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Production method of starch noodles

A production method and technology for vermicelli, applied in the fields of application, food preparation, food science, etc., can solve the problems of vermicelli or vermicelli being intolerant to cooking, poor viscosity of refined starch, sour taste of vermicelli or vermicelli, etc., so as to shorten the production cycle and improve the production. Efficiency, not easy to boil

Inactive Publication Date: 2010-12-08
吕福玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vermicelli or vermicelli obtained after the Physalis treatment has a sour taste and bad taste, and the degree of Physalis treatment is difficult to grasp, and the degree of Physalis treatment directly affects whether the follow-up powder leakage process can be carried out
[0004] The prior art also discloses many techniques for directly using refined starch to produce vermicelli or vermicelli, but the viscosity of refined starch is relatively poor, and it is difficult to form when the powder is leaked, so it can only be matured and formed by screw extrusion by mechanical means.
However, high temperature is required in the process of mechanical extrusion, and high temperature will destroy the molecular structure of starch, making the obtained vermicelli or vermicelli hard to cook and poor in taste

Method used

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Effect test

Embodiment 1

[0030] Add 4 kg of water to 2 kg of mung bean starch, stir to form a thin powder paste, pour boiling water into the thin powder paste instantly, and stir to obtain a transparent thick powder;

[0031] Mix the above-mentioned thicken powder, 20kg mung bean starch, 80kg market-bought high-grade potato starch and 50kg water, and put them into a dough mixer to knead the noodles to obtain dough;

[0032] After the dough is steamed by an air steamer, formed by a molding machine, and leaked by a powder leaking machine, the formed vermicelli is obtained, and the formed vermicelli is soaked in cold water for 1 hour to obtain soft vermicelli;

[0033] The soft vermicelli was placed in a freezer, frozen at -8°C for 10 h, and after drying, transparent, smooth vermicelli without spots was obtained.

Embodiment 2

[0035] Add 4 kg of water to 2 kg of mung bean starch, stir to form a thin powder paste, pour boiling water into the thin powder paste instantly, and stir to obtain a transparent thick powder;

[0036] Mix the above-mentioned thicken powder, 25kg mung bean starch, 75kg market-bought high-grade potato starch and 50kg water, and put it into a dough mixer to knead the noodles to obtain dough;

[0037] After the dough is steamed by an air steamer, formed by a molding machine, and leaked by a powder leaking machine, the formed vermicelli is obtained, and the formed vermicelli is soaked in cold water for 1 hour to obtain soft vermicelli;

[0038] The soft vermicelli was placed in a freezer, frozen at -5°C for 15 hours, and after drying, transparent, smooth vermicelli without spots was obtained.

Embodiment 3

[0040] Add 4 kg of water to 2 kg of mung bean starch, stir to form a thin powder paste, pour boiling water into the thin powder paste instantly, and stir to obtain a transparent thick powder;

[0041] Mix the above-mentioned thicken powder, 30kg mung bean starch, 70kg market-bought high-grade potato starch and 50kg water, and put them into a dough mixer to knead the noodles to obtain dough;

[0042] After the dough is steamed by an air steamer, formed by a molding machine, and leaked by a powder leaking machine, the formed vermicelli is obtained, and the formed vermicelli is soaked in cold water for 1 hour to obtain soft vermicelli;

[0043] The soft vermicelli is placed in a refrigerator, frozen at -15° C. for 10 h, and after drying, a transparent, smooth vermicelli without spots is obtained.

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Abstract

The invention provides a production method of starch noodles, comprising the following steps of: mixing 20-40 parts by weight of mung bean starch and 60-80 parts by weight of potato starch to make dough after being gelatinized; sequentially carrying out steaming, forming, noodle leaking and soaking processing on the dough to obtain soft starch noodles; freezing the soft starch noodles, and drying to obtain the starch noodles. The potato starch has less viscosity and difficult forming, the mung bean starch with better hardness is added to the potato starch so as to enhance the forming property of the starch and enable the starch to be subjected to the traditional noodle leaking process to obtain the starch noodles which have better taste and difficult overmaturation and breakage. The production method does not need the dry process for a long time, freezes and dries the soft starch noodles obtained after the noodle leaking and the soaking and can eliminate the water contained in the soft starch noodles within shorter time, thereby shortening the production period of the starch noodles and enhancing the production efficiency of the starch noodles.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of vermicelli. Background technique [0002] Vermicelli or vermicelli is a traditional food in my country. It not only has a unique flavor and taste, but also has the functions of removing greasy and laxative. It is one of the foods with higher consumption. [0003] The traditional method of making vermicelli or vermicelli is to directly grind starch-rich plants such as corn, sweet potatoes, potatoes, etc., through processes such as crushing, grinding, pulp and residue separation, starch extraction, physalis treatment, powder leakage, powder washing and drying, etc., to obtain vermicelli or vermicelli. Vermicelli. In the traditional treatment process, due to the low quality of directly produced starch, it is necessary to improve the sedimentation ability and yield of starch through physalis treatment and reduce the loss of starch. However, the vermic...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
Inventor 吕福玲
Owner 吕福玲
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