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Alum-free vermicelli and making method thereof

A production method and technology of alum powder, applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of insufficient strength and poor taste of alum-free vermicelli, achieve good toughness and gloss, solve health risks, and taste smooth effect

Inactive Publication Date: 2017-06-13
韩萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the purpose of the present invention is to provide a kind of alum-free vermicelli and its preparation method, which can solve the technical problems of poor mouthfeel and insufficient strength of alum-free vermicelli

Method used

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  • Alum-free vermicelli and making method thereof
  • Alum-free vermicelli and making method thereof
  • Alum-free vermicelli and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The potato starch is divided into two parts, respectively the first part of potato starch and the second part of potato starch, the quality of the first part of potato starch is 6kg, and the quality of the second part of potato starch is 2kg;

[0047] Get the first portion of potato starch and 1.5kg of tapioca starch, mix them evenly, then add 0.01kg compound emulsification stabilizer and 0.5kg carboxymethyl cellulose sodium in parts by weight, mix evenly to obtain a mixed substance; compound emulsification stabilizer Contains 0.5g carrageenan, 2.5g complex phosphate, 5g sucrose ester and 2g hydroxylated modified soybean lecithin;

[0048] Add the second portion of potato starch into warm water at 50°C to make a paste, and add boiling water at 80°C to the starch paste while stirring until the starch paste is transparent and uniform;

[0049] Put the container filled with transparent and uniform starch into a boiling water pot, the temperature in the boiling water pot is...

Embodiment 2

[0052] The potato starch is divided into two parts, respectively the first part of potato starch and the second part of potato starch, the quality of the first part of potato starch is 4.5kg, and the quality of the second part of potato starch is 1.5kg;

[0053]Get the first portion of potato starch and 2.5kg of tapioca starch, mix them evenly and add 0.03kg of compound emulsification stabilizer and 1.5kg of sodium carboxymethyl cellulose in parts by weight, mix uniformly to obtain a mixed substance; compound emulsification stabilizer Contains 3g carrageenan, 9g complex phosphate, 15g sucrose ester and 3g hydroxylated modified soybean lecithin;

[0054] Add the second portion of potato starch into warm water at 54°C to make a paste, and add boiling water at 100°C to the starch paste while stirring until the starch paste is transparent and uniform;

[0055] Put the container filled with transparent and uniform starch into a boiling water pot, the temperature in the boiling wate...

Embodiment 3

[0058] The potato starch is divided into two parts, respectively the first part of potato starch and the second part of potato starch, the quality of the first part of potato starch is 8.75kg, and the quality of the second part of potato starch is 1.25kg;

[0059] Get the first portion of potato starch and 1.8kg of tapioca starch, and then add the parts by weight of 0.015kg compound emulsification stabilizer and 0.8kg carboxymethyl cellulose sodium after mixing evenly to obtain a mixed substance; compound emulsification stabilizer Contains 1.5g carrageenan, 4.5g complex phosphate, 6g sucrose ester and 3g hydroxylated modified soybean lecithin;

[0060] Add the second portion of potato starch into warm water at 53°C to make a paste, and add boiling water at 95°C to the starch paste while stirring until the starch paste is transparent and uniform;

[0061] Put the container filled with transparent and uniform starch into a boiling water pot, the temperature in the boiling water ...

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Abstract

The invention discloses alum-free vermicelli and a making method thereof. The alum-free vermicelli comprises 60-100 parts of potato starch, 15-25 parts of cassava starch, 0.1-0.3 part of a compound emulsion stabilizer and 5-15 parts of sodium carboxymethylcellulose. The compound emulsion stabilizer and the sodium carboxymethylcellulose in the alum-free vermicelli mainly play roles of thickening, stabilizing viscosity and stabilizing tissues, so that the vermicelli has good toughness and glossiness, and is smooth to taste. Alum can be replaced, so that the problem of health hidden dangers in existing vermicelli is solved. The alum-free vermicelli disclosed by the invention provides a fundamental solution for eating safety of vermicelli, meets the demand on food safety of the state, and can be widely applied to food industry.

Description

technical field [0001] The invention relates to the field of vermicelli, in particular to an alum-free vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a non-staple food product, made of rice, beans, potatoes and miscellaneous grains, which are dried starch products in the form of filaments or strips. At present, it is usually necessary to add a certain amount of alum during the production of vermicelli, so that the vermicelli quickly converges and flocculates together to form a precipitate, and the vermicelli produced is smooth, firm and has good cooking resistance. Alum, also known as alum, is divided into aluminum potassium sulfate (potassium alum) and aluminum ammonium sulfate (ammonium alum). Because alum contains aluminum, eating too much vermicelli tends to form chronic accumulation in the body, and aluminum basically cannot be excreted from the body and will always be deposited in the human body, causing loss of appetite and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/20
CPCA23V2002/00A23V2200/14
Inventor 韩萍
Owner 韩萍
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