阅读说明：本技术 一种高抗性淀粉粉丝及制备方法 (A kind of high-resistance starch bean vermicelli and preparation method ) 是由 程永强 曹卫东 杨舒莹 朱崇阳 贾鑫 于 2019-08-28 设计创作，主要内容包括：本发明公开了属于食品加工领域的一种高抗性淀粉粉丝及其制备方法。将原料箭筈豌豆淀粉加水糊化制备芡糊,芡糊淀粉用量占和面生淀粉比例为5％,淀粉乳的浓度为10％(w/w),搅拌下沸水浴完全糊化至透明糊状,二次加水量占和面生淀粉比例为40％,混合均匀至顺滑为止,并漏粉制成粉丝；煮至熟化,然后将粉丝置于4℃环境下老化,结束后转移至冷库中冷冻,然后解冻复煮,理丝,卷成粉丝卷后置于烘箱内干燥至水分含量10-15％,包装为产品。本发明采用的淀粉原料为箭筈豌豆淀粉,比普通豌豆淀粉具有更高含量的抗性淀粉且粉丝产品更晶莹剔透；抗性淀粉含量较市售粉丝高30％以上。(The invention discloses a kind of high-resistance starch beans vermicelli for belonging to food processing field and preparation method thereof.Raw material Jian Kuo pea starch is added into water gelatinization preparation Gorgon euryale paste, it is 5% that Gorgon euryale paste starch dosage, which accounts for and look unfamiliar starch proportion, the concentration of starch milk is 10% (w/w), lower boiling water bath is stirred to be gelatinized completely to transparent paste, it is 40% that secondary amount of water, which accounts for and look unfamiliar starch proportion, it is uniformly mixed until smooth, and bean vermicelli is made in powder leakage；Boil to curing, bean vermicelli be then placed in aging under 4 DEG C of environment, after be transferred in freezer and freeze, then thaw and boil again, filament carding is rolled into bean vermicelli volume and is placed in baking oven and dry to moisture content 10-15%, is packaged as product.The starch raw material that the present invention uses has the resistant starch of higher amount than common pea starch and bean vermicelli product is more glittering and translucent Wei Jian Kuo pea starch；The more commercially available bean vermicelli of resistance starch content is high by 30% or more.)

1. a kind of preparation method of high-resistance starch bean vermicelli, which comprises the steps of:

1) raw material Jian Kuo pea starch adds water gelatinization preparation Gorgon euryale paste；

2) Jian Kuo pea starch and water is added into the paste of Gorgon euryale obtained by step 1), kneads powder ball；

3) powder ball obtained by step 2) is subjected to powder leakage, bean vermicelli head product is made, and boil to curing；

4) bean vermicelli head product obtained by step 3) is cooled down, and freezes aging；

5) bean vermicelli obtained by step 4) is dried, obtains finished product bean vermicelli.

2. a kind of preparation method of high-resistance starch bean vermicelli according to claim 1, which is characterized in that in the step 1), It is 5wt% that Gorgon euryale paste starch dosage, which accounts for and look unfamiliar starch proportion, adds water at the concentration of starch milk to be 10% (w/w), stirs lower boiling water Bath is gelatinized completely to transparent paste, but the time should not too long, and otherwise gelatinized corn starch moisture loss, can generate continued powder after block influence Group's quality.

3. a kind of preparation method of high-resistance starch bean vermicelli according to claim 1, which is characterized in that in the step 2), It is 40% that amount of water, which accounts for and look unfamiliar starch proportion, is uniformly mixed until smooth.

4. a kind of preparation method of high-resistance starch bean vermicelli according to claim 1, which is characterized in that in the step 4), Bean vermicelli is placed in aging 3-5h under 4 DEG C of environment；After be transferred in -18 DEG C of freezers and freeze 1-3h, boil number 1-3 times again, i.e., Bean vermicelli after boiling 3min again thaws after 4 DEG C of agings 4h, -18 DEG C of freezing 2h again boils 3min again, the number of repetitive operation setting.

5. a kind of preparation method of high-resistance starch bean vermicelli according to claim 1, which is characterized in that in the step 5), Bean vermicelli to be thawed into the water, filament carding is rolled into bean vermicelli volume and is placed in baking oven, the dry 2-5h at 55-70 DEG C of temperature, until Moisture content 10-15%, it is cooling, it is packaged as product.

