Alum-free vermicelli and preparation method thereof

A vermicelli and starch technology applied to vermicelli. It can solve the problems of bad appearance and taste, harmful to human body, etc.

Active Publication Date: 2013-03-13
淮安甜心欣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a kind of alum-free vermicelli and its preparation method, which can solve the above-mentioned problems that the use of alum in the existing vermicelli production process is harmful to the human body, and the appearance and taste are not good.

Method used

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  • Alum-free vermicelli and preparation method thereof
  • Alum-free vermicelli and preparation method thereof
  • Alum-free vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The alum-free vermicelli is formed by mixing, steaming, freezing and drying the raw materials in the following proportions by weight:

[0034] 0.4 parts of compound phosphate, 0.4 parts of compound gluten enhancer, 3.75 parts of modified starch, 100 parts of starch, appropriate amount of water.

[0035] The above-mentioned compound gluten-enhancing agent is mixed by edible alkali, edible salt, sodium carbonate, sodium bicarbonate, konjac fine powder, fluffy ash, sodium polyacrylate, and its proportioning by weight is: 12.5 parts of edible alkali, 30 parts of edible salt, 2.5 parts of sodium carbonate, 2.5 parts of sodium bicarbonate, 2.5 parts of konjac powder, 30 parts of ash, 5 parts of sodium polyacrylate.

[0036] The above-mentioned compound phosphate is the F204 surface compound phosphate (complex phosphate of flour) produced by Xuzhou Haicheng Food Additive Co., Ltd. Calcium hydrogen, calcium dihydrogen phosphate, tricalcium phosphate, disodium dihydrogen pyroph...

Embodiment 2

[0055] The alum-free vermicelli is formed by mixing, steaming, freezing and drying the raw materials in the following proportions by weight:

[0056] 0.3 parts of compound phosphate, 0.3 parts of compound gluten enhancer, 2.5 parts of modified starch, and 100 parts of starch.

[0057] The composite gluten-enhancing agent is mixed by edible alkali, edible salt, sodium carbonate, sodium bicarbonate, konjac fine powder, fluffy ash, sodium polyacrylate, and its weight ratio is: 11 parts of edible alkali, 25 parts of edible salt, 2 parts of sodium, 2 parts of sodium bicarbonate, 2 parts of konjac powder, 25 parts of ash, 4 parts of sodium polyacrylate.

[0058] All the other implementations are as in Example 1.

[0059] The quality parameters of the obtained fans are:

[0060]

Embodiment 3

[0062] The alum-free vermicelli is formed by mixing, steaming, freezing and drying the raw materials in the following proportions by weight:

[0063] 0.5 parts of compound gluten-enhancing agent, 0.5 parts of compound phosphate, 5.0 parts of modified starch, and 100 parts of starch.

[0064] The compound gluten-enhancing agent is mixed by edible alkali, edible salt, sodium carbonate, sodium bicarbonate, konjac fine powder, fluffy ash, sodium polyacrylate, and its proportion by weight is: 14 parts of edible alkali, 37.5 parts of edible salt, carbonic acid 3 parts of sodium, 3 parts of sodium bicarbonate, 3 parts of konjac powder, 37.5 parts of ash, 6 parts of sodium polyacrylate.

[0065] All the other implementations are as in Example 1.

[0066] The quality parameters of the obtained fans are:

[0067]

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Abstract

The invention discloses alum-free vermicelli which is prepared from the following raw materials in parts by weight: 0.3-0.5 part of compound gluten fortifier, 0.3-0.5 part of compound phosphate, 2.5-5.0 parts of denaturized starch, 100 parts of starch and a proper amount of water through the steps of mixing, stewing, freezing and airing. The invention also discloses a preparation method of the alum-free vermicelli which is prepared from the raw materials in the weight ratio through the following steps of pulping, filtering, purifying, dewatering, pouring starchy sauce over the dish, curing, vacuumizing, forming, ageing, airing and the like. The vermicelli provided by the invention contains no sulfur dioxide, lead or total arsenic, the aflatoxin content accords with the national standard, the lead content is far lower than the national standard requirement not higher than 100mg / kg; fine sand and dust mixed in the starch can be sufficiently removed through the filtering and purifying processes, and the vermicelli is pure in color and luster and contains the dust content which is not higher than 0.7%; and due to the adoption of the periodical ageing process, the inside and the outside of the vermicelli are frozen uniformly, no barring and white tip phenomena are caused, the broken bar rate is not higher than 3% after rehydration, vermicelli is straight in bar shape, smooth in taste and free of foreign smell.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to vermicelli. Background technique [0002] Vermicelli is a common food in China. It is loved by people for its softness, tenderness, and refreshing taste. [0003] In the traditional vermicelli production process, alum is added to gelatinize the starch and improve the toughness and cooking resistance of vermicelli, but the aluminum ions contained in alum can cause osteoporosis, anemia, and even affect nerve cells, which is harmful to the human body. Though the bean vermicelli that visible traditional craft is produced is deeply welcomed by people, can not often eat. [0004] In addition, the filtration and purification effects of the existing vermicelli production process are poor, and the impurity content is relatively high. The whitening agent contains sulfur dioxide, which is harmful to the human body, and synthetic pigments are prohibited from being used in the produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 徐习良张琴
Owner 淮安甜心欣食品有限公司
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