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A production method and vermicelli technology, applied in applications, food preparation, food science, etc., can solve problems such as easy oxidation and absorption of vermicelli, outstanding odor of vermicelli, and prominent odor of finished products, so as to achieve smooth production process, short aging time, and improved product quality. performance effect
Inactive Publication Date: 2012-07-04
许兆宏
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Abstract
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Problems solved by technology
[0003] There are vermicelli made by adding edible vegetable oil and hypochlorite-containing compounds on the market without adding alum. Due to heat gelatinization, hot air drying and other processes in the process of processing vermicelli, vermicelli is easy to oxidize and absorb during storage, and the odor of the finished product is very prominent, and the peculiar smell of vermicelli after soaking in water is very prominent
Method used
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Embodiment 1
[0024] A kind of vermicelli, comprising by weight: 55% of sweet potato starch, 10% of potato starch, 7% of cornstarch, 1.4% of vermicelli powder, and an appropriate amount of water.
Embodiment 2
[0026] A kind of vermicelli, comprising by weight: sweet potato starch 65, potato starch 14, corn starch 9, vermicelli powder 1.8, and water in an appropriate amount.
Embodiment 3
[0028] The production method of vermicelli without alum among the above-mentioned each embodiment is that sweet potato starch, potato starch, cornstarch, powder-opening agent for vermicelli without alum and appropriate amount of tap water are put into the blender and stirred in proportion, and the time is 15 minutes; Inside the machine, control the milling temperature at 95°C, the hole diameter of the sieve plate: 0.5mm; cut the powder section with a length of 42-45cm, and age it naturally for 17 hours; soak it in the soaking tank for 20-30 minutes; put the soaked Put the powder section into the loosening machine and use the one-time loosening method to loosen the silk; then put it in the powder washing machine for cleaning for 2-3 minutes; put the cleaned vermicelli in the spin dryer for drying and dehydration. The dehydration time is 6-8 seconds; arrange the dehydrated vermicelli and weigh them into the molding machine, transport and dry them. It is baked by low temperature ...
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Abstract
The invention relates to vermicelli which comprises the following components in parts by weight: 55-65 parts of sweet potato starch,10-14 parts of potato starch, 7-9 parts of corn starch, 1.4-1.8 parts of vermicelli opening agent and proper amount of water, wherein the vermicelli opening agent is the vermicelli opening agent containing no alum in another patent application of the applicant. The invention further discloses a production method of the vermicelli. The production method comprises the following steps of: ingredient mixing, stirring, powder processing, powder cutting, natural aging, soaking, vermicelli bulking, cleaning, dehydrating and drying, powder selecting and weight, drying, natural moisture absorbing and regaining and the like, and finally a finished product is prepared. With the production method for producing, the process flow is smooth, the aging time is short, the vermicelli bulking is easy, the production effect is improved, the labor productivity is improved, the product performance is improved, the prepared vermicelli can not stick together, can not break, can not make soup muddy, has no odor, and is glittering and translucent, the color of the vermicelli can be adjusted randomly from taupe to white according to requirements, all the minor ingredients an be purchased from the market, the vermicelli has no toxic and side effects, has production cost, and is suitable for industrialized production or small-scale production.
Description
Technical field: [0001] The invention relates to an alum-free vermicelli and a production method thereof. Background technique: [0002] Traditional vermicelli is made of sweet potato starch, potato starch, cornstarch, powder-opening agent. During the production process of vermicelli, a powder-opening agent is added to the powder slurry, that is, alum is added as an anti-sticking agent. The added alum and the powder slurry condense together and rarely separate. content increased. As a traditional additive, alum is added mainly to make vermicelli non-sticky, continuous, and not muddy soup. The powder contains a large amount of Al, and the poison of aluminum to the human body is various. After excessive consumption of aluminum, people will suffer from loss of appetite, indigestion, unresponsiveness, mental decline, senile dementia, and affect the absorption of iron and calcium, leading to osteoporosis, anemia and other symptoms. [0003] There are vermicelli made by adding...
Claims
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Application Information
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