Alum-free high-strength noodle and preparation process thereof

Abstract

The application belongs to the technical field of food manufacturing, and particularly relates to a kind of high-strength vermicelli without alum and a preparation process thereof. Potato starch is mixed with water, and then stirred and gelatinized in a boiling water bath to form a thick paste. Oxidized potato starch, modified gluten and water are added to the paste to knead a soft dough. The soft dough is extruded into vermicelli. The vermicelli is taken out after 10-15 seconds in boiling water, and then immediately transferred into a cold water pool for cooling. After cooling, the vermicelli is bundled, and then placed in an environment with a temperature of 0-4 DEG C and a humidity of 60-80% for 12-16 hours. The vermicelli is then frozen at a temperature of -18 DEG C. After thawing, the vermicelli is dried to obtain high-strength vermicelli without alum. In the application, the combination of oxidized potato starch and modified gluten improves the strength of the vermicelli and reduces the breakage rate of the vermicelli. At the same time, the mild oxidation of the potato starch improves the gelatinization effect of the starch and weakens the gelatinization inhibition of the modified gluten on the starch particles.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food manufacturing, and particularly relates to a high-strength vermicelli without alum and a preparation process thereof. BACKGROUND

[0002] Vermicelli is a dried or fresh starch product, and the raw material is generally beans, potatoes and coarse grains with high starch content. In the processing process, in order to improve the quality of traditional vermicelli (vermicelli), a certain amount of alum is added. Alum can improve the eating quality of vermicelli, and the main mechanism is that Al 3+ in the alum can combine with water molecules in the system to generate positively charged Al(OH)3 colloid, which can be adsorbed with the negatively charged hydroxyl groups in the starch molecules, so that the starch gel network structure is more compact, the gelation of the starch is enhanced, and the toughness of the vermicelli is greatly improved, so that the vermicelli is not easy to break.

[0003] However, studies have shown that Al 3+ in the alum can accumulate in the body, causing osteoporosis, microcytic anemia and central nervous function disorders. Therefore, it is urgent to develop a vermicelli with high strength, not easy to break and harmless to the human body. SUMMARY

[0004] The purpose of the present application is to provide a high-strength vermicelli without alum and a preparation process thereof to solve the above technical problems.

[0005] In order to achieve the above technical purpose, the technical scheme of the present application is as follows:

[0006] A preparation process of high-strength vermicelli without alum, comprising the following steps:

[0007] S1, take potato starch, mix with water, and stir in a boiling water bath for 3-6 min to make a thick paste;

[0008] S2, add oxidized potato starch, modified gluten and water to the paste to knead into a smooth and delicate soft dough; the content of carboxyl groups in the oxidized potato starch is 0.026%-0.051%;

[0009] S3, put the soft dough into a vermicelli extruder to extrude the soft dough into vermicelli;

[0010] S4, the vermicelli falls into boiling water, and is taken out after 10-15 s, then immediately transfers the vermicelli into a cold water pool, bundles the vermicelli after cooling, and places it in an environment with a temperature of 0-4 DEG C and a humidity of 60-80% for 12-16 h, then freezes the vermicelli at-18 DEG C for 6-8 h, then thaws it in running water, and finally dries to obtain high-strength vermicelli without alum.

[0011] As a further improvement, the preparation method of the modified gluten is: dispersing the gluten in a hydrogen chloride solution to obtain a protein solution, stirring the protein solution at room temperature and 300 rpm overnight, then heating the protein solution in a water bath at 80-90 DEG C for 8-12 hours, immediately cooling in an ice bath after heating is completed, then slowly adjusting the pH of the protein solution to 7.0 with a 1 mol / L sodium hydroxide solution, then centrifuging and collecting the supernatant to obtain the modified gluten.

[0012] As a further improvement, the concentration of the modified gluten in the protein solution is 2-2.5 mg / mL, and the pH of the hydrogen chloride solution is 2.0-3.0.

[0013] As a further improvement, the preparation method of the oxidized potato starch is: loading hydrogen peroxide into a sprayer, taking potato starch, spraying the hydrogen peroxide on the potato starch under stirring, then sealing the system in a container and incubating at 60-70 DEG C for 12 hours, then washing, drying and grinding to obtain the oxidized potato starch.

