玉米粉丝耐煮增筋剂的研究Study on boiling gluten fortifier of corn vermicelli.docx
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玉米粉丝耐煮增筋剂的研究Study on boiling gluten fortifier of corn vermicelli.docx
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玉米粉丝耐煮增筋剂的研究Studyonboilingglutenfortifierofcornvermicelli
玉米粉丝耐煮增筋剂的研究(Studyonboilingglutenfortifierofcornvermicelli)
Studyonboilingglutenfortifierofcornvermicelli
Source:
reprintedreleasetime:
2006-10-27
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StudyontheBoil-resistingAgentofCornStarchVermicelliAbstractpeoplewereemphasizingthe:
Whilefoodofnaturalandgreencornstarchvermicelli,againtheyexpectedittohavethebetterboil-resistingabilityandtaste.Tomeetthereexpection,thisarticlestudiedanewtypeofboil-resistingagentofcornstarchvermicelliwithoutpotassiumalum.Keywords:
CornVermicelli.Boil-resistingagent,Potassiumalum
Abstract:
peopleadvocatingthenaturalcornstarchvermicelli,andexpectithasgonebeyondthephysicalcharacterofboilingresistance,toughnessandtaste;atthesametimetomeettheaboverequirements,thepaperpresentsanewkindofcookingglutenagentcornvermicelliwithoutalum.
Keywords:
corn,vermicelli,antiboilingagent,alum
China'sannualoutputofcornmorethan100millionkilograms,accountingformorethan22%ofgrainoutput,whilecornstarchproductionranksfirstinthestarchproduction
[1].Fansareoneofourfavoritedomesticfood.Vermicelliprocessinghasalwaysbeenmainlylegumes,potatostarchasrawmaterials,andcornstarchinourcountryfansarerarelyusedinprocessing,generallyonlyasadjunct[2].Themainreasonisthatthecontentofinsolubleamyloseincornstarchislittle,andtheprocessingisnoteasy.Thevermicelliproducedbythisproductisnotstrongenough,cannotresiststirfrying,easytopastesoup,andisbrittleandeasytobreak,[3].
Howcanweproducecornvermicelliwithgoodqualityandlowprice,especiallycornvermicelliwithgoodboilingresistanceandcanbeusedtoeathotpot?
Thisrequirestheproperuseofsomefoodadditives.Butthemarketiswidelyusedadditives,inadditionitisdifficulttoachievetheidealcookingglutenperformance,alsohavedifferentamountofalumispotassiumaluminumsulfatecontainingaluminumalum.Newfindingssuggestthataluminumisnotanecessaryelementforthehumanbodyandthatexcessiveintakecanleadtoarangeofdiseases.Manydomesticandforeignstudieshaveconfirmed:
aluminumtoxiceffectsonthebrain,consciousnessandmemoryfunction,caninterferewiththecauseofseniledementia;aluminumforpregnantwomenwillinterferewithmaternalacid-basebalance,makeovarianatrophy,resultinginfetalgrowtharrest;aluminumcanalsocausecholestaticliverdisease,causingosteomalacia,causedbylowpigmentbloodcellanemia.Therefore,in1989,WHOformallyidentifiedaluminumasfoodcontaminantsanddemandedcontrol[4].Andfansforourdomesticfood,ifaluminum,accumulateoveralongperiodoftime,itsharmfulnessisself-evident.Therefore,peopleexpectthecornfanstohavetheboilingresistanceandtastebeyondtheirownphysicalproperties,butalsoaskthemtomaintaintheessenceofnaturalgreen.Therefore,thisexperimentwillcompletelyabandonthealum,andfocusonavarietyofnaturalornaturalfoodmaterialprocessingpolysaccharidematerialselection,notincreasingcostonthebasisofdetermininganefficientnonalumboilresistingagentofcornstarchvermicellirecipetoproduceandmeettheaboverequirementsofhighqualitycornstarchvermicelli.
1materialsandmethods1.1rawcornstarch,purchasedfromnaturalfoodstarchgelofShanghaiTianTianFoodCo.,Ltd.,purchasedfromShanghaiJianFengfoodingredientCenter
Guargum,purchasedfromSonyChemicalCo.,Ltd.,magicgum1A,purchasedinShanghaiEaglefoodingredientscenter,salt,commerciallyavailable,1.2testmethods,1.2.1,experimentalprocessdesign
Laboratoryprocessing,take100gramsofcornstarch,accordingtocornstarch:
water,=1:
1.5ratio,respectively,measurementofcornstarchandwater.Take1/3ofstarchandadd1/5coldwatertomixthoroughly.Heatuptheremainingwatertoabout75degrees.Addtheexperimentalformulaandaddthedosage.Dissolveandpourintothecoldwaterbeforemixing.Thenitwasgelatinizedat80~85DEGC.Aftergelatinization,theremainingcornstarchisaddedandmixedquickly.Thelargecaliberinjectorisinsertedintotheboilingwaterdirectly,andthefishisremovedafterthefloatisliftedandcooledbydirectcoldwater.Airdryingisfinishedproduct.
