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A kind of alum-free nutritious sweet potato vermicelli and preparation method thereof

A technology of sweet potato starch and vermicelli, applied in food science and other directions, can solve the problems of high breaking rate, poor gluten, easy to mix soup, etc., and achieve the effect of low production cost, delicate and smooth taste, and prevention of constipation.

Active Publication Date: 2019-08-20
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although alum-free vermicelli has appeared in the market, there are problems such as high breaking rate, poor gluten, and easy to mix soup when cooking.

Method used

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  • A kind of alum-free nutritious sweet potato vermicelli and preparation method thereof
  • A kind of alum-free nutritious sweet potato vermicelli and preparation method thereof
  • A kind of alum-free nutritious sweet potato vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A sweet potato alum-free nutritional vermicelli is composed of the following raw materials and parts by weight: 100 parts of sweet potato starch, 0.3 part of curdled polysaccharide, 0.2 part of welan gum, 0.25 part of table salt and 90 parts of water. Its preparation method comprises the following steps:

[0019] (1) Take 3.5% of the total weight of sweet potato starch, stir it evenly with a small amount of warm water at 45°C, then pour boiling water quickly, and stir until a thick transparent paste is obtained to obtain Gorgon paste;

[0020] (2) Pour the food additives coagulated polysaccharide, welan gum, and salt into water to fully dissolve them, and pour them into a blender together with the remaining sweet potato starch and gorgon paste, and stir evenly at a temperature of 40°C to obtain a starch mass;

[0021] (3) Boil the water in the cooking pot until it boils, put the starch ball into the powder leaker to start the powder leakage, control the height of the co...

Embodiment 2

[0031] A sweet potato alum-free nutritional vermicelli is composed of the following raw materials and parts by weight: 100 parts of sweet potato starch, 0.2 part of curdled polysaccharide, 0.1 part of welan gum, 0.2 part of table salt, and 90 parts of water. The preparation method includes the following steps:

[0032] (1) Take 3% of the total weight of sweet potato starch, stir it evenly with a small amount of warm water at 40°C, then pour boiling water quickly, and stir until a thick transparent paste is obtained to obtain Gorgon paste;

[0033] (2) Pour the food additives coagulated polysaccharide, welan gum, and salt into water to fully dissolve them, and pour them into a blender together with the remaining sweet potato starch and gorgon paste, and stir evenly at a temperature of 40°C to obtain a starch mass;

[0034] (3) Bring the water in the cooking pot to boil, put the starch ball into the powder spiller to start the powder leakage, control the height of the colander an...

Embodiment 3

[0042] A sweet potato alum-free nutritional vermicelli is composed of the following raw materials and parts by weight: 100 parts of sweet potato starch, 0.4 part of curdled polysaccharide, 0.3 part of welan gum, 0.3 part of table salt and 90 parts of water. Its preparation method comprises the following steps:

[0043] (1) Take 4% of the total weight of sweet potato starch, stir it evenly with a small amount of warm water at 50°C, then pour boiling water quickly, and stir until a thick transparent paste is obtained to obtain Gorgon paste;

[0044] (2) Pour the food additives coagulated polysaccharide, welan gum, and salt into water to fully dissolve them, and pour them into a blender together with the remaining sweet potato starch and gorgon paste, and stir evenly at a temperature of 40°C to obtain a starch mass;

[0045] (3) Boil the water in the cooking pot until it boils, put the starch ball into the powder leaker to start the powder leakage, control the height of the colan...

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Abstract

The present invention discloses sweet potato alum-free nutritional vermicelli and a preparation method thereof. The vermicelli is characterized by comprising the following raw materials in parts by weight: 100 parts of sweet potato starch, 0.2-0.4 part of condensed polysaccharide, 0.1-0.3 part of welan gum, 0.2-0.3 part of edible salt, and 90 parts of water. The preparation method comprises the following steps: (1) a part of the sweet potato starch is stirred evenly firstly using a small amount of warm water, the stirred sweet potato starch is then quickly poured into boiling water, and the sweet potato starch is stirred to thick starch paste; (2) the food additives of the condensed polysaccharide and welan gum, and the edible salt are added into water to be fully dissolved, and the remaining sweet potato starch and the thick starch paste are poured into a stirrer together to be stirred evenly to obtain starch balls; (3) the starch balls are threw into a vermicelli leaking machine to conduct vermicelli leaking, and the leak vermicelli is boiled to obtain the vermicelli; and (4) the boiled vermicelli is taken out from a boiling pot, the taken out vermicelli is immediately put into cold water to be cooled, the cooled vermicelli is shaped, the shaped vermicelli is cut, the cut vermicelli is sent into a freezer to be dried, and the dried vermicelli is packaged to obtain the finished products. The advantages are as follows: the vermicelli is not easy to break, does not adhere, and is delicate, smooth and chewy in mouthfeel. The method is simple in technology and easy for processing.

Description

technical field [0001] The invention relates to a nutritious vermicelli, in particular to a sweet potato alum-free nutritious vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a kind of traditional food in my country, which not only has a good domestic market, but also sells well in the international market. The raw materials of vermicelli produced in China include mung bean, red bean, broad bean, pea, sweet potato, corn, etc. Among them, the quality of vermicelli such as mung bean, broad bean, and pea is the best, but these beans have few sources and high prices; The total amount of amylose is low, and the content of insoluble amylose is also low, so the color of the vermicelli made is poor, and it is easy to break and mix with the soup. Therefore, in the process of producing vermicelli with sweet potato starch as the main raw material, alum is usually added to increase its toughness and cooking resistance, but alum is a harmful subst...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L33/26A23L33/21
Inventor 蔡怀依娄永江袁爽许翔刘建刘婷朱艳超
Owner NINGBO UNIV