6. a kind of preparation method of high-resistance starch bean vermicelli, which is characterized in that raw material Jian Kuo pea starch adds water gelatinization preparation Gorgon euryale Paste, it is 5% that Gorgon euryale paste starch dosage, which accounts for and look unfamiliar starch proportion, and the concentration of starch milk is 10% (w/w), and it is complete to stir lower boiling water bath To transparent paste, it is 40% that secondary amount of water, which accounts for and look unfamiliar starch proportion, for gelatinization, is uniformly mixed until smooth, and powder leakage is made Bean vermicelli head product；Boil to curing, bean vermicelli be then placed in aging 4h under 4 DEG C of environment, after be transferred in -18 DEG C of freezers and freeze Then 2h thaws and boils 3min again, be repeated 2 times, after bean vermicelli is thawed into the water, filament carding, be rolled into bean vermicelli volume be placed on baking 60 DEG C of dry 2-5h to moisture content 10-15% in case, it is cooling, it is packaged as product.

Technical field

The invention belongs to food processing field, in particular to a kind of high-resistance starch bean vermicelli and preparation method thereof.

Background technique

Bean vermicelli is a kind of filamentous product of drying for being made from starch and being processed into as one of Chinese tradition specialty, Have the characteristics that chewiness sense is strong, boil long do not paste, delicate mouthfeel it is smooth, like by consumer always.Bean vermicelli adds because of its production The raw material of work is different and many kinds of, and traditional glass noodle processing raw material has beans and potato, such as mung bean, pea, sweet potato, potato Powdery-truit disease Deng the production of, different material starch also has difference, wherein the bean vermicelli matter produced using mung bean and pea as starch source Amount is best.

Arrow Kuo pea (Vicia sativa L.) is also known as waste vetch, big vetch, is a kind of common wild pea product Kind.Jian Kuo pea is similar to pea seed nutritional ingredient, and crude protein and Crude starch content are higher in seed, the polyphenol contained With Flavonoid substances are soybean 3-5 times.

Jian Kuo pea starch color is pure white, quality is thinner, and more common pea starch amylose content is high, has higher Thermoviscosity, gelatinous transparent degree and gel strength are easy aging retrogradation, and the high (Jian Kuo pea 30% of flour extraction, common pea 23%), therefore it is chiefly used in producing starch and bean vermicelli, vermicelli based article.Though seed is toxic containing hydrogen cyanide, alkaloid and cyanogen glycosides etc. Substance, but for 24 hours can detoxification by suitable proportion immersion by water beans.

As a kind of Retrograded Starch product, the bean vermicelli that different material is prepared contains the resistant starch of certain content, That is resistant starch.Resistant starch exists in food as component low in calories, and having reduces level of postprandial blood sugar, enteron aisle is promoted to have A variety of physiological functions such as beneficial bacteria growth and breeding and reduction blood cholesterol level.The production and processing principle of bean vermicelli is starch It is gelatinized aging action, the aging starch generated in its manufacturing process is resistant starch one kind.Some researches show that contain in bean vermicelli Some resistant starches, content are apparently higher than the ordinary food of people's often feeding, and compared with raw starch, corresponding bean vermicelli system The content of its resistant starch of product also significantly improves.

The traditional handicraft production process of bean vermicelli are as follows:

Thickening (a small amount of starch gelatinization) → modulation dough → powder leakage → boiling powder gelatinization → cooling or freezing (aging) → drying → finished product.

In the summary " progress of resistant starch forming factors in bean vermicelli production " of Han Fulong et al., influence is summarized The factor that resistant starch generates: physicochemical property, the processing mode of food, processing factors of raw starch etc.；Also explanation is logical simultaneously Improvement raw starch property is crossed, aging condition is improved, carries out cold and hot reprocessing, selects the methods of freeze drying process can be into One step improves age of starch degree to improve the content of resistant starch in bean vermicelli.

Therefore, it in terms of raw material selection, selects and contains more high amylose content Jian Kuo pea starch, be conducive to resistance shallow lake The formation of powder, while comprehensive starch property and price etc. are many-sided, also have practical significance for enterprise's production.Processing technology side Face by optimization aging (freezing), drying process and increases re-heat processing to improve resistance starch content.

In conclusion this product and the main distinction of other such products are: this product is in the process of bean vermicelli Using Jian Kuo pea starch as raw material, and by process optimization on the basis of guaranteeing bean vermicelli mouthfeel, developing a has The vermicelli product of high resistant starch content.

