阅读说明：本技术 一种淀粉及淀粉制品的加工方法 (Starch and processing method of starch product ) 是由 伞云峰 王学宇 孙瑜 吕洪伟 徐勇 于 2021-09-01 设计创作，主要内容包括：本发明涉及食品加工领域,特别涉及一种淀粉及淀粉制品的加工方法；包括以下步骤：(1)浸泡式清洗红薯；(2)超声波式清洗红薯；(3)粉碎；(4)沉淀；(5)脱水；(6)烘干；(7)调浆；(8)糊化；(9)挤压成型。本发明采用离心机对淀粉细浆液进行离心脱水,能够使废液尽可能多的分离出去,同时防止淀粉在分离时出现损耗,配合气流干燥机对湿粉进行烘干,整个烘干过程是在一瞬间完成,因此淀粉颗粒内部水份来不及糊化已被干燥,故不会发生糊化或降解现象,能够有效提高淀粉的所得率,避免了红薯的浪费；本发明添加丙酸钙、食用碱和食用盐,无添加明矾,即可制备出不断条、延展性好、嚼劲好、久煮不烂、无断丝和口感好的粉条。(The invention relates to the field of food processing, in particular to a processing method of starch and starch products; the method comprises the following steps: (1) soaking to clean sweet potatoes; (2) ultrasonically cleaning sweet potatoes; (3) crushing; (4) precipitating; (5) dehydrating; (6) drying; (7) mixing slurry; (8) pasting; (9) and (4) extrusion molding. The invention adopts the centrifuge to carry out centrifugal dehydration on the starch fine slurry, can separate the waste liquid as much as possible, simultaneously prevents the starch from being lost during separation, is matched with the airflow dryer to dry the wet powder, and the whole drying process is finished in one moment, so that the moisture in the starch granules is not as much as the gelatinization and is dried, thereby avoiding the gelatinization or degradation phenomenon, effectively improving the yield of the starch and avoiding the waste of sweet potatoes; according to the invention, calcium propionate, dietary alkali and edible salt are added, and alum is not added, so that the vermicelli which is continuous in vermicelli production, good in ductility, good in chewing property, not rotten after long-time cooking, continuous in vermicelli production and good in taste can be prepared.)

1. A method for processing starch and starch products is characterized by comprising the following steps:

(1) soaking type cleaning of sweet potatoes, selecting sweet potato varieties with high starch content, removing pathological sweet potatoes, soaking type cleaning of sweet potatoes, removing silt attached to the outer surface of the sweet potatoes, and washing away the surface of the root tuber of the sweet potatoes;

(2) ultrasonically cleaning sweet potatoes, removing impurities adhered to the inner part of the concave surface on the outer surface of the sweet potatoes, taking out and draining water for later use;

(3) crushing, namely feeding the sweet potatoes in the step (2) into a crusher to be crushed, and elutriating and filtering the crushed sweet potatoes to obtain potato residues and group A starch coarse slurry;

(4) precipitating, namely precipitating the group A starch coarse slurry in the step (3) for 3-4 h, removing water and impurities, then adding a proper amount of clear water for precipitating for 3-4 h, removing water and impurities, adding a proper amount of clear water again for precipitating for 4-5 h, and removing water and impurities to obtain starch fine slurry;

(5) dewatering, namely separating and dewatering the starch fine slurry obtained in the step (4) in a centrifugal machine, and removing water after centrifugation to obtain wet powder;

(6) drying, namely putting the wet powder in the step (5) into an airflow dryer for drying treatment, taking out starch, and packaging;

(7) mixing, namely weighing 1kg of starch, putting the starch into a stirrer, adding 0.20-0.25 g of calcium propionate, 0.25-0.4 g of edible alkali, 0.25-0.4 g of edible salt and 2-3 kg of cold water, and fully stirring to obtain mixed slurry A;

(8) gelatinizing, namely adding 1kg of mixed slurry A into 1-2 kg of boiled water, mixing and stirring until the mixed slurry A is gelatinized, wherein the temperature of the boiled water is 90-100 ℃, and thus obtaining a pasty mixture;

(9) and (3) extrusion molding, namely placing the pasty mixture in the step (8) into a self-cooked vermicelli extruder, heating to 90-100 ℃ for extrusion molding, blowing air to cool at an outlet sieve plate when the vermicelli is extruded from the self-cooked vermicelli extruder, drying, and shearing to obtain the vermicelli.

