Making method and system of alum-free vermicelli

Abstract

The invention discloses a making method and system of alum-free vermicelli. The making system of the alum-free vermicelli comprises a stirring machine, a feeding machine, an extrusion molding machineand a conveying belt, which sequentially communicate, wherein the conveying belt penetrates through a pregelatinization boiling water basin, an electromagnetic wave heating device and a cold water basin sequentially. The making method of the alum-free vermicelli comprises the following steps of (1) making flocculent starch; (2) performing extrusion molding; (3) performing pregelatinization to obtain pregelatinized vermicelli; (4) performing electromagnetic wave heating on the pregelatinized vermicelli for gelatinization; and (5) performing cooling. The making method and system have the advantages that the whole process is completely mechanical, the condition that the vermicelli is broken off cannot occur, and the making method and system are suitable for large scale production; and the extrusion molding machine designed in the making method disclosed by the invention is used for performing stirring and extrusion, and the vermicelli is pregelatinized through an electromagnetic wave heating manner, so that alum and alum substitutes are not needed, the mouth feel and the toughness of the vermicelli can still be guaranteed, and all indexes conform to Chinese standards.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a method and system for preparing alum-free vermicelli. Background technique: [0002] At present, the method of using starch to prepare vermicelli is to make by hand, manually stir and knead the dough, then cut into pieces and put them into an extrusion molding machine to extrude into vermicelli. During the extrusion process, the vermicelli enters the pregelatinized boiling water pool, and Manually pull out the vermicelli and put it into a heating machine for complete gelatinization, then manually put the vermicelli into a cold water pool for cooling, and finally remove it from the cold water pool to complete the production of vermicelli; the above-mentioned method for producing vermicelli has the following problems : 1. The labor intensity of the staff is high, time-consuming and labor-intensive, and it is impossible to produce continuously on a large scale, and the production efficiency i...

AI Technical Summary

Problems solved by technology

[0002] At present, the method of using starch to prepare vermicelli is to make by hand, manually stir and knead the dough, then cut into pieces and put them into an extrusion molding machine to extrude into vermicelli. During the extrusion process, the vermicelli enters the pregelatinized boiling water pool, and Manually pull out the vermicelli and put it into a heating machine for complete gelatinization, then manually put the vermicelli into a cold water pool for cooling, and finally remove it from the cold water pool to complete the production of vermicelli; the above-mentioned method for producing vermicelli has the following problems : 1. The labor intensity of the staff is high, time-consuming and labor-intensive, and it is impossible to produce continuously on a large scale, and the production efficiency is low; 2. In the process of making vermicelli, it is easy to cause injuries such as burns to the staff; 3. From the disc on the extrusion molding machine The vermicelli extruded by the extrusion head are piled together on the conveyor belt. At this time, vermicelli sticking is easy to occur, and the vermicelli after conglutination is not easy to store or eat, which reduces the quality of the product; when the vermicelli is subsequently heated and dried, The vermicelli on the conveyor belt is piled up in a concentrated manner, which is prone to uneven drying, reducing the quality of vermicelli and reducing work efficiency

[0003] At the same time, in the processing of traditional vermicelli, in order to improve the toughness and cooking resistance of vermicelli and reduce the loss caused by broken noodles and paste soup, a certain amount of alum, namely KAl(SO 4 ) 2 12H 2 O, long-term intake of vermicelli containing alum will affect the absorption of mineral elements in the intestines, leading to osteoporosis, and also affect the conduction of the nervous system, resulting in retarded development of nerve cells and mental retardation, which will lead to premature aging in young and middle-aged people, Alzheimer's disease and other symptoms

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