CN108936582A - A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion - Google Patents

Abstract

The present invention relates to a kind of reduction vermicelli or the methods of Aluminum in Vermicelli ion intake, belong to starchy food product processing technique field.The present invention is leaked with traditional pendency method by hand based on vermicelli (silk) technique processed (specifically comprises the processes of: do Gorgon euryale paste → mix powder ball → powder leakage → boil powder → cooling → refrigeration → freezing → drying → packaging), in mixing powder ball process, 0.8 ‰~5 ‰ konjaku flour of adding raw materials starch gross dry weight, vermicelli (silk) through subsequent identical technique production, can effectively reduce Al in vermicelli (silk)³⁺Dissolution and mouse blood, heart, kidney, liver and brain in Al³⁺Content.Using item containing aluminium powder made from the method for the present invention (silk) product, Al³⁺Konjaku flour is mutually less added in the amount of dissolution and dissolution rate of stomach, substantially reduces 15~20mg/kg and 17~22% respectively, therefore, the method for the present invention is conducive to improve safety and the Development of Green Food of food, there is wide market application prospect.

Description

A method for reducing intake of aluminum ions in vermicelli or vermicelli

technical field

The invention belongs to the technical field of starchy food processing, and in particular relates to a method for reducing the intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli.

Background technique

Vermicelli (silk) is a traditionally processed agricultural product in my country, and is widely welcomed in East and Southeast Asian countries. It is gradually developed by the working people of our country through continuous improvement in practice, continuous summary and improvement, and has a history of 1,400 years. Traditional vermicelli (silk) processing raw materials are starches such as mung beans and broad peas, and people also use starches such as corn, sweet potatoes, potatoes, and cassava. The nutritional components of vermicelli (strips (silk)) are mainly carbohydrates, dietary fiber, protein and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. Vermicelli (slipper) can absorb the taste of various delicious soups and has Good taste, plus the vermicelli (silk) itself is soft, smooth, refreshing and pleasant, so it is loved by many consumers.

There are many varieties of vermicelli (silk noodles), and there are many names because of the differences in the production methods in various places, such as vermicelli, jelly and winter noodles. According to different shapes, it can be divided into thick, thin, round, flat and flaky vermicelli (silk), and according to different materials, it can be divided into beans, potatoes, and grain vermicelli (silk). According to the processing technology of vermicelli (silk), it can be divided into dry and wet. Dried vermicelli (silk) has a small moisture content (15% to 25%) and can be stored for a long time. It is suitable for eating in all seasons after being watered. (45%～55%), the mouthfeel is fine and smooth, smooth, does not paste soup, but it perishes easily, and shelf-life is shorter, is rare on the market. Vermicelli (silk) plays an important role in the value-added transformation of grain and potato, and promotes the development of rural economy and the increase of farmers' income. The vermicelli (silk) produced in Qinhuangdao City, Hebei Province accounts for more than 50% of the national market share, with an annual output of nearly 1 million tons and a total output value of 5 billion yuan.

The processing of vermicelli (silk) is mainly realized by starch gelatinization and retrogradation. The gelatinization of the starch suspension after heating destroys the hydrogen bond force between the starch molecules, making the tightly ordered starch molecules into a disordered state and forming a translucent gel with certain elasticity and strength. The gelatinization of starch is affected by many factors. Internal factors such as the molecular structure of amylopectin, the ratio of amylose and amylopectin, and the crystallinity can affect the temperature of starch gelatinization, and have a certain impact on the gelatinization enthalpy. External factors may also have an impact on the gelatinization of starch. For example, adding various food additives in actual production, such as sugar and salt, can destroy the hydration film on the surface of starch granules, reduce the water activity, and make the paste The gelatinization temperature of starch increased, and the addition of hydrophilic polymers also increased the gelatinization temperature of starch. When cooling, the starch molecules entangle with each other to form a gel network, and the starch molecular chains are cross-linked and polymerized through hydrogen bonds, and recombined to form a more orderly structure, which increases the hardness of the starch gel and finally forms a crystalline state.

