Process for the production of high quality potato harusame

Abstract

To provide a method for producing high-quality potato harusame.SOLUTION: The method for preparing high-quality potato starch noodles comprises the following steps: Deionized water was added to S1 and potato starch to form a slurry, and the slurry was stirred uniformly. S2, the air bubbles in the slurry are discharged, the slurry is poured into the single-screw extruder, the single-screw extruder is turned on, the slurry is extruded by the single-screw extruder and then shaped by the mold to extrude the bean-starch vermicelli, and a cooling fan for preventing the bean-starch vermicelli from sticking is provided below the extrusion port. S3, received the bean-starch vermicelli in batches by using trays, spread the bean-starch vermicelli evenly on the trays, divide the bean-starch vermicelli into 5 groups, and then freeze aging for 6 hours to obtain the potato bean-starch vermicelli. The freezing aging temperature is preferably -30 °C. The obtained potato bean-starch vermicelli has good toughness, and the quality of the bean-starch vermicelli is improved. The production method is additive-free, environmentally friendly and safe.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to the field of potato vermicelli technology, and in particular to a method for producing high-quality potato vermicelli. [Background technology]

[0002] Vermicelli is a traditional starch-based food in China. The essence of vermicelli processing is the gelatinization and retrogradation of starch to form a network gel, and it has a history of over a thousand years in China. Traditional vermicelli and funtia have quality issues such as a high rate of breakage, cloudy soup, and lack of toughness. To improve the quality of vermicelli, the majority of the market adds alum or alum substitutes, such as konjac gum, sodium alginate, and guar gum, to improve the toughness and other qualities of vermicelli. With the continuous improvement of China's food safety laws and the public's food consumption preferences, the use of additives is increasingly restricted, and additive-free foods are increasingly popular.

[0003] Starch retrogradation plays a crucial role in the processing of starch foods such as glass noodles and starch strips. Starch retrogradation can be divided into two stages: short-term retrogradation and long-term retrogradation. Short-term retrogradation refers to the process in which, during the cooling and temperature reduction process of gelatinized starch, the disordered, directly linked starch molecules undergo a directional transition, resulting in new alignment and polymerization between molecular chains, forming a stable three-dimensional gel network structure, and amylopectin is packed into the network structure, which requires a relatively short time. Long-term retrogradation is caused by the recrystallization of the outer short chains of amylopectin, and is a slow, long-term process. Retrogradation increases the elasticity and firmness of glass noodles during processing, but excessive retrogradation makes the noodles too hard, affecting their edible quality. The process of glass noodles formation mainly involves short-term starch regeneration. Research has shown that the retrogradation process has a significant impact on the quality, appearance, mouthfeel and nutritional value of vermicelli, so controlling starch retrogradation has become a key process for industrial producers to improve the edible quality and processing quality of vermicelli.

[0004] Temperature is the most important external factor in starch retrogradation, and it can improve the microstructure of starch gel, thereby controlling the sensory quality, steaming quality, and structural quality of vermicelli products. Research has shown that low-temperature retrogradation is more likely to cause starch molecules to form an ordered crystalline structure than room-temperature retrogradation, accelerating the retrogradation rate of starch gel, and the formed gel has higher strength and toughness.

[0005] Generally, enterprises produce glass noodle food using traditional low temperature (4℃), room temperature (25℃) and low temperature / room temperature (4℃~25℃) cyclic aging methods. In recent years, domestic famous brand enterprises such as "Shuangta", "Guanju" and "Jinju" have, through improvements in production technology, applied internationally advanced freezing aging technology to the processing and production of glass noodle instead of traditional aging methods, and found that freezing aging treatment can significantly improve the edible quality and appearance of glass noodle.

