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Method for processing non-additive pea vermicelli

An additive-free, pea starch technology, which is applied in the field of food processing, can solve the problems of incomplete nutrition, low flour extraction rate, and high cost of pea, and achieve the effect of rich nutrition, smooth taste, and low production cost

Inactive Publication Date: 2016-08-03
脱忠琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems of high cost of peas, low flour extraction rate and incomplete nutrition, the present invention aims to produce pea vermicelli with low cost, available for public consumption, rich in nutrition and without any additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of vermicelli made from pea flour and potato flour and its processing process: screening→soaking→refining→pasting→flouring, ripening→aging, drying→inspection, packaging→finished product.

[0020] 1. Raw material screening: The raw material pea standard meets the requirements of GB / T10460, and the pea is sieved and magnetically separated to remove sundries, gravel and iron filings.

[0021] 2. Soaking: Soak peas by semi-continuous countercurrent soaking method, 6 soaking tanks, the temperature of the soaking solution is 35°C, the specific operation is: pass drinking water into the sixth-level soaking tank as the soaking solution, and use a pump to make the soaking solution While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking t...

Embodiment 2

[0027] A kind of vermicelli made from pea flour and potato flour and its processing process: screening→soaking→refining→pasting→flouring, ripening→aging, drying→inspection, packaging→finished product.

[0028] 1. Screening: The standard of raw peas meets the requirements of GB / T10460. The peas are sieved and magnetically separated to remove sundries, gravel and iron filings.

[0029] 2. Soaking: Soak peas with semi-continuous countercurrent soaking method, 8 soaking tanks, and the temperature of the soaking solution is 40°C. While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking tank to the water storage tank , the soaking liquid in the water storage tank is filtered and circulated to the eighth-stage soaking tank for use. At the same time,...

Embodiment 3

[0035] A kind of vermicelli made from pea flour and potato flour and its processing process: screening→soaking→refining→pasting→flouring, ripening→aging, drying→inspection, packaging→finished product.

[0036] 1. Screening: The standard of raw peas meets the requirements of GB / T10460. The peas are sieved and magnetically separated to remove sundries, gravel and iron filings.

[0037] 2. Soaking: Soak peas with semi-continuous countercurrent soaking method, 9 soaking tanks, the temperature of the soaking solution is 45°C, the specific operation is: pour drinking water into the ninth-level soaking tank as the soaking solution, and use a pump to make the soaking solution While circulating in the soaking tank of this level, it is transported to the soaking tank of the previous level at the same time, and the same is true for each level of soaking tank until the soaking liquid enters the first-level soaking tank and then is discharged from the first-level soaking tank to the water sto...

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Abstract

The invention discloses a method for processing non-additive pea vermicelli, which belongs to the technical field of food processing. The method comprises the following steps: screening, immersing, pulp refining, paste mixing, powder leakage, slaking, aging, drying, examination and package. The method employ semicontinuous immersion, immersion is thoroughly by the method, time consumption is little, water resource is saved, the produced pea vermicelli has the advantages of abundant nutrition, smooth and chewy mouthfeel, no chemical component is added during a production process, so that the pea vermicelli is pure natural health food which is popular and green.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to vermicelli made from pea flour and potato flour and a processing method thereof. Background technique [0002] Vermicelli is a traditional food in my country. It is mainly made of peas, corn, potatoes, sweet potatoes, etc., and starch is obtained through the extraction process, and is further prepared through starch gelatinization, molding, curing, and drying processes. Peas are rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery capabilities; peas are rich in carotene, which can prevent the synthesis of human carcinogens after eating, thereby reducing cancer. The formation of cells can reduce the incidence of human cancer; in all raw materials for producing vermicelli, because the insoluble amylose content of pea starch is as high as 30%, which is 10% higher than cor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 脱忠琪
Owner 脱忠琪
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