The production of traditional vermicelli (silk) in my country is mainly made by hand-leaking by hanging method (accounting for 85% of vermicelli output). Dry → pack. Using this traditional method has incomparable advantages over machine flour making, such as less equipment investment, simple process, and can be produced all year round. It is not easy to break during storage and transportation, and is deeply loved by consumers. The machine-made powder adopts extrusion processing technology. Extrusion technology is a kind of material that is forced by external mechanical force in different states and at a predetermined feed rate. The material flows and passes through certain membrane holes to obtain different shapes and properties. product. The principle of extrusion technology is that materials with a certain moisture content and starch content are mixed, and in the sleeve of the extruder, they are pushed by the screw and reversely blocked by the discharge die (or the throttling device in the sleeve). The action of the material and the screw, the material and the material, and the heating effect of the frictional heat inside the material and the sleeve make the internal working temperature higher than the starch gelatinization temperature, so that the starch is gelatinized, and it is extruded by the discharge membrane head in time. After cooling, vermicelli (silk) is obtained. Vermicelli (silk) extrusion processing process is generally: raw material starch and auxiliary materials mixed → extrusion forming → cooling → cutting → aging → powder washing → drying → packaging → finished product. Regardless of the vermicelli (silk) made by any process, the vermicelli (silk) made only from starch is easy to paste soup and has a high rate of broken bars. In actual production, various food glues or other food additives are often added to improve the vermicelli ( silk) quality.

In traditional vermicelli processing, whether it is manual powder leakage or machine extrusion powder making, in order to improve the toughness and cooking resistance of vermicelli and reduce the loss caused by broken bars, a certain amount of alum (ammonium alum and potassium alum) is often added. It contains aluminum element (Al ³⁺ ), and the toxicity research of aluminum on animals has been carried out for more than 20 years. Studies have shown that the accumulation of aluminum can cause damage to multiple organs. The toxicity of aluminum was first reported in neurotoxicity and reproductive toxicity. The toxic effect on the human body is slow, and the consequences are serious and irreversible. Excessive intake of Al ³⁺ can lead to the occurrence of many diseases, such as osteoporosis, dialysis encephalopathy, Parkinson's disease, Alzheimer's disease and so on. Rengel reports a review of the toxicity of aluminum to plants, animals and humans, revealing the effects of aluminum on all living organisms: increasing reactive oxygen species, leading to oxidative stress and cell death.

In 2006, AO/WHO/JECFA (Food and Agriculture Organization of the United Nations, World Health Organization Joint Expert Committee on Food Additives) set the provisional tolerable weekly intake (PTWI) of aluminum as 1mg/kg·BW. In addition to drug-derived aluminum, the main source of aluminum in the human body is food and aluminum dissolved in aluminum cookware. Among them, aluminum-containing food additives are one of the main sources of aluminum in the human body. The aluminum-containing food additives produced and used in my country are mainly Potassium alum (potassium aluminum sulfate dodecahydrate) and ammonium alum (ammonium aluminum sulfate dodecahydrate).

With the improvement of food standards, chemical additives are more and more restricted, and chemical additives such as alum must not be used in order to achieve green food above grade A. In order to improve the processing quality and eating quality of vermicelli (silk) products and stabilize the development of agricultural industries such as potatoes in China, in 2015, the National Health and Family Planning Commission strictly set the residual limit of aluminum in vermicelli (silk) to 200mg/kg (dry Sample, in Al), that is, the addition of alum in the production of common vermicelli can be as high as about 0.3%, which has just brought the risk that eating vermicelli (silk) will increase Al ³⁺ intake. It is extremely important to reduce the intake of Al ³⁺ and reduce the safety risks caused by it without affecting the processing and eating quality of vermicelli (shredded).

Contents of the invention

In order to solve the above technical problems, the object of the present invention is to provide a method for reducing the intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli. The present invention is based on the hand-leaked vermicelli (silk) process of the traditional hanging method (the specific process is: making Gorgon paste→mixing the dough→leaving the vermicelli→boiling the vermicelli→cooling→refrigerating→freezing→drying→packaging). In the dough process, adding a certain amount of konjac flour, the vermicelli (silk) made by the same follow-up process can effectively reduce the dissolution of Al ³⁺ in the vermicelli (silk) and the loss of blood, heart, kidney, liver and brain of mice. Al ³⁺ content in.

The above object of the present invention is achieved through the following technical solutions:

A method for reducing intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli, said method comprising the steps of:

Add the raw material starch, alum, and konjac flour into the mixer in sequence, mix evenly to obtain a mixed powder, then take a small amount of the mixed powder and add it to tap water, stir to form a uniform suspension, and then heat the suspension to gelatinize Make gorgon paste, then add the remaining mixed powder and appropriate amount of tap water to the gorgon paste, mix evenly and drain the powder, heat and mature in a boiling water pot, and when the vermicelli (silk) floats to the water surface, introduce it into the tap water Cool in medium, take out and drain and place at 4°C for 4 hours, then freeze at -6°C for 24 hours, thaw at room temperature for 2 hours after freezing, and finally dry at 45°C for 10 hours to obtain dried vermicelli (silk) product.

