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Starch vermicelli and its production method

A processing method and technology of vermicelli, applied in the fields of application, food preparation, food science, etc., can solve problems such as inability to carry out continuous production, unstable product quality, uneven distribution of materials, etc., and achieve easy processing, improved rehydration, and improved processing performance effect

Inactive Publication Date: 2004-11-24
INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

due to CaCl 2 The dissociation constant is very large, and it will directly settle after reacting with sodium alginate, making the material unevenly distributed, making it impossible to carry out continuous production, and the product quality is unstable
At the same time, the product also has problems such as brittle taste and poor rehydration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the mixed material of 6 parts of corn starch, 3 parts of potato starch and 1 part of starch phosphate, add 0.5% calcium phosphate, mix well, then add 0.5% sodium alginate, and follow the solid-liquid ratio of 1:1.0 Add warm water, use a colloid mill for homogenization, age at 90°C for 4 minutes to extrude, age at room temperature for 0.5 hours, freeze for 8 hours, powder, shape, dry at room temperature for 24 hours, arrange, and pack.

Embodiment 2

[0020] In the mixed material of 3 parts of corn starch, 6 parts of potato starch and 1 part of starch phosphate, add 0.5% calcium phosphate, mix well, add 0.5% of sodium alginate accounting for the total material, and follow the solid-liquid ratio of 1:1.1 Warm water is added to the proportion of the powder, homogenized with a colloid mill, aged at 94°C for 2 minutes to extrude, aged at room temperature for 3 hours, frozen for 8 hours, powdered, shaped, dried at room temperature for 24 hours, sorted, and packaged.

Embodiment 3

[0022] In the mixed material of 5 parts of corn starch, 4.5 parts of potato starch and 0.5 part of starch acetate starch; add 0.4% calcium phosphate, mix well, add 0.4% sodium alginate accounting for the total material, and according to the solid-liquid ratio of 1: Add warm water at a ratio of 1.3, homogenize with a colloid mill, age at 92°C for 3 minutes, extrude silk, age at room temperature for 5 hours, freeze for 8 hours, powder, shape, dry at 45°C for 8 hours, arrange, pack .

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Abstract

The production method of starch vermicelli includes the following steps: in the mixture material of corn starch, potato starch and modified starch adding calcium phosphate, sodium alginate and warm water, then using colloid mill to make homogenization treatment, cooking, extruding vermicelli, ageing, freezing, opening vermicelli, shaping, drying, finishing and packaging to obtain the invented finished product with the advantages of increasing calcium nutrient, stable product quality, soft mouth feed and good reconstituability, etc.

Description

Background technique: [0001] Vermicelli vermicelli is one of the favorite foods of the Chinese people, and its formula production process is relatively mature. It is usually processed from potatoes, beans and various grain starches, plus 3-5% alum. The process is as follows: [0002] Starch→precipitation bleaching→extrusion molding→artificial drying→natural drying→quantitative packaging→finished product [0003] Although vermicelli vermicelli is a traditional food, scientific research has found that aluminum, the main component of alum in vermicelli, is one of the culprits leading to senile dementia. In order to overcome this problem, there is research to prepare aluminum-free vermicelli vermicelli, such as using calcium chloride (CaCl 2 ) and sodium alginate to form micelles, adding it to starch to manufacture vermicelli vermicelli. due to CaCl 2 The dissociation constant is very large, and it will directly settle after reacting with sodium alginate, making the material n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109
Inventor 巫东堂周柏玲卢健鸣石磊
Owner INST OF COMPREHENSIVE AGRI PROD UTILIZATION SHANXI PROV ACAD OF AGRI
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