| With the improvement of living standard, people's diet has also changed. The high fat, high protein and high calorie diet, which is called the "three highs" diet has occupied the main dietary structure. The control of dietary calorie has became the key to adjust the dietary structure. Vermicelli and jelly are Chinese traditional starchy products, which are made use of starch aging characteristic, with a low calorie, low fat and the characteristics of unique taste. They have a long history in our country, which are full loved by consumers. The raw materials and unique processing technology of vermicelli and jelly making it a good carrier of resistant starch. In the current social background, the development of starch products of high resistant starch content and suitable for today's consumer demand has a good market prospects. In this article, developed two high resistant starch products, the auricularia auricula vermicelli and banana powder jelly, using pea starch as raw material, adding superfine auricularia auricula powder, malt oligosaccharide, superfine black tea powder, xylitol, freeze-dring banana particles.For sensory evaluation as indexes, the optimal processing parameters of auricularia auricula vermicelli of superfine auricularia auricula powder, secondary water added, malt oligosaccharide are 1.4%,25.0%, and 6.0%, by the response surface optimization method. On this basis, using resistant starch as the indicator, studied the influencing factors of resistant starch content of auricularia auricula vermicelli and the best production conditions of agaric vermicelli is as follows:gelatinization time 3 minutes, aging temperature 4?, aging time 4 hours, composite phosphate 0.4%, heat treatment 1 time. The resistant starch content of developed auricularia auricula vermicelli is 7.06%.For sensory evaluation as indexes, the optimal processing parameters of banana powder jelly of starch milk concentration, xylitol and superfine black tea powder are8.0%,3.0% and 0.5%, by the response surface optimization method. The solution concentration of AGAR is 8.0 mg/ml and dosage of freeze-dring banana particles is 12.5%. The resistant starch content of developed banana powder jelly is 13.44%.For further evaluate of developed product's features, studied the digestive characteristics of auricularia auricula vermicelli, banana powder jelly, founded that the content of rapidly digestible starch, slowly digestible starch and resistant starch is superior to the corresponding reference substance:pea vermicelli, sweet potato vermicelli, pea jelly, sweet potato jelly. The rapidly digestible starch content of developed auricularia auricula vermicelli is 25.32%, slow digestible starch 47.51%, resistant starch 7.06%, and the corresponding peas vermicelli's rapidly digestible starch is 21.33%, slow digestible starch 50.14%, resistant starch 5.75%. The rapidly digestible starch content of sweet potato vermicelli is 70.65%, slow digestible starch 22.17%, resistant starch 2.53%. The rapidly digestible starch content of developed banana powder jelly is 14.58%, slow digestible starch 69.42%, resistant starch 13.44%, and the corresponding pea jelly's rapidly digestible starch is 12.15%, slow digestible starch 81.95%, resistant starch 5.88%. The rapidly digestible starch content of sweet potato jelly is 67.13%, slow digestible starch 24.35%, resistant starch 2.73%. Finally, according to the study of the results obtained, established a quality evaluation system of a relatively scientific, reasonable, comprehensive and practical for high resistant starch auricularia auricula vermicelli, banana powder jelly.We studied the auricularia auricula vermicelli and banana powder jelly of high resistant starch content which served as a kind of low calorific value of functional food, which is a new attempt for starch food industry, for vermicelli, jelly and other traditional craft formula of improvement and development of new products to provide a train of thought. |
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