Alum-free sheet jelly and preparation method thereof

Abstract

The invention relates to an alum-free sheet jelly and a preparation method thereof. The alum-free sheet jelly comprises the following components in percentage by weight: 10%-30% of starch, 0.1%-1% of sodium alga acid, 0.1%-1% of calcium chloride and 0.1%-1% of sodium citrate. The preparation method of the alum-free sheet jelly comprises the following steps: weighing the specified amount of calcium chloride and sodium citrate, and dissolving with half of water; after through dissolving, adding potato starch, and stirring evenly; slowly adding the sodium alga acid which is dissolved in advance, and mixing to form a gel solution; pouring into a round flat plate, heating at 92-95 DEG C for 3 minutes; then cooling until the center temperature of the product is below 20 DEG C; and folding and packing into a finished product. Through the manner, the prepared alum-free sheet jelly is relatively low in cost, relatively high in strength, good in elasticity and tenacity, and tough and chewy in taste, and is not pasted when being cooked.

Description

technical field [0001] The invention relates to soybean products and a preparation method thereof, in particular to an alum-free powder skin and a preparation method thereof. Background technique [0002] Fenpi is a gel made of starch through processes such as dissolving, heating and gelatinizing, and cooling gel. Its main component is [0003] It is starch, protein, fat, sugar, and also contains 21 kinds of amino acids and vitamins B1, B2, B6, C and carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum that are necessary for the human body. High-quality cellulose helps prevent digestive tract cancer and control blood cholesterol levels; the mucus protein in it can prevent cardiovascular diseases. [0004] In the traditional production process, in order to make the finished gel better, a certain proportion of alum is usually added. Alum has the advantages of improving viscosity, increasing toughness, and not easy to break when b...

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Problems solved by technology

However, these two methods also have their own disadvantages. Although increasing the amount of starch in method 1 can increase the elasticity and toughness of the vermicelli, there are still disadvantages such as easy to break, easy to paste when cooking, and low yield, resulting in increased product costs; method 2 The effect of adding a gluten enhancer is negligible, and there is no good gluten enhancer on the market. The so-called gluten enhancer is a conceptual additive, and its price is high, which leads to an increase in the cost of the powder skin.

Although the toughness and elasticity of the vermicelli prepared by this method also meet the cooking requirements, its cost is relatively high, and ordinary people cannot afford it, and can only be made of potato starch, while many vermicelli lovers prefer a variety of plant starches. such as sweet potato starch

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