Method for preparing alum-free vermicelli based on modified starch

A technology for modified starch and starch, applied in the field of vermicelli production, can solve the problems of unsatisfactory improvement effect of inorganic salts, etc., and achieve the effects of good emulsification stability, good film-forming property and increased toughness

Active Publication Date: 2013-06-05
甘肃圣大方舟马铃薯变性淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most research directions are focused on using polysaccharide gums or inorganic salts to improve the quality of vermicelli, but the price of this type of polysaccharide gums is generally relatively high, ranging from 20,000 yuan / ton to 100,000 yuan / ton. And the improvement effect of using inorganic salts is not ideal

Method used

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  • Method for preparing alum-free vermicelli based on modified starch
  • Method for preparing alum-free vermicelli based on modified starch

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Add 10kg of sweet potato starch to 10kg of water while stirring to make starch milk, heat 50kg of water to boiling and quickly pour it into the starch milk and stir to make gorgon paste, then add 45kg of cross-linked starch, 35kg of octenyl succinate starch, 10kg of high cross-linked starch, stir and knead for 30 minutes to make the mixture uniform, put the mixture into a vermicelli machine, extrude it and quickly put it into a boiling water pot, cook it for 30 seconds, then quickly put it in cold water ≤ 20°C to cool and regenerate for 10 minutes, and dry it The finished product of alum-free vermicelli is obtained.

Embodiment 2

[0029] Add 15kg of potato starch to 15kg of water while stirring to make starch milk, heat 45kg of water to boiling and quickly pour it into the starch milk and stir to make gorgon paste, then add 40kg of cross-linked starch, 30kg of octenyl succinate starch, 15kg of high cross-linked starch, stir and knead for 25 minutes to make the mixture uniform, put the mixture into a vermicelli machine, extrude it and quickly put it into a boiling water pot, cook it for 30 seconds, then quickly put it in cold water ≤ 20 ° C for 10 minutes, and dry it The finished product of alum-free vermicelli is obtained.

Embodiment 3

[0031] Add 10kg of pea starch to 10kg of water while stirring to make starch milk, heat 50kg of water to boiling and quickly pour it into the starch milk and stir to make gorgon paste, then add 40kg of cross-linked starch, 35kg of octenyl succinate starch, 15kg of high cross-linked starch, stir and knead for 30 minutes to make the mixture uniform, put the mixture into a vermicelli machine, extrude it and quickly put it into a boiling water pot, cook it for 30 seconds, then quickly put it in cold water ≤ 20°C to cool and regenerate for 10 minutes, and dry it Promptly make the finished product of vermicelli without alum.

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Abstract

The invention discloses a method for preparing alum-free vermicelli based on modified starch. The method comprises the following steps of: (1) preparing starch milk by taking starch as the raw material, and then, preparing cross-linked starch by taking phosphorus oxychloride as a cross-linking agent; (2) preparing starch milk by taking starch as the raw material, and then, preparing octenyl succinic acid modified starch by taking octenyl succinic anhydride as an esterifying agent; (3) preparing starch milk by taking starch as the raw material, and then, preparing high cross-linked starch by taking phosphorus oxychloride as a cross-linking agent; and (4) adding starch with a certain mass into water to prepare starch milk, rapidly pouring boiling water into the starch milk to prepare starchy sauce paste, adding the cross-linked starch, the octenyl succinic acid modified starch and the high cross-linked starch in a certain proportion, mixing and uniformly stirring the cross-linked starch, the octenyl succinic acid modified starch and the high cross-linked starch, placing the mixture into a vermicelli machine for extrusion forming, cooking the vermicelli for several seconds, then, rapidly placing the cooked vermicelli into cold water to cool and retrograde for several minutes, and drying to obtain a finished product of the vermicelli. Compared with the traditional vermicelli preparation method, the method has the advantages that no alum is used, the property of the vermicelli is improved, and the prepared vermicelli has favorable boiling fastness, favorable toughness and favorable retrogradation resistance.

Description

technical field [0001] The invention belongs to the technical field of making vermicelli, and in particular relates to a method for preparing alum-free vermicelli from modified starch. Background technique [0002] The traditional method of making vermicelli is to separate the starch from corn, sweet potato, potato, pea or mung bean, then mix part of the starch with alum and gelatinize it to make a paste, mix the paste with other starches, and then squeeze Press forming, soaking and aging, drying and other processes to make finished vermicelli. [0003] The chemical name of alum is potassium aluminum sulfate dodecahydrate. After dissolving in water, aluminum ions can react with water to form aluminum hydroxide. After mixing it with starch and gelatinizing, a large number of starch granules can be adsorbed and flocculated together, thereby enhancing starch coagulation. Therefore, a certain amount of alum needs to be added in the traditional vermicelli making process to ensur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 孙琛田映良曹余崔芸
Owner 甘肃圣大方舟马铃薯变性淀粉有限公司
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