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Manufacturing process of convenient vermicelli

A production process and a technology for vermicelli, applied in the field of production technology of instant vermicelli, can solve the problems of inability to satisfy the instant potato flour, long rehydration time of the instant vermicelli, and inability to satisfy consumers, etc., and achieves shortened rehydration time, good fresh-keeping effect, vermicelli translucent effect

Inactive Publication Date: 2015-11-25
河北中祥农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process is far from satisfying the preparation of instant potato flour. After the vermicelli is formed, it is ripened. This operation makes the prepared instant vermicelli rehydration time long and the shelf life short, which cannot meet the needs of consumers.

Method used

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  • Manufacturing process of convenient vermicelli
  • Manufacturing process of convenient vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A. Raw material preparation: Prepare sweet potato starch, salt, emulsified oil, konjac flour, glycerin, citric acid with a mass ratio of 20:0.1:0.04:0.04:0.4:0.01, divide the prepared sweet potato starch in a ratio of 1:25 It is sweet potato starch a and sweet potato starch b, for later use;

[0026] B. Thickening: mix the sweet potato starch a in step A with water in a ratio of 4:3 by weight to obtain a mixture, then mix the mixture with water in a ratio of 7:15 to obtain a mixed slurry for subsequent use;

[0027] C, pulping: put the mixed slurry obtained in step B in a pulping machine, stir for 2 minutes, then add sweet potato starch b prepared in step A, salt, emulsified oil, konjac powder, glycerin, lemon to the mixed slurry after stirring acid, stirred for 5min to obtain a mixed slurry, then the mixed slurry was mixed with water in a ratio of 40:1 by weight, stirred for 10min, and then the pH value of the mixed slurry was adjusted to 3.7-3.8 with citric acid to ob...

Embodiment 2

[0034] A. Raw material preparation: Prepare sweet potato starch, salt, emulsified oil, konjac powder, glycerin, citric acid with a mass ratio of 19:0.08:0.03:0.05:0.5:0.009, and prepare sweet potato starch according to 1:23 sweet potato starch a , sweet potato starch b, set aside;

[0035] B. Thickening: mix the sweet potato starch a in step A with water at a ratio of 1.1:1 by weight to obtain a mixture, then mix the mixture with water at a ratio of 6:16 to obtain a mixed slurry for subsequent use;

[0036] C, pulping: put the mixed slurry obtained in step B in a pulping machine, stir for 3 minutes, then add sweet potato starch b prepared in step A, salt, emulsified oil, konjac powder, glycerin, lemon to the mixed slurry after stirring acid, stirred for 4min to obtain a mixed slurry, then the mixed slurry was mixed with water in a ratio of 41:1 by weight, stirred for 11min, then the pH value of the mixed slurry was adjusted to 3.7 with citric acid, and a good pH value was obta...

Embodiment 3

[0043] A. Raw material preparation: Prepare sweet potato starch, salt, emulsified oil, konjac powder, glycerin, citric acid with a mass ratio of 21:0.09:0.05:0.02:0.6:0.011, and prepare sweet potato starch according to 1:27 sweet potato starch a , sweet potato starch b, set aside;

[0044] B. Thickening: mix the sweet potato starch a in step A with water at a weight ratio of 1.4:1 to obtain a mixture, then mix the mixture with water at a ratio of 7.2:14 to obtain a mixed slurry for subsequent use;

[0045] C, pulping: put the mixed slurry obtained in step B in a pulping machine, stir for 1min, then add sweet potato starch b prepared in step A, salt, emulsified oil, konjac powder, glycerin, lemon to the mixed slurry after stirring acid, stirred for 6min to obtain a mixed slurry, then the mixed slurry was mixed with water in a ratio of 42:1 by weight, stirred for 12min, then the pH value of the mixed slurry was adjusted to 3.8 with citric acid, and a good pH value was obtained. ...

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Abstract

The invention provides a manufacturing process of convenient vermicelli and belongs to the technical field of vermicelli processing. The process includes the following operating steps of raw material preparation, thickening, pulp mixing and pulp preparing, coating, decoating, aging, slitting, bagging, vacuumizing, sterilization, and encasement and storage input. The finished convenient vermicelli is obtained. The pH value of pulp prepared in the pulp mixing and pulp preparing step is controlled to be 3.5-4.0 through acid, then coating and decoating operation is conducted, and then aging is conducted through a normal temperature aging process. In the pulp mixing process, the pulp is prepared into the acid pulp with the pH value of 3.5-4.0, the pulp is in an acid environment, the expiration date of the convenient vermicelli can be prolonged, and the shelf life of the convenient vermicelli is prolonged by 3-5 months. The prepared finished convenient vermicelli is good in freshness keeping effect, bright, quick in soaking rehydration, split but not mushy after 40 minutes, smooth and chewy in taste, good in boiling fastness and free of burnt soup.

Description

technical field [0001] The invention belongs to the processing technology of vermicelli, and relates to a manufacturing technology of instant vermicelli. Background technique [0002] With the rapid development of the food industry and the fast-paced lifestyle of people, more and more customers prefer potato flour food, but now potato flour can only be cooked and eaten now, and the rehydration time of dry vermicelli is long, which requires It can only be eaten after being boiled in water above 95°C for 10-15 minutes. The eating process takes a long time, is inconvenient to eat, and cannot meet the needs of consumers. [0003] In the prior art, when preparing instant potato flour, the specific operation is divided into the following steps: 1), pulping; 2), beating gorgon; 3), vacuuming; 4), forming; 5), vermicelli ripening; 6) , cooling; 7), sterilization; 8), freezing; 9) packaging and storage. This technique is far from being able to satisfy the preparation of instant pot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 宋贵民王海军
Owner 河北中祥农业发展有限公司
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