Bean vermicelli processing method

A processing method and technology of vermicelli, which is applied in the field of processing plant starch vermicelli, can solve the problems of high processing cost and the effect of pine silk to be further improved, and achieve the effects of improved toughness, good appearance, and no toxic side effects

Inactive Publication Date: 2012-11-21
张家界丝丝湘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its processing cost is relatively high, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1: The specific production method is:

[0008] (1) Kneading dough: weigh vegetable starch starch and sodium polyacrylate in proportion, add warm water and stir. The addition of sodium polyacrylate is 0.15% of the weight of vegetable starch, and vegetable starch is sweet potato starch. When kneading the dough, the temperature of the warm water is 40°C, and the water content of the kneaded suspension is controlled within the range of 48-50%;

[0009] (2) Extrusion aging: the mixed starch suspension is directly extruded by a screw extruder to complete the aging. The starch suspension should be filtered before entering the extruder. The diameter of the orifice of the extruder is 1.2mm, and the temperature inside the extruder is 130-170°C;

[0010] (3) Vermicelli cutting: place the vermicelli on the specified wooden board and cut it with scissors;

[0011] (4) Aging: Place the cut vermicelli on a specified wooden board for room temperature cooling, and after cool...

Embodiment 2

[0017] The adding amount of sodium polyacrylate is 0.1% of the weight of vegetable starch, and vegetable starch is the mixture of sweet potato starch and kudzu root starch. Other steps are the same as in Example 1.

Embodiment 3

[0019] The adding amount of sodium polyacrylate is 0.2% of the vegetable starch weight, and vegetable starch is the mixture of sweet potato starch and fern root starch.

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PUM

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Abstract

The invention discloses a bean vermicelli processing method, which is formed by that plant starch is subjected to dough kneading, curing by extrusion, aging, freeing and unfreezing to obtain powder; during dough kneading, sodium polyacrylate accounting for 0.1-0.2wt% of the plant starch is added into the plant starch; and the plant starch comprises one or several of sweet potato, potato, rice, corn, pea, broad bean, kudzuvine root and fern root starch. According to the bean vermicelli processing method disclosed by the invention, sodium polyacrylate is used for replacing white alum, the original function of the white alum is kept, the toughness of a product is further improved, and the broken bar rate is reduced by more than 20% if being compared with the situation that the white alum is used. The bean vermicelli prepared with the bean vermicelli processing method has the advantages of no brittle bar, attractive appearance and no toxic and side effects.

Description

technical field [0001] The invention relates to the field of food processing, in particular, it provides a processing method of vegetable starch vermicelli. Background technique [0002] In the traditional vermicelli processing process, it is generally necessary to add alum to improve the quality of vermicelli, enhance the toughness, and ensure that the vermicelli does not stick. But alum contains aluminum ions, which are harmful to the body. The country has formulated the CB / T23587-2009 production standard, which stipulates that alum should not be added to vermicelli. Seeking an alum substitute with high safety, low cost and obvious use effect is the main problem to be solved urgently in potato starch vermicelli and vermicelli processing. "A method for processing alum-free vermicelli (pieces)" disclosed in a Chinese patent (200410081342.7), which uses a variety of natural edible materials to replace the traditional additive alum, which eliminates the potential harm of alu...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L1/20A23L1/214A23L1/164A23L19/10A23L19/12
Inventor 邓后勤向延勋
Owner 张家界丝丝湘食品有限公司
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