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Cooking-resistant vanadium-free vermicelli and preparation technology thereof

A preparation process and cooking-resistant technology, applied in the field of food processing, can solve the problems of affecting the development of fetal brain composition, reducing thinking and intelligence, harming human health, etc., and achieving uniform and transparent appearance, improving easily broken strips, and improving quality.

Inactive Publication Date: 2013-03-13
成冠辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum contains aluminum ions that are harmful to the human body. Long-term consumption of vermicelli containing aluminum ions is harmful to human health. It will cause people's thinking and intelligence to decrease, memory decline, and easy to cause premature aging and senile dementia. Excessive consumption of alum by pregnant women will also affect people's health. fetal brain development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Mix 10kg of arrowroot powder and 80kg of potato starch to obtain mixed starch, take 3% of the mixed starch, add 1.2 times the weight of water, stir evenly, and then add 3 times the weight of boiling water to mash;

[0027] 2) Take 0.3 kg of mixed food additives composed of hydroxypropyl distarch phosphate, waxy potato starch, and artemisia gum, the mass ratio of which is 5:3:0.5, and fully dissolve in water 15 times the weight of the additives;

[0028] 3) Add the solution of step 2) into the paste of step 1), stir well to make a transparent paste;

[0029] 4) Add the remaining amount of mixed starch to the transparent paste, add water and knead the dough, and control the moisture content of the dough to 40%;

[0030] 5) Put the dough into the molding machine, put it in boiling water for 5 seconds, take it out, then soak it in cold water for 20 minutes, take it out, drain it, and age it at 0°C for 8 hours to get boil-resistant vermicelli without alum .

Embodiment 2

[0032] 1) Mix 30kg of arrowroot starch and 120kg of potato starch to obtain mixed starch, take 10% of the mixed starch, add 1.4 times the weight of water, stir evenly, and then add 5 times the weight of boiling water to paste;

[0033] 2) Take 0.8 kg of a mixed food additive composed of hydroxypropyl distarch phosphate, waxy potato starch, and artemisia gum, the mass ratio of which is 7:5:1.5, and fully dissolve in water 20 times the weight of the additive;

[0034] 3) Add the solution of step 2) into the paste of step 1), stir well to make a transparent paste;

[0035] 4) Add the remaining amount of mixed starch to the transparent paste, add water and knead the dough, and control the moisture content of the dough to 65%;

[0036] 5) Put the dough into a molding machine, put it in boiling water for 30 seconds, take it out, then soak it in cold water for 60 minutes, take it out, drain it, and age it at 10°C for 24 hours to get boil-resistant vermicelli without alum .

Embodiment 3

[0038] 1) Mix 20kg of arrowroot powder and 100kg of potato starch to obtain mixed starch, take 5% of the mixed starch, add 1.3 times the weight of water, stir evenly, and then add 4 times the weight of boiling water to paste;

[0039] 2) Take 0.6 kg of a mixed food additive composed of hydroxypropyl distarch phosphate, waxy potato starch, and artemisia gum, with a mass ratio of 7:4:1, and fully dissolve it in water 18 times the weight of the additive;

[0040] 3) Add the solution of step 2) into the paste of step 1), stir well to make a transparent paste;

[0041] 4) Add the remaining amount of mixed starch to the transparent paste, add water and knead the dough, and control the moisture content of the dough to 55%;

[0042] 5) Put the dough into a molding machine, put it in boiling water for 20 seconds, take it out, then soak it in cold water for 40 minutes, take it out, drain it, and age it at 4°C for 12 hours to get boil-resistant vermicelli without alum .

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Abstract

The invention discloses cooking-resistant vanadium-free vermicelli and a preparation technology thereof. The vermicelli is prepared from the following raw materials based on parts by weight: 10-30 parts of arrowroot flour, 80-120 parts of potato starches and 0.3-0.8 part of food additive, wherein the food additive consists of propyl distarch phosphate, waxy potato starch and sa-hao seed gum in a weight ratio of (5-7):(3-5):(0.5-1.5). The preparation technology comprises the following steps of: gelatinizing partial arrowroot flour and potato starches by adding water; adding the food additive to prepare transparent paste; and adding the residual arrowroot flour, potato starches and flour, forming, blanching, cooling and aging to obtain the cooking-resistant vanadium-free vermicelli made from bean starch. The vermicelli provided by the invention is free from vanadium, even and transparent in appearance, free from vermicelli disconnecting, soup pasting and adhering when foods are processed, and fine, smooth, refreshing, slippery and tenacious in mouth feel, and is wide in application prospect and popularization value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to cooking-resistant alum-free vermicelli and a preparation process thereof. Background technique [0002] Vermicelli is a traditional food with a history of at least 1400 years in our country. Vermicelli not only has a good domestic market, but also sells well in the international market. The raw materials of traditional vermicelli processing include mung bean, broad bean, pea and other bean starches. For example, the famous Shandong Longkou vermicelli uses mung bean as the main raw material. The vermicelli produced is white, transparent and tough, and it will not be mushy after being boiled for dozens of minutes. Soup is very popular among people. However, bean starch resources are scarce and the price is high. People also use other cereal starches (such as corn starch) and potato starches (such as sweet potatoes, potatoes, cassava, etc.) The total amount of starch ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 成冠辉
Owner 成冠辉
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