] While the embodiments of the application have been illustrated and described, it will be understood by those skilled in the art that various changes, modifications, substitutions, and alterations can be made therein without departing from the spirit and scope of the application.

Claims

1. A composite vermicelli without added alum, characterized in that: By weight, it comprises 75-95 parts sweet potato starch, 10-20 parts potato starch, 3-5 parts corn starch, 2-4 parts polysaccharide composition, 0.03-0.05 parts plant gum composition, 0.05-0.1 parts compound salt, 0.2-0.3 parts protein and water.

2. The alum-free composite vermicelli according to claim 1, characterized in that: The polysaccharide composition consists of chitosan, potassium alginate, and microcrystalline cellulose in a mass ratio of 6:3:

1.

3. The alum-free composite vermicelli according to claim 1, characterized in that: The plant gum composition consists of carrageenan and xanthan gum in a mass ratio of 3:

1.

4. The alum-free composite vermicelli according to claim 1, characterized in that: The composite salt is composed of calcium salt and potassium salt, wherein the mass ratio of calcium salt to potassium salt is 5:

1.

5. The alum-free composite vermicelli according to claim 4, characterized in that: The calcium salt includes any one of tricalcium phosphate, calcium chloride, and calcium lactate; the potassium salt includes any one of potassium chloride, potassium carbonate, and potassium phosphate.

6. The alum-free composite vermicelli according to claim 1, characterized in that: The protein in question is soy protein isolate.

7. A method for preparing alum-free composite vermicelli as described in any one of claims 1-6, characterized in that: Includes the following steps: (1) Mix sweet potato starch, potato starch and corn starch evenly to obtain mixed starch. Weigh 5-8% of the total mass of the mixed starch, add 1.2-1.5 times the mass of the weighed mixed starch to room temperature water, stir and mix, then add 4-5 times the mass of the weighed mixed starch to 90-100℃ water, stir and mix to obtain mixed starch paste. (2) Mix the polysaccharide composition and the complex salt with water to prepare polysaccharide composition solution and complex salt solution respectively; (3) Add the remaining mixed starch, polysaccharide composition solution and compound salt solution to the mixed starch paste, stir and mix for 3-5 minutes, then add plant gum composition and protein, and adjust the dryness and wetness by adding water, knead the dough until there are no granules, and obtain the dough. (4) After the dough is subjected to extrusion molding, maturation, cooling, aging and drying, a composite vermicelli without alum is obtained.

8. The method for preparing alum-free composite vermicelli according to claim 7, characterized in that: The polysaccharide composition solution and the complex salt solution prepared in step (2) are 5% polysaccharide composition solution and 10% complex salt solution, respectively.

9. The method for preparing alum-free composite vermicelli according to claim 7, characterized in that: The aging temperature in step (4) is 100-110℃, and the aging time is 3-5 minutes.

10. The method for preparing alum-free composite vermicelli according to claim 7, characterized in that: The aging process in step (4) is as follows: first, age the vermicelli at room temperature for 12-24 hours, and then age it at -5℃ to 0℃ for 12-18 hours.

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