[0014] As a further improvement, in the preparation process of the oxidized potato starch, the amount of hydrogen peroxide is 0.12-0.14% of the mass of the potato starch.

[0015] As a further improvement, the water content of the system is 25%.

[0016] As a further improvement, in step S2, the mass of the modified gluten is 0.5-0.8% of the mass of the oxidized potato starch.

[0017] The application also provides a non-fermented high-strength vermicelli.

[0018] Due to the adoption of the above technical solutions, the application has the following beneficial effects:

[0019] The application provides a non-fermented high-strength vermicelli and a preparation process thereof.

[0020] Meanwhile, the straight-chain cross-linked fiber aggregate can improve the strength of the vermicelli and prevent the vermicelli from breaking during cooking.

[0021] However, it is found through research that the modified gluten is not conducive to the gelatinization of the potato starch, mainly because the modified gluten will wrap the starch particles during the gelatinization process of the potato starch particles, inhibit the water absorption and swelling of the starch particles, and reduce the precipitation amount of amylose. The application adopts oxidized potato starch, and the amount of carboxyl groups in the oxidized potato starch is controlled within a certain range. The presence of carboxyl groups improves the water absorption during the gelatinization process of the starch particles, improves the swelling and rupture of the starch particles, and releases amylose, thereby improving the gelatinization effect of the starch and preventing the poor retrogradation effect caused by excessive oxidation of the potato starch.

[0022] Therefore, by combining the oxidized potato starch and the modified gluten, the modified gluten can improve the toughness of the vermicelli and reduce the breakage rate of the vermicelli, and at the same time, the mild oxidation of the potato starch can improve the gelatinization effect of the starch and weaken the gelatinization inhibition of the modified gluten on the starch particles. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 is a scanning electron microscope image of the oxidized potato starch in Example 1 of the application;

[0024] Figure 2 is a stress-strain curve of the vermicelli in Example 1 and Comparative Examples 1-5 of the application. DETAILED DESCRIPTION

[0025] The technical solutions of the application will be described in detail below with reference to the specific embodiments, but those skilled in the art will understand that the following described embodiments are part of the embodiments of the application, not all the embodiments, and are only used to illustrate the application, and should not be regarded as limiting the scope of the application. Based on the embodiments in the application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the application. If the specific conditions are not specified in the embodiments, the conventional conditions are used. If the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be purchased on the market.

[0026] In the application, the gluten is extracted from gluten meal, and the extraction method is a prior art.

[0027] Example 1 A method for preparing high-gluten vermicelli without alum, comprising the following steps:

[0028] S1, preparation of oxidized potato starch;

[0029] 0.6 g hydrogen peroxide is loaded into a sprayer, 500 g potato starch is taken, the hydrogen peroxide is sprayed on the potato starch under stirring, then the system is sealed in a container, the water content of the system is controlled to be 25%, and the system is kept at 60 ℃ for 12 h, then the system is washed with distilled water, dried at 45 ℃ for 1 h, ground and passed through a 200 mesh screen to obtain the oxidized potato starch;

[0030] S2, preparation of modified gluten;

[0031] 2 g of gluten is dispersed in 1 L of hydrogen chloride solution with pH of 2.0 to obtain a protein solution, the protein solution is stirred at room temperature and 300 rpm overnight, then the protein solution is heated in a water bath at 80 ℃ for 12 h, immediately cooled in an ice bath after heating, then the pH of the protein solution is slowly adjusted to 7.0 with 1 mol / L sodium hydroxide solution, then centrifuged and the supernatant is collected to obtain the modified gluten;

[0032] S3, preparation of high-amylose vermicelli without alum;

[0033] 10 g of potato starch is mixed with 100 mL of water, then the mixture is stirred in a boiling water bath for 3 min to prepare a thick paste;

[0034] 100 g of the oxidized potato starch, 0.5 g of the modified gluten and water are added to the paste to knead a smooth and delicate soft dough; the amount of water added is adjusted according to the hardness of the dough;

[0035] The soft dough is put into a vermicelli extruder to extrude the soft dough into vermicelli;

[0036] The vermicelli is put into boiling water, taken out after 10 s, then immediately transferred into a cold water pool, bundled after cooling, placed in an environment at 0 ℃ and humidity of 80% for 16 h, then frozen at -18 ℃ for 6 h, then thawed in running water, and finally dried to obtain the high-amylose vermicelli without alum.