[0006] Traditional glass noodles and funtia have quality issues such as a high rate of breakage, cloudy soup, and lack of toughness. To address these quality issues, the majority of market participants choose to add alum or alum substitutes, such as konjac gum, sodium alginate, and guar gum, to improve the toughness and other qualities of glass noodles. However, ingesting these additives poses a risk to human health. Currently, it is rare to produce potato glass noodles without adding any additives, both domestically and internationally. The present invention proposes a freeze-aging technology to replace the traditional aging technology. The extruded glass noodles are stored under frozen conditions for a certain period of time, aged, and then thawed, improving the toughness and other qualities of the glass noodles. Summary of the Invention

[0007] The object of the present invention is to provide a method for producing high-quality potato vermicelli, by determining the optimal freezing aging temperature of -30°C, which results in potato vermicelli with good toughness and improved quality; the production method does not contain any additives, is environmentally friendly and safe, and can solve the quality problems of traditional vermicelli and funnels, such as high breakage rate, cloudy soup, and lack of toughness.

[0008] To achieve the above objectives, the present invention proposes a method for producing high-quality potato vermicelli, which includes the following steps:

[0009] S1: Add deionized water to potato starch to prepare a slurry, and mix evenly. S2: Remove the air bubbles in the slurry, pour the slurry into a single-screw extruder, and start the single-screw extruder. The slurry is extruded by the single-screw extruder and then shaped into a mold to extrude the vermicelli. A cooling fan is installed below the extrusion outlet to prevent the vermicelli from sticking. S3, use a tray to receive the vermicelli in lots, spread the vermicelli evenly on the tray, divide the vermicelli into 5 groups, and then freeze-age for 6 hours to obtain potato vermicelli.

[0010] Furthermore, the w / v ratio of potato starch to deionized water in step S1 is 3:2.

[0011] Furthermore, in step S2, the gelatinization temperature of the single screw extruder is set to 95°C, preheated for 5 minutes, and the die hole diameter is set to 1.5 mm.

[0012] Furthermore, the temperatures for freezing aging in step S3 are room temperature, -5°C, -18°C, -30°C, and -80°C.

[0013] Furthermore, after obtaining potato vermicelli in step S3, tests of tensile, texture profile analysis and nuclear magnetic resonance relaxation time are carried out to obtain the optimal freeze aging temperature.

[0014] Furthermore, the optimum freezing temperature is -30°C and freezing aging is 6 hours.

[0015] The present invention further provides potato vermicelli produced by the above-mentioned production method.

[0016] The advantages and positive effects of the method for producing high-quality potato vermicelli of the present invention are as follows: 1. In this invention, the frozen aging technology is used instead of the conventional aging technology. The extruded glass noodles are stored under frozen conditions for a certain period of time, aged, and then thawed, thereby improving the quality of the glass noodles, such as their toughness. 2. In the present invention, the optimum freezing aging temperature is determined to be -30℃, and the freezing aging time is 6 hours, so that the obtained potato vermicelli has good toughness and improves the quality of the vermicelli. 3. The potato vermicelli manufacturing method of the present invention does not contain any additives, and is environmentally friendly and safe.

[0017] The technical solution of the present invention will be further described in detail below with reference to the drawings and examples. [Brief explanation of the drawings]

[0018] [Figure 1] 1 is a graph showing the results of the vermicelli tensile test for Example 2 of the present invention, in which A is the tensile effect of vermicelli after aging for different periods under 25°C conditions, B is the tensile effect of vermicelli after aging for different periods under -5°C conditions, C is the tensile effect of vermicelli after aging for different periods under -18°C conditions, D is the tensile effect of vermicelli after aging for different periods under -30°C conditions, and E is the tensile effect of vermicelli after aging for different periods under -80°C conditions. DETAILED DESCRIPTION OF THE INVENTION

[0019] The technical solution of the present invention will be further explained below with reference to the drawings and examples. Unless otherwise defined, technical or scientific terms used herein have the ordinary meaning as understood by one of ordinary skill in the art to which this invention belongs.

