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Corn Vermicelli without Alum

A corn starch and vermicelli technology, applied in food science and other directions, can solve problems such as excessive alum addition

Active Publication Date: 2019-10-22
SHANGHAI OCEAN UNIV
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Problems solved by technology

In addition, the national standard GB2760-2007 "Hygienic Standards for the Use of Food Additives" also clearly states that the addition of alum is restricted in the production of vermicelli. [4] , however, the problem of excessive addition of alum in vermicelli still exists

Method used

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  • Corn Vermicelli without Alum
  • Corn Vermicelli without Alum
  • Corn Vermicelli without Alum

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Embodiment Construction

[0030] In conjunction with the following specific drawings, the present invention will be further described in detail. The process, conditions, experimental methods, etc. for implementing the present invention, except for the content specifically mentioned below, are common knowledge and common knowledge in this field, and the present invention has no special limitation content.

[0031] The invention discloses a corn vermicelli without alum. The specific formula of the corn vermicelli without alum is as follows: by weight, corn starch 47%-50%, water 48%-52%, konjac flour 0.15%-0.25%, guar Bean gum 0.25%-0.35%, compound phosphate 0.35%-0.45%, calcium chloride 0.25%-0.35%. The optimum formula is: weight ratio, 48.5% of cornstarch, 50.3% of water, 0.20% of konjac flour, 0.30% of guar gum, 0.40% of compound phosphate and 0.30% of calcium chloride.

[0032] The total amount of cornstarch taken in the experiment is 100g, and the addition of konjac flour is respectively 0.0%, 0.1%,...

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Abstract

The invention discloses a formula and processing method of alum-free corn starch vermicelli.The alum-free corn starch vermicelli is prepared from, by weight, 47-50% of corn starch, 48-52% of water, 0.15-0.25% of konjaku flour, 0.25-0.35% of guar gum, 0.35-0.45% of composite phosphate and 0.25-0.35% of calcium chloride, preferentially, 48.5% of corn starch, 50.3% of water, 0.20% of konjaku flour, 0.30% of guar gum, 0.40% of composite phosphate and 0.30% of calcium chloride.The processing method comprises the following steps of preparation of cooking starch, adding of additives into the cooking starch, starch leakage, freezing and drying.The alum-free corn starch vermicelli has the advantages that the raw materials are different, the various additives are adopted, the taste is improved, an interesting new approach is shown, and the testing method is different.

Description

technical field [0001] The invention relates to vermicelli processing, in particular to a formula and a processing method of corn vermicelli without alum. Background technique [0002] Vermicelli, as a traditional Chinese food, occupies an important position in people's daily diet, and vermicelli processing has a long history from ancient times to the present. Among the vermicelli products, Shandong Longkou vermicelli is made of mung bean starch as raw material. Its vermicelli is smooth in strip shape, bright in luster, elastic and neat, clear and transparent, soft after being cooked in water, not rotten for a long time, and tastes sweet and tender. Delicious, chewy, very popular with people, sold at home and abroad. Similarly, there are also Hebei Lulong vermicelli made from sweet potatoes and starch vermicelli from other soybeans, coarse grains and other raw materials, which are also very popular among consumers. At present, the annual output of vermicelli products in Ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L29/244A23L29/238A23L29/294
Inventor 钟耀广杜杰田燕楠李志勇
Owner SHANGHAI OCEAN UNIV
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