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Alum-free sweet potato noodles

A sweet potato vermicelli, starch technology, applied in the application, food preparation, food science and other directions, can solve problems such as memory loss, mental decline, etc., to achieve the effect of improving product quality

Inactive Publication Date: 2010-09-22
界首市天瑞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alum is a chemical additive whose main component is aluminum sulfate. Adding it to vermicelli will cause harm such as memory loss and mental decline after people eat it.

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0027] A kind of alum-free sweet potato vermicelli, the weight proportion of its each raw material is:

[0028] Starch 100;

[0029] Octenyl succinic acid starch ester 0.3;

[0030] Soy lecithin 0.2;

[0031] Konjac Glucomannan 0.25;

[0032] D-sodium erythorbate 0.1;

[0033] vegetable oil 0.15;

[0034] water 33;

[0035] The vegetable oil is one or a mixture of two or more of soybean oil, peanut oil, palm oil and rapeseed oil.

[0036] A kind of preparation method of alum-free sweet potato vermicelli, carry out according to following steps successively:

[0037] 1), mixing powder: mixing each raw material component according to the specified ratio, stirring evenly to obtain a mixture;

[0038] 2), ripening and forming: process the mixed mixture into vermicelli or powder.

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Abstract

The invention discloses alum-free sweet potato noodles, which are prepared from the following raw materials in part by weight: 99 to 100 parts of starch, 0.05 to 0.5 part of octenyl succinic anhydride modified starch, 0.05 to 0.5 part of soybean lecithin, 0.02 to 0.5 part of konjac glucomannan, 0.02 to 0.5 part of D-sodium erythorbate, 0.05 to 2 parts of vegetable oil and 30 to 35 parts of water. A method for preparing the alum-free sweet potato noodles comprises the following steps of: mixing powder at first, then mixing each component of the raw materials in a specified proportion, uniformly stirring to obtain a mixture, curing the mixture for molding, and processing the uniformly-mixed mixture to form noodles or flakes. The noodles or flakes produced by the method maintains non-sticking, non-breaking and non-muddling characteristics, and are softer, tender and pliable; and the product quality is obviously improved.

Description

Technical field: [0001] The invention mainly relates to a kind of alum-free sweet potato vermicelli. Background technique: [0002] In the past, sweet potato vermicelli was prepared by adding alum to starch due to the backward production process and equipment. But alum is a kind of chemical additive, and its main component is aluminum sulfate, and adding it in vermicelli, after people eat, it will cause harms such as hypomnesis and mental decline. Invention content: [0003] The object of the invention is to provide a kind of alum-free sweet potato vermicelli in order to make up for the defects of the prior art, which does not add alum and avoids the damage caused by alum to the human body. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of alum-free sweet potato vermicelli is characterized in that: the weight ratio of its raw materials is: [0006] Starch 99-100; [0007] Octenyl succinic acid starch ester 0.05-0.5...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/2165A23L19/15
Inventor 董保龙
Owner 界首市天瑞食品有限公司
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