[0020] Example 1 A method for producing high quality potato vermicelli, comprising the steps of: S1: Add deionized water to potato starch to form a slurry and mix evenly. The w / v ratio of potato starch to deionized water is 3:2. S2: Remove the air bubbles in the slurry, pour the slurry into a single-screw extruder, set the gelatinization temperature of the single-screw extruder to 95°C, preheat for 5 minutes, and start the single-screw extruder. The slurry is extruded through the single screw and then molded into a mold to extrude vermicelli. The mold hole diameter is 1.5 mm, and a cooling fan is installed below the extrusion port to prevent the vermicelli from sticking. S3: Use trays to receive the vermicelli in batches, spread the vermicelli evenly on the trays, and divide the vermicelli into 5 groups. Then, freeze-age the vermicelli at room temperature, -5°C, -18°C, -30°C, and -80°C for 6 hours to obtain potato vermicelli.

[0021] Example 2 Tensile Test Tensile tests were performed on the five sets of vermicelli obtained. The specific steps were as follows: Rehydrate the vermicelli and test the tensile performance of the rehydrated potato starch gel using the A / TG method (TA). Dry the surface moisture of the rehydrated PSH and select potato starch gels with uniform thickness for measurements. Measurements were performed at least five times per sample to obtain stress-strain curves. The parameters were set to an automatic displacement trigger mode with a pre-test speed of 3 mm / s, a test speed of 1 mm / s, and a post-test speed of 3 mm / s, a sample width of 2 mm, a length of 18 mm, and a strain height of 10 mm.

[0022] The results are shown in Figure 1, which also shows the stress-strain relationship of potato vermicelli at different freezing temperatures. The strain of potato vermicelli varied significantly as the aging temperature changed from room temperature, -5°C, -18°C, -30°C, to the ultra-low temperature of -80°C. The figure shows that the strain of potato vermicelli left at -30°C for 6 hours showed optimal results. The strain of the samples at -18°C was slightly lower than that at -30°C, but significantly higher than that of potato vermicelli aged for 6 hours at room temperature and -5°C. This is because at -30°C, a uniform ice crystal zone rapidly formed inside the potato vermicelli. The lower the quick-freezing temperature and the shorter the time, the smaller the ice crystals, and the less impact there was on the internal structure of the starch. For the same freezing time, the volume of ice crystals inside the vermicelli was closely related to the change in freezing temperature. However, the reason for the decrease in strain of potato vermicelli under -80°C conditions is thought to be that when the freezing temperature is too low, the number of small ice crystals formed during the freezing process accumulates and gradually becomes larger, destroying the internal network structure of potato starch and weakening the degree of intermolecular cross-linking, resulting in a relatively low strain.With increasing retrogradation time, the strain of potato vermicelli increased and then decreased, indicating that an appropriate retrogradation time is beneficial to improving the tensile properties of potato vermicelli.

[0023] Example 3 Texture Profile Test The results of texture profile testing on the five sets of vermicelli obtained are shown in Table 1. Each set of vermicelli in Table 1 is represented by PSHx-y, where x is the freeze-aging temperature, which is room temperature, -5°C, -18°C, -30°C, and -80°C, respectively, and y is the freeze-aging time, which is 2 hours, 6 hours, and 8 hours, respectively. [Table 1] Table 1 shows the effect of different freezing temperatures on the texture profile characteristics of potato vermicelli. As the freezing temperature decreased, the hardness, elasticity, and chewiness of the vermicelli increased first, then decreased. At a freezing temperature of -30°C, the hardness reached its highest value of 2177.639g, the elasticity was 0.912±0.021, and the chewiness was 1690.145±25.402g. This indicates that the potato vermicelli had a good texture. The volume of ice crystals formed inside the vermicelli during freezing was minimized, better maintaining the internal structure of the potato vermicelli. At higher freezing temperatures, the ice crystals formed were larger, significantly disrupting the starch gel network structure inside the vermicelli, resulting in a decrease in hardness and other indicators. As the freezing time increases, the hardness and chewiness of vermicelli tend to increase first and then decrease. When the aging temperature is -5°C, the gel regeneration speed increases due to the partial formation of crystalline nuclei, and hardness increases. Although aging at -5°C also has a promoting effect on the quality of vermicelli, compared to the stress-strain curve of potato vermicelli, the strain is smaller and the stress is larger, so aging at -5°C does not produce optimal results; the optimal aging conditions are -30°C and 6 hours.