[0037] In this embodiment, the content of carboxyl groups in the oxidized potato starch is 0.026%, and the specific determination method is as follows: 5 g of the oxidized potato starch is reacted with 25 mL of 0.1 mol / L hydrochloric acid for 30 min, the filter residue is washed and transferred into a 500 mL beaker, 300 mL of distilled water is added, stirred and heated in a boiling water bath for 15 min, then the sample after heating is titrated with 0.1 mol / L sodium hydroxide solution using phenolphthalein as an indicator, and the unoxidized potato starch is titrated in the same way, but 25 mL of hydrochloric acid is replaced with distilled water, and the content of carboxyl groups = (volume of sodium hydroxide consumed by the oxidized potato starch - volume of sodium hydroxide consumed by the unoxidized potato starch) x 0.045 x 100 / mass of the oxidized potato starch.

[0038] The scanning electron microscope image of the oxidized potato starch in this embodiment is shown in Figure 1 As can be seen, the oxidized potato starch is still mainly ellipsoidal or spherical, but wrinkles and depressions appear on the surface thereof. Figure 1

[0039] Embodiment 2: A preparation method of a non-fermented high-protein vermicelli, comprising the following steps:

[0040] S1, preparation of oxidized potato starch;

[0041] 0.7g hydrogen peroxide was loaded into a sprayer, 500g potato starch was taken, and the hydrogen peroxide was sprayed on the potato starch under stirring. Then the system was sealed in a container, the water content of the system was controlled to be 25%, and the system was kept at 70℃ for 12h. Then the system was washed with distilled water, dried at 45℃ for 1h, ground and sieved through a 200 mesh sieve to obtain the oxidized potato starch. The content of carboxyl groups in the oxidized potato starch was 0.051%;

[0042] S2, preparation of modified gluten;

[0043] 2.5g gluten was dispersed in 1L hydrogen chloride solution with pH of 2.0 to obtain a protein solution. The protein solution was stirred at room temperature and at 300rpm overnight, and then the protein solution was heated in a 90℃ water bath for 8h. After heating, the protein solution was immediately cooled in an ice bath, and then the pH of the protein solution was slowly adjusted to 7.0 with 1mol / L sodium hydroxide solution. Then the protein solution was centrifuged, and the supernatant was collected to obtain the modified gluten;

[0044] S3, preparation of non-fermented high-protein vermicelli;

[0045] 10g potato starch was taken, mixed with 100mL water, and then stirred in a boiling water bath for 6min to prepare a thick paste;

[0046] 100g oxidized potato starch, 0.8g modified gluten and water were added into the paste to knead a smooth and delicate soft dough. The amount of water added was adjusted according to the hardness of the dough;

[0047] The soft dough was put into a vermicelli extruder to extrude the soft dough into vermicelli;

[0048] The vermicelli was put into boiling water, taken out after 15s, and then immediately transferred into a cold water pool. After cooling, the vermicelli was bundled into a bundle, and placed in an environment with temperature of 4℃ and humidity of 60% for 12h. Then the vermicelli was frozen at-18℃ for 8h, thawed in running water, and finally dried to obtain the non-fermented high-protein vermicelli.

[0049] Embodiment 3: A preparation method of a non-fermented high-protein vermicelli, comprising the following steps:

[0050] S1, preparation of oxidized potato starch;​

[0051] 0.65g hydrogen peroxide was loaded into a sprayer, 500g potato starch was taken, and the hydrogen peroxide was sprayed on the potato starch under stirring, then the system was sealed in a container, the water content of the system was controlled to be 25%, and the system was incubated at 65℃ for 12h, then washed with distilled water, dried at 45℃ for 1h, ground and passed through a 200 mesh sieve to obtain oxidized potato starch; the content of carboxyl groups in the oxidized potato starch was 0.038%;

[0052] S2, preparation of modified gluten;

[0053] 2.3g gluten was dispersed in 1L hydrogen chloride solution with pH of 2.0 to obtain a protein solution, the protein solution was stirred at room temperature and 300rpm overnight, then the protein solution was heated in a water bath at 85℃ for 10h, immediately cooled in an ice bath after heating, then the pH of the protein solution was slowly adjusted to 7.0 with 1mol / L sodium hydroxide solution, then centrifuged and the supernatant was collected to obtain modified gluten;