2. The processing method of starch and starch products according to claim 1, wherein the sweet potatoes in the step (1) are soaked for 10-15 min.

3. The processing method of starch and starch products as claimed in claim 1, wherein the sweet potato in step (2) is cleaned in an ultrasonic cleaning machine for 10-20 min, and the ultrasonic frequency is 60 KHZ.

4. The method for processing starch and starch products as claimed in claim 1, wherein the sweet potato in step (3) is pulverized into ultrafine powder with a size of 325 meshes or more, the potato residue is sieved by a horizontal centrifugal conical sieve with two-stage elutriation in step (3), and the sieved mesh size is 400 meshes.

5. The starch and starch product processing method according to claim 1, wherein the moisture content of the dried starch in the step (6) is 13-15%.

6. The processing method of starch and starch products according to claim 1, wherein the drying temperature in the step (9) is 60-80 ℃, the drying time is 30-40 min, and the moisture content of the dried vermicelli is 12-14%.

Technical Field

The invention relates to the field of food processing, in particular to a starch and a processing method of a starch product.

Background

Sweet potatoes are widely planted in China, are distributed in western mountainous areas from south to Hainan province, from north to Heilongjiang, from west to Sichuan and in Yunobu plateaus, are also called sweet potatoes and sweet potatoes, and are rich in sugar, vitamins, mineral substances, food fibers and the like. The sweet potato contains various vitamins such as carotene, vitamin B1, etc., which are necessary for maintaining human health.

The sweet potato starch is one of main products for processing the sweet potatoes, the sweet potato starch can be processed into two types of fresh sweet potatoes and dried sweet potatoes, but the quality of the fresh sweet potato starch is superior to that of the dried sweet potato starch, so that the fresh sweet potato starch is used for processing more starch, but the yield of the starch is lower during the existing sweet potato starch processing, and the sweet potatoes are wasted.

Therefore, a method for processing starch and starch products is provided.

Disclosure of Invention

The invention aims to provide a starch and a processing method of a starch product, so as to solve the problems in the prior art.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a method for processing starch and starch products comprises the following steps:

(1) soaking type cleaning of sweet potatoes, selecting sweet potato varieties with high starch content, removing pathological sweet potatoes, soaking type cleaning of sweet potatoes, removing silt attached to the outer surface of the sweet potatoes, and washing away the surface of the root tuber of the sweet potatoes;

(2) ultrasonically cleaning sweet potatoes, removing impurities adhered to the inner part of the concave surface on the outer surface of the sweet potatoes, taking out and draining water for later use;

(3) crushing, namely feeding the sweet potatoes in the step (2) into a crusher to be crushed, and elutriating and filtering the crushed sweet potatoes to obtain potato residues and group A starch coarse slurry;

(4) precipitating, namely precipitating the group A starch coarse slurry in the step (3) for 3-4 h, removing water and impurities, then adding a proper amount of clear water for precipitating for 3-4 h, removing water and impurities, adding a proper amount of clear water again for precipitating for 4-5 h, and removing water and impurities to obtain starch fine slurry;

(5) dewatering, namely separating and dewatering the starch fine slurry obtained in the step (4) in a centrifugal machine, and removing water after centrifugation to obtain wet powder;

(6) drying, namely putting the wet powder in the step (5) into an airflow dryer for drying treatment, taking out starch, and packaging;

(7) mixing, namely weighing 1kg of starch, putting the starch into a stirrer, adding 0.20-0.25 g of calcium propionate, 0.25-0.4 g of edible alkali, 0.25-0.4 g of edible salt and 2-3 kg of cold water, and fully stirring to obtain mixed slurry A;

(8) gelatinizing, namely adding 1kg of mixed slurry A into 1-2 kg of boiled water, mixing and stirring until the mixed slurry A is gelatinized, wherein the temperature of the boiled water is 90-100 ℃, and thus obtaining a pasty mixture;

(9) and (3) extrusion molding, namely placing the pasty mixture in the step (8) into a self-cooked vermicelli extruder, heating to 90-100 ℃ for extrusion molding, blowing air to cool at an outlet sieve plate when the vermicelli is extruded from the self-cooked vermicelli extruder, drying, and shearing to obtain the vermicelli.