Intheindustrialproduction,thepowderleakagecuringprocessorthesingletubeselfcuringprocessarethesameasthosementionedabove.Itscharacteristicisgelatinizing,isthefirstsmallpartofstarchintoslurry,andothernongelatinizedstarchmixed,ladletypeandpressingtypeismature,thendrypowder,washingpowder,dryingpowder.Intheprocessofindustrialproduction,thedoubletubeselfcuringprocessadoptsthefollowingmethods:
Measuretheamountofstarchandtheexperimentalformula;
Takeseveraltimestheamountofstarchinthisexperimentalformula,addtheexperimentalformulaandmixwell;
Mixthestarchwiththeexperimentalformulaintotheremainingstarchandmixwell;
Normalproductionaccordingtoprocess.
Thesemiwetstarchisfirstlygelatinizedinthefirstbarrel,andthenenterstheseconddrumextrudingwirewithlowerrotatingspeed,thetemperatureislowerwhentheyarnisout,thecohesivenessisreduced,andtheloosesilkiseasytobeloosened.Afterthevermicelliisextruded,thefanfallsintothecontinuousagingmachineautomatically,coolsdown,cutsoffautomaticallyandentersthepowderwashingprocess.Thenairdry,cool,andpack.Themainequipmentsaredoublebarrelselfcookedmachine,continuousautomaticagingmachine,washingmachine,vermicellidryerandsoon.[2].
Designof1.2.2experimentscheme
Aftertheeffectofnaturalstarchgelpowder,guargum,thegum1A,saltofcornvermicelliwasdeterminedbysingleexperiment,designanddeterminetheboilresistingagentofcornstarchvermicellifactorleveltesttable(seeTable1),L16(45)orthogonaltest.
Table1tableoftestfactorsofboilingglutenfortifierforcornvermicelli
Factorlevel
Twelvethousandthreehundredandforty-five
Agelpowder(%)012.33.65
Bguargum(%)00.150.320.50.7
Cmagicglue1A(%)00.050.080.110.15
Dsalt(%)00.20.470.71
Qualityindexof1.2.3fans
Thedegreeofswelling,boilinglossandboilingresistanceareimportantindexestoevaluatethequalityofvermicelli,whicharecarriedoutaccordingtothemethodintroducedin[3].Colorandtasteareidentifiedbytheexperimentalpersonnel.
2resultsanddiscussion2.1LaboratoryDeterminationofthebestratioofnaturalstarchgelpowderguargumgumgum1Aandsalt
Thelaboratoryexperimentshowsoncornvermicelliswellingdegree,boilingboilingresistancelossandtheinfluencedegreeis:
naturalstarchgelpowder,magicgum1A,salt,guargum;each100gdrycornstarchcookingincreasedthebestratioofglutenagentisA4C5D3B3,thedosageof3.6g,respectively.0.15g,0.47gand0.32g;qualitycomparedwithpurecornvermicelliwithoutingredientsisshownintable2.
Table2ComparisonofcookingqualitybyJianaifansfansandpurecornglutenagent
Fanboilingloss(%),boilingresistance(breakingnumber),swellingdegree,color,taste
Addingredients2.5826.45transparentandfairplaytoughandsmooth
Pure20.222512.98plainbitewithoutfans
FromthetablewecanseethatJianaicookedglutenagentafterboiling,fanscangreatlyreducetheloss.Intheexperiment,wewillfanafterwashingintoboilingwaterfor60minutestoboil,boillosshadnoobviouschange,boilto90minutescanstillkeepclearsoup,thenboillossdoesnotexceed7%[5],boilingto120minutesaftertheresultswerebetterthanpurecornstarchvermicelli.Intheprocess,thenumberofbrokenbarsincreased,butthenumberofbrokenbarsremainedlowerthanthatofpurecornfansuntil120minutesafterboiling.Changeisparticularlyevidentinthecolorandtasteoffans.Jianaicookedglutenagent,fansbecomefairtransparent,smoothandelastic.
Sincethen,withoutchangingthemagicglue1Aandsaltamount,againthroughasingleexperiment,adjustthenaturalstarchgelpowderofguargum,twoofthelargestamountoffansaffectingthequality,andfinallydeterminetheformulais:
naturalstarchgelpowder3.48g,magicgum1A0.12g,salt0.47g,guargum0.32g;100gperdrycornstarchcookingglutenagentforthetotal4.39g.
2.2experimentandresultoftheapplicationofboilingglutenfortifierincornvermicelli2.2.1productionandapplicationofcombinationofcommoncornstarchandboilingresistantreinforcingagent
Inviewofthecurrentindustrialproductioninthecuringprocessofpowderleakageorsinglecylinderselfcuringprocessisrarelyused,anddoublecylinderselfcuringprocessduetothecontinuousimprovementofdoublecylindervermicelliprocessingequipment,hasbeenappliedwidely,weaccordingtothedoublecylinderselfcuringprocess,respectivelyinHeilongjiang,FujianandJiangxicontactoraccordingtothemanufacturervoluntarilyassisttheexperimentalrequirements,selectmultiplemanufacturerson-siteproductionexperimentsorcommissionedproductionexperiment.Throughthedesignandconsultationwiththemanufacturers,theexperimentalcornstarchdosageis50kg,andtheboilingandreinforcingagentaretaken2.2kg.
Inadditiontothedeclineinlaboratoryprocessingquality,theexperimentalresultsalsovarygreatlyduetothevariationsofcornstarchrawmaterialortheselectedoperationprocess,asshownintable3.
Table3qualitydifferenceofexperimentalvermicellifromdifferentfactories
Fanboilingloss(%),boilingresistance(breakingnumber),
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