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Alum-free starch noodles and sheet jelly as well as a preparation method thereof

A technology of vermicelli and alum, applied in the field of preparation of this product, can solve the problems of accumulation of aluminum elements, hidden health risks of osteoporosis in the elderly, and large consumption, and achieve better performance, cooking resistance, toughness and anti-regeneration. Good, sensory indicators improved effect

Active Publication Date: 2012-09-19
HEILONGJIANG GANGJIN FOOD TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical composition of alum is aluminum potassium sulfate. Since Chinese people used aluminum tableware for a long time in the past, they did not have much fear of aluminum. However, recent studies have found that aluminum has a greater impact on human health. Excessive aluminum accumulation in the human body will not only cause Alzheimer's disease, arteriosclerosis, and a series of health hazards such as osteoporosis in the elderly. In short, modern science believes that aluminum is a harmful element that can promote human aging
Although the aluminum element in every 100 grams of vermicelli vermicelli is limited, since people consume a large amount of this kind of product, long-term consumption of large amounts will obviously cause the accumulation of aluminum element in the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0029] This alum-free vermicelli adopts the raw material of following weight percentage;

[0030] Starch 52%,

[0031] Modified phospholipid 0.06%,

[0032] Auxiliary material 0.1 %

[0033] The rest is water.

[0034] The starch in the above raw materials is potato starch.

[0035] The proportioning by weight of each component in the above-mentioned auxiliary material is:

[0036] 0.3 parts of propylene glycol alginate,

[0037] 4 parts sticky cornstarch,

[0038] Potassium hydrogen sorbate 0.02 parts,

[0039] 2 parts of esterified modified starch,

[0040] Sodium glycerophosphate 0.3 part,

[0041] 0.2 parts of starch octenyl succinate.

[0042] The above-mentioned esterified modified starch is composed of 36% phosphated starch and 64% acetated starch.

[0043] The proportioning by weight of each component in the above-mentioned auxiliary material is:

example 2

[0045] This alum-free vermicelli adopts the raw material of following weight percentage;

[0046] Starch 8%,

[0047] Modified phospholipids 0.1%,

[0048] Process accessories 0.12%

[0049] The rest is water.

[0050] The starch in the above raw materials is potato starch.

[0051] The proportioning by weight of each component in the above-mentioned auxiliary material is:

[0052] 0.5 parts of propylene glycol alginate,

[0053] 5 parts sticky cornstarch,

[0054] Potassium hydrogen sorbate 0.02 part,

[0055] 3 parts of esterified modified starch,

[0056] Sodium glycerophosphate 0.5 part,

[0057] The above-mentioned esterified modified starch is a compound modified starch, which is composed of 38% phosphated starch and 62% acetated starch.

example 3

[0059] The proportioning by weight of each component in the auxiliary material is:

[0060] 0.1 part of propylene glycol alginate,

[0061] 4 parts sticky cornstarch,

[0062] Potassium hydrogen sorbate 0.02 parts,

[0063] 3 parts of esterified modified starch,

[0064] Sodium glycerophosphate 0.2 part,

[0065] 0.3 parts of starch octenyl succinate.

[0066] Silicon dioxide 0.50 part

[0067] The above-mentioned esterified modified starch is a compound modified starch, which is composed of 36% phosphated starch and 64% acetated starch.

[0068] This example product is significantly better in terms of smoothness and clarity.

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Abstract

The invention discloses alum-free starch noodles and sheet jelly as well as a preparation method thereof. The product is prepared from starch, modified phospholipid and certain ancillary materials, wherein the ancillary materials comprise propylene glycol alginate, sticky corn starch, hydrogen potassium sorbate, esterified modified starch, sodium glycerophosphate and octenyl succinic starch ester. Compared with the original starch noodles containing alum, the alum-free starch noodles have the benefits that the prepared product is free from alum and safer, and the edible performance does not decrease obviously.

Description

technical field [0001] The invention relates to an alum-free vermicelli and vermicelli, and also relates to a preparation method of the product. Background technique [0002] Alum is an indispensable and important auxiliary material in the traditional vermicelli and vermicelli preparation process. Its function is to increase the toughness and elasticity of the product, and it also has anti-corrosion and hydrophobic functions, which can ensure that the product is not easy to absorb moisture. The chemical composition of alum is aluminum potassium sulfate. Since Chinese people used aluminum tableware for a long time in the past, they did not have much fear of aluminum. However, recent studies have found that aluminum has a greater impact on human health. Excessive aluminum accumulation in the human body will not only cause Alzheimer's disease, arteriosclerosis, and a series of health hazards such as osteoporosis in the elderly. In short, modern science believes that aluminum is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
Inventor 孙延东
Owner HEILONGJIANG GANGJIN FOOD TECH DEV
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