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

Inactive Publication Date: 2018-01-19
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of how to add nutritional components soybean protein to potato starch vermicelli in the prior art, it can improve the toughness of vermicelli, reduce the rate of broken bars and the rate of cooking loss, and is simple and easy, without adding agaric, edible gum, Nutritional and health-care vermicelli with additives such as whitening agent and preparation method thereof

Method used

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  • Nutritional health-care potato vermicelli containing soybean protein and preparation method thereof

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Experimental program
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Effect test

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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Abstract

The invention belongs to the field of food processing and particularly relates to nutritional health-care potato vermicelli containing soybean protein and a preparation method thereof. The nutritionalhealth-care potato vermicelli is prepared from the following components in parts by weight: 20-25 parts of potato starch, 1-2 parts of soybean protein powder and 0.2-0.3 part of table salt. The preparation method comprises the steps of blending, thickening, dough kneading, squeezing for shaping, low-temperature aging as well as drying and packaging. According to the nutritional health-care potatovermicelli, the soybean protein powder is added instead of alum harmful to human health to achieve the effects of a surfactant and flocculation in a preparation process of the traditional vermicelli,so that high-protein nutritional components are provided for the potato vermicelli; and furthermore, the soybean protein slows down the aging process of starch and improves the hardness and elasticity of the potato vermicelli, so that the potato vermicelli has good reconstitution properties, can be easily cooked, is resistant to cooking, has high protein content and good mouth feel and is easy tobite off. Thus, the potato vermicelli especially meets the requirements of special crowds such as old people, pregnant women and children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritional and health-care potato vermicelli containing soybean protein and a preparation method thereof. Background technique [0002] Vermicelli is one of home-cooked food that Chinese people like, and it not only has good domestic market, and is also very popular in international market. Vermicelli is a filamentous or strip-shaped starch product processed from plant materials such as potatoes, beans or miscellaneous grains, which is off-white, yellow or tan. Vermicelli is rich in minerals such as carbohydrates, protein, niacin, calcium, iron, bait, phosphorus, and sodium. In addition, vermicelli has a good taste, which can absorb the taste of various delicious soups. Therefore, vermicelli is one of the common materials used to make soup. The cooked vermicelli is soft and smooth, refreshing and pleasant. The traditional method of making vermicelli is to directly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/185
Inventor 范书琴王彩华王笛张飞俊李爽
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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