Dietary fiber-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof
A technology of dietary fiber and Pantang Wuxiu, which is applied in the field of food processing, can solve the problem of single variety of vermicelli products, achieve the effects of high quality, small boiling loss, and increase daily intake
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Embodiment 1
[0047] Embodiment 1 formula and technology research experiment
[0048] After a long-term study on the four starches of water chestnut, horseshoe, arrowroot and lotus root, it was found that different starch sources had a greater impact on the quality of vermicelli. The proportion of insoluble amylose has a certain correlation with the quality of vermicelli. The study found that the content of amylose from large to small is: water chestnut starch (28.01%) > arrowroot starch (26.55%) > lotus root starch (24.76%) > Horseshoe starch (22.15%), the difference was significant (pfigure 1 shown. The content of amylose is the most important factor determining the quality of vermicelli products. Amylose molecules have long linear characteristics, which makes amylose easy to self-associate and precipitate in solution. Therefore, high amylose is generally easy to age and has Higher gelatinization temperature; amylopectin molecules are highly branched and present a bundle-like structure. ...
Embodiment 2
[0060] Embodiment 2 The mensuration of four kinds of starch addition ranges
[0061] (1) Study on cooking properties of pure starch vermicelli
[0062] The cooking property results of each vermicelli are shown in Table 1. According to the experimental results, there is a significant difference (p<0.05) in the swelling degree between the four kinds of vermicelli and the vermicelli sold in the market (p<0.05). Sweet potato vermicelli, while water chestnut vermicelli and lotus root vermicelli have a smaller swelling degree, indicating that water caltrop vermicelli and lotus root vermicelli have weak water holding capacity and are dry to eat. The boiling loss of the four kinds of vermicelli and the vermicelli sold in the market is significantly different (p<0.05), the boiling loss is large, indicating that its solubility is large, the vermicelli is easy to paste soup during cooking, and it is not boilable, and the food is sticky and not smooth, so water chestnut This feature of ...
Embodiment 3
[0084] Embodiment 3 mixing experiment
[0085] On the basis of the single factor test, in order to achieve the best effect of improving vermicelli quality, the present invention selects water chestnut starch, lotus root starch, water chestnut starch and arrowroot starch to design the mixing model, with boiling loss rate response value, investigates several starches The effect of mixing on fan quality. attached Figure 12 ~15 respectively provide the influence of each component change of mixed water chestnut, lotus root and water chestnut starch on the response value, the influence of each component change of mixed water chestnut, lotus root and arrowroot starch on the response value, the change of each component of mixed water chestnut, water chestnut starch and arrowroot starch The effect on the response value, the effect of the composition changes of mixed lotus root, horseshoe and arrowroot starch on the response value. The results of the response surface design experime...
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