[0054] S3, preparation of high-fiber vermicelli without alum;

[0055] 10g potato starch was mixed with 100mL water, and then stirred in a boiling water bath for 5min to make a thick paste;

[0056] 100g oxidized potato starch, 0.7g modified gluten and water were added to the paste to knead a smooth and delicate soft dough; the amount of water added was adjusted according to the hardness of the dough;

[0057] The soft dough was put into a vermicelli extruder, and the soft dough was extruded into vermicelli;

[0058] The vermicelli was put into boiling water for 13s, then immediately transferred into a cold water pool, and after cooling, the vermicelli was bundled into a bundle, and placed in an environment of 2℃ and humidity of 70% for 14h, then frozen at-18℃ for 7h, then thawed in running water, and finally dried to obtain high-fiber vermicelli without alum.

[0059] Comparative Example 1, a method for preparing vermicelli without alum, the specific steps were the same as those of Example 1, except that the oxidized potato starch was replaced by potato starch in the comparative example.

[0060] Comparative Example 2: A preparation method of a no- alum vermicelli, the specific steps are the same as those of Example 1, except that the preparation method of the oxidized potato starch is different, specifically: 0.8 g of hydrogen peroxide is loaded into a sprayer, 500 g of potato starch is taken, and the hydrogen peroxide is sprayed on the potato starch under stirring, then the system is sealed in a container, the water content of the system is controlled to be 25%, and the system is incubated at 60°C for 12 h, then washed with distilled water, dried at 45°C for 1 h, ground and sieved through a 200 mesh sieve, to obtain the oxidized potato starch, and the carboxyl content of the oxidized potato starch is 0.062%.

[0061] Comparative Example 3: A preparation method of a no- alum vermicelli, the specific steps are the same as those of Example 1, except that the gliadin is not modified and is directly added to the vermicelli.

[0062] Comparative Example 4: A preparation method of a no- alum vermicelli, the specific steps are the same as those of Example 1, except that the modified gliadin is not added.

[0063] Comparative Example 5: A preparation method of a no- alum vermicelli, the specific steps are the same as those of Example 1, except that the modified gliadin is replaced by sodium alginate.

[0064] The vermicelli prepared in Example 1 and Comparative Examples 1-5 is subjected to mechanical property testing, and the specific method is as follows: uniform vermicelli is selected, each vermicelli is 15 cm x 4 cm x 1.3 mm, the vermicelli is cooked in boiling water for 5 min, then the vermicelli is fixed at both ends of an electronic tensile testing machine, the distance between the two clamps is 50 mm, the stretching speed is 50 mm / s, the elongation, resilience and Young's modulus of the vermicelli during the stretching process are measured, and the stress-strain curves of the vermicelli of Example 1 and Comparative Examples 1-5 are obtained by the mechanical property testing of the vermicelli, as shown in Figure 2 .

[0065] As can be seen from Figure 2 , the curves of Example 1 and Comparative Example 5 are steeper, the slope increases, the stress increases, and the strain decreases; the length of the stress-strain curve of Comparative Example 1 and Comparative Example 2 is shorter than that of Example 1 and Comparative Example 5, and the length of the stress-strain curve of Comparative Example 3 and Comparative Example 4 is greatly shortened compared with Example 1 and Comparative Example 5.

[0066] The test results of the elongation, resilience and Young's modulus of the vermicelli during the stretching process are shown in Table 1.

[0067] Table 1: Mechanical property test results of the vermicelli of Example 1 and Comparative Examples 1-5

[0068]

[0069] As can be seen from Table 1, the mechanical properties of the vermicelli of Example 1 and Comparative Example 5 are similar, and the elongation and resilience of Comparative Example 1 are slightly lower than those of Example 1, because the modified glutenin can improve the retrogradation effect of starch, increase the elongation and resilience, but the modified glutenin can cause poor gelatinization effect of starch, thereby resulting in the elongation and resilience of the vermicelli not reaching the performance of the vermicelli of Example 1;

[0070] The carboxyl content of the oxidized potato starch in Comparative Example 2 is relatively high, which can release more amylose during gelatinization, thereby improving the problem of poor gelatinization effect caused by the modified glutenin, but the oxidized potato starch can release more amylose, but it destroys the starch granules and amylopectin of the potato starch, which can cause the hardness to increase during the retrogradation process, so the elongation and resilience of Comparative Example 2 are relatively low, and the Young's modulus is relatively high compared with Example 1 and Comparative Example 1.