[0024] Taking the above measurement results into consideration, the optimal freezing temperature was -30°C, freezing time was 6 hours, and the hardness of the vermicelli was 2177.639g, the elasticity was 0.912±0.021, and the chewiness was 1690.145±25.402.

[0025] In this application, freeze aging technology replaces traditional aging technology by storing extruded glass noodles under frozen conditions for a certain period of time, allowing them to age, and then thawing them. This improves the toughness and other qualities of glass noodles. During the freezing process, freezing occurs first on the surface of the food. Due to the phase transition of water, the food temperature drops slowly, resulting in a low number of ice crystal nuclei. The fine nuclei have time to grow into larger ice crystals and slowly move toward the center of the food. These ice crystals first form between the intercellular spaces; when the supercooled water within the cells reaches 0°C, it remains supercooled and does not freeze. As the freezing rate increases and the temperature drops more rapidly, the ice crystals become smaller and the transition range of cellular components becomes smaller, which is beneficial for maintaining the freshness of the food. During the freezing process, water penetration and transition between the inside and outside of the cells is prevented, reducing damage to the food's tissue structure and thereby maximizing the preservation of the original flavor and quality of natural foods. Effective control of ice crystal formation and growth improves the edible quality and appearance of glass noodles.

[0026] Therefore, the present invention adopts the above-mentioned method for producing high-quality potato vermicelli, and determines the optimal freezing aging temperature of -30°C. The obtained potato vermicelli has good toughness and improves the quality of vermicelli. The production method does not contain any additives, is environmentally friendly and safe, and can solve the quality problems of traditional vermicelli, such as a high breakage rate, cloudy soup, and lack of toughness.

[0027] Finally, it should be noted that the above embodiments only illustrate the technical solutions of the present invention, and do not limit it, and although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention can still be modified or replaced with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solutions to depart from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for producing high-quality potato vermicelli, comprising: S1: Add deionized water to potato starch to prepare a slurry, and stir evenly. S2: Discharge the air bubbles in the slurry, pour the slurry into a single-screw extruder, start the single-screw extruder, extrude the slurry through the single-screw extruder, and then mold it into a mold to extrude the vermicelli. A cooling fan is installed below the extrusion outlet to prevent the vermicelli from sticking. S3: A method for producing high-quality potato vermicelli, characterized in that: a tray is used to receive the vermicelli in lots; the vermicelli is spread evenly on the tray; the vermicelli is divided into 5 groups; and then the vermicelli is frozen and aged for 6 hours to obtain potato vermicelli.

2. 2. The method for producing high-quality potato vermicelli as claimed in claim 1, wherein the w / v ratio of potato starch to deionized water in step S1 is 3:2-3.

3. The method for producing high-quality potato vermicelli as described in claim 1, characterized in that in step S2, the gelatinization temperature of the single-screw extruder is set to 95°C, preheated for 5 minutes, and the die hole diameter is 1.5 mm.

4. The method for producing high-quality potato vermicelli as described in claim 1, characterized in that the freeze-aging temperature in step S3 is room temperature, -5°C, -18°C, -30°C, or -80°C.

5. The method for producing high-quality potato vermicelli as described in claim 1, characterized in that after the potato vermicelli is obtained in step S3, tensile, texture profile analysis, and nuclear magnetic resonance relaxation time tests are performed to obtain the optimal freezing aging temperature.

6. The method for producing high-quality potato vermicelli according to claim 5, characterized in that the optimum freezing aging temperature is -30°C and the freezing aging is 6 hours.

7. Potato vermicelli produced by the production method according to any one of claims 1 to 6.

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