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Processing method of full-nutrition fresh vermicelli without alum
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A processing method and complete nutrition technology, applied in the field of food processing, can solve problems such as difficulty in long-distance transportation and long-term storage, short shelf life of fresh-keeping vermicelli, and excessive harmful ingredients, so as to enrich varieties of designs, improve fresh-keeping effect, and ensure quality and food quality. safe effect
Active Publication Date: 2021-02-05
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
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Problems solved by technology
This kind of fresh vermicelli has a short shelf life and a short shelf life, 2 months in winter and 1 month in summer, which is difficult to meet the needs of long-distance transportation and long-term storage
At present, there are common problems of short shelf life and excessive harmful ingredients
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0036] Embodiment 1: the processing method of present embodiment 1 without alum complete nutrition fresh vermicelli, comprises the following steps:
[0037] 1) Ingredients: Include the following components by weight ratio:
[0046] 2) Thickening starch: use 9% of the weight of the above sweet potato starch and potato sweet potato starch as starchy starch, mix starchy starch and water at a weight ratio of 1:1, stir evenly, then add starchy starch and boiling water to press Boiling water with a weight ratio of 1:9, fully stirred until a transparent jelly appears, and the Gorgon mass is obtained;
[0047] 3) Stir and add improver: add citric acid, guar gum, konjac powder, and polydextrose to the gorgon dough, mix them fully ...
Embodiment 2
[0055] Embodiment 2 is basically the same as Embodiment 1. The difference is that vacuum packaging is used, and the vermicelli are packed in bags with a weight of 150, 200, 250, 400, 500, 1000, 2000, and 2500 grams respectively, and then vacuum-packed. The vacuum degree reaches -0.095 MPa. materials. Gamma ray sterilization: the packaged vermicelli is irradiated through the automatic delivery system of a known irradiation device, the irradiationdose is 7-8KYg, and the treatment time is 8-9 hours.
[0056] The shelf life of the fresh vermicelli produced by the method of Example 2 is more than 10 months.
Embodiment 3
[0058] Embodiment 3 is basically the same as Embodiment 1. The difference is that the process from ripening, cooling, aging, cutting to packaging is carried out in the environment of a partitioned aseptic workshop with a cleanliness of more than 1,000. Packaging: Vacuum packaging is used, and the vermicelli are packed in bags with a weight of 150, 200, 250, 400, 500, 1000, 2000, and 2500 grams respectively, and then vacuum-packed. The vacuum degree reaches -0.095MPa. The sealed bag is close to the material . No sterilization process.
[0059] The shelf life of fresh vermicelli produced by the method of Example 3 is more than 6 months.
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Abstract
The processing method of alum-free full-nutrition fresh vermicelli of the present invention comprises: 1) ingredients: by weight ratio: 0.01-0.08 citric acid, 0.01-0.1 guar gum, 0.03-0.2 konjac fine powder, 0.1-0.4 polydextrose , sweet potato whole nutritionpowder 5-12, fresh sweet potato puree 5-15, potato starch 25-65, sweet potato starch 34-70; , mix starch with water, stir evenly, then add boiling water, stir to get gorgon dough; 3) Add improver: add citric acid, guar gum, konjac powder, polydextrose, and gorgon dough to gorgon dough After mixing, mix with sweet potato whole nutritionpowder, fresh sweet potato puree, potato starch, and sweet potato starch until there are no particles, and add water; 4) forming; 5) aging at low temperature; 6) cutting into sections; 7) packaging. The method of the invention can ensure the quality and food safety, improve the nutritional value and prolong the shelf life of the fresh vermicelli.
Description
Technical field: [0001] The invention relates to the field of food processing, in particular to a method for processingalum-free full-nutrition fresh vermicelli with dry and fresh starches of food crops such as potatoes and beans as main raw materials. Background technique: [0002] For a long time, the vermicelli products processed from the dry and fresh starch of food crops such as potatoes and beans as main raw materials are mainly in the form of dry vermicelli. This kind of vermicelli usually has a water content of less than 15%. It is usually packed in bulk, in a box or in a bag. Before eating, it needs to be soaked in water for 1-4 hours. Cooking treatment, made into hot pot powder, hot and sour powder, stir-fried powder, soup powder and other dishes for consumption. In recent years, there have been wet vermicelli that are ready-to-cook and sold, easy to use, do not need to be soaked before eating, and can be eaten directly after opening the bag or can be directly su...
Claims
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Application Information
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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L33/10A23L5/20
CPCA23V2002/00A23V2200/30
Inventor 谢江朱永清宣朴梁强徐杰董玲姚英政黎青
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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