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Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same

A processing method and technology of potato flour, applied in the fields of food preparation, application, food science, etc.

Inactive Publication Date: 2009-05-20
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of producing vermicelli and vermicelli without using alum as an additive, the invention provides vermicelli or vermicelli made from alum-free arrowroot / potato flour and a processing method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials: get 85Kg of potato starch (about 20% moisture content) and 15Kg of arrowroot starch (about 14% moisture content), and mix them into 100Kg raw material mixed starch.

[0030] Compound polysaccharide: take 0.10Kg of sodium alginate, 0.10Kg of xanthan gum, and 0.01Kg of carrageenan, add water to prepare a 2% aqueous solution of complex polysaccharide for use.

[0031] Composite emulsifier: Take 0.10Kg of molecularly distilled monoglyceride, 0.05Kg of sodium carboxymethylcellulose, and 0.1Kg of table salt.

[0032] Preparation method: Take 6Kg of mixed starch, add 8Kg of warm water, stir well, then add 30Kg of boiling water to make a paste, after making paste, add 2% aqueous solution of complex polysaccharide according to the above formula, stir well to make a transparent paste; in the remaining mixed starch Add 120Kg of water, add 5ml of pullulanase; after hydrolyzing at pH 5 and temperature 30-40°C for 30-60min, stir and clarify, take out the precipitated w...

Embodiment 2

[0039] Raw materials: 95Kg of potato starch (about 20% moisture content), 5Kg of arrowroot starch (about 14% moisture content).

[0040] Composite polysaccharide, composite emulsifier, processing technology are the same as example 1.

Embodiment 3

[0042] Raw materials: 60Kg of potato starch, 10Kg of arrowroot starch, and 30Kg of cassava flour.

[0043] Composite polysaccharide, composite emulsifier, processing technology are the same as example 1. Except for the reduced transparency of the obtained product, other indicators all meet the above-mentioned product requirements.

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PUM

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Abstract

The invention relates to noodles or vermicelli made from alum-free arrowroot flour or sweet potato starch and a method for processing the same. The invention solves the problem of production of the noodles and the vermicelli without using alum as a food additive. The product of the invention comprises the following raw materials: potato starch 85-95, arrowroot flour 5-15, compound polysaccharides 0.10-0.50, and compound emulsifiers 0.15-0.40, wherein the compound polysaccharides comprise sodium alginate, xanthan gum and carrageenan, and the compound emulsifiers comprise molecular distilled mono glyceride, carboxymethylcellulose sodium and common salt. The method uses food-grade microbiological compound polysaccharides to replace alum used in the prior production formula and uses the compound food emulsifiers. The method uses amylopectase to reduce amylopectins in potato starch, a vacuum method to exhaust gas in starch pulp, steam to cure the starch pulp, a low temperature technology to age starch paste or sheet jelly and a rolling method to cut strips, and adopts gradient temperature rise and aeration drying to obtain high quality arrowroot flour noodles or vermicelli which are free from the alum, order in appearance, flexible, pure white and boilproof.

Description

technical field [0001] The invention relates to vermicelli or vermicelli made from kudzu root / potato mixed starch without alum and a processing method thereof. Background technique [0002] Vermicelli or vermicelli is a traditional food in my country. Because of its special flavor and taste, it is deeply loved by consumers and is an important member of the food family. With the industrialization of traditional foods, traditional foods such as vermicelli and vermicelli are developing in the direction of convenience in eating, diversification of varieties, and large-scale production. The development of new vermicelli, vermicelli products and their key technology has positive significance for the development of traditional food industry and meeting social needs. [0003] In the production of traditional vermicelli and vermicelli, alum is often added to enhance the cooking resistance and toughness of the product. However, excessive consumption of alum may induce diseases such a...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L1/30A23L33/10
Inventor 陈从贵方红美王武
Owner HEFEI UNIV OF TECH
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