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Method for processing canna edulis ker-potato starch noodles with pure plant additives

A processing method and canna taro technology, applied in the field of edible vermicelli processing, can solve problems such as difficulty in improving the cooking resistance and transparency of products, and inability to achieve green health food in product quality, and achieve crystal clear and translucent color, refreshing taste, and broad development. Foreground effect

Inactive Publication Date: 2014-07-30
GUIZHOU LYUYE NATIVE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the limitations of the raw materials themselves, many manufacturers only rely on pure raw materials for processing, without adding certain gelling agents, powdering agents, whitening agents, etc., it is difficult to improve the cooking resistance and transparency of the products.
The product quality can't meet the requirements of green health food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, the present invention is a kind of processing method of pure plant additives plantain taro and potato vermicelli, comprising the following steps:

[0025] 1) Clean the plantain taro and potatoes, and process them into powder raw materials;

[0026] 2) Take an appropriate amount of powder raw materials, add water and fermentation liquid whose weight is about 10% of the weight of the raw materials into the powder raw materials, stir evenly to ensure that the powder raw materials are moist and not agglomerated, and add pure plant additives after fermentation for 18-30 hours. Mix and stir for 20-40 minutes; the pure plant additive is a mixture of various starches, and its content is calculated by mass percentage, including about 40% of high-quality cereal starch, about 15% of fern root starch, about 10% of konjac powder, and 10% of water chestnut powder. %, about 25% of plantain taro flour;

[0027] 3) Detect moisture and pH value, the moisture quality is 20%...

Embodiment 2

[0031] Embodiment 2, the present invention is a kind of processing method of pure plant adjuvant canna taro and potato vermicelli, comprising the following steps:

[0032] 1) Clean the plantain taro and potatoes, and process them into powder raw materials;

[0033] 2) Take an appropriate amount of powder raw materials, add water and fermentation liquid whose weight is about 10% of the weight of the raw materials to the powder raw materials, and stir evenly to ensure that the powder raw materials are moist and not agglomerated. After 18 hours of fermentation, add pure plant additives, mix and stir 20-40min; the pure plant additive is a mixture of various starches, and its content is calculated by mass percentage, including about 40% of high-quality cereal starch, about 15% of fern root starch, about 10% of konjac flour, and about 10% of water chestnut powder , about 25% of plantain and taro powder;

[0034] 3) Detect moisture and pH value, the moisture quality is 20%-35% of th...

Embodiment 3

[0038] Embodiment 3, the present invention is a kind of processing method of pure plant auxiliary canna taro and potato vermicelli, comprising the following steps:

[0039] 1) Clean the plantain taro and potatoes, and process them into powder raw materials;

[0040] 2) Take an appropriate amount of powder raw materials, add water and fermentation liquid whose weight is about 10% of the weight of the raw materials to the powder raw materials, and stir evenly to ensure that the powder raw materials are moist and not agglomerated. After 24 hours of fermentation, add pure plant additives, mix and stir 20-40min; the pure plant additive is a mixture of various starches, and its content is calculated by mass percentage, including about 40% of high-quality cereal starch, about 15% of fern root starch, about 10% of konjac flour, and about 10% of water chestnut powder , about 25% of plantain and taro flour;

[0041] 3) Detect moisture and pH value, the moisture quality is 20%-35% of th...

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Abstract

The invention relates to a technical field of edible starch noodle processing, and particularly relates to a method for processing canna edulis ker-potato starch noodles with pure plant additives. The method comprises steps of preparing powder, fermenting, detecting the moisture content and the PH value, processing into starch noodles, heating, curing, freezing, shaping, drying, packaging and the like. The starch noodles prepared by adopting the method do not contain any preservative, food colouring, additives harmful to human bodies, such as gel, starch noodle dispersants and brighteners, are free from pollution, shining bright in color, tough and chewy, have the regular appearance, and the boiling-resisting and soaking-resisting effects, and are truly pure natural green health-care products. The noodles contain multiple vitamins and microelements needed by human bodies, are rich in dietary fibers, vitamin B, flavonoids and the like, have functions of lowering blood sugar and clearing heat and toxic materials, have a supportive therapeutic effect on high blood pressure and hyperlipidemia, are the new generation of medicine-food homologous health-care food, and have the broad development prospect.

Description

technical field [0001] The invention relates to the technical field of edible vermicelli processing, in particular to a processing method of pure plant auxiliaries canna taro and potato vermicelli. Background technique [0002] Starch processing vermicelli (sheet) has a long history in my country. In recent years, with the promotion of science and technology, advanced technology and equipment have been continuously introduced at home and abroad. The vermicelli (chip) processing industry has gradually improved from the original old traditional processing technology, and the processing technology and production equipment have developed to a new historical stage. However, there are also many problems in processing technology, because starch raw materials (including potatoes, cereals, beans and other starch raw materials) have different properties and characteristics, such as viscosity, paste liquid transparency, gelatinity and protein fat, etc. They are all different, with dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 陈兴李明娅
Owner GUIZHOU LYUYE NATIVE FOOD CO LTD
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