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Vermicelli production method and product thereof

A production method and technology for vermicelli, applied in the directions of food preparation, food ingredients, food science, etc., can solve the problems of poor viscosity of refined starch, poor taste, vermicelli or vermicelli are not resistant to cooking, etc., and achieve a flexible feel, rich nutrition, and shorten production. effect of cycles

Inactive Publication Date: 2015-04-22
吕福玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many techniques for producing vermicelli or vermicelli directly using refined starch, but the viscosity of refined starch is relatively poor, and the vermicelli or vermicelli produced are not resistant to cooking and have poor taste

Method used

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  • Vermicelli production method and product thereof
  • Vermicelli production method and product thereof
  • Vermicelli production method and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The production of embodiment 1 vermicelli

[0026] Add 4kg of water at a temperature of 92°C to 2kg of mung bean starch, and stir for 70s to obtain a transparent powder;

[0027] Mix the above-mentioned thicken powder, 10kg of mung bean starch, 85kg of potato starch, 5kg of kudzu powder and 50kg of water, and put them into a dough mixer to knead the noodles to obtain dough;

[0028] Extruding the dough through a vermicelli machine to obtain shaped vermicelli, soaking the shaped vermicelli in cold water at 0-15°C for 1 hour to obtain soft vermicelli;

[0029] The soft vermicelli is placed in a freezer, frozen at -12°C for 8 hours, and dried to obtain it.

[0030] The vermicelli produced by the method of the present invention is rich in nutrition, uniform in thickness, free of drawing and broken strips, flexible and elastic to the touch; transparent, smooth and free of spots; moderately soft and elastic after being cooked, with a low breaking rate of only 2.66%.

Embodiment 2

[0031] The production of embodiment 2 vermicelli

[0032] Add 4kg of water at a temperature of 85°C to 2kg of mung bean starch, and stir for 50s to obtain a transparent powder;

[0033] Mix the above-mentioned thicken powder, 5kg of mung bean starch, 90kg of potato starch, 5kg of kudzu powder and 50kg of water, and put them into a dough mixer to neutralize the noodles to obtain dough; extrude the dough through a vermicelli machine to obtain shaped vermicelli, and form the vermicelli at 0-15 After soaking in cold water at ℃ for 1 hour, soft vermicelli were obtained;

[0034] The soft vermicelli is placed in a freezer, frozen at -8°C for 20 hours, and dried to obtain it.

Embodiment 3

[0035] The production of embodiment 3 vermicelli

[0036] Add 4kg of water at a temperature of 98°C to 2kg of mung bean starch, and stir for 90s to obtain a transparent powder;

[0037] Mix the above-mentioned thicken powder, 25kg of mung bean starch, 60kg of potato starch, 15kg of kudzu powder and 50kg of water, put them into the dough mixer and knead the dough to obtain dough; beat the dough to make the dough softer; pass the beaten dough through Extrude the vermicelli machine to obtain shaped vermicelli, soak the shaped vermicelli in cold water at 0-15°C for 1 hour to obtain soft vermicelli;

[0038] The soft vermicelli is placed in a freezer, frozen at -15°C for 8 hours, and dried to obtain it.

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Abstract

The invention discloses a vermicelli production method and a product thereof, belonging to the field of production of vermicelli. The vermicelli production method disclosed by the invention comprises the following steps: (1) gelatinizing, thereby obtaining cooking starch; (2) mixing the cooking starch, starch and water, kneading, thereby obtaining the dough; (3) extruding the dough to obtain the formed vermicelli, soaking the formed vermicelli, thereby obtaining soft vermicelli; and (4) freezing the soft vermicelli, drying, thereby obtaining the product, wherein the starch consists of green bean starch, potato starch and kudzuvine root powder. The vermicelli produced by the method disclosed by the invention has soft handfeel, and is elastic and low in breakage rate, and the appearance is transparent, smooth and rich in nutrition and does not have any spot.

Description

technical field [0001] The invention relates to a production method for vermicelli, and also relates to vermicelli obtained by the production method, belonging to the field of vermicelli production. Background technique [0002] Vermicelli is a filamentous or strip-shaped dry starch product made of beans, potatoes and miscellaneous grains with rich starch content as the main raw materials. Vermicelli has a processing history of more than a thousand years in my country. It is rich in nutrition, has a unique flavor and taste, and is deeply loved by consumers. [0003] Existing many techniques directly use refined starch to produce vermicelli or vermicelli, but the viscosity of refined starch is relatively poor, and the vermicelli or vermicelli made are not boil-resistant, and mouthfeel is poor. Therefore, urgently need to develop a kind of new vermicelli production method, make the vermicelli mouthfeel that makes is good, and rich in elasticity, not easy to boil. Contents o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/214A23L29/30
CPCA23L29/30A23V2002/00A23V2250/5118
Inventor 吕福玲
Owner 吕福玲