阅读说明：本技术 一种低断条率和烹煮损失率的山芋粉丝制作方法 (Method for making sweet potato vermicelli with low breaking rate and cooking loss rate ) 是由 张光顺 于 2020-03-24 设计创作，主要内容包括：本发明公开了一种低断条率和烹煮损失率的山芋粉丝制作方法,涉及粉丝制作技术领域,本发明以燕麦淀粉来替代明矾制备山芋粉丝,不仅解决了明矾添加所存在的食用安全性问题,在山芋粉丝制作过程中未添加存在安全隐患的食品添加剂,还使所制山芋粉丝具有低断条率和烹煮损失率的烹煮性能,并且食用口感爽滑,相对于纯山芋粉丝来说因燕麦淀粉的添加使营养价值提高。(The invention discloses a sweet potato vermicelli preparation method with low noodle breaking rate and cooking loss rate, which relates to the technical field of vermicelli preparation.)

1. A method for making sweet potato vermicelli with low noodle breaking rate and cooking loss rate is characterized by comprising the following steps: the method comprises the following manufacturing steps:

(1) mixing sweet potato starch, oat starch and water, and stirring to obtain slurry;

(2) adding a small amount of sweet potato starch into the prepared slurry in batches under stirring to obtain powder without sticking to hands;

(3) adding the prepared vermicelli into a vermicelli leaking plate, and extruding vermicelli from a bottom hole of the vermicelli leaking plate;

(4) the extruded vermicelli falls into a vermicelli cooking pot, and the vermicelli is cooked in boiling water;

(5) cooling the cooked vermicelli in cold water, draining, and freezing in a cold storage;

(6) taking out vermicelli and unfreezing;

(7) naturally drying to reduce the water content of the vermicelli to 10-12%;

(8) cutting and packaging.

2. The method for making sweet potato vermicelli with low breakage rate and cooking loss rate according to claim 1, wherein the method comprises the following steps: the amount of oat starch is 0.5-5% of the total amount of sweet potato starch.

3. The method for making sweet potato vermicelli with low breakage rate and cooking loss rate according to claim 1, wherein the method comprises the following steps: the time for boiling the powder is 1-3 min.

4. The method for making sweet potato vermicelli with low breakage rate and cooking loss rate according to claim 1, wherein the method comprises the following steps: the cooling temperature is 15-25 ℃.

5. The method for making sweet potato vermicelli with low breakage rate and cooking loss rate according to claim 1, wherein the method comprises the following steps: the freezing temperature is-15 to-10 ℃.

6. The method for making sweet potato vermicelli with low breakage rate and cooking loss rate according to claim 1, wherein the method comprises the following steps: the natural drying temperature is above 20 ℃.

The technical field is as follows:

the invention relates to the technical field of vermicelli preparation, in particular to a sweet potato vermicelli preparation method with low breaking rate and cooking loss rate.

Background art:

the sweet potato vermicelli is also called sweet potato vermicelli, and is deeply favored by consumers due to the characteristics of smooth taste and rich nutrition. The total amount of amylose of the potato starch is lower, and the content of insoluble amylose is also lower, so that the processed vermicelli has large cooking loss, small tensile strength and shear strength and poor boiling resistance. Therefore, alum is usually added as a gluten-increasing and anti-blocking agent to enhance the toughness and boiling resistance of vermicelli. However, alum contains aluminum ions which are harmful to human bodies, and long-term eating of vermicelli containing aluminum ions is harmful to human health. To solve this problem, alum substitutes must be sought.

The konjac flour is widely applied to food processing as a food stabilizer, a suspending agent, a thickening agent, an emulsifying agent and a quality modifier. At present, konjak powder is mostly used as an alum substitute, but the edible safety of the prepared vermicelli is improved, but the cooking performance needs to be optimized. Aiming at the problem, the invention provides a novel method for preparing sweet potato vermicelli, and the prepared vermicelli has the cooking performance of low broken bar rate and cooking loss rate.

The invention content is as follows:

the invention aims to solve the technical problem of providing a method for making sweet potato vermicelli with low noodle breaking rate and cooking loss rate, optimizing the cooking performance of the sweet potato vermicelli through process improvement, and avoiding the introduction of aluminum ions by adding alum substitutes, thereby improving the edible safety of the sweet potato vermicelli.

The technical problem to be solved by the invention is realized by adopting the following technical scheme:

a method for making sweet potato vermicelli with low breaking rate and cooking loss rate comprises the following steps:

(1) mixing sweet potato starch, oat starch and water, and stirring to obtain slurry;

(2) adding a small amount of sweet potato starch into the prepared slurry in batches under stirring to obtain powder without sticking to hands;

(3) adding the prepared vermicelli into a vermicelli leaking plate, and extruding vermicelli from a bottom hole of the vermicelli leaking plate;

(4) the extruded vermicelli falls into a vermicelli cooking pot, and the vermicelli is cooked in boiling water;

(5) cooling the cooked vermicelli in cold water, draining, and freezing in a cold storage;

(6) taking out vermicelli and unfreezing;

(7) naturally drying to reduce the water content of the vermicelli to 10-12%;

(8) cutting and packaging.

