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Potato vermicelli and processing method thereof

A processing method, potato starch technology, applied in application, food preparation, food science, etc., can solve the problems of low starch viscosity, unevenness, low amylose content, etc., and achieve low production cost, good elasticity and toughness, and good taste Effect

Inactive Publication Date: 2013-07-31
王惠莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of amylopectin in potato starch accounts for about 80% of the total amount of starch, the content of amylose is low, and the viscosity of starch is small; and the granules of ordinary potato starch are large and uneven, and the strength of starch colloid formed is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of potato vermicelli, its raw material ratio is: potato starch 42%, tapioca starch 18%, cornstarch 10%, licorice powder 0.5%, gluten powder 0.5%, vegetable edible oil 3%, thickener 0.2%, emulsifying 0.1% salt, 0.8% salt, and water as the balance;

[0022] Wherein, the raw materials are food-grade products, the thickener is obtained by mixing xanthan gum and guar gum in a mass ratio of 1:1, and the emulsifier is sodium alginate.

[0023] The processing method of described potato vermicelli, comprises the following steps:

[0024] 1) Beating: first add hot water 3 times the total weight to potato starch, tapioca starch, and corn starch to make a paste, then add 0.8% salt to the gelatinized starch, and then stir quickly at a temperature of 45°C 15 minutes, until the powder paste is transparent and uniform, and the powder is obtained;

[0025] 2) Microwave treatment: microwave the cornstarch prepared in step 1) for 60s in a microwave equipment with a power of 650W;...

Embodiment 2

[0029] A kind of potato vermicelli, its raw material ratio is: potato starch 45%, tapioca starch 20%, cornstarch 12%, licorice powder 0.7%, gluten powder 1%, vegetable edible oil 5%, thickener 0.5%, emulsification 0.3% salt, 1% salt, and water as the balance;

[0030] Wherein, the raw materials are food-grade products, the thickener is obtained by mixing xanthan gum and guar gum in a mass ratio of 2:1, and the emulsifier is sodium alginate.

[0031] The processing method of described potato vermicelli, comprises the following steps:

[0032] 1) Beating: first add hot water 4 times its total weight to potato starch, tapioca starch, and corn starch to make a paste, then add 1% salt to the gelatinized starch, and then stir quickly at a temperature of 45°C 18 minutes, until the powder paste is transparent and uniform, and the powder is obtained;

[0033] 2) Microwave treatment: microwave the cornstarch prepared in step 1) for 70 seconds in a microwave equipment with a power of 5...

Embodiment 3

[0037] A kind of potato vermicelli, its raw material ratio is: potato starch 50%, tapioca starch 23%, corn starch 15%, licorice powder 1.0%, gluten powder 1.5%, vegetable edible oil 8%, thickener 0.6%, emulsifying 0.5% salt, 1.5% salt, and water as the balance;

[0038] Wherein, the raw materials are food-grade products, the thickener is obtained by mixing xanthan gum and guar gum in a mass ratio of 1:1, and the emulsifier is sodium alginate.

[0039] The processing method of described potato vermicelli, comprises the following steps:

[0040] 1) Beating: first add hot water 5 times its total weight to potato starch, tapioca starch, and corn starch to make a paste, then add 1.5% salt to the gelatinized starch, and then stir quickly at a temperature of 45°C 20 minutes, until the powder paste is transparent and uniform, and the powder is obtained;

[0041] 2) Microwave treatment: microwave the cornstarch prepared in step 1) for 50 seconds in a microwave equipment with a power ...

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PUM

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Abstract

The invention discloses potato vermicelli and a processing method thereof. Raw materials of the potato vermicelli comprise, 42-50% of potato starch, 18-25% of cassava starch, 10-15% of corn starch, 0.5-1.0% of licorice root powder, 0.5-1.5% of gluten powder, 3-8% of vegetable edible oil, 0.2-0.6% of a thickening agent, 0.1-0.5% of an emulsifier, 0.8-1.5% of gravy salt, and the balance of water. During preparation, gravy salt and gelatinized starch are added to pulp, a microwave treatment is performed, food grade gluten powder, a thickening agent, an emulsifier and other auxiliary materials are added to uniformly stir, and flour milling, drying and other steps are performed to process into the potato vermicelli, wherein the prepared potato vermicelli has characteristics of cooking resistance, no strip breaking, good toughness, good taste, no alum addition, green and health. According to the present invention, the potato starch, the cassava starch, the corn starch and the licorice root powder are added, such that prepared potato vermicelli is rich in various nutrients of cereals, and has characteristics of good taste, low production cost, and easy promotion.

Description

technical field [0001] The invention relates to potato processing technology, in particular to a potato vermicelli and a processing method thereof. Background technique [0002] Potatoes, also known as potatoes, artichokes, yam eggs, etc., belong to the family Solanaceae and are annual herbaceous plants. They have the characteristics of wide planting area and large output in my country. Potatoes are rich in nutrition. They contain lysine, tryptophan and vitamin C, which are lacking in general grains. They are also rich in crude cellulose and hemicellulose, which can promote intestinal peristalsis, help digestion, and prevent constipation. , rectal cancer and other intestinal diseases, and contains mucin and other ingredients that are very beneficial to the human body. [0003] Potato vermicelli is one of the ways to comprehensively process and utilize potatoes and potato starch. The content of amylopectin in potato starch accounts for about 80% of the total starch, the con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09
Inventor 王惠莹
Owner 王惠莹
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