Anti-gelatinization alums-free convenience vermicelli and production method thereof

A technology that is convenient for fans and alums, applied in food science and other directions, can solve problems such as shortening the brewing time, and achieve the effects of being beneficial to health, improving the quality of fans, and improving transparency and toughness.

Inactive Publication Date: 2017-07-21
HUAINAN YISHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At the same time, in order to solve the problem of vermicelli storage quality, the present invention can improve the quality of vermicelli by adding compound phosphate and starch acetate, suppress the deterioration in the storage process, and use microwave drying method to thoroughly disinfect and sterilize while drying. Improve the shelf life, and at the same time increase the porosity of vermicelli, thereby increasing its rehydration rate and shortening the brewing time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) An anti-gelatinization instant vermicelli without alum, comprising the following ingredients: 10kg sweet potato starch, 500g cross-linked starch, 40g konjac flour, 30g compound phosphate, 100g starch acetate, 200g soybean protein isolate;

[0020] The preparation method of the cross-linked starch is as follows: take 1 kg of sweet potato starch and add it to 1.2 L of water, stir evenly, add 28 g of edible sodium hydroxide to adjust pH=8 at 20° C., then add 5 g of phosphorus oxychloride, and stir at room temperature for 30 min. Then add edible hydrochloric acid therein to adjust the pH=5, then separate the starch and dry it in a microwave dryer at 70°C for 30 minutes, and the product is ready for use.

[0021] Vermicelli rehydration test: Weigh 12g of instant vermicelli, put it in a 1000mL insulated container with a cover, add 90g of boiling water, soak for 7 minutes, filter and weigh the mass of vermicelli as 25.1, and calculate its rehydration rate as 109%.

[0022]...

Embodiment 2

[0025] (1) An anti-gelatinization instant vermicelli without alum, comprising the following ingredients: 11kg sweet potato starch, 600g cross-linked starch, 50g konjac flour, 40g compound phosphate, 150g starch acetate, 400g soybean protein isolate;

[0026] The preparation method of the cross-linked starch is as follows: take 1 kg of sweet potato starch and add it to 1.3 L of water, stir evenly, add 29 g of edible sodium hydroxide to adjust pH=10 at 30° C., then add 6 g of phosphorus oxychloride, and stir at room temperature for 40 min. Then add edible hydrochloric acid therein to adjust the pH=6, then separate the starch and dry it in a microwave dryer at 80° C. for 20 minutes, and the product is ready for use.

[0027] Vermicelli rehydration test: Weigh 10g of instant vermicelli, put it in a 1000mL insulated container with a cover, add 75g of boiling water, soak for 7 minutes, filter and weigh the mass of vermicelli as 21.3, and calculate its rehydration rate as 113%.

[00...

Embodiment 3

[0031] (1) An anti-gelatinization non-alum instant vermicelli, comprising the following ingredients: 12kg sweet potato starch, 600g cross-linked starch, 60g konjac flour, 60g compound phosphate, 200g starch acetate, 500g soybean protein isolate;

[0032] The preparation method of the cross-linked starch is as follows: take 1 kg of sweet potato starch and add it to 1.5 L of water, stir evenly, add 30 g of edible sodium hydroxide to adjust the pH=12 at 30° C., then add 7 g of phosphorus oxychloride, and stir at room temperature for 50 min. Add edible hydrochloric acid to it to adjust the pH=6, then separate the starch and dry it in a microwave dryer at 90°C for 30 minutes, and the product is ready for use.

[0033] Vermicelli rehydration test: Weigh 16g of instant vermicelli, put it in a 1000mL insulated container with a cover, add 120g of boiling water, soak for 7 minutes, filter and weigh the mass of vermicelli as 32.6, and calculate its rehydration rate as 105%.

[0034] (2) ...

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PUM

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Abstract

The invention discloses anti-gelatinization alums-free convenience vermicelli and a production method thereof; the method comprises the steps of taking 10-12 kg of sweet potato starch, 500-600 g of Konjac powder, 30-60 parts of composite phosphate, 100-200 g of starch acetate, and 200-500 g of soybean isolate proteins, mixing well to obtain mixed powder, adding 1-1.2 Kg of water to provide high pulping rate, adding into vermicelli machine, 3-4 h of precipitation ageing, vermicelli are charged into 2 hours at -5 DEG C, soaking in water for 3 min, drying in a microwave dryer at 70-90 DEG C, drying speed here, drying for 20-30 min, coagulating for 3-4 h, soaking in water for 3 min, and drying in a microwave oven at 70-90 DEG C, controlling moisture to 10-12%, and packaging. By adding the crosslinked starch, molecular chain is extended, expansion power is reduced, and toughness of vermicelli is improved; by using microwave drying method, pore-forming rate of vermicelli is increased, and rehydration rate of the vermicelli is increased.

Description

technical field [0001] The invention belongs to the field of vermicelli production and relates to a gelatinization-resistant alum-free instant vermicelli and a preparation method thereof. Background technique [0002] Instant vermicelli has become a popular instant food because of its time-saving, trouble-saving, small size, fuel-saving, easy to eat, easy to carry and store, and many other advantages, and it is rich in carbohydrates, which can satisfy the needs of modern people. The need for food nutrition. [0003] Sweet potato is an ancient potato crop. Because it contains crude fiber, it has unique effects on preventing constipation, cancer, and cardiovascular diseases. It is known as "natural green food" and "the best nutritional and health care product". Therefore, sweet potato Potato vermicelli is rich in a lot of nutrients and is loved by people. However, potato vermicelli has poor luster and transparency and is easy to gelatinize. Therefore, bean vermicelli with whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30
Inventor 刘后继孔德徐
Owner HUAINAN YISHENG FOOD
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