Specifically, the sweet potatoes in the step (1) are soaked for 10-15 min.

Specifically, the sweet potatoes in the step (2) are cleaned in an ultrasonic cleaning machine for 10-20 min, and the ultrasonic frequency is 60 KHZ.

Specifically, the sweet potatoes in the step (3) are crushed into ultrafine powder with the size of more than 325 meshes, the potato residues are sieved by a horizontal centrifugal conical sieve with two-stage elutriation during the filtration in the step (3), and the sieved mesh number is 400 meshes.

Specifically, the water content of the dried starch in the step (6) is 13-15%.

Specifically, in the step (9), the drying temperature is 60-80 ℃, the drying time is 30-40 min, and the water content of the dried vermicelli is 12-14%.

The invention has the beneficial effects that:

(1) the method adopts a soaking type and an ultrasonic type to clean the sweet potatoes, so that on one hand, silt attached to the outer surface of the sweet potatoes can be removed, the surface of root tubers of the sweet potatoes can be washed away, on the other hand, impurities adhered to the inner part of a concave surface on the outer surface of the sweet potatoes can be removed, the sweet potatoes can be thoroughly cleaned, and the quality of prepared starch is further ensured;

(2) the invention crushes the sweet potato into ultrafine powder with more than 325 meshes, which can destroy the tissue structure of the sweet potato, lead the tiny starch granules to be successfully disintegrated and separated from the root tuber, release more free starch granules and improve the powder yield of the sweet potato;

(3) the invention adopts the centrifuge to carry out centrifugal dehydration on the starch fine slurry, can separate the waste liquid as much as possible, simultaneously prevents the starch from being lost during separation, and simultaneously, is matched with the airflow dryer to dry the wet powder, and the whole drying process is finished in one moment, so that the moisture in the starch granules is not as much as the gelatinization and is dried, thereby avoiding the gelatinization or degradation phenomenon, effectively improving the yield of the starch and avoiding the waste of sweet potatoes;

(4) according to the invention, calcium propionate, dietary alkali and edible salt are added, and alum is not added, so that high-quality sweet potato vermicelli which is continuous in strip, good in ductility, good in chewing property, not rotten after long-time cooking, free of broken filaments and good in taste can be prepared, wherein the calcium propionate has mildew-proof and anti-corrosion properties, can resist the effect of mold toxin formed by mold, can provide calcium necessary for a human body, plays a role in strengthening food, and can reduce phenomena of souring, stickiness and the like of the sweet potato vermicelli; the edible alkali is added, so that the effect of fluffing and neutralizing the acidity of the vermicelli can be achieved, meanwhile, the sweet potato vermicelli is good in elasticity and high in yield; the addition of salt can increase the water holding capacity of the vermicelli, so as to improve the toughness and boiling resistance of the vermicelli.

Drawings

FIG. 1 is a flow chart of a processing method according to an embodiment of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A method for processing starch and starch products, referring to figure 1, comprises the following steps:

(1) soaking type cleaning of sweet potatoes, selecting sweet potato varieties with high starch content, removing pathological sweet potatoes, soaking type cleaning of sweet potatoes, removing silt attached to the outer surface of the sweet potatoes, and washing away the surface of the root tuber of the sweet potatoes;

(2) ultrasonically cleaning sweet potatoes, removing impurities adhered to the inner part of the concave surface on the outer surface of the sweet potatoes, taking out and draining water for later use;

(3) crushing, namely feeding the sweet potatoes in the step (2) into a crusher to be crushed, and elutriating and filtering the crushed sweet potatoes to obtain potato residues and group A starch coarse slurry;

(4) precipitating, namely precipitating the group A starch coarse slurry in the step (3) for 3-4 h, removing water and impurities, then adding a proper amount of clear water for precipitating for 3-4 h, removing water and impurities, adding a proper amount of clear water again for precipitating for 4-5 h, and removing water and impurities to obtain starch fine slurry;

(5) dewatering, namely separating and dewatering the starch fine slurry obtained in the step (4) in a centrifugal machine, and removing water after centrifugation to obtain wet powder;

(6) drying, namely putting the wet powder in the step (5) into an airflow dryer for drying treatment, taking out starch, and packaging;

