Nutritional pea vermicelli and preparation method thereof

A pea starch and nutrition technology, applied in the field of pea nutrition vermicelli and its preparation, 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: 2013-03-13
FANGJIAPUZI PUTIAN GREEN FOOD
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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 occu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Weighing: 2 kg of tara gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0037] 100 kilograms of pea starch and 0.75 kilograms of the above-mentioned composite thickener were stirred for 30 minutes, mixed uniformly, and water was added and stirred for 20 minutes, mixed uniformly to obtain mixed wet starch, and its water content was controlled at 50 wt%.

[0038] The mixed wet starch was placed in a universal vermicelli machine for flour milling, and the milling temperature was controlled at 70°C.

[0039] Air blower cooling is used.

[0040] Soak in water for 30 minutes; rinse and spin dry for 12 seconds.

[0041] Drying at 40 DEG C, controlling the water content of the final pea nutritious vermicelli to 15wt%, can make the pea nutritious vermicelli.

[0042] The vermicelli machine is selected from the WF-18 vermicelli machine of Wufeng Grain Machinery Factory in the southern suburb of Lucheng ...

Embodiment 2

[0044] Weighing: 2 kg of tara gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0045] 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.

[0046] 100 kilograms of pea 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, and then water was added and stirred for 20 minutes, mixed uniformly to obtain mixed wet starch, and its water content was controlled at 50wt %.

[0047] The mixed wet starch was placed in a universal vermicelli machine for flour milling, and the milling temperature was controlled at 70°C.

[0048] Air blower cooling is used.

[0049] Soak in water for 30 minutes; rinse and spin dry for 12 seconds.

[0050] Drying at 40 DEG C, cont...

Embodiment 3

[0053]Weighing: 2 kg of tara gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0054] 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.

[0055] Add 100 kg of pea 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 50 wt%, add it to a self-cooked vermicelli machine, extrude, and cool naturally , wash with warm water at 40°C, dry at 35°C, and control the moisture of the final pea nutritious vermicelli to be 15wt%.

[0056] The self-cooking vermicelli machine is selected from the product model produced by Qidong County Fuda Machinery Factory: FSJ-100 self-cooking vermicelli machine.

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PUM

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Abstract

The invention discloses nutritional pea vermicelli and a preparation method thereof. The nutritional pea vermicelli comprises the following components in parts by weight: 100 parts of pea starch and 0.5-1 part of composite thickening agent, wherein the composite thickening agent consists of the following components in parts by weight: 10-30 parts of Tara gum, 10-30 parts of pullulan and 60-100 parts of hydroxypropyl distarch phosphate. The nutritional pea vermicelli do not contain alum, is high in safety, smooth in surface, difficult to break and paste and rich in abscisic acid, gibberellin, phytohem agglutinin and other substances, has the functions of resisting bacterium, diminishing inflammation and enhancing metabolism, and is stable in product quality, difficult to mildew and long in quality guarantee period.

Description

technical field [0001] The invention relates to vermicelli and a preparation method thereof, in particular to pea nutritious 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 beans, potatoes, an...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 金巧年
Owner FANGJIAPUZI PUTIAN GREEN FOOD
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