Evacuating agent of vermicelli foodstuff and the vermicelli foodstuff thereof

Abstract

The present invention belongs to the field of food producing technology, and is especially one kind of dispersant for vermicelli. The dispersant for vermicelli consists mainly of soybean lecithin 15-25 weight portions, salad oil 20-40 weight portions, sodium bicarbonate 3-8 weight portions, guar gum 5-15 weight portions, citric acid 3-8 weight portions, table salt 5-15 weight portions, and modified starch 15-30 weight portions. The present invention also provides corresponding vermicelli, which consists of the dispersant 1.5-2 weight portions and plant starch 80-120 weight portions. Experiment shows that the dispersant for vermicelli has no harmful matter contained and effect similar to traditional dispersant. The vermicelli with the dispersant is one kind of health food possessing high safety, good look, good taste, physical, chemical and hygienic indexes meeting relevant requirements, balanced and rich nutrients and high marketability.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a dispersing agent for vermicelli food. Background technique [0002] Vermicelli food is a traditional food in my country and has always been loved by the masses. With the increasing demand, the processing of vermicelli food has shifted from traditional manual workshop production to industrial production. During the production and processing of vermicelli, during the cooling process after gelatinization at high temperature (the temperature of the vermicelli machine reaches 90°C to 105°C), the vermicelli will be squeezed by external force and cannot be completely separated. In order to achieve the purpose of completely breaking powder, vermicelli production needs to add vermicelli dispersant in the production process. There are many kinds of traditional vermicelli dispersants currently on the market, most of which use alum, mineral oil, paraffin or beeswax as the main r...

AI Technical Summary

Problems solved by technology

However, most of the amylose amylose used in this invention is currently imported, which is not convenient for processing and popularization; the modified soybean lecithin has complex components and various types, which makes the product effect unstable

Moreover, when these auxiliary materials are actually used, it is easy to cause air bubbles in the vermicelli food, which affects the quality of the product, which may be related to the use of sodium dihydrogen phosphate and sodium carbonate

Images