A kind of alum-free potato vermicelli and preparation method thereof
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A technology of potato flour and potato starch, which is applied in the field of food processing, can solve the problems of insecurity, uneven heating, uneven powder particles, etc., and achieves the effects of avoiding high losses, increasing nutritional value, and being easy to mix evenly.
Active Publication Date: 2016-07-20
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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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
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preparation example Construction
[0036] like 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 obtain...
Embodiment 1
[0047] 1. Thicken, mix 5-30 parts by weight of potato starch and pea flour in a mass ratio of 1:1, stir evenly with 40-70 parts by weight of warm water at 40°C-60°C, and place at 90-95°C. Heating in a water bath in hot water, stirring rapidly in the water bath, so that the temperature is gradually increased until it becomes transparent, there is no agglomeration, no powder particles, and the paste is obtained.
[0048] 2. To knead the noodles, take 70-95 parts by weight of potato starch, take a small amount of water to dissolve the compound quality improver and mix it evenly, add it to the noodle mixer, and then add the glutinous rice paste to the noodle mixer to knead the noodles. The composite quality improver is composed of 0.5-3 parts by weight of table salt and 0.5-5 parts by weight of egg white powder.
[0049] 3. Press the powder to form. When pressing the powder, the water in the pot should be kept between 93-98 ℃, and it will take a little time after the vermicelli fl...
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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30
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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