Processing method of aluminum-free wet vermicelli

A processing method and wet powder technology, applied in the processing field of aluminum-free wet noodles, can solve problems such as aggregation of aluminum components, and achieve the effects of chewy, good viscoelasticity and smooth taste

Inactive Publication Date: 2012-03-07
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, medical research shows that long-term consumption of foods containing a large amount of alum will lead to the accumulation of aluminum components

Method used

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  • Processing method of aluminum-free wet vermicelli
  • Processing method of aluminum-free wet vermicelli
  • Processing method of aluminum-free wet vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Raw material ratio: mix potato starch, tapioca starch, and corn starch according to the weight ratio of 3:4:3 as raw material starch.

[0015] (2) Thickening starch: starchy starch is potato starch, and the weight ratio of starchy starch and starch obtained in step 1 is 1:10. Mix starchy starch and water in a weight ratio of 1:1 and stir evenly; then add Hot water at about 80°C with 2 times the mass of Gorgon powder, fully stirred until a transparent colloid (Gorgon ball) appears.

[0016] (3) Kneading dough: add 0.20% soda ash, 2.00% salt, and 1.00% konjac gum accounting for the total weight of the starch obtained in step (1), fully mix with the raw material starch and the obtained Gorgon mass of step (2), and add water to The total amount of water added accounts for 70% (percentage by weight) of the proportion of raw starch. Knead the dough for about 10 minutes to make the starch dough even and soft.

[0017] (4) Extrusion and ripening: After the above-mentioned...

Embodiment 2

[0027] (1) Raw material ratio: mix potato starch, tapioca starch, and corn starch according to the weight ratio of 3:4:3 as raw material starch.

[0028] (2) Thickening starch: starchy starch is potato starch, and the weight ratio of starchy starch and starch obtained in step 1 is 1:10. Mix starchy starch and water in a weight ratio of 1:1 and stir evenly; then add Hot water at about 80°C with 2 times the mass of Gorgon powder, fully stirred until a transparent colloid (Gorgon ball) appears.

[0029] (3) Kneading: Adding 0.20% soda ash, 2.00% salt, 1.00% konjac gum and 0.25% sodium carboxymethyl cellulose, fully mixed with raw material starch and step (2) ) the obtained gorgon dough is mixed evenly, and water is added until the total amount of water added accounts for 70% (percentage by weight) of the ratio of raw starch. Knead the dough for about 10 minutes to make the starch dough even and soft.

[0030] (4) Extrusion and ripening: After the above-mentioned kneaded dough i...

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Abstract

The invention discloses a processing method of aluminum-free wet vermicelli. The method comprises the steps of: (1) raw material batching; (2) gelatinizing; (3) dough kneading and modifier adding: adding soda ash, salt and konjak gum respectively accounting for 0.20%, 2.00% and 1.00% of the total weight of the starch obtained in step (1), mixing added materials with raw material starch and the starch sauce from step (2) uniformly, adding water supplementally till the total amount of the added water up to 70% of the raw material starch by weight, and kneading the dough for about 10min so as tomake the starch ball uniform and soft; (4) extrusion and curing: putting the kneaded dough in a sealing environment for 0.5h, conducting extrusion so as to obtain vermicelli, which is then put into boiling water for curing for 1-2min immediately; (5) staling and cold preservation. The aluminum-free wet vermicelli prepared by the method of the invention has moderate hardness and softness, chewy texture, and smooth mouthfeel. Easy to be unfolded flatly, the vermicelli has smooth texture, good viscoelasticity, unsticky and hard broken cut strips.

Description

technical field [0001] The invention relates to a processing method of aluminum-free wet vermicelli, which belongs to the technical field of food processing. Background technique [0002] Vermicelli (silk) is my country's traditional food, occupies an important position in popular diet recipes, is subject to liking of people always. In the production process of traditional vermicelli (silk), in order to improve the toughness and cooking resistance of vermicelli (silk), and reduce the loss caused by broken bar (silk), a certain amount of alum (i.e. aluminum potassium sulfate) will be added. However, medical research shows that long-term consumption of foods containing a large amount of alum will lead to the accumulation of aluminum components. Aluminum is not an essential element for the human body, and excessive intake will cause a series of diseases. Therefore, the latest food additive use standards in my country stipulate that alum should not be added in the production of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L35/00
Inventor 马嫄车振明龚丽
Owner XIHUA UNIV
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