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Canna edulis ker composite nutritive vermicelli and preparation method thereof

The technology of canna starch and canna taro is applied in the directions of food preparation, application, food science, etc., which can solve the problems of unstable product quality, mildew, economic loss, etc. Effect

Active Publication Date: 2013-03-27
湖南龙旺食品有限公司
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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 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 marshmallow gum, 2 kg of pullulan, and 8 kg of hydroxypropyl distarch phosphate. Stir and mix evenly to prepare a compound thickener.

[0038] Stir 80 kg of sweet potato starch, 20 kg of plantain starch and 0.75 kg of the above-mentioned composite thickener for 30 minutes, mix uniformly, add water and stir for 20 minutes, mix uniformly to obtain mixed wet starch, and 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 plantain taro compound nutrition vermicelli to 15 wt %, can produce the plantain taro compound nutrition vermicelli.

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

Embodiment 2

[0045] Weighing: 2 kg of marshmallow 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] With 80 kilograms of sweet potato starch, 20 kilograms of plantain taro starch, 0.75 kilograms of above-mentioned compound thickener and 0.03 kilogram of above-mentioned biological compound preservatives, stir 30 minutes, mix well, add water and stir 20 minutes, mix well, make mixed wet starch, 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.

[0051] Drying at 40° C., controlling the moist...

Embodiment 3

[0054] Weighing: 2 kg of marshmallow 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 kilograms of sweet potato starch, 20 kilograms of plantain taro starch, 0.75 kilograms of the above-mentioned composite thickener and 0.03 kilograms 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%, 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 plantain taro compound nutrition vermicelli.

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

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Abstract

The invention discloses canna edulis ker composite nutritive vermicelli and a preparation method thereof. The canna edulis ker composite nutritive vermicelli comprises the following components in parts by weight: 80 parts of sweet potato starch, 15 to 25 parts of canna edulis ker starch, and 0.5 to 1 part of a composite thickening agent, wherein the composite thickening agent consists of the following components in parts by weight: 10 to 30 parts of abelmoschus manihot gum, 10 to 30 parts of pulullan polysaccharide, and 60 to 100 parts of hydroxypropyl distarch phosphate. The canna edulis ker composite nutritive vermicelli does not contain alum, is high in safety, has a smooth surface, and is difficult to break and can not be burnt in the soup, is soft in mouthfeel, high in elasticity, strong in palatability, and suitable for cold and hot eating. Besides, the canna edulis ker composite nutritive vermicelli is stable in product quality and long in shelf life. and can not go mouldy easily. Through the detection, the canna edulis ker composite nutritive vermicelli is rich in 16 types of amino acids, and abundant in soluble dietary fibers, and microelements such as calcium, iron, zinc, selenium, vitamins B and C.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
Inventor 金巧年
Owner 湖南龙旺食品有限公司
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