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Compound nutrient fern root vermicelli and preparation method thereof

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

Active Publication Date: 2013-02-27
安徽英诺管理咨询有限公司
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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 occurs during the export process, resulting in relatively serious economic losses

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh: 2 kg of xanthan gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix uniformly to prepare a composite thickener.

[0038] 80 kilograms of mung bean starch, 20 kilograms of fern root starch, and 0.75 kilograms of the above-mentioned composite thickening agent were stirred for 30 minutes to mix uniformly, and then water was added and stirred for 20 minutes to mix uniformly to prepare a mixed wet starch with the water content controlled at 50 wt%.

[0039] The mixed wet starch is placed in a general-purpose vermicelli machine for milling, and the milling temperature is controlled at 70°C.

[0040] Use a blower to blow cooling.

[0041] Soak in water for 30 minutes; wash and spin-dry, and spin-dry time is 12 seconds.

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

[0043] The vermicelli machine is selected from th...

Embodiment 2

[0045] Weigh: 2 kg of xanthan gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix uniformly to prepare a composite thickener.

[0046] Weigh: 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 biological compound preservative.

[0047] Mix 80 kilograms of mung bean starch, 20 kilograms of fern root starch, 0.75 kilograms of the above compound thickener, and 0.03 kilograms of the above biological compound preservative, stir for 30 minutes, mix well, add water and stir for 20 minutes, mix well to prepare mixed wet starch, Control its water content at 50wt%.

[0048] The mixed wet starch is placed in a general-purpose vermicelli machine for milling, and the milling temperature is controlled at 70°C.

[0049] Use a blower to blow cooling.

[0050] Soak in water for 30 minutes; wash and spin-dry, and spin-dry time is 12 seconds.

[0051] Drying at 40°C and controlling the final...

Embodiment 3

[0054] Weigh: 2 kg of xanthan gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix uniformly to prepare a composite thickener.

[0055] Weigh: 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 biological compound preservative.

[0056] Add 80 kilograms of mung bean starch, 20 kilograms of fern root starch, 0.75 kilograms of the above compound thickener and 0.03 kilograms of the above biological compound preservative, add water and stir to mix evenly to obtain a mixed wet starch with a water content of 50% by weight, and add it to the self-cooking vermicelli machine , Extrude, cool naturally, scrub with warm water at 40°C, and dry at 35°C to control the final moisture content of the fern root compound nutrient vermicelli to 15wt%.

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

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Abstract

The invention discloses compound nutrient fern root vermicelli and a preparation method of the compound nutrient fern root vermicelli. The compound nutrient fern root vermicelli comprises the following components in parts by weight: 80 parts of green bean starch, 15-25 parts of fern root starch and 0.5-1 part of compound thickener, wherein the compound thickener consists of the following components in parts by weight: 10-30 parts of xanthan gum, 10-30 parts of Pulullan and 60-100 parts of hydroxypropyl distarch phosphate. The compound nutrient fern root vermicelli provided by the invention is free of alum, high in safety, has smooth surface, is hardly broken or cause pasty soup, is soft in mouth feel, good in elasticity and strong in palatability, and can be eaten in cold or hot. In addition, the compound nutrient fern root vermicelli provided by the invention is stable in quality and uneasily mildewed, and long in the quality guarantee period; and the vermicelli contains various natural pigments, mineral substances and other components, particularly contains more antioxidant ingredients such as flavonoid, can clear away heat and toxic materials, and are very suitable for being eaten in summer.

Description

Technical field [0001] The invention relates to a vermicelli and a preparation method thereof, in particular to a fern root compound nutritional vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the common foods in China. It is often also called vermicelli and winter noodles. In Japan, it is called Chunyu, the Korean Peninsula is called Tang noodles, and Vietnam is called noodles. The vermicelli is not easy to rot when cooked, and the taste is smooth, similar to thin noodles. It is sold after drying. It is best to soak it in water before eating to make it soft. The diameter of the vermicelli is generally about 0.5 mm, which is also the origin of its "silk" name. [0003] There are many varieties of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, and konjac vermicelli. More are starchy fans, such as sweet potato fans, sweet potato fans, potato fans and so on. According to their main ingredients, the ver...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/05A23L33/00A23L29/20
Inventor 金巧年
Owner 安徽英诺管理咨询有限公司
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