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Alum-free potato vermicelli and preparation method thereof

A technology of potato flour and potato starch, which is applied in the field of food processing, can solve problems such as unsafety, uneven heating, and high loss, and achieve the effects of avoiding high loss, increasing nutritional value, and reducing loss rate

Active Publication Date: 2015-05-13
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

Although some colloidal substances are added during the processing of potato vermicelli, it cannot effectively reduce the viscosity of the dough, making the dough unable to be extruded into products and easily broken
[0003] At present, there have been a small number of methods of replacing alum with a mixture of various sodium phosphates or other various inorganic salts for vermicelli processing, but this type of alum substitute is not easy to achieve the desired effect on the one hand, and these inorganic salts are used as food additives on the other hand. Extensive use has a certain degree of insecurity, and it is not easy to widely promote and use
In addition, there are generally some technical difficulties in the traditional vermicelli processing technology, which directly restrict the processing effect of vermicelli. For example, when thickening with boiling water, it is easy to be unevenly heated, powdery and uneven, and it is more wasted or sticky during cooking. even the problem

Method used

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  • Alum-free potato vermicelli and preparation method thereof

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preparation example Construction

[0036] Such as figure 1 Shown, a kind of preparation method of alum-free potato vermicelli, comprises the following steps:

[0037] Step 1. Thicken cornstarch, mix 2-15 parts by weight of potato starch and bean starch, add warm water and stir, put it into a container that is easy to conduct heat, put the container in hot water, and heat it in a water bath at 90-99°C. Get the Gorgon paste. The gorgon paste is heated in a water bath to gradually increase the temperature of the gorgon paste, and is stirred rapidly in the overshoot of the water bath to gradually increase the temperature until it becomes transparent. This method can effectively improve the quality of the Gorgon paste, and avoid the phenomenon that the local temperature is too high when thickening the Gorgon with boiling water, which is easy to produce agglomeration and powder particles.

[0038] Step 2, kneading the dough, mixing the remaining amount of potato starch with the compound quality improver and the obt...

Embodiment 1

[0047] 1. To thicken the cornstarch, mix the potato starch and pea flour with a total weight of 5-30 parts in a mass ratio of 1:1, stir with 40-70 parts by weight of warm water at 40°C-60°C, and mix them at 90-95°C Heating in a water bath in the hot water, stirring rapidly in the water bath, so that the temperature gradually rises until it becomes transparent, without agglomeration and powder, and the Gorgon paste is obtained.

[0048] 2. Knead the dough, weigh 70-95 parts by weight of potato starch, take a small amount of water to dissolve the compound quality improver and mix it evenly, then add it to the dough mixer, and then add the gorgon paste to the dough mixer to knead the noodles. The composite quality improver is composed of 0.5-3 parts by weight of table salt mixed with 0.5-5 parts by weight of egg white powder.

[0049] 3. Press the powder into shape. When pressing the powder, keep the water in the pot between 93-98°C. Cook until the vermicelli floats up for a litt...

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Abstract

The invention discloses alum-free potato vermicelli and a preparation method thereof. The alum-free potato vermicelli is prepared from the following components in parts by weight: 70-110 parts of potato starch, 2-15 parts of bean starch, 40-70 parts of water and 0.2-13 parts of a compound quality modifying agent. The compound quality modifying agent comprises 0.1-5 parts of salt substance and 0.1-8 parts of protein powder; the salt substance can be NaCl, KCl or CaCl2; and the protein powder is one of vital gluten, whey powder, egg white powder and a yeast extract or a mixture thereof. The preparation method comprises the following steps: thickening with a mixture of starch and water; taking 2-15 parts of the potato starch to be mixed with the bean starch; adding warm water and agitating; heating in a water bath of 90-99 DEG C to obtain starch paste; kneading dough: mixing the residual potato starch, the compound quality modifying agent and the starch paste to knead the dough; and pressing powder and shaping: carrying out powder pressing on the obtained dough, and boiling with water and curing after the water powder pressing is carried out, wherein the water boiling temperature is 90-99 DEG C, and curing and cooling to obtain the alum-free potato vermicelli.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an alum-free potato vermicelli and a preparation method thereof. Background technique [0002] Potato vermicelli is a slender strip food made from potato starch through a series of processes. The color is mostly white, the taste is smooth, and it is suitable for all ages. The traditional potato vermicelli production process has continued to use alum as a quality improver to reduce the viscosity of the potato flour during processing, but the aluminum ions contained in alum are harmful to human health, and the latest national standards have clearly restricted the potato vermicelli. Add alum. Although some colloidal substances are added in the potato vermicelli processing process, the viscosity of the dough cannot be effectively reduced, making the dough unable to be extruded into products and easily broken. [0003] At present, there have been a small number of methods o...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 张泓黄峰刘倩楠胡宏海戴小枫张春江陈文波张雪张荣徐芬黄艳杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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