Preparation method of healthy cooking-resistant compound vermicelli

Abstract

The invention discloses a preparation method of healthy cooking-resistant compound vermicelli. According to the preparation method of the healthy cooking-resistant compound vermicelli, sweet potato starch is modified with linseed polysaccharides so as to have expansion force enhanced with thermal stability reduced, and thus, gel between the sweet potato starch becomes more tight; the modified sweet potato starch is used for making starch dough so as to improve moldability of vermicelli, and thus, the prepared vermicelli is not liable to break; cassava starch and corn starch are added in cooperation during the preparation processes of the vermicelli, and thus, taste of traditional vermicelli is improved with nutrient proportion of the vermicelli optimized; compound phosphates, modified cornstarch and carboxymethyl cellulose are utilized in cooperation so as to be used in replacement of conventional alum to have ductility and cooking resistance of the vermicelli enhanced, and thus, health hazards caused by usage of alum is reduced; and then, the prepared vermicelli is subjected to freezing and refrigeration treatment so as to have chewy taste increased. The preparation method of thehealthy cooking-resistant compound vermicelli has the advantages of wide raw material source, simple preparation processes, high operability, suitability for large-scale production and high economicbenefits.

Description

technical field [0001] The invention relates to the technical field of vermicelli, in particular to a method for preparing healthy and boilable composite vermicelli. Background technique [0002] Vermicelli is a traditional food processed from starch. It has the characteristics of delicate taste, smoothness and strong texture. In the production process of traditional vermicelli, alum is added to maintain the toughness and cooking resistance of vermicelli. The intake of human body exceeds the standard, which seriously affects the health of the brain. Vermicelli added with alum is not suitable for children, pregnant women and the elderly. Since vermicelli is a traditional Chinese food, it has certain nutritional value and can be eaten quickly and conveniently. With the improvement of people's living standards As people pay more attention to food safety issues, many problems are faced in the production process of vermicelli, such as the singleness of production raw materials, a...

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a traditional food processed from starch. It has the characteristics of delicate taste, smoothness and strong texture. In the production process of traditional vermicelli, alum is added to maintain the toughness and cooking resistance of vermicelli. The intake of human body exceeds the standard, which seriously affects the health of the brain. Vermicelli added with alum is not suitable for children, pregnant women and the elderly. Since vermicelli is a traditional Chinese food, it has certain nutritional value and can be eaten quickly and conveniently. With the improvement of people's living standards As people pay more attention to food safety issues, many problems are faced in the production process of vermicelli, such as the singleness of production raw materials, and the problem of food additives, which contain a large amount of aluminum ions, which are harmful to human body, so a