Further, the amount of alum added in the above technical solution is 0.878‰～2.633‰ of the total dry weight of raw starch.

Further, the amount of konjac flour added in the above technical solution is 0.8‰～5‰ of the total dry weight of raw starch.

Preferably, the quality of the konjac flour in the above technical solution needs to meet the requirements of the NY/T 494-2010 standard, and the glucomannan content in the konjac flour is not less than 80%.

Further, the ratio of mixed powder to tap water in the suspension described in the above technical solution is preferably 1kg:2L.

Further, the mass of the mixed powder in the suspension described in the above technical solution is preferably 5% of the total mass of the mixed powder.

Further, the mixing ratio of the mixed powder and tap water in the Gorgon paste described in the above technical solution is preferably 19kg:6L.

Compared with the prior art, the present invention has the following beneficial effects:

(1) For the ^Al -containing vermicelli (silk) product prepared by the method of the present invention, its ^Al dissolution amount and dissolution rate in the stomach are significantly reduced by 15 to 20 mg/kg and dissolution rate compared with those without adding konjac flour. 17-22%. Studies have shown that the acidic environment is conducive to the absorption of Al ³⁺ , so Al ³⁺ is more absorbed in the acidic environment near the stomach and duodenum.

(2) The method of the present invention is simple and easy to operate. It only needs to add an appropriate amount of konjac flour in the mixed dough process of making vermicelli (silk) by hand in the traditional hanging method, and the vermicelli (silk) made by the same subsequent process , can effectively reduce the dissolution of Al ³⁺ in vermicelli (silk) and the Al ³⁺ content in mouse blood, heart, kidney, liver and brain, and does not affect the processing quality and eating quality of vermicelli (silk);

(3) because the inventive method can significantly reduce the residual amount of ^Al in vermicelli (silk), reduce chemical additive ^Al The harm to human body is conducive to improving the safety of food and developing green food, so the inventive method has Broad market application prospects.

Detailed ways

The implementation examples of the present invention will be described in detail below. This implementation case is implemented on the premise of the technical solution of the present invention, and detailed implementation methods and specific operation processes are given, but the protection scope of the present invention is not limited to the following implementation cases.

From the information contained herein, various changes in the precise description of the invention will readily become apparent to those skilled in the art without departing from the spirit and scope of the appended claims. It should be understood that the scope of the present invention is not limited to the processes, properties or components defined, since these embodiments, as well as other descriptions, are only intended to illustrate certain aspects of the invention. In fact, various changes to the embodiments of the present invention that can be obviously made by those skilled in the art or related fields fall within the scope of the appended claims.

In order to better understand the present invention but not to limit the scope of the present invention, all figures representing dosage, percentage, and other numerical values used in this application should be understood as being modified by the word "about" in all cases. Accordingly, unless expressly indicated otherwise, the numerical parameters set forth in the specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained. At a minimum, each numerical parameter should be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

The methods in the following examples are all based on the traditional hanging method hand-leaked vermicelli (silk) process (making gorgon paste→mixing the dough→leaving the powder→boiling the powder→cooling→refrigerating→freezing→drying→packing.) , only in the mixing dough process, add a certain amount of konjac flour, and the vermicelli (silk) made through the follow-up process.

Example 1

A method of reducing the intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli according to the present embodiment, the method comprises the following steps:

Get 100kg raw material starch (dry weight) and 0.878 ‰ (accounting for the mass fraction of dry starch) of alum and 0.8 ‰ (accounting for the mass fraction of dry starch) of konjac flour (meeting NY/T 494-2010 standard requirements, glucomannan content not less than 80%) in a blender and mix evenly, take 5kg of the mixed powder and add 10L of tap water to mix to form a uniform suspension, heat and gelatinize to make Gorgon, then add the remaining 95kg of mixed powder and 30L of water, mix evenly and then leak the powder , heat and mature in a boiling water pot, and when the vermicelli (silk) floats to the water surface, introduce it into tap water to cool, take it out and drain it, and place it at 4°C for 4 hours, and then freeze it at -6°C for 24 hours. Thaw at room temperature for 2 hours, and finally dry at 45° C. for 10 hours to obtain dried vermicelli (silk) products.

The Al ³⁺ -containing vermicelli (shredded) product prepared by this method, its Al ³⁺ dissolution amount and dissolution rate in the stomach were significantly reduced by 15 mg/kg and 17%, respectively, compared with those without adding konjac flour.

