Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli

Abstract

The invention relates to alum-free kudzuvine root vermicelli and a preparation method of the alum-free kudzuvine root vermicelli. The alum-free kudzuvine root vermicelli is prepared from the following raw materials: 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of konjac powder and 10-25 parts of kudzuvine root powder. The preparation method comprises the following steps: firstly pre-treating the kudzuvine root powder to obtain pre-treated kudzuvine root powder and a kudzuvine root powder extract; mixing the sweet potato starch, the pea starch and the pre-treated kudzuvine root powder, and carrying out alkekengi pre-treatment; then adding the konjac powder and the kudzuvine root powder extract; and mixing the powder and agitating to prepare the vermicelli. The raw materials for preparing the vermicelli mainly comprise the sweet potato starch, the pea starch, the konjac powder and the kudzuvine root powder; the sweet potato starch, the pea starch and the pre-treated kudzuvine root powder are mixed and then are subjected to the alkekengi pre-treatment, so that the obtained pre-treated starch can replace alum to prepare the alum-free vermicelli by only adding less konjac powder; and meanwhile, the alum-free vermicelli has the nutrition of kudzuvine roots; and the prepared alum-free vermicelli is not broken, is smooth and chewy, can be boiled for a long time and does not enable the soup to be turbid, has good viscoelasticity and fine and smooth mouth feel, and has the taste of kudzuvine roots, so that the nutrition of the vermicelli is not single.

Description

technical field [0001] The invention relates to the field of food, in particular to an alum-free kudzu root vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a traditional food. The earliest record of vermicelli comes from the "Qi Min Yao Shu" written by the Northern Wei Dynasty, which has a history of at least 1,400 years in my country. Vermicelli is a kind of starch product made by using the principle that amylose with a large degree of polymerization is easy to age after gelatinization to form a thermally irreversible gel with good elasticity and toughness. [0003] The raw materials for traditional vermicelli processing include bean starch such as mung bean, broad bean, and pea. Bean starch contains a high proportion of amylose with a high degree of polymerization, and can be directly processed into vermicelli with fine taste, good elasticity and toughness, such as the famous Shandong Longkou vermicelli, which uses mung beans as th...

AI Technical Summary

Problems solved by technology

Wu Zhongzhen and others researched and reported the article "Development and Processing Technology of Alum-free Konjac Red Potato Vermicelli" [Anhui Agricultural Science, 2013, 41 (24): 10122-10124, 10128]. It is prepared from sweet potato starch, konjac flour, potato starch and pea starch, that is, by adding konjac flour, potato starch and pea starch to improve the shortcomings of sweet potato vermicelli that are easy to break and paste soup. In this study, the final determined raw materials The best ratio is: sweet potato starch 5000g, konjac flour 1500g, potato starch 1000g, pea starch 1000g, although it solved the problem of sweet potato vermicelli easily broken and paste soup, but due to the amount of konjac flour and potato starch added Relatively more, so that the content of sweet potato starch is relatively small, and the sensory quality of the final vermicelli is far inferior to the traditional sweet potato vermicelli

[0005] In addition, traditional vermicelli is the vermicelli produced from bean starch, cereal starch (such as corn starch) and potato starch (such as sweet potato, potato, cassava, etc.), Vermicelli has a single taste and a relatively simple nutritional composition, which has gradually failed to meet people's needs

Images