Alum-free sheet jelly and production method thereof

A technology of powder skin and malt powder, applied in the field of alum-free powder skin and its preparation, can solve the problems of memory decline, harmful to human health, affecting fetal brain development, etc., and achieves the effects of good viscoelasticity and delicate taste

Inactive Publication Date: 2017-06-09
重庆市潼南区豪迈粉丝厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, alum contains aluminum ions that are harmful to the human body. Long-term consumption of powder skins containing aluminum ions is harmful to human health. affect fetal brain development

Method used

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  • Alum-free sheet jelly and production method thereof
  • Alum-free sheet jelly and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Paste: Take 800g of sweet potato starch with a particle size of 50-55μm, 70g of potato starch with a particle size of 45-48μm, and 60g of mung bean starch with a particle size of 50-55μm and mix them evenly to obtain a mixed starch. 10g of water and 10g of malt powder with 3 times the weight of starch, stir evenly, then add 15g of table salt, 0.15g of polyglycerol fatty acid ester, 0.14g of fenugreek gum, 0.15g of linseed gum and 0.12g of sodium carboxymethylcellulose, and stir evenly ;

[0021] B. Molding: Heat the mixture obtained in step A at 55°C for 6 minutes, then at 66°C for 2 minutes to obtain a vermicelli slurry, and then place it in a vermicelli molding machine to form it to obtain alum-free vermicelli.

Embodiment 2

[0023] A. Paste: Take 1000g of sweet potato starch with a particle size of 50-55μm, 70g of potato starch with a particle size of 45-48μm, and 90g of mung bean starch with a particle size of 50-55μm and mix them evenly to obtain a mixed starch. Water with 4 times the weight of starch and 12g of malt powder, stir evenly, then add 15g of salt, 0.1g of modified soybean lecithin, 0.17g of fenugreek gum, 0.18g of linseed gum and 0.14g of sodium carboxymethylcellulose, and stir evenly;

[0024] B. Molding: Heat the mixture obtained in step A at 58°C for 8 minutes, then at 62°C for 3 minutes to obtain a vermicelli slurry, and then place it in a vermicelli molding machine to form it to obtain alum-free vermicelli.

Embodiment 3

[0026] A. Paste: Take 900g of sweet potato starch with a particle size of 50-55μm, 85g of potato starch with a particle size of 45-48μm, and 75g of mung bean starch with a particle size of 50-55μm to obtain a mixed starch, and add the mixed starch to the mixed starch. 3.5 times the starch mass of water and 11g of malt powder, stir evenly, then add 14g of salt, 0.06g of polyglycerin fatty acid ester, 0.06g of modified soybean lecithin, 0.15g of fenugreek gum, 0.16g of linseed gum and carboxymethyl fiber Vegetarian sodium 0.13g, stir well;

[0027] B. Molding: Heat the mixture obtained in step A at 57°C for 7 minutes, then at 64°C for 2 minutes to obtain a vermicelli slurry, and then place it in a vermicelli molding machine to form it to obtain alum-free vermicelli.

[0028] Fenpi sensory evaluation

[0029] Select 10 persons who have more than 3 years of gourmet food tasting experience, and evaluate the powder prepared in Examples 1-3 in aspects of structure, elasticity, visco...

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Abstract

The invention belongs to the technical field of foods and particularly relates to alum-free sheet jelly, produced from, by weight, 80-100 parts of sweet potato starch, 7-10 parts of potato starch, 6-9 parts of mung bean starch, 1-1.2 parts of malt flour, 1-1.5 parts of edible salt, 0.01-0.015 part of a food emulsifier, 0.014-0.017 part of fenugreek gum, 0.015-0.018 part of flaxseed gum, and 0.012-0.014 part of carboxyl methyl cellulose. The alum-free sheet jelly having high quality is free of alum, is free of breaking, is chewy, has good boiling fastness without causing turbidity, and has good viscoelasticity, solidity, fine taste and moist appearance.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an alum-free powder skin and a preparation method thereof. Background technique [0002] Fenpi is a general term for thin slices of food made from rice, sweet potato starch, mung bean starch, potato starch, broad bean starch, etc. There are two kinds of fresh and dry. The fresh one is eaten immediately, and the dry one is convenient for storage, transportation and marketing. Its main nutrients are carbohydrates, and it also contains protein, vitamins and minerals. It has the characteristics of softness, tenderness and chewiness. [0003] However, in the process of producing vermicelli with cereal starch and potato starch as raw materials, alum is usually added as a gluten-enhancing and anti-blocking agent to enhance the toughness and cooking resistance of vermicelli. However, alum contains aluminum ions that are harmful to the human body. Long-term consumption of powde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 张睦艾
Owner 重庆市潼南区豪迈粉丝厂
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