Preparation method and system of alum-free vermicelli

Abstract

The invention discloses a preparation method and system for alum-free vermicelli, wherein the preparation system for alum-free vermicelli includes a mixer, a feeder, an extrusion molding machine and a conveyor belt connected in sequence; the conveyor belt passes through a pregelatinization boiling water pool in sequence , an electromagnetic wave heating device and a cold water pool; a method for preparing vermicelli without alum, which comprises the steps of: (1) noodle making; (2) extrusion molding; (3) pregelatinization; (4) electromagnetic wave heating gelatinization; (5) )cool down. The advantage of the present invention is that the whole process is completely mechanized, no broken bars will occur, and is suitable for large-scale production; the extrusion molding machine designed by the present invention is stirred and extruded, and the vermicelli is gelatinized by electromagnetic wave heating, without adding alum As well as the alum substitute, it can still ensure the taste and toughness of the vermicelli, and all indicators meet the national 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 is often added in the processing, that is, KAl(SO 4 ) 2 12H 2 O, long-term intake of vermicelli containing alum will affect the absorption of mineral elements in the intestine, 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, and Alzheimer's disease and other symptoms

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