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Processing method of non-alum wheat vermicelli

A processing method and technology of wheat starch, applied in the processing field of alum-free wheat vermicelli, can solve the problems of affecting brain cell function, affecting, interfering with consciousness and memory function, etc., and achieving the effect of soft and smooth taste and not easy to be boiled.

Inactive Publication Date: 2015-01-28
RUSHAN HUAMEI STARCH PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum is aluminum sulfate, vermicelli added with alum will affect the function of brain cells, thereby affecting and interfering with people's consciousness and memory function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0020] 1. Preparation of wheat starch: use 75% wheat flour as raw material, add 1.8 times of water to the mixer and mix the flour to form a dough, let the dough stand in the mixer for half an hour, stir the dough again, and place it after the mixing is completed Wait for half an hour until the gluten expands and sticks to each other so that the starch can be easily separated. Then add 10 times of water to knead and wash, and the milky water washed out is wheat starch milk. The starch milk is separated by a separator, refined, and precipitated to extract wheat starch;

[0021] 2. Preparation of starch raw materials: Pour 30KG wheat starch and 70KG sweet potato starch into the mixer, and the ratio is controlled by the computer to mix them into starch raw materials, and then sieve the starch raw materials to prevent foreign matter from entering;

[0022] 3. Making gorgon paste: gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kneade...

Embodiment example 2

[0031] 1. Preparation of wheat starch: use 75% wheat flour as raw material, add 1.8 times of water to the mixer and mix the flour to form a dough, let the dough stand in the mixer for half an hour, stir the dough again, and place it after the mixing is completed Wait for half an hour until the gluten expands and sticks to each other so that the starch can be easily separated. Then add 10 times of water to knead and wash, and the milky water washed out is wheat starch milk. The starch milk is separated by a separator, refined, and precipitated to extract wheat starch;

[0032] 2. Preparation of starch raw materials: Pour 60KG wheat starch and 140KG sweet potato starch into the mixer, and the ratio is controlled by the computer to mix them into starch raw materials, and then sieve the starch raw materials to prevent foreign matter from entering;

[0033] 3. Making Gorgon paste: Gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the kn...

Embodiment example 3

[0042] 1. Preparation of wheat starch: use 75% wheat flour as raw material, add 1.8 times of water to the mixer and mix the flour to form a dough, let the dough stand in the mixer for half an hour, stir the dough again, and place it after the mixing is completed Wait for half an hour until the gluten expands and sticks to each other so that the starch can be easily separated. Then add 10 times of water to knead and wash, and the milky water washed out is wheat starch milk. The starch milk is separated by a separator, refined, and precipitated to extract wheat starch;

[0043] 2. Preparation of starch raw materials: Pour 15KG wheat starch and 35KG sweet potato starch into the mixer, and the ratio is controlled by the computer to mix them into starch raw materials, and then sieve the starch raw materials to prevent foreign matter from entering;

[0044] 3. Making gorgon paste: gorgon paste can dissolve the dry starch granules well and stick together quickly, so that the knea...

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PUM

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Abstract

The invention relates to a processing method of non-alum wheat vermicelli. The method is characterized in that the method comprises the following steps: preparing a starch raw material by adopting sweet potato starch and wheat starch as main raw materials, making a Gorgon euryale seed powder paste, mixing the paste with powder, kneading, carrying out vacuum pumping, carrying out vermicelli leakage molding, carrying out vermicelli boiling gelatinization, taking out the boiled vermicelli, cooling, freezing, unfreezing, air-drying, and packaging to make the wheat vermicelli. The wheat vermicelli is produced by using completely pure high-quality sweet potato starch and wheat starch without any pigment, edible gum, alum or additives, and is rich in carbohydrates, dietary fibers, proteins, hydrochloric acid, calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; and the production process of first molding and then boiling makes the produced wheat vermicelli have the characteristics of soft and smooth mouthfeel, no vermicelli breaking, no conglobation and difficult boil-out, have a holding period of above 2 years and mainly have a round shape.

Description

technical field [0001] The invention relates to a manufacturing process of vermicelli, in particular to a processing method of alum-free wheat vermicelli. Background technique [0002] The characteristic of making traditional vermicelli is that it is cooked first and then shaped. The requirements for raw materials are relatively low. Generally, it is made of miscellaneous grain starch, additional pigment, alum, additives, etc. Alum is aluminum sulfate, and the vermicelli added with alum will affect the function of brain cells, thereby affecting and interfering with people's consciousness and memory function. [0003] Wheat contains protein, crude fiber, carbohydrates, fat, calcium, phosphorus, potassium, vitamin B, vitamin B2 and niacin and other ingredients, as well as an allantoin ingredient. In addition, dietary fiber and vitamin E contained in wheat germ are also very rich. Contents of the invention [0004] The present invention realizes above-mentioned purpose thr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/10A23L1/214A23L29/30
CPCA23L29/30A23P10/25
Inventor 孙秀虎
Owner RUSHAN HUAMEI STARCH PROD
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