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Production technology for pea silk noodles

A production process, pea vermicelli technology, applied in the field of pea vermicelli production technology, can solve the problems of affecting the development of nerve cells, affecting absorption, osteoporosis, etc., and achieve the effects of improving food value, increasing agricultural efficiency, and strong toughness

Active Publication Date: 2015-11-11
甘肃通渭飞天食品有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

In the traditional milling process, alum must be added in the production process to strengthen gluten and bleach. However, since the chemical composition of alum is potassium aluminum sulfate, which contains aluminum ions, long-term consumption will affect the human body's ability to react to iron, calcium and other components. Absorption, leading to osteoporosis, anemia, and even affect the development of nerve cells

Method used

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  • Production technology for pea silk noodles
  • Production technology for pea silk noodles
  • Production technology for pea silk noodles

Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0024] A kind of pea vermicelli production process, its steps are:

[0025] (1) Production process of pea starch and potato starch:

[0026] a. Washing of peas → soaking → filing → mechanical separation of pulp and residue → separation of starch lactic acid → starch lactic acid fermentation → vacuum mechanical dehydration of starch → hot air drying → commercial starch;

[0027] b. Potato washing and cleaning → filing and grinding → mechanical separation of pulp and residue → mechanical gravity separation of coarse starch → starch washing and refining → vacuum mechanical dehydration of starch → hot air drying → commercial starch (superior product);

[0028] (2) Production technology of the present invention:

[0029] c. preheating the starch raw material obtained in steps a and b confused Stir and knead vacuum exhaust Missing thread forming cooked brushed cooling delivery Cutting powder freeze dehydration hot air drying Normal temperature back quality che...

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Abstract

The invention relates to a production technology for pea silk noodles. The technology comprises the steps that starch raw materials are preheated and warmed; pasting is performed; stirring and dough kneading are carried out; vacuum exhausting is conducted; silk leakage forming is carried out; cooking and drawing are conducted; cooling and conveying are carried out; cutting is performed, and noodles are arranged; refrigeration dehydration is conducted; hot-air drying is carried out; normal-temperature mass recovery is carried out; testing order transfer is performed, and the pea silk noodles are packaged to be put into storage. The pea silk noodles produced through the method is even and thin in bar shape, higher in toughness, better in palatability, pure white and bright, smooth and chewy, convenient and fast to eat, and capable of being deeply loved by customers and meeting the needs of the customers.

Description

technical field [0001] The invention relates to a food and a production process, in particular to a production process of pea vermicelli. Background technique [0002] Peas are sweet in taste and flat in nature, and belong to the spleen and stomach meridians; they can benefit the middle qi, stop diarrhea and dysentery, adjust the camp and health, facilitate urination, and relieve milk stone poison. Pea is rich in high-quality protein and carotene, which can improve the body's disease resistance and recovery ability, enhance the body's immune function, prevent the synthesis of human carcinogens, and reduce the incidence of human cancer; pea is rich in dietary fiber, which can promote intestinal Peristalsis, keep the stool unblocked, clean the large intestine, and prevent constipation; the substances contained in it, such as bifurcation acid, gibberellin, and lectins, also have the functions of antibacterial, anti-inflammatory, and enhancing metabolism. In the traditional mil...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23P1/12
Inventor 刘军朝李宗文刘志毅
Owner 甘肃通渭飞天食品有限公司
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