| Vermicelli,as the main traditional staple food in South China,have been loved by people for many years.In recent years,with the rapid development of the potato planting and processing industry in China and the advancement of the potato staple food strategy,potato as raw material processing has shown tremendous economic and social value.However,there are still many problems in the processing of Southern Ripple Potato Flour(hereinafter referred to as potato rice vermicelli).The main issues are as follows:(1)Mainly using potato starch as raw material,resulting in a large amount of nutrients and flavor substances in the potato,and the product loses the healthy nutrition of the potato.Functions and flavors;(2)potato shoots with a high proportion of potatoes(with a potato addition ratio of more than 45%)are difficult to process and have poor product quality;(3)product costs are too high,causing sales difficulties,which seriously affect the economic efficiency of enterprises and Health cycle development.Based on the above issues,this topic has carried out a series of corresponding research work.The main results are as follows:(1)Effects of four different preparation methods of potato materials on potato vermicelli qualityUsing Hessen 6 potato fresh potato as raw material,the color protection technology during its processing was studied,and the optimal formulation and treatment conditions of the color protection solution were optimized:(by weight)1.2 citric acid,0.25 sodium sulfite and 100 distilled water preparation color protection solution,soak for 25min.Four kinds of raw materials including whole powder,potato pulp,cooked whole powder and potato puree were prepared in 4 different ways.The texture of potato rice vermicelli prepared with the above 4 kinds of potato raw materials as raw materials was 35%.Differences in characteristics,cooking quality and sensory quality indicated that the quality of the fans prepared with raw powder and potato pulp was thebest;the quality of fans prepared with cooked whole flour and pure rice flour was the second highest;the quality of the vermicelli prepared with potato puree was the highest difference.From this conclusion,the overall quality of the fans was as follows:raw whole powder>potato paste>cooked whole powder/pure rice powder>mashed potato;and their costs ranged from low to high:pure rice flour<potato mash<Full-powder<sweet potato<cooked whole powder,so the method of preparation of raw powder or potato pulp processing potato rice vermicelli,can effectively improve the quality of vermicelli,and reduce production costs.(2)Optimization of the Preparation Process of Southern Ripple Potato Flour with High Potato AdditionThe effects of different potato powders on the quality of Southern Ripple potato were studied.The results showed that when potato powder was added from 15%to 35%,the quality of Southern Ripple potato fans gradually became better,with significant differences.(P<0.05)or extremely significant(P<0.01);when the amount of whole potato powder added was increased from 35%to 55%,Southern Ripple potato fans were of better quality and tended to be stable.The effects of different moisture content of the powder,different particle size of the powder and different extrusion temperature on the quality of the southern corrugated potato rice vermicelli were studied.The results showed that:when the moisture content of the powder is 40%,all the qualities are the best;the particle size is At 80-100 mesh,the quality of the fan is good;when the particle size is more than 100 mesh,the product quality is the best;at 80℃,the quality can reach a good level.Based on the above studies,the technological conditions for the addition of high-potato potato to the southern corrugated potato potato were optimized:potato powder was added in an amount of 35%-55%,moisture content of the powder was 40%,and powder size was ≥ 100 mesh.The extrusion temperature was 80℃.(3)Study on the mechanism of the influence of different preparations on the quality of vermicelliThe total starch,amylose,broken starch content,RVA,electron microscopy,particle size,XRD and infrared spectrum characteristics of raw whole powder,potato pulp,cooked whole powder,potato puree and mixed rice flour and their powders were determined.Taken together,raw starch,potato pulp and rice flour were mixed,and the amylose content of the mixed powder was properly adjusted so that the amylose content was between 20.40%and 26.85%of that suitable for Southern Ripple potato vermicelli processing.,And the damaged starch content is low,its peak viscosity and regenerative value is moderate,which is conducive to the formation of a good gel network structure,more suitable for processing fans;but due to the large size of the potato pulp,and the starch granules are cellulose,pectin,etc.Substance entrapment,which hinders the formation of gel network structure,so the quality of vermicelli fans worse than raw powder.In the case of cooked whole powder and mashedpotato,the starch granules were matured and damaged to varying degrees.The content of damaged starch was significantly increased,the crystallinity of the original starch was reduced,and the peak value and retrogradation value of the mixed powder were both smaller,and the gelatinization characteristics of the starch were small.Both the gel properties and the gel properties are weakened and are not suitable for processing by vermicelli.Therefore,their fan quality is poor. |
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