(7) mixing, namely weighing 1kg of starch, putting the starch into a stirrer, and then adding 0.20g of calcium propionate, 0.25g of edible alkali, 0.25g of edible salt and 2kg of cold water, and fully stirring to obtain mixed slurry A;

(8) gelatinizing, namely adding 1kg of mixed slurry A into 1kg of boiled water, mixing and stirring until the mixture is gelatinized, wherein the temperature of the boiled water is 90-100 ℃, and thus obtaining a pasty mixture;

(9) and (3) extrusion molding, namely placing the pasty mixture in the step (8) into a self-cooked vermicelli extruder, heating to 90-100 ℃ for extrusion molding, blowing air to cool at an outlet sieve plate when the vermicelli is extruded from the self-cooked vermicelli extruder, drying, and shearing to obtain the vermicelli.

Specifically, the sweet potatoes in the step (1) are soaked for 10 min.

Specifically, the sweet potatoes in the step (2) are cleaned in an ultrasonic cleaning machine for 10min, and the ultrasonic frequency is 60 KHZ.

Specifically, the sweet potatoes in the step (3) are crushed into ultrafine powder with the size of more than 325 meshes, the potato residues are sieved by a horizontal centrifugal conical sieve with two-stage elutriation during the filtration in the step (3), and the sieved mesh number is 400 meshes.

Specifically, the water content of the starch dried in the step (6) is 13%.

Specifically, in the step (9), the drying temperature is 60-80 ℃, the drying time is 30-40 min, and the moisture content of the dried vermicelli is 12%.

Example 2

A method for processing starch and starch products comprises the following steps:

(1) soaking type cleaning of sweet potatoes, selecting sweet potato varieties with high starch content, removing pathological sweet potatoes, soaking type cleaning of sweet potatoes, removing silt attached to the outer surface of the sweet potatoes, and washing away the surface of the root tuber of the sweet potatoes;

(2) ultrasonically cleaning sweet potatoes, removing impurities adhered to the inner part of the concave surface on the outer surface of the sweet potatoes, taking out and draining water for later use;

(3) crushing, namely feeding the sweet potatoes in the step (2) into a crusher to be crushed, and elutriating and filtering the crushed sweet potatoes to obtain potato residues and group A starch coarse slurry;

(4) precipitating, namely precipitating the group A starch coarse slurry in the step (3) for 3-4 h, removing water and impurities, then adding a proper amount of clear water for precipitating for 3-4 h, removing water and impurities, adding a proper amount of clear water again for precipitating for 4-5 h, and removing water and impurities to obtain starch fine slurry;

(5) dewatering, namely separating and dewatering the starch fine slurry obtained in the step (4) in a centrifugal machine, and removing water after centrifugation to obtain wet powder;

(6) drying, namely putting the wet powder in the step (5) into an airflow dryer for drying treatment, taking out starch, and packaging;

(7) mixing, namely weighing 1kg of starch, putting the starch into a stirrer, and then adding 0.25g of calcium propionate, 0.4g of edible alkali, 0.4g of edible salt and 3kg of cold water, and fully stirring to obtain mixed slurry A;

(8) gelatinizing, namely adding 1kg of mixed slurry A into 2kg of boiled water, mixing and stirring until gelatinization, wherein the temperature of the boiled water is 90-100 ℃, and thus obtaining a pasty mixture;

(9) and (3) extrusion molding, namely placing the pasty mixture in the step (8) into a self-cooked vermicelli extruder, heating to 90-100 ℃ for extrusion molding, blowing air to cool at an outlet sieve plate when the vermicelli is extruded from the self-cooked vermicelli extruder, drying, and shearing to obtain the vermicelli.

Specifically, the sweet potatoes in the step (1) are soaked for 15 min.

Specifically, the sweet potatoes in the step (2) are cleaned in an ultrasonic cleaning machine for 20min, and the ultrasonic frequency is 60 KHZ.

Specifically, the sweet potatoes in the step (3) are crushed into ultrafine powder with the size of more than 325 meshes, the potato residues are sieved by a horizontal centrifugal conical sieve with two-stage elutriation during the filtration in the step (3), and the sieved mesh number is 400 meshes.

Specifically, the water content of the starch dried in the step (6) is 15%.

