Compound nutritional arrowroot-contained vermicelli and preparation method thereof

A technology for arrowroot and nutrition is applied in the field of arrowroot compound nutrition vermicelli and its preparation, which can solve the problems of unstable product quality, mildew, economic loss and the like, and achieve the effects of not easy to mildew, long shelf life and high safety.

Active Publication Date: 2013-02-20
徐州康汇百年食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the product quality is not stable enough, mildew often o...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weighing: 2 kg of locust bean gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0038] With 80 kilograms of mung bean starch, 20 kilograms of arrowroot starch and 0.75 kilogram of above-mentioned composite thickener, stir 30 minutes, mix uniformly, add water and stir 20 minutes, mix uniformly, make mixed wet starch, control its water content at 50wt%.

[0039] The mixed wet starch was placed in a universal vermicelli machine for flour milling, and the milling temperature was controlled at 70°C.

[0040] Air blower cooling is used.

[0041] Soak in water for 30 minutes; rinse and spin dry for 12 seconds.

[0042] Drying at 40° C., controlling the moisture content of the final arrowroot compound nutrition vermicelli to be 15 wt %, the arrowroot compound nutrition vermicelli can be prepared.

[0043] The vermicelli machine is selected from the WF-18 vermicelli machine of Wufeng Grain Machinery Fac...

Embodiment 2

[0045] Weighing: 2 kg of locust bean gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0046] Weighing: 3 kg of nisin, 3 kg of calcium propionate, 0.6 kg of chitosan, and 0.6 kg of bamboo leaf antioxidant. Stir and mix evenly to prepare a biocomposite preservative.

[0047] 80 kilograms of mung bean starch, 20 kilograms of arrowroot starch, 0.75 kilograms of the above-mentioned composite thickener and 0.03 kilogram of the above-mentioned biological composite preservative were stirred for 30 minutes, mixed uniformly, then added water and stirred for 20 minutes, mixed uniformly, and mixed wet starch was obtained. Control its water content at 50wt%.

[0048] The mixed wet starch was placed in a universal vermicelli machine for flour milling, and the milling temperature was controlled at 70°C.

[0049] Air blower cooling is used.

[0050] Soak in water for 30 minutes; rinse and spin dry for 12 seconds. ...

Embodiment 3

[0054] Weighing: 2 kg of locust bean gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0055] Weighing: 3 kg of nisin, 3 kg of calcium propionate, 0.6 kg of chitosan, and 0.6 kg of bamboo leaf antioxidant. Stir and mix evenly to prepare a biocomposite preservative.

[0056] Add 80 kg of mung bean starch, 20 kg of arrowroot starch, 0.75 kg of the above-mentioned composite thickener and 0.03 kg of the above-mentioned biological composite preservative, add water and stir and mix evenly to obtain a mixed wet starch with a moisture content of 50wt%, and add it to a self-cooked vermicelli machine , extruded, cooled naturally, scrubbed with warm water at 40°C, dried at 35°C, and controlled to be 15wt% of the moisture in the final arrowroot compound nutrition vermicelli.

[0057] The self-cooking vermicelli machine is selected from the product model produced by Qidong County Fuda Machinery Factory: FSJ-100 sel...

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Abstract

The invention discloses compound nutritional arrowroot-contained vermicelli and a preparation method thereof. The compound nutritional arrowroot-contained vermicelli comprises the following constituents in parts by weight: 80 parts of green bean starch, 15-25 parts of arrowroot starch and 0.5-1 part of compound thickener, wherein the compound thickener is composed of the following constituents in parts by weight: 10-30 parts of locust bean gum, 10-30 parts of Pulullan and 60-100 parts of hydroxy propyl distarch phosphate. The compound nutritional arrowroot-contained vermicelli disclosed by the invention is free from alum, high in safety, smooth in surface, not easy to break and paste, soft in taste, good in elasticity and high in palatability, can be enjoyed as a cold food or a hot food, and can be used for clearing away lung heat to relieve cough as well as reducing fever and causing diuresis after being eaten for a long time. Moreover, the compound nutritional arrowroot-contained vermicelli disclosed by the invention is stable in product quality, is not easy to mildew, and has a long quality guarantee period.

Description

technical field [0001] The invention relates to vermicelli and a preparation method thereof, in particular to arrowroot compound nutritional vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the common foods in China. It is often called vermicelli and winter noodles. It is called Chunyu in Japan, Tang noodles in the Korean Peninsula, and noodles in Vietnam. Vermicelli is not easy to rot when boiled, and has a smooth taste, similar to thin noodles. It is sold after drying. It is best to soak in water to make it soft before eating. The diameter of vermicelli is generally about 0.5 mm, which is why it has the name "silk". [0003] There are many types of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, and konjac vermicelli. More starch-based vermicelli, such as sweet potato vermicelli, sweet potato vermicelli, potato vermicelli, etc. According to its main materials, vermicelli is different from bea...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/214A23L1/30A23L1/305A23L19/10
Inventor 金巧年
Owner 徐州康汇百年食品有限公司
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