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A method for preparation of fresh vermicelli

A technology of fresh vermicelli and starch, which is applied in the field of preparation of fresh vermicelli without alum, which can solve the problems of complex production methods, human health hazards, and hard taste of vermicelli, and achieve the effect of high-quality vermicelli, less investment in equipment, and good taste

Inactive Publication Date: 2008-04-16
SHENYANG POLYTECHNIC UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a traditional non-staple food. In the production of vermicelli, alum has been used as a gluten-enhancing and anti-adhesion agent to increase the cooking resistance and processability of vermicelli. However, alum contains aluminum ions that are harmful to human body. Long-term consumption contains aluminum ions fans, will cause serious harm to human health
In recent years, with people's emphasis on food safety, some vermicelli manufacturers have begun to produce alum-free vermicelli products, but these vermicelli are dry products, with complex production methods, large equipment investment, high production energy consumption, and hard taste of vermicelli. question

Method used

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  • A method for preparation of fresh vermicelli
  • A method for preparation of fresh vermicelli
  • A method for preparation of fresh vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The ratio of raw materials is based on the quality of starch, and the percentages of other raw materials relative to the quality of starch are as follows:

[0017]

[0018] The preparation method is as follows:

[0019] First prepare a sodium polyacrylate aqueous solution with a concentration of 1.0%; weigh 10% of the formula amount of starch, add all the sodium tripolyphosphate and water in the formula (total water minus the water content of the sodium polyacrylate solution), stir evenly, and add the formula Measure all the sodium polyacrylate solution, continue to stir until uniform, heat and beat the gorgon starch, after the gorgon starch is completely gelatinized, pour it into the remaining starch in the formula for kneading, after the kneading is even, put the dough into the molding machine Molding in medium, the formed raw vermicelli is cooked in boiling water for 10 seconds, taken out and soaked in cold water for 20 minutes, drained, packaged, and finally aged...

Embodiment 2

[0021] The ratio of raw materials is based on the quality of starch, and the percentages of other raw materials relative to the quality of starch are as follows:

[0022]

[0023] The preparation method is as follows:

[0024] First prepare a sodium polyacrylate aqueous solution with a concentration of 1.0%; weigh 8% starch in the formula, add all the sodium tripolyphosphate and water in the formula (total water minus the water content of the sodium polyacrylate solution), stir well, and add the formula Measure all the sodium polyacrylate solution, continue to stir until uniform, heat and beat the gorgon starch, after the gorgon starch is completely gelatinized, pour it into the remaining starch in the formula for kneading, after the kneading is even, put the dough into the molding machine Molding in medium temperature, put the formed raw vermicelli into boiling water for 5 seconds, take out and soak in cold water for 30 minutes, drain, pack, and finally age at 2-5°C for 12...

Embodiment 3

[0026] The ratio of raw materials is based on the quality of starch, and the percentages of other raw materials relative to the quality of starch are as follows:

[0027]

[0028] The preparation method is as follows:

[0029] First prepare a sodium polyacrylate aqueous solution with a concentration of 1.0%; weigh 8% of the starch in the formula, add all the sodium dihydrogen phosphate and water in the formula (total water minus the water content of the sodium polyacrylate solution), stir well, and add the formula Measure all the sodium polyacrylate solution, continue to stir until it is even, heat and beat the gorgon, and after the gorgon starch is completely gelatinized, pour it into the remaining starch in the formula for kneading. After the kneading is even, put the dough into a molding machine or Molded in the shaper, the formed raw vermicelli is aged in boiling water for 20 seconds, taken out and soaked in cold water for 40 minutes, then drained, packaged, and finally...

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Abstract

A method for preparing fresh vermicelli, especially a method for preparing fresh vermicelli without alum. The present invention provides a method for preparing non-alum fresh vermicelli. The solution of the present invention is that the preparing materials includes faecula, polypropylene acid natrium, sodium tripolyphosphate or sodium dihydrogen phosphate or complex phosphate, water; the material mixing ratio is based on faecula quality, the percent of the other materials relative to faecula is: 0.05 to 0.60 percent of polypropylene acid natrium, 0.01 to 0.05 percent of sodium tripolyphosphate or sodium dihydrogen phosphate or complex phosphate, 55.0 to 80.0 percent of water.

Description

Technical field: [0001] The invention relates to a preparation method of fresh vermicelli, in particular to a preparation method of alum-free fresh vermicelli. Background technique: [0002] Vermicelli is a traditional non-staple food. In the production of vermicelli, alum has been used as a gluten-enhancing and anti-adhesion agent to increase the cooking resistance and processability of vermicelli. However, alum contains aluminum ions that are harmful to human body. Long-term consumption contains aluminum ions fans, will cause serious harm to human health. In recent years, with people's emphasis on food safety, some vermicelli manufacturers have begun to produce alum-free vermicelli products, but these vermicelli are dry products, with complex production methods, large equipment investment, high production energy consumption, and hard taste of vermicelli. question. Invention content: [0003] The present invention is aimed at the problems referred to above, and provides...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23P1/12A23L7/10
Inventor 马冰洁唐洪波
Owner SHENYANG POLYTECHNIC UNIV
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