Summary of the invention

The object of the present invention is to provide a kind of preparation methods of high-resistance starch bean vermicelli, which is characterized in that

Include the following steps:

1) raw material Jian Kuo pea starch adds water gelatinization preparation Gorgon euryale paste；

2) Jian Kuo pea starch and water is added into the paste of Gorgon euryale obtained by step 1), kneads powder ball；

3) powder ball obtained by step 2) is subjected to powder leakage, bean vermicelli head product is made, and boil to curing；

4) bean vermicelli head product obtained by step 3) is cooled down, and freezes aging；

5) bean vermicelli obtained by step 4) is dried, obtains finished product bean vermicelli.

In the step 1), it is 5wt% that Gorgon euryale paste starch dosage, which accounts for and look unfamiliar starch proportion, adds the water to be at the concentration of starch milk 10% (w/w) stirs lower boiling water bath and is gelatinized completely to transparent paste, but the time should not too long, otherwise gelatinized corn starch moisture loss, meeting Generating block influences subsequent powder ball quality；

In the step 2), it is 40% that amount of water, which accounts for and look unfamiliar starch proportion, is uniformly mixed until smooth；

In the step 4), bean vermicelli is placed in aging 3-5h under 4 DEG C of environment；After be transferred in -18 DEG C of freezers and freeze 1-3h is boiled number 1-3 times again, i.e., the bean vermicelli after boiling 3min again thaws after 4 DEG C of agings 4h, -18 DEG C of freezing 2h again boils 3min again, The number of repetitive operation setting；

In the step 5), bean vermicelli is thawed into the water, filament carding is rolled into bean vermicelli volume and is placed in baking oven, in temperature Dry 2-5h is packaged as product until moisture content 10-15%, cooling at 55-70 DEG C of degree.

A kind of preparation method of high-resistance starch bean vermicelli, which is characterized in that raw material Jian Kuo pea starch adds water gelatinization preparation Gorgon euryale paste, it is 5% that Gorgon euryale paste starch dosage, which accounts for and look unfamiliar starch proportion, and the concentration of starch milk is 10% (w/w), and it is complete to stir lower boiling water bath To transparent paste, it is 40% that secondary amount of water, which accounts for and look unfamiliar starch proportion, for full gelatinization, is uniformly mixed until smooth, and powder leakage system At bean vermicelli head product；Boil to curing, bean vermicelli be then placed in aging 4h under 4 DEG C of environment, after be transferred to it is cold in -18 DEG C of freezers Freeze 2h, then thaw and boil 3min again, be repeated 2 times, after bean vermicelli is thawed into the water, filament carding, be rolled into bean vermicelli volume be placed on 60 DEG C of dry 2-5h to moisture content 10-15% in baking oven, it is cooling, it is packaged as product.

The beneficial effects of the invention are as follows this beans vermicelli compared with similar products, has the following advantages:

1. the starch raw material that the present invention uses is Jian Kuo pea starch, than the resistance that common pea starch has higher amount Starch and bean vermicelli product is more glittering and translucent；

2. unused food additives, resistance starch content is further increased by process optimization, resistance starch content compared with Commercially available bean vermicelli is high by 30% or more.

Specific embodiment

The present invention provides a kind of preparation method of high-resistance starch bean vermicelli, combined with specific embodiments below to the present invention make into One step illustrates.The method is conventional method unless otherwise instructed.The material unless otherwise instructed can be from open business Approach and obtain.

Comparative example 1-5

Comparative example 1-5 used is commercially available bean vermicelli, is shown in Table 1

Bean vermicelli kind used in each comparative example of table 1.

Comparative example 6

(1) raw material Jian Kuo pea starch adds water gelatinization preparation Gorgon euryale paste, and Gorgon euryale paste starch dosage accounts for and looks unfamiliar starch proportion and is 5%, the concentration of starch milk is 10% (w/w), stirs lower boiling water bath and is gelatinized completely to transparent paste, secondary amount of water is accounted for and looked unfamiliar Starch proportion is 40%, is uniformly mixed until smooth, and powder leakage is simultaneously boiled to curing；

(2) by 4 DEG C of refrigeration aging 1h of bean vermicelli obtained by the step (1)；

(3) 55 DEG C of oven drying 2h to moisture content 10-15% will be placed in obtained by the step (2).