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Kudzu root compound nutritious vermicelli and preparation method thereof

A technology of kudzu root starch and vermicelli, which is applied in the field of kudzu root compound nutrition vermicelli and its preparation, which can solve problems such as mildew, unstable product quality, and economic loss, and achieve the effects of long shelf life, improved disease resistance, and eternal youthful vitality

Inactive Publication Date: 2013-03-13
HEBEI JIUDAO FOOD TECH GRP
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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] Weighing: 2 kg of fenugreek gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0038] 80 kilograms of mung bean starch, 20 kilograms of kudzu root starch and 0.75 kilograms of the above-mentioned composite thickener were stirred for 30 minutes, mixed uniformly, added water and stirred for 20 minutes, mixed uniformly, and mixed wet starch was obtained, and its water content was controlled 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 water content of the final kudzu root compound nutrition vermicelli to be 15 wt %, the kudzu root compound nutrition vermicelli can be prepared.

[0043] The vermicelli machine is selected from the WF-18 ver...

Embodiment 2

[0045] Weighing: 2 kg of fenugreek 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 kudzu root starch, 0.75 kilograms of the above-mentioned composite thickener and 0.03 kilograms 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. Its water content is 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.

[0051]...

Embodiment 3

[0054] Weighing: 2 kg of fenugreek 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] 80 kilograms of mung bean starch, 20 kilograms of kudzu root starch, 0.75 kilograms of the above-mentioned composite thickener and 0.03 kilograms of the above-mentioned biological composite preservative are added with water and stirred and mixed evenly to obtain a mixed wet starch with a moisture content of 50 wt%, which is then added into a self-cooked vermicelli machine, Extrude, cool naturally, scrub with warm water at 40°C, dry at 35°C, and control the moisture of the final kudzu root compound nutrition vermicelli to be 15wt%.

[0057] The self-cooking vermicelli machine is selected from the product model produced by Qidong County...

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Abstract

The invention discloses a kudzu root compound nutritious vermicelli and a preparation method thereof. The kudzu root compound nutritious vermicelli comprises the following components in parts by weight: 80 parts of green bean starch, 15-25 parts of kudzu root starch, and 0.5-1 part of compound thickening agent, wherein the compound thickening agent is composed of the following components in parts by weight: 10-30 parts of fenugreek gum, 10-30 parts of pullulan, and 60-100 parts of hydroxypropyl distarch phosphate. The kudzu root compound nutritious vermicelli does not contain alum, is high in safety, smooth in the surface, not easily broken or burnt in soup, soft in mouthfeel, good in elasticity, and good in palatability, and is suitable for cold and hot eating. Moreover, the kudzu root compound nutritious vermicelli is stable in product quality, and long in shelf life, and does not easily mildew; and long-term eating of the vermicelli can adjust human body functions, enhance physical fitness, improve body disease resistance, resist ageing, prolong life, and persistently maintain youthful vitality.

Description

technical field [0001] The invention relates to vermicelli and a preparation method thereof, in particular to a pueraria 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 be...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/212A23L1/29A23L1/30A23L1/305A23L19/00A23L33/00
Inventor 金巧年
Owner HEBEI JIUDAO FOOD TECH GRP
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