Vermicelli additive composition for preventing dough being adhered on equipment

Abstract

The invention provides a vermicelli additive composition for preventing dough from being adhered on equipment, and relates to the field of food processing. The vermicelli additive composition is prepared from the following raw materials in parts by weight: 35 parts of scallion juice, 10 parts of lotus root starch, 5 parts of Chinese yam powder, 6 parts of gluten powder, 0.2 part of konjak refined flour, 0.03 part of modifier, and 8 parts of water. The preparation method comprises the following steps: mixing 10 parts of lotus root starch, 5 parts of Chinese yam powder, 6 parts of gluten powder, 0.2 part of konjak refined flour, and 0.03 part of modifier, adding 35 parts of scallion juice and 8 parts of water, and evenly blending. The produced vermicelli is rich in functional components such as animal protein, plant protein, minerals, dietary fiber, and the like. Konjak refined flour and gluten powder are added, the nutrients of vermicelli are increased, moreover, the vermicelli becomes more smooth and elastic; scallion juice is used to blend the raw materials, the vermicelli becomes fragrant, moreover, during the processes of dough rolling and cutting, the dough can be easily separated from rollers and cutters, and the problem that the dough is sticky to the equipment during the process of bone soup vermicelli production is solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a noodle additive composition for preventing dough from adhering to equipment. Background technique [0002] China is the world's largest producer and consumer of dried noodles. The noodle industry has developed into a relatively mature industry. With the improvement of people's living standards and the enhancement of the demand for dietary health, dried noodles have also developed from a single, convenient and low-grade product to a mid-to-high-end product integrating nutrition, function, health care, delicacy and convenience. As a traditional healthy staple food, vermicelli has become an important industry in the food manufacturing industry. [0003] Existing dried noodles mainly use wheat flour as the main raw material, and some functional dried noodles that appear also add other grain flours to the flour. After people eat it, they can only get some vegetable protein from it, ...

AI Technical Summary

Problems solved by technology

[0003] Existing dried noodles mainly use wheat flour as the main raw material, and some functional dried noodles that appear also add other grain flours to the flour. After people eat it, they can only get some vegetable protein from it, and the nutrition is not comprehensive enough. Using bone soup to cook noodles can More nutritious and delicious

However, it is a waste of time to cook noodles in bone broth, and cooking noodles is usually simple and fast

[0004] If animal ingredients such as meat or bone broth are simply added to dried noodles, the existing methods and equipment for processing dried noodles are not easy to produce. When calendering, it is easy to stick to the roll, and when cutting strips, it is easy to stick to the knife, etc.