Alum-free fresh sheet jelly, fresh vermicelli, fresh bean jelly and preparation methods thereof

Abstract

The invention relates to alum-free fresh sheet jelly, fresh vermicelli, fresh bean jelly and preparation technologies thereof, and aims to provide the alum-free fresh sheet jelly, fresh vermicelli, fresh bean jelly characterized by authentic taste, boiling resistance, toughness, good transparency, easy tastiness and good taste and preparation technologies thereof. The fresh sheet jelly, fresh vermicelli and fresh bean jelly provided by the invention are composed of the following raw materials by weight part: 100 of starch, 0.005-0.5 of lactone, 0.006-0.6 of protein, 0.015-1.5 of gluconic acid, 0.12-1.2 of edible salt, and 300-600 of water.

Description

technical field [0001] The invention relates to alum-free fresh vermicelli, fresh vermicelli, jelly and a preparation method thereof. Background technique [0002] Alum is a very common food additive, which is widely used in starch products, vermicelli, vermicelli, jelly, and fried dough sticks. Especially for starch products, adding alum can make the products have cooking resistance, toughness and high transparency. Therefore, it has a long history of making vermicelli among the people and adding alum in strips, and it has not been improved until now. [0003] With the development of society and the continuous improvement of people's awareness of health, the country is also paying more and more attention to food safety, and it has intensified its efforts to add additives that are harmful to health. The chemical content of alum is aluminum potassium sulfate, which releases aluminum ions that are easily absorbed by the human body in water. It has been proved by medicine tha...

AI Technical Summary

Problems solved by technology

[0006] In recent years, someone has proposed several production methods for alum-free starch products, such as vermicelli, vermicelli, etc. There are two kinds of alum substitutes, one is seaweed, or a variety of additives are added to replace it. I have done a lot of experiments, but for fresh vermicelli, fresh vermicelli, and other starchy products, there is a certain gap between these methods and the quality and operation of adding alum.