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Alum-free potato type starch vermicelli and preparation method thereof

A technology of potato starch and vermicelli, applied in food preparation, polysaccharide/gum-containing food ingredients, food science, etc., can solve the problems of aluminum pollution in vermicelli, and achieve the effect of simple production method and wide application range

Inactive Publication Date: 2014-12-10
INNER MONGOLIA AGRICULTURAL UNIVERSITY
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Problems solved by technology

However, the amount of alum added in the production of ordinary vermicelli will be higher than 0.1%, which shows that aluminum pollution in vermicelli is very serious

Method used

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  • Alum-free potato type starch vermicelli and preparation method thereof

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Effect test

Embodiment

[0035] (1) Ingredients: take 90kg of potato starch and 1kg of Artemisia baicalensis seed gum and mix them evenly for later use;

[0036] (2) Stirring: Take 10kg of potato starch and 10kg of warm water at 40-50°C and stir it into a uniform mixture, then add 34kg of boiling water and stir rapidly until the potato starch becomes a transparent paste;

[0037] (3) Kneading powder: Pour the prepared potato starch into the transparent gorgon paste while stirring, stir quickly and knead into a dough, and the dough mixing time is 3-10 minutes;

[0038] (4) Pressed noodles and boiled noodles: put the dough balls reconciled in the previous step into a powder press and press them into a slightly boiling water pot, cook until the vermicelli floats for 1 minute;

[0039] (5) Pre-cooling: quickly put the vermicelli out of the pan into cold water to pre-cool for 3-5 minutes.

[0040] (6) Soaking and cooling: put the pre-cooled vermicelli into cold water at 10-15°C and soak for 20-40 minutes....

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Abstract

The invention discloses alum-free potato type starch vermicelli and a preparation method thereof. The potato type starch vermicelli is processed by taking potato type starch as a main raw material and selecting artemisia sphaerocephala krasch seed glue which is a natural food additive to replace alum and serve as an additive by virtue of the processes of mixing, water adding, blending, pressing and cooking vermicelli, precooling, soaking cooling, unsticking treatment, water control, drying and the like. The preparation method is simple; alum is not added, so that potential harm, caused by aluminum ions, to a human body is avoided; the problems in long-term vermicelli processing are solved; the preparation method is wide in application range and can be suitable for vermicelli production by potato starch, sweet potato starch and cassava starch.

Description

technical field [0001] The invention relates to a potato deep-processing method, in particular to an alum-free potato starch vermicelli and a preparation method thereof. Background technique [0002] Vermicelli, also known as vermicelli, is one of the traditional popular foods in my country. The processing raw materials of vermicelli are mainly beans, potatoes, and grain starch, among which potato vermicelli occupies the first place in both production and consumption. The main raw material of potato vermicelli is potato starch. [0003] In the processing of traditional vermicelli, there is a saying that "no alum, no powder". In order to improve the toughness and cooking resistance of vermicelli, and reduce the phenomenon of broken noodles and soup, a certain amount of alum, namely KAL(SO 4 ) 2 12H 2 O. Long-term intake of alum will affect the absorption of mineral elements in the intestines and lead to osteoporosis. It will also affect the conduction of the nervous syst...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/30A23L19/12
CPCA23L19/105A23L19/11A23L19/12A23L29/035A23L29/30A23V2002/00A23V2250/51
Inventor 杨续金郝苗苗范贵生
Owner INNER MONGOLIA AGRICULTURAL UNIVERSITY
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