Studies Of Key Technologies To Improve The Resistant Starch Content In Vermicelli Processing

Vermicelli is a traditional Chinese food，it has a long history and be known for its uniqueflavor. But with the improvement of people’s living standards， high-fat、high-protein andhigh energy etc.“three high” food gradually replaced the traditional food—starch’s position inthe dietary structure. At the same time，the diseases of affluence which related with meals，disease incidence is rising，therefor，many consumers began to reduce the consumption ofstarch products，the vermicelli was included “three high” food lists in one-side by consumer，consumer’s misunderstanding、vermicelli manufacturer product structure not make reasonableand many other factors hindering the development of vermicelli industrial.The production process of vermicelli can generate resistant starch， which as a new kindof fiber，not only has a physiological function，but also could improve the quality ofvermicelli. In the current social context, to develop a kind of vermicelli which is rich inresistant starch is a good choice. This paper make pea starch as material，use ultrafinegrinding technology and microwave treatment method，combined the vermicelli production toimprove resistant starch content in vermicelli.First，compare the physical and chemical properties of acid slurry method pea starch andmechanical method pea starch，combined with the nature of starch which applicable to makevermicelli，determined using acid slurry produced pea starch as experimental material.Secondly，researched the effect of microwave technology to resistant starch content，theoptimal conditions of use microwave method improve the resistant starch content were got byresponse surface experiment，when the starch concentration is7.0%，microwave power is650W，microwave time is5min，the content of resistant starch reached23.8％，which is6.2percentage point more than that prepared from water bath method.Again，use the vibrating ultrafine grinding technology crush pea starch， researched the effect of ultrafine grinding on starch retro gradation，amylose content and the degree ofpolymerization，determined the best time of ultrafine grinding is20min. The optimalconditions of use ultrafine grinding-microwave method improve the resistant starch contentwere got by response surface experiment，when the starch concentration is10.0%，microwavepower is668W，microwave time is4min，the content of resistant starch reached34.8％，which is11percentage point more than that prepared from microwave method.Finally，use ultrafine grinding-microwave method to aging starch，researched the effectof aging time and reheat treatment on resistant starch content，got the optimal aging time was24h，the optimal re-heat was3times，the content of resistant starch reached36.0％.The vermicelli which is rich in resistant starch，as a functional food，not only is a newattempt，which has a good exemplary and leading role for the sustainable development of thevermicelli industry，but also will bring a huge boost in the improvements of traditionalformulation process and development of new products.