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Alum-free pure sweet potato starch vermicelli and preparation method thereof

A technology for sweet potato starch and vermicelli, which is applied to the preparation of vermicelli from starch, pure alum-free sweet potato starch vermicelli and the field of preparation thereof, and achieves the effects of maintaining nutritional content, good economic and social benefits, and large market potential.

Active Publication Date: 2013-02-13
广西农垦明阳生化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] From the open literature, we can know that the raw sweet potato starch is denatured first, and then it is prepared with other auxiliary materials without alum pure sweet potato starch vermicelli. There is no public literature report on the preparation of alum-free pure sweet potato starch vermicelli by this method in China.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039]Add 150 kg of water into a stirred reactor, add 100 kg of dry sweet potato raw starch with stirring, and control the pulping temperature at 25° C. to obtain a sweet potato raw starch slurry. Add 2 kg of sodium sulfate to the raw sweet potato starch slurry, stir for 20 minutes, then adjust the pH value of the slurry to 11.5 with a 3% aqueous sodium hydroxide solution by weight, and activate the reaction for 20 minutes to obtain an activated sweet potato starch slurry. Then the temperature was raised to 46-48° C., 0.1 kg of phosphorus oxychloride was added, and the slurry was adjusted with 3% by weight aqueous sodium hydroxide solution to maintain a pH value of 11.5, and reacted for 40 minutes. After the reaction is completed, cool down to 30°C, add 10% hydrochloric acid by weight to adjust the pH value to 5.0, then wash and centrifuge to obtain wet sweet potato modified starch. Add 0.08 kg of sodium trimetaphosphate, 0.5 kg of sodium hexametaphosphate, 0.1 kg of sodium ca...

Embodiment 2

[0041] Add 150kg of water into the reactor with stirring, stir, add 150kg of dry sweet potato raw starch, adjust the temperature of the starch slurry to 30°C, add 4.5kg of sodium sulfate to the sweet potato raw starch slurry, stir for 20 minutes, and add 3% by weight The pH value of the slurry was adjusted by the sodium hydroxide aqueous solution to 11.2, and the activation reaction was performed for 20 minutes. Then heat up to 40-43°C, add 0.9kg of phosphorus oxychloride 0.9kg, keep the pH value of 11.2 with 3% sodium hydroxide aqueous solution by weight fraction, react for 40 minutes, reduce the temperature by 25°C when the reaction is completed, add the mass fraction 10% hydrochloric acid solution adjusts the pH value to 5.1, then washes and centrifuges to obtain wet sweet potato modified starch. Add 0.2 kg of sodium trimetaphosphate, 0.3 kg of sodium hexametaphosphate, 0.5 kg of sodium carbonate and 0.5 kg of sucrose fatty acid ester to the wet sweet potato modified starch...

Embodiment 3

[0043] Add 170kg of dried sweet potato raw starch and 300kg of water into a stirred reactor, adjust the temperature of the starch slurry to 29°C, add 5kg of sodium sulfate to the raw sweet potato starch slurry, stir for 20 minutes, add a mass fraction of 3% sodium hydroxide aqueous solution The pH value of the sizing liquid is 11.0, the activation reaction is 20 minutes, the temperature is raised to 38-40 ° C, and 1 kg of phosphorus oxychloride is added, and the pH value of the sizing liquid is maintained at 11.0 with a mass fraction of 3% sodium hydroxide aqueous solution, and the reaction is performed for 38 minutes. When the reaction is completed, the temperature is lowered At 30°C, add 10% hydrochloric acid to adjust the pH value to 5.0, then wash and centrifuge to obtain wet sweet potato modified starch. Add 0.3 kg of sodium trimetaphosphate, 0.1 kg of sodium hexametaphosphate, 1 kg of sodium carbonate, and 0.8 kg of sucrose fatty acid ester to the wet sweet potato modifie...

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PUM

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Abstract

The invention discloses an alum-free pure sweet potato starch vermicelli and a preparation method thereof. Sweet potato native starch in product formula is subjected to denaturating treatment to obtain sweet potato denaturated starch, starchy sauce preparing, kneading dough, pasting, maturing, strip cutting and drying are performed by denaturated sweet potato starch and other auxiliary materials according to the preparation method of the vermicelli to obtain the alum-free pure sweet potato starch vermicelli product, and the alum-free pure sweet potato starch vermicelli product comprises, by weight, 100 parts of sweet potato native starch, 0.08 to 0.3 part of sodium trimetaphosphate, 0.1 to 0.5 part of sodium hexametaphosphate, 0.1 to 1 part of sodium carbonate, 0.2 to 0.8 part of sucrose fatty acid ester and an appropriate amount of water. According to the alum-free pure sweet potato starch vermicelli and the preparation method thereof, the sweet potato native starch is subjected to denaturating treatment, so that insoluble amylase of the sweet potato starch is added, the vermicelli is toughened, boil-resistant, nutritious and free of alum and tastes good, the quality guarantee period of the product is long, requirements of users for healthy and safe foods can be met, the vermicelli is suitable for people of all ages and both sexes, and good economic and social benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing vermicelli from starch, in particular to an alum-free pure sweet potato starch vermicelli and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in nutrition and are known as "Southern Ginseng". Fresh potatoes contain 29% carbohydrates, 1.8% protein, and 0.2% fat. The main component of carbohydrates is starch. The amino acid composition of protein is similar to that of rice, and it is a protein with high nutritional value. At the same time, sweet potatoes contain multiple vitamins, and also have multiple health effects such as anti-cancer, beauty and weight loss, and meet people's requirements for healthy and safe food. It is currently recognized as a green health food. Vermicelli is one of traditional non-staple food that people like, because sweet potato vermicelli has soft mouthfeel, has the tradition of eating sw...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 陈江枫潘瑞坚冯琳朱其虎甘振登梁著棋朱彩丽
Owner 广西农垦明阳生化有限公司
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