Specifically, in the step (9), the drying temperature is 60-80 ℃, the drying time is 30-40 min, and the moisture content of the dried vermicelli is 14%.

Example 3

A method for processing starch and starch products comprises the following steps:

(1) soaking type cleaning of sweet potatoes, selecting sweet potato varieties with high starch content, removing pathological sweet potatoes, soaking type cleaning of sweet potatoes, removing silt attached to the outer surface of the sweet potatoes, and washing away the surface of the root tuber of the sweet potatoes;

(2) ultrasonically cleaning sweet potatoes, removing impurities adhered to the inner part of the concave surface on the outer surface of the sweet potatoes, taking out and draining water for later use;

(3) crushing, namely feeding the sweet potatoes in the step (2) into a crusher to be crushed, and elutriating and filtering the crushed sweet potatoes to obtain potato residues and group A starch coarse slurry;

(4) precipitating, namely precipitating the group A starch coarse slurry in the step (3) for 3-4 h, removing water and impurities, then adding a proper amount of clear water for precipitating for 3-4 h, removing water and impurities, adding a proper amount of clear water again for precipitating for 4-5 h, and removing water and impurities to obtain starch fine slurry;

(5) dewatering, namely separating and dewatering the starch fine slurry obtained in the step (4) in a centrifugal machine, and removing water after centrifugation to obtain wet powder;

(6) drying, namely putting the wet powder in the step (5) into an airflow dryer for drying treatment, taking out starch, and packaging;

(7) mixing, namely weighing 1kg of starch, putting the starch into a stirrer, and then adding 0.23g of calcium propionate, 0.3g of edible alkali, 0.35g of edible salt and 2.5kg of cold water, and fully stirring to obtain mixed slurry A;

(8) gelatinizing, namely adding 1kg of mixed slurry A into 1.6kg of boiled water, mixing and stirring until the mixed slurry A is gelatinized, wherein the temperature of the boiled water is 90-100 ℃, and thus obtaining a pasty mixture;

(9) and (3) extrusion molding, namely placing the pasty mixture in the step (8) into a self-cooked vermicelli extruder, heating to 90-100 ℃ for extrusion molding, blowing air to cool at an outlet sieve plate when the vermicelli is extruded from the self-cooked vermicelli extruder, drying, and shearing to obtain the vermicelli.

Specifically, the sweet potatoes in the step (1) are soaked for 13 min.

Specifically, the sweet potatoes in the step (2) are cleaned in an ultrasonic cleaning machine for 16min, and the ultrasonic frequency is 60 KHZ.

Specifically, the sweet potatoes in the step (3) are crushed into ultrafine powder with the size of more than 325 meshes, the potato residues are sieved by a horizontal centrifugal conical sieve with two-stage elutriation during the filtration in the step (3), and the sieved mesh number is 400 meshes.

Specifically, the water content of the starch dried in the step (6) is 14%.

Specifically, in the step (9), the drying temperature is 60-80 ℃, the drying time is 30-40 min, and the moisture content of the dried vermicelli is 13%.

The quality of examples 1 to 3 and a control group (commercially available sweet potato vermicelli was used in the present invention) were compared (boiled in boiling water for 10 minutes and then fished out for evaluation), and the yield of starch (starch yield: extracted starch mass/dry sweet potato mass × 100%) and the breakage rate (breakage rate: number of broken vermicelli/total number of vermicelli × 100%) were measured, and the results are shown in table 1 below.

Numbering

Yield of starch

Colour(s)

Transparency and gloss

Elasticity

Viscosity of

Toughness of

Breaking rate%

Example 1

73.84

Uniformity

Glittering and translucent

Good effect

Big (a)

Good effect

0

Example 2

79.67

Uniformity

Glittering and translucent

Good effect

Big (a)

Good effect

0

Example 3

74.21

Uniformity

Glittering and translucent

Good effect

Big (a)

Good effect

0

Control group

-

Is relatively uniform

Semi-transparent

Good effect

Is larger

Is poor

10

As can be seen from the data in Table 1, in examples 1-3, the yield of the starch prepared by the method is high; meanwhile, compared with a control group, the vermicelli prepared by the invention has better mechanical property, is continuous, tough, boiling-resistant and not mixed with soup, and has fine and smooth mouthfeel and good appearance quality.

Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.