Tuber crop vermicelli cooking-resistant composition

A technology of composition and vermicelli, which is applied in the direction of food science, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of affecting the commercial prospects of potato vermicelli, poor taste and appearance quality of products, and affecting production and processing efficiency, etc. problems, to achieve the effect of reduced strip breakage rate, straight appearance and strong tendon strength

Inactive Publication Date: 2018-10-09
陈留成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although many improvements have been made in the production methods and ingredients of potato vermicelli currently on the market, the adhesion of vermicelli after forming is very serious, the broken bar rate is as high as 30%, and the reject rate is high, which seriously affects the production and processing efficiency; After a few minutes, it breaks and produces a muddy soup, resulting in poor taste and appearance of the product, which seriously affects the commercial prospects of potato vermicelli.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: In 100 kg of refined sweet potato dry starch, add an appropriate amount of water, mix well and then add 4 kg of wort juice, 2 kg of ginger juice, 0.04 kg of edible oil, 2 kg of lotus root starch, 0.3 kg of agar, glucomannan 0.3 kg, 0.5 kg of salt, mix well. After being formed into vermicelli, it is placed in clear water to be powdered naturally, and the vermicelli is straightened and non-sticky, and the breaking rate of powdered powder is reduced to less than 3%. Product yield and production efficiency are greatly improved. The produced vermicelli is not sticky and not muddy in the 20 minutes of boiling. The appearance of vermicelli is silvery white and shiny, the taste is soft and sweet, with a slight fragrance of malt and ginger juice, and the taste is very good.

Embodiment 2

[0013] Embodiment 2: add appropriate amount of water in 100 kilograms of potato dry starch, after mixing and stirring, then add 1 kilogram of wort juice, 10 kilograms of ginger juice, 0.08 kilogram of edible oil, 0.5 kilogram of lotus root starch, 0.5 kilogram of agar, 0.5 kilogram of glucomannan kg, 0.5 kg of salt, mix well. This product has a stronger ginger flavor. Others are the same as in Example 1.

Embodiment 3

[0014] Example 3: In 100 kg of fresh sweet potato slurry (starch accounts for 35-40%), add 2 kg of wort juice, 6 kg of ginger juice, 0.06 kg of edible oil, 1 kg of lotus root powder, 0.4 kg of agar, and 0.4 kg of glucomannan , 0.5 kg of salt, mix well. Others are with embodiment 1.

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PUM

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Abstract

The present invention relates to an additive for producing vermicelli from tuber crop starch, particularly to a tuber crop vermicelli cooking-resistant composition, which comprises wort, ginger juice,lotus root starch, agar and konjac glucomannan, wherein per 100 parts of tuber crop starch are added with 1-4 parts of wort, 2-10 parts of ginger juice, 0.04-0.08 part of edible oil, 0.5-2 parts of lotus root starch, 0.3-0.5 part of agar, 0.3-0.5 part of konjac glucomannan, and 0.5 kg of edible salt. According to the present invention, by adding the composition, the vermicelli cannot stick afterthe molding so as to reduce the strip breaking rate, improve the yield of the product, and improve the production efficiency; and the obtained product has characteristics of straight and bright appearance, soft, fragrant and sweet taste and slight aroma of ginger juice and wort.

Description

technical field [0001] The invention relates to an additive for producing vermicelli from potato starch, in particular to a composition resistant to cooking potato vermicelli. Background technique [0002] Although many improvements have been made in the production methods and ingredients of potato vermicelli currently on the market, the adhesion of vermicelli after forming is very serious, the broken bar rate is as high as 30%, and the reject rate is high, which seriously affects the production and processing efficiency; A few minutes just break, muddy soup takes place, cause the mouthfeel of product, appearance quality to be poor, have a strong impact on the commercial prospect of potato vermicelli. These deficiencies are all related to the unreasonable composition added. Contents of the invention [0003] The purpose of the present invention is to provide a potato vermicelli boiled powder composition. [0004] The object of the present invention is achieved like this:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30A23L29/256A23L5/10
CPCA23V2002/00A23V2200/16A23V2200/14A23V2250/18A23V2250/5024A23V2250/5042
Inventor 陈留成
Owner 陈留成
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