Nutritional health-care potato vermicelli containing soybean protein and preparation method thereof
A technology of soybean protein powder and soybean protein, which is applied in the field of food processing to achieve the effects of good taste, reduced bar breakage rate and cooking loss rate, and easy cooking
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Embodiment 1
[0039] According to the number of parts by mass, take 23 parts of potato starch, 2 parts of soybean protein powder and 0.3 part of table salt and mix evenly; take 2 parts of potato starch and add 3 parts of cold water to stir evenly to form a slurry, pour 11 parts of boiling water, and keep stirring at the same time, beat Form a uniform and transparent colloid (Gorgon); Pour it into the evenly mixed ingredients and knead it into a smooth, uniform and soft dough; Extrude it into strips through a machine, and set it in boiling water until the vermicelli does not sink to the bottom, and remove it before floating; cold water Shower, drain; measure and shape, dry and pack.
Embodiment 2
[0041] In terms of parts by mass, take 22 parts of potato starch, 2 parts of corn starch, 1 part of soybean protein powder and 0.2 part of table salt and mix evenly; take 2 parts of potato starch and add 3 parts of cold water to stir evenly to form a slurry, pour 11 parts of boiling water, and Stir continuously to form a uniform and transparent colloid (Gorgon); pour into the evenly mixed ingredients and knead into a smooth, uniform and soft dough; extrude into strips through a machine, and set them in boiling water until the vermicelli does not sink to the bottom and floats up Take it out; rinse with cold water, drain; quantify and shape, dry, and pack.
Embodiment 3
[0043] In terms of parts by mass, take 19 parts of potato starch, 3 parts of tapioca modified starch, 2 parts of corn starch, 1 part of soybean protein powder and 0.2 part of salt and mix evenly; take 2 parts of potato starch and add 3 parts of cold water to stir evenly to form a slurry, pour Add 11 parts of boiling water while stirring continuously to form a uniform and transparent colloid (Gorgon); pour into the evenly mixed ingredients, and knead into a smooth, uniform and soft dough; extrude into strips by machine, pass boiling water to shape, until vermicelli Do not sink to the bottom, take out before floating; rinse with cold water, drain; measure and shape, dry and pack.
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