The amount of oat starch is 0.5-5% of the total amount of sweet potato starch.

The time for boiling the powder is 1-3 min.

The cooling temperature is 15-25 ℃.

The freezing temperature is-15 to-10 ℃.

The natural drying temperature is above 20 ℃.

Although the cooking performance of the sweet potato vermicelli can be improved to a certain extent by adding the existing oat starch, the improvement effect is limited. In order to further optimize the cooking performance of the sweet potato vermicelli, the invention also carries out pretreatment on oat starch.

The technical problem to be solved by the invention can also be realized by adopting the following technical scheme:

a method for making sweet potato vermicelli with low breaking rate and cooking loss rate comprises the following steps:

(1) dispersing oat starch in ethanol, heating to 50-60 ℃, adding hexadiene diacid and a catalyst, continuously heating to reflux, carrying out heat preservation reaction, distilling to recover ethanol after the reaction is finished, and crushing distillation residues into powder after vacuum drying to obtain modified oat starch;

(2) mixing sweet potato starch, the modified oat starch and water, and stirring to obtain slurry;

(3) adding a small amount of sweet potato starch into the prepared slurry in batches under stirring to obtain powder without sticking to hands;

(4) adding the prepared vermicelli into a vermicelli leaking plate, and extruding vermicelli from a bottom hole of the vermicelli leaking plate;

(5) the extruded vermicelli falls into a vermicelli cooking pot, and the vermicelli is cooked in boiling water;

(6) cooling the cooked vermicelli in cold water, draining, and freezing in a cold storage;

(7) taking out vermicelli and unfreezing;

(8) naturally drying to reduce the water content of the vermicelli to 10-12%;

(9) cutting and packaging.

The mass ratio of the oat starch to the hexadiene diacid is 10: 0.5-5.

The catalyst is 98% concentrated sulfuric acid, and the dosage of the catalyst is 0.5-3% of the mass of the oat starch.

The rest of the control parameters are the same as above.

Partial hydroxyl in the macromolecular structure of the oat starch and carboxyl in the polydiene diacid structure are subjected to esterification reaction, so that ester groups and carboxyl are introduced into the macromolecular structure of the oat starch, and the application performance of the oat starch is improved.

In addition, the invention also improves the making steps of the sweet potato vermicelli so as to optimize the cooking performance of the sweet potato vermicelli.

The technical problem to be solved by the invention can also be realized by adopting the following technical scheme:

a method for making sweet potato vermicelli with low breaking rate and cooking loss rate comprises the following steps:

(1) mixing sweet potato starch, oat starch and water, and stirring to obtain slurry;

(2) heating the slurry to 70-80 ℃, centrifuging at a high speed, and then carrying out ultrasonic treatment;

(3) adding a small amount of sweet potato starch into the treated slurry in batches under stirring to obtain powder flour without sticking to hands;

(4) adding the prepared vermicelli into a vermicelli leaking plate, and extruding vermicelli from a bottom hole of the vermicelli leaking plate;

(5) the extruded vermicelli falls into a vermicelli cooking pot, and the vermicelli is cooked in boiling water;

(6) cooling the cooked vermicelli in cold water, draining, and freezing in a cold storage;

(7) taking out vermicelli and unfreezing;

(8) naturally drying to reduce the water content of the vermicelli to 10-12%;

(9) cutting and packaging.

The rotating speed of the high-speed centrifugation is 15000-30000 r/min.

The ultrasonic treatment conditions are ultrasonic frequency of 28 or 40KHz and ultrasonic frequency of 100-.

The rest of the control parameters are the same as above.

After being heated, the starch is subjected to high-speed centrifugation and ultrasonic treatment to destroy the crystalline structure of the starch and improve the application performance of the starch.

The invention has the beneficial effects that: the sweet potato vermicelli is prepared by replacing alum with the oat starch, so that the problem of edible safety existing in alum addition is solved, no food additive with potential safety hazard is added in the sweet potato vermicelli preparation process, the prepared sweet potato vermicelli has the cooking performance of low noodle breaking rate and cooking loss rate, the edible mouthfeel is smooth, and the nutritive value is improved due to the addition of the oat starch compared with pure sweet potato vermicelli.

The specific implementation mode is as follows:

in order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

The sweet potato starch and oat starch used in the following examples and comparative examples were from the same batch of sweet potato starch and oat starch.