[0071] In Comparative Examples 3 and 4, the modified glutenin is not used and the glutenin is not added, respectively, and the tensile strength and hardness of the potato starch vermicelli under normal conditions are not high.

[0072] The vermicelli prepared in Example 1 and Comparative Examples 1-5 is tested for the breaking rate, and the specific method is as follows: 20 pieces of 10 cm long vermicelli without mechanical damage are put into boiling water to cook, and the breaking rate of the vermicelli is recorded.

[0073] The breaking rate of the vermicelli prepared in Example 1 and Comparative Examples 1-5 is shown in Table 2.

[0074] Table 2: Breaking rate test results of the vermicelli prepared in Example 1 and Comparative Examples 1-5

[0075]

[0076] As can be seen from Table 2, the breaking rates of the vermicelli of Example 1 and Comparative Example 5 are similar, and are relatively low, and the breaking rate of Comparative Example 1 increases compared with Example 1, because the non-oxidized potato starch is used in Comparative Example 1, the gelatinization effect is affected by the modified glutenin, the content of the precipitated amylose is reduced, and the breaking rate is increased.

[0077] In Comparative Example 2, the oxidized potato starch is over-oxidized, the carboxyl content is increased, and the granule is severely damaged, which causes excessive retrogradation, the hardness is relatively high, the elasticity is relatively low, and the breaking rate is increased.

[0078] The vermicelli of Comparative Examples 3 and 4 does not have modified glutenin and other gum substances, which results in a very high breaking rate.

[0079] The above description of the specific embodiments of the present application is not intended to limit the scope of the present application. Any other corresponding changes and modifications made according to the technical concept of the present application should be included in the scope of protection of the claims of the present application.

Claims

1. A process for the preparation of a non-alkali high strength noodle, characterized in that, It comprises the following steps: S1, taking potato starch, mixing with water, and stirring in a boiling water bath for 3-6 min to make a thick paste; S2, adding oxidized potato starch, modified glutenin and water to the paste to knead into a smooth and delicate soft dough; the content of carboxyl in the oxidized potato starch is 0.026%-0.051%; S3, putting the soft dough into a vermicelli extruder to extrude the soft dough into vermicelli; S4, the vermicelli falls into boiling water, and is taken out after 10-15 s, then immediately transferred into a cold water pool, and after cooling, the vermicelli is bundled into a bundle, and placed in an environment of 0-4℃ and humidity of 60-80% for 12-16 h, then frozen at-18℃ for 6-8 h, then thawed in running water, and finally dried to obtain the non-arsenic high-gluten vermicelli; The preparation method of the modified glutenin is: dispersing the glutenin in a hydrogen chloride solution to obtain a protein solution, stirring the protein solution at room temperature and 300 rpm overnight, then heating the protein solution in a water bath at 80-90℃ for 8-12 h, immediately cooling in an ice bath after heating is completed, then slowly adjusting the pH of the protein solution to 7.0 with a 1 mol / L sodium hydroxide solution, then centrifuging and collecting the supernatant to obtain the modified glutenin; The preparation method of the oxidized potato starch is: loading hydrogen peroxide into a sprayer, taking potato starch, and spraying the hydrogen peroxide on the potato starch under stirring, then sealing the system in a container for 12 h at 60-70℃, then washing, drying and grinding to obtain the oxidized potato starch; The amount of hydrogen peroxide is 0.12-0.14% of the mass of the potato starch.

2. A process for the preparation of a salt-free high strength noodle strand according to claim 1, characterized in that, The concentration of the modified glutenin in the protein solution is 2-2.5 mg / mL, and the pH of the hydrogen chloride solution is 2.0-3.

0.

3. The process for the preparation of salt-free high strength noodle strands according to claim 1, characterized in that, The water content of the system is 25%.

4. The process for the preparation of salt free high strength noodle strands as claimed in claim 1 wherein, In step S2, the mass of the modified glutenin is 0.5-0.8% of the mass of the oxidized potato starch.

5. The non-arsenic high-gluten vermicelli prepared by the preparation process of the non-arsenic high-gluten vermicelli according to any one of claims 1-4.

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