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Alum-free fresh vermicelli and preparation method thereof

A technology of fresh powder and alum, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of alum affecting human health, achieve the effect of not being easy to break and paste soup, and enriching nutritional value

Inactive Publication Date: 2014-12-10
晋城市绿野生态农业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of fresh vermicelli without alum and preparation method thereof, aim at solving the problem that uses alum to affect human health when processing vermicelli at present, this vermicelli does not contain the alum harmful to human body, and has toughness and boil resistance, It is not easy to break the strips and paste soup, but also has rich nutritional value and certain health care effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Weigh the raw materials respectively according to the following proportions by weight: 100 parts of sweet potato starch, 0.1 part of edible oil, 0.8 part of edible salt, 0.2 part of guar gum, 1 part of konjac fine powder, 0.15 part of edible alkali, 0.5 part of elm juice, water Appropriate amount; the selected sweet potato starch is required to be sweet potato starch with a delicate hand feeling and no impurities. It has a whiter appearance and a fineness of more than 160 mesh. First weigh 4 to 5% of the total weight of sweet potato starch, pour it into a paste machine, use an appropriate amount of warm water (at a temperature of 60°C) to make a paste, put in steam to form sweet potato starch, and then add edible salt, edible alkali, claw Mix the bean gum and elm juice into the remaining sweet potato starch, then put the remaining sweet potato starch and the beaten gorgon into the dough mixer and stir well, add cooking oil when kneading the dough, add Moxiao fine powder ...

Embodiment 2

[0024] Weigh the raw materials respectively according to the following proportions by weight: 100 parts of sweet potato starch, 0.1 part of edible oil, 0.5 part of edible salt, 0.15 part of guar gum, 0.1 part of konjac fine powder, 0.1 part of edible alkali, 0.2 part of elm juice, water Appropriate amount; the selected sweet potato starch is required to be sweet potato starch with a delicate hand feeling and no impurities. It has a whiter appearance and a fineness of more than 160 mesh. First weigh 4 to 5% of the total weight of sweet potato starch, pour it into a paste machine, use an appropriate amount of warm water (at a temperature of 60°C) to make a paste, put in steam to form sweet potato starch, and then add edible salt, edible alkali, claw Mix the bean gum and elm juice into the remaining sweet potato starch, then put the remaining sweet potato starch and the beaten gorgon into the dough mixer and stir well, add cooking oil when kneading the dough, add Moxiao fine powde...

Embodiment 3

[0026]Weigh the raw materials according to the following proportions by weight: 100 parts of sweet potato starch, 0.1 part of edible oil, 0.6 part of edible salt, 0.17 part of guar gum, 0.5 part of konjac fine powder, 0.12 part of edible alkali, 0.3 part of elm juice, water Appropriate amount; the selected sweet potato starch is required to be sweet potato starch with a delicate hand feeling and no impurities. It has a whiter appearance and a fineness of more than 160 mesh. First weigh 4 to 5% of the total weight of sweet potato starch, pour it into a paste machine, use an appropriate amount of warm water (at a temperature of 60°C) to make a paste, put in steam to form sweet potato starch, and then add edible salt, edible alkali, claw Mix the bean gum and elm juice into the remaining sweet potato starch, then put the remaining sweet potato starch and the beaten gorgon into the dough mixer and stir well, add cooking oil when kneading the dough, add Moxiao fine powder to knead th...

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Abstract

The invention discloses alum-free fresh vermicelli and a preparation method thereof. The alum-free fresh vermicelli is prepared from the following raw materials in parts by weight: 100 parts of sweet potato starch, 0.1 part of edible oil, 0.5-0.8 part of edible salt, 0.15-0.2 part of guar gum, 0.1-2 parts of konjac powder, 0.1-0.15 part of dietary alkali, 0.2-0.5 part of elm juice, and an appropriate amount of water. The preparation method comprises the steps of mixing all the raw materials in parts by weight together, kneading dough, molding and cooling, freezing, deicing, and packaging for retaining freshness to obtain the alum-free sweet potato starch vermicelli product. The alum-free fresh vermicelli is used for solving the problem that alum adopted during vermicelli processing at present harms the health of a human body, contains no alum harmful to the human body, has tenacity and boiling fastness, is unlikely to break or make soup thick, is rich in nutrition and has a certain health effect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an alum-free fresh vermicelli and a preparation method thereof. Background technique [0002] Sweet potatoes are rich in nutrition and are known as "Southern Ginseng". Fresh potatoes contain 29% carbohydrates, 1.8% protein, and 0.2% fat. The main component of carbohydrates is starch. The amino acid composition of protein is similar to that of rice, and it is a protein with high nutritional value. At the same time, sweet potatoes contain multiple vitamins, and also have multiple health effects such as anti-cancer, beauty and weight loss, and meet people's requirements for healthy and safe food. It is currently recognized as a green health food. Vermicelli is one of traditional non-staple food that people like, because sweet potato vermicelli has soft mouthfeel, has the tradition of eating sweet potato vermicelli. However, the main problems in the production process of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/216A23L1/30A23L19/12
CPCA23L29/30A23L33/105A23V2002/00A23V2200/30A23V2250/5118A23V2250/506A23V2250/5066A23V2250/21A23V2200/322
Inventor 梁爽
Owner 晋城市绿野生态农业股份有限公司
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