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Production process of noodles and sheet jelly made from arrowroot starch

A processing method and technology of vermicelli, applied in the fields of application, food preparation, food science, etc., can solve problems such as gluten strength, insufficient toughness, intolerance to cooking, unsuitable eating habits, etc., to achieve a flat and smooth surface, not easy to paste the soup and break the strips, White and transparent appearance

Inactive Publication Date: 2002-12-11
GAEA GEM RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in terms of taste, the above products do not have the smoothness and toughness of vermicelli and vermicelli. Especially for the vast southern region, the above products are not daily food and do not conform to people's eating habits. They are only eaten occasionally as a trial. Therefore, the natural health benefits of kudzu starch can not be fully exerted
[0003] And other products such as sweet potato vermicelli, mung bean vermicelli and corn vermicelli as other products of the same product form at present, and a kind of konjac vermicelli disclosed on the Chinese patent literature, etc., because all adopt the traditional processing method of " next bar upper pole ", its outward appearance and mouthfeel None of them are ideal, and the product value is not high (for example, konjac vermicelli is extruded into round vermicelli, because the viscosity of konjac is particularly strong after gelatinization, and extrusion molding is prone to pimples on the surface)
At the same time, the above fans do not have the natural health benefits of kudzu starch
[0004] In addition, the rice sticks, rice skins, mung bean sticks, mung bean skins, etc. processed by the existing processing methods are not resistant to boiling, and the tendon strength and toughness are obviously insufficient.

Method used

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  • Production process of noodles and sheet jelly made from arrowroot starch
  • Production process of noodles and sheet jelly made from arrowroot starch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment one (general plan)

[0030] Weigh raw materials: get 10 parts (such as kilograms, the same below) Pueraria starch (adopting the high-quality Pueraria starch produced by the company's Taoyuan Starch Factory, the same below), 90 parts of refined corn starch;

[0031] Mixing: Take 1 part of kudzu starch, mix it with 1 part of cold water, and then use 15 parts (15 times) of boiling water (the prepared slurry, the same below) to make a transparent paste, stir it evenly, and pour in the raw materials after cooling (starch, the same below), stir while adding water, until the water content of the whole raw material slurry is 55%;

[0032] Aging and forming: Pour the stirred slurry into the hopper, spread the film evenly on the transmission stainless steel belt, enter the steam box to steam the slices, the temperature of the steaming slices is 120°C, and the time is 2.5 minutes;

[0033] Cooling and drying: transfer the powder flakes from the stainless steel belt to ...

Embodiment 2

[0038] Embodiment two (preferred scheme)

[0039] Weighing raw materials: take 20 parts of kudzu root starch, 80 parts of refined tapioca starch; mixing: take 2 parts of tapioca starch, mix evenly with 2 parts of cold water, then use 50 parts (25 times) of boiling water to make a transparent paste, stir evenly immediately, Pour it into the raw material after cooling, and stir while adding water until the water content of the whole raw material slurry is 60%; other process steps such as ripening and molding, cooling and drying, freeze aging, cutting into strips, secondary drying, cutting, and packaging are the same as in Example 1. However, the steaming temperature is 130°C and the time is 3.5 minutes; cooling and drying to a water content of 50%; freezing temperature is 0°C and a time of 70 minutes; secondary drying to a water content of 15%.

Embodiment 3

[0040] Embodiment three (best solution)

[0041] Weigh raw materials: take 20 parts of kudzu root starch and 80 parts of refined potato starch, mix them evenly, take out 1.5 parts of them and mix them with 1.5 parts of water, then use 30 parts (20 times) of boiling water to make a transparent paste, stir evenly at once, after cooling Pour into the raw material, stir while adding water, until the water content of the whole raw material slurry is 62%; The sheet temperature is 125°C for 3 minutes; cooling and drying to a moisture content of 45%; freezing temperature at -1°C for 1 hour; secondary drying to a moisture content of 14%.

[0042] Arrowroot skin processing:

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Abstract

The production process of noodles and sheet jelly of arrowroot starch includes the steps of: weighing arrowroot starch as main material, mixing partial starch first with cold water and then boiling water to produce cooked transparent paste; mixing the paste with other starch and water to produce milk with water content of 55-65%; forming film with the milk on stainless belt and steaming at 120-130 deg.c for 2-4 min; blasting to dry the starch sheet to water content of 40-50 %; freezing the starch sheet at 1-3 deg.c for 50-70 min; cutting into strips; secondary drying to water content of 13-15% and secondary cutting. The unique production process makes the noodles and sheet jelly products of arrowroot starch white, transparent, smooth and tough.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of arrowroot noodles and skin. Background technique [0002] At present, kudzu root starch products have just started abroad, and domestic products are also limited to instant kudzu powder (box, bagged instant kudzu powder), kudzu drinks (kudzu wine, kudzu juice, kudzu milk, kudzu tea), kudzu cake, kudzu noodles and so on. These products all have the natural health care effects of kudzu starch, such as lowering blood sugar, lowering blood pressure, relieving heat and relieving summer heat, quenching thirst, relieving alcohol, beautifying and so on. However, in terms of taste, the above products do not have the smoothness and toughness of vermicelli and vermicelli. Especially for the vast southern region, the above products are not daily food and do not conform to people's eating habits. They are only eaten occasionally as a trial. Therefore...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/15
Inventor 孙庆杰汪正洁
Owner GAEA GEM RICE
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