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Manufacturing method of alum-free fruit and vegetable sheet jelly

A production method and technology of fruit and vegetable powder, which are applied in food preparation, food science, application, etc., can solve the problems of inability to meet the needs of young people's taste and novelty, and achieve the flexibility of the whole sheet, which is not easy to break, and has better permeability. good taste effect

Inactive Publication Date: 2015-12-30
SUZHOU JINJI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the diversified development of food culture today, the traditional taste of vermicelli can no longer meet the taste and novelty needs of young people. Therefore, the development and production of green, good-tasting, nutritious and healthy new vermicelli has become a market-conscious vermicelli food. company's pursuit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1: A kind of preparation method of alum-free fruit and vegetable vermicelli, described steps are:

[0033] a. Select high-quality vegetable starch, and send the vegetable starch from the raw material warehouse to the beating pool of the mixing workshop for stirring and beating; the vegetable starch is at least one of potato flour, pea flour, mung bean flour, konjac flour, and sweet potato flour;

[0034] b. Mixing: After dissolving the potassium salt, add the dissolving solution into the vegetable starch, and mix the two evenly; stir and dissolve the carrageenan in hot water at 90-95°C for 20-40 minutes, and then add the dissolved carrageenan Glue solution and pure water are added to the mixed solution of plant starch and potassium salt, stirred evenly, then add fruit and vegetable juice, and stirred evenly to obtain a mixed slurry; the amount of potassium salt is 0.1-0.3% of the amount of plant starch, and the amount of fruit and vegetable juice It is 2-10% of...

Embodiment 2

[0045] Example 2: A kind of preparation method of alum-free fruit and vegetable vermicelli, described steps are:

[0046] a. Select high-quality potato starch, and send the potato starch from the raw material warehouse to the beating pool of the pulping workshop for stirring and beating;

[0047] b. Mixing: After dissolving potassium chloride, add the dissolving solution into potato starch, and mix the two evenly; stir and dissolve carrageenan in hot water at 90 degrees Celsius for 30 minutes, and then dissolve the dissolved carrageenan solution, pure Add water to the mixed solution of potato starch and potassium salt, stir evenly, then add cabbage juice, stir evenly to obtain a mixed slurry; the amount of potassium chloride is 0.1% of the amount of potato starch, and the amount of cabbage juice is 2% of the amount of potato starch. %, the consumption of carrageenan is 0.02% of the potato starch consumption;

[0048]c. Cooking: Fill the mixed slurry in step b evenly and qua...

Embodiment 3

[0058] Example 3: A kind of preparation method of alum-free fruit and vegetable vermicelli, described steps are:

[0059] a. Select high-quality pea starch, and send the pea starch from the raw material warehouse to the beating pool of the pulping workshop for stirring and beating;

[0060] b. Mixing: After dissolving potassium chloride, add the solution into pea starch and mix the two evenly; stir and dissolve carel gum in hot water at 95°C for 20 minutes, then add pure water and dissolved carel gum Add the glue solution to the mixed solution of plant starch and potassium chloride, stir evenly, add fruit and vegetable juice, stir evenly, and obtain a mixed slurry; the amount of potassium chloride is 0.3% of the amount of pea starch, and the amount of fruit and vegetable juice is 0.3% of the amount of pea starch. 5% of the amount of starch; the amount of carrageenan is 0.05% of the amount of pea starch;

[0061] c. Cooking: Fill the mixed slurry in step b evenly and quantit...

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PUM

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Abstract

The invention discloses a manufacturing method of alum-free fruit and vegetable sheet jelly. The manufacturing method comprises the following steps of size mixing, cooking, cooling, drying, shearing, cooling, transporting, metering, packing and storing, wherein a main material of the sheet jelly is plant starch, and auxiliary materials include fruit and vegetable juice and sylvite. In the mode, the alum-free fruit and vegetable sheet jelly manufactured by using the manufacturing method has the advantages of nutrition, health, bright color and luster, high toughness and good mouthfeel.

Description

technical field [0001] The invention relates to the field of starch food processing, in particular to a method for preparing alum-free fruit and vegetable vermicelli. Background technique [0002] Fenpi is a gel made of starch through processes such as dissolving, heating and gelatinizing, and cooling gel. Its main components are starch, protein, fat, and sugar, and it also contains 21 kinds of amino acids and vitamins B1, B2, and B6, C and Hu [0003] Carotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum and high-quality cellulose help prevent and treat digestive tract cancer and control blood cholesterol levels; the mucus protein in it can prevent Cardiovascular diseases. [0004] Fenpi has become an indispensable green food on the table for the majority of people because of its thin and flat, flat strip shape, translucency, good toughness, long cooking time, no soup mixing, and chewy taste. However, in the traditional produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L1/03
CPCA23V2002/00A23V2250/5036
Inventor 陆庆方金兴仓林华梁徐永苗金锋
Owner SUZHOU JINJI FOODS
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