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Alum-free potato nutritional vermicelli and preparation method thereof

A kind of potato starch and potato technology, applied in the field of food processing, can solve the problems of unsuitable diet and other problems, and achieve the effect of easy popularization and application, low production cost and good gelatinization

Inactive Publication Date: 2014-12-03
内蒙古华欧淀粉工业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Today, with the rapid development of material civilization, people's demand for food is gradually becoming diversified, so vermicelli products made purely of starch are no longer suitable for people's current food demand.

Method used

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  • Alum-free potato nutritional vermicelli and preparation method thereof
  • Alum-free potato nutritional vermicelli and preparation method thereof
  • Alum-free potato nutritional vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Take 4.0kg of potato starch, add 4.0kg of water, stir evenly, then add 11kg-13kg of boiling water to form a transparent paste starch;

[0036] 2. Add the above-mentioned pasty starch into the trough, add about 100kg of water at the same time, then add 140kg of potato starch and 36kg of tapioca modified starch, then add 5kg of tomato powder and 180g of dissolved compound salt, and spirally stir to form a uniform starch slurry;

[0037] 3. Vacuumize, discharge the starch slurry into another position tank, and use a vacuum pump to transport it to a material tank equipped with a stirring device;

[0038] 4. Forming and steaming, the starch slurry is evenly transported on the conveyor belt of the vermicelli steaming machine, and high-temperature steam is introduced to steam it into a continuous vermicelli with a thickness of 1mm-1.5mm;

[0039] 5. Cooling, use a fan to blow cold air on the vermicelli just out of the machine, so that the continuous vermicelli will cool do...

Embodiment 2

[0045] 1. Take 4.0kg of potato starch and add 4.0kg of water, stir evenly, then add 11kg-13kg of boiling water to form a transparent paste starch;

[0046] 2. Add the above-mentioned pasty starch into the trough, add about 100kg of water at the same time, then add 149kg of potato starch and 27kg of tapioca modified starch, then add 3kg of spinach powder and 180g of dissolved sodium tripolyphosphate, and stir to make it Form a uniform starch slurry; then process by the subsequent steps of Example 1.

Embodiment 3

[0048] 1. Take 4.0kg of potato starch and add 4.0kg of water, stir evenly, then add 11kg-13kg of boiling water to form a transparent paste starch;

[0049] 2. Add the above-mentioned pasty starch into the trough, add about 100kg of water at the same time, then add 158kg of potato starch and 18kg of tapioca modified starch, then add 4kg of celery powder and 270g of dissolved compound salt, and spirally stir to form a uniform The starch slurry; Then process by the follow-up steps of embodiment 1.

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Abstract

The invention discloses alum-free potato nutritional vermicelli and a preparation method thereof. The preparation method comprises the following steps: compounding and mixing potato starch and a defined amount of cassava modified starch according to a formula, pasting and pulping the compounded starch together with vegetable powder and other auxiliary materials as required, vacuumizing, forming and steaming, cooling, freezing, vertically slitting, drying, transversely slitting and packaging to obtain the alum-free potato nutritional vermicelli. The alum-free potato nutritional vermicelli comprises the following components in parts by weight: 70-95 parts of potato starch, 30-5 parts of cassava modified starch, 2-8 parts of vegetable powder, 0.01-0.05 part of compound salt and a proper amount of water. Due to the addition of the cassava modified starch, the alum-free potato nutritional vermicelli is high in toughness, high in boiling resistance, delicious in taste and free from alum; the vegetable powder comprises spinach powder, celery powder, tomato powder, pumpkin powder, beet powder, carrot powder, cucumber powder, barley grass powder and the like, and the vegetables contain different nutritional ingredients, so that the nutritive value of the vermicelli can be improved, the problems that existing vermicelli is single in variety, ingredient and trophic structure are also solved, and good economic benefits and social benefits are obtained.

Description

technical field [0001] The invention relates to alum-free potato nutritious vermicelli and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Vermicelli is a kind of traditional food in our country, especially in the northern region. make. So why does traditional vermicelli processing need to add alum? What does alum do? What harm is there? Alum can increase the whiteness, brightness and toughness of the vermicelli. The vermicelli mixed with alum will not stick, stick or paste during the cooking process. However, studies have found that alum can kill brain cells and cause brain atrophy in advance , dementia and other symptoms affect people's intelligence, and long-term consumption of food containing alum can cause senile dementia. [0003] In addition, the raw materials used to make such products are mainly various types of plant starch, and the main component of starch is carbohydrates. Today, with the rapi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L19/12
CPCA23L19/12
Inventor 周庆锋高瑞邬丽清黄艳萍王瑞英
Owner 内蒙古华欧淀粉工业股份有限公司
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