Example 2

A method of reducing the intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli according to the present embodiment, the method comprises the following steps:

Get 100kg raw material starch (dry weight) and 2.633 ‰ (accounting for the mass fraction of dry starch) alum and 5 ‰ (accounting for the mass fraction of dry starch) of konjac flour (meeting NY/T 494-2010 standard requirement, glucomannan content Not less than 80%) in a blender and mix evenly, take 5kg of the mixed powder and add 10L of tap water to mix to form a uniform suspension, heat and gelatinize to make Gorgon, then add the remaining 95kg of mixed powder and 30L of water, mix evenly and then leak the powder, Heat and mature in a boiling water pot. When the vermicelli (silk) floats to the water surface, introduce it into tap water to cool, take it out and drain it, and place it at 4°C for 4 hours, and then freeze it at -6°C for 24 hours. Thaw at room temperature for 2 hours, and finally dry at 40° C. for 10 hours to obtain dried vermicelli (silk) products.

The Al ³⁺ -containing vermicelli (shredded) product prepared by this method, its Al ³⁺ dissolution amount and dissolution rate in the stomach were significantly reduced by 20mg/kg and 22% respectively compared with those without adding konjac flour.

Example 3

A method of reducing the intake of aluminum ions (Al ³⁺ ) in vermicelli or vermicelli according to the present embodiment, the method comprises the following steps:

Get 100kg raw material starch (dry weight) and 1.756 ‰ (accounting for the mass fraction of dry starch) alum and 3 ‰ (accounting for the mass fraction of dry starch) of konjac flour (meeting NY/T 494-2010 standard requirement, glucomannan content Not less than 80%) and mix evenly with a blender, take 5kg of the mixed powder and add 10L of tap water to mix to form a uniform suspension, heat and gelatinize to make gorgon, then add the remaining 95kg of mixed powder and 30L of water, mix evenly and then leak the powder, Heat and mature in a boiling water pot. When the vermicelli (silk) floats to the water surface, introduce it into tap water to cool, take it out and drain it, and place it at 4°C for 4 hours, and then freeze it at -6°C for 24 hours. Thaw at room temperature for 2 hours, and finally dry in an oven at 40° C. for 10 hours to obtain dried vermicelli (silk) products.

The Al ³⁺ -containing vermicelli (shredded) product prepared by this method, its Al ³⁺ dissolution amount and dissolution rate in the stomach were significantly reduced by 17mg/kg and 20% respectively compared with those without adding konjac flour.

Claims (7)

1. a method for reducing aluminum ion intake in vermicelli or vermicelli, is characterized in that: described method comprises the steps: Add the raw material starch, alum, and konjac flour into the mixer in sequence, mix evenly to obtain a mixed powder, then take a small amount of the mixed powder and add it to tap water, stir to form a uniform suspension, and then heat the suspension to gelatinize Make gorgon paste, then add the remaining mixed powder and appropriate amount of tap water to the gorgon paste, mix evenly, drain the powder, heat and mature in a boiling water pot, and when vermicelli or vermicelli float to the water surface, introduce it into tap water Cool, take out and drain at 4°C for 4 hours, then freeze at -6°C for 24 hours, thaw at room temperature for 2 hours after freezing, and finally dry at 45°C for 10 hours to obtain dried vermicelli or vermicelli products. 2. The method for reducing aluminum ion intake in vermicelli or vermicelli according to claim 1, characterized in that: the amount of alum added is 0.878‰˜2.633‰ of the total dry weight of raw starch. 3. The method for reducing the intake of aluminum ions in vermicelli or vermicelli according to claim 1, characterized in that: the added amount of konjac flour is 0.8‰～5‰ of the total dry weight of raw starch. 4. The method for reducing the intake of aluminum ions in vermicelli or vermicelli according to claim 1, characterized in that: the content of glucomannan in the konjac flour is not less than 80%. 5. The method for reducing intake of aluminum ions in vermicelli or vermicelli according to claim 1, characterized in that: the ratio of mixed powder to tap water in the suspension is 1kg:2L. 6. The method for reducing the intake of aluminum ions in vermicelli or vermicelli according to claim 1, wherein the mass of the mixed powder in the suspension is 5% of the total mass of the mixed powder. 7. The method for reducing the intake of aluminum ions in vermicelli or vermicelli according to claim 1, characterized in that: the ratio of the mixed powder and tap water in the Gorgon paste is 19kg: 6L.