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Natural dispersing agent for improving adhesion problem existing in production through extrusion-type self-cooked bean vermicelli machine

An extruded, natural technology, applied in the direction of food ingredients as taste improvers, food ingredients as emulsifiers, food ingredients as fluffing agents, etc., can solve negative problems such as improving the degree of gelatinization, adding texture and mouthfeel, improving The effect of rehydration

Inactive Publication Date: 2017-12-12
肥西县金桥红薯专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a kind of traditional food in my country. It has the characteristics of delicate taste, smoothness and chewiness. It is a common choice for vermicelli manufacturers in my country to make vermicelli from widely and cheap sweet potatoes. When making vermicelli, in order to ensure that the obtained vermicelli has good quality Indicators. At present, when making sweet potato vermicelli, it is necessary to add a variety of additives such as adding alum to improve vermicelli dispersibility, adding potassium hydrogen tartrate to improve vermicelli anti-sticking property, adding beeswax to improve its appearance brightness, etc., and so on. Although the quality of vermicelli has improved, too many chemical additives have a certain negative effect on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, a kind of natural dispersant that improves the sticking problem in the production of extruded vermicelli self-cooking machine, specifically,

[0014] The natural dispersing agent is composed of the following components in parts by weight: 3 parts of natto, 40 parts of fermented egg white powder, 10 parts of bamboo shoot fiber powder, and 5 parts of collagen powder;

[0015] Specifically, each g of natto contains 1800FU of nattokinase;

[0016] When making fermented egg white powder, inoculate Candida into fresh egg white for fermentation, the inoculation ratio of Candida is 2‰, the fermentation temperature is 25°C, and the fermentation time is 30 hours. The fermented product is spray-dried to obtain fermented egg white powder. egg white powder;

[0017] When making bamboo shoot fiber powder, grind fresh bamboo shoots, filter out the juice, retain the residue, soak in white vinegar for 80 hours, wash and dehydrate, and then send it to an ultrafine pulveriz...

Embodiment 2

[0021] Embodiment 2, a kind of natural dispersing agent that improves the sticking problem in the production of extruded vermicelli self-cooking machine, specifically,

[0022] The natural dispersing agent is composed of the following components in parts by weight: 4 parts of natto, 42 parts of fermented egg white powder, 11 parts of bamboo shoot fiber powder, and 6 parts of collagen powder;

[0023] Specifically, each g of natto contains 1900FU of nattokinase;

[0024] When making fermented egg white powder, inoculate Candida into fresh egg white for fermentation, the inoculation ratio of Candida is 2.5‰, the fermentation temperature is 26°C, and the fermentation time is 31 hours. The fermented product is spray-dried to obtain fermented egg white powder. egg white powder;

[0025] When making bamboo shoot fiber powder, grind fresh bamboo shoots, filter out the juice, retain the residue, soak in white vinegar for 85 hours, rinse and dehydrate, and then send it to an ultrafine...

Embodiment 3

[0029] Embodiment 3, a kind of natural dispersing agent that improves the sticking problem in the production of extruded vermicelli self-cooking machine, specifically,

[0030] The natural dispersing agent is composed of the following components in parts by weight, 5 parts of natto, 50 parts of fermented egg white powder, 12 parts of bamboo shoot fiber powder, and 7 parts of collagen powder;

[0031] Specifically, each g of natto contains 2000FU of nattokinase;

[0032] When making fermented egg white powder, inoculate Candida into fresh egg white for fermentation, the inoculation ratio of Candida is 2.2‰, the fermentation temperature is 28°C, and the fermentation time is 32 hours. The fermented product is spray-dried to obtain fermented egg white powder. egg white powder;

[0033] When making bamboo shoot fiber powder, grind fresh bamboo shoots, filter out the juice, retain the residue, soak in white vinegar for 90 hours, rinse and dehydrate, and then send it to an ultrafine...

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PUM

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Abstract

The invention relates to the technical field of bean vermicelli additives and specifically relates to a natural dispersing agent for improving an adhesion problem existing in production through an extrusion-type self-cooked bean vermicelli machine. The natural dispersing agent comprises the following constituents in parts by weight: natto 3-5, fermented egg white powder 40-50, bamboo shoot fiber powder 10-12 and collagen powder 5-7. The natural dispersing agent provided by the invention consists of all natural components which are easy and convenient to get and are not harmful to human bodies.

Description

technical field [0001] The invention relates to the technical field of vermicelli additives, in particular to a natural dispersant for improving the sticking problem in the production of extruded vermicelli self-cooking machines. Background technique [0002] Vermicelli is a kind of traditional food in my country. It has the characteristics of delicate taste, smoothness and chewiness. It is a common choice for vermicelli manufacturers in my country to make vermicelli from widely and cheap sweet potatoes. When making vermicelli, in order to ensure that the obtained vermicelli has good quality Indicators. At present, when making sweet potato vermicelli, it is necessary to add a variety of additives such as adding alum to improve vermicelli dispersibility, adding potassium hydrogen tartrate to improve vermicelli anti-sticking property, adding beeswax to improve its appearance brightness, etc., and so on. Although the quality of vermicelli has improved, too many chemical additives...

Claims

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Application Information

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IPC IPC(8): A23L29/00A23L29/206A23L29/10A23L29/30
CPCA23L29/03A23L29/045A23L29/10A23L29/206A23L29/30A23V2002/00A23V2200/14A23V2200/242A23V2200/222A23V2200/234A23V2250/5422A23V2300/10A23V2250/5118
Inventor 黄学应
Owner 肥西县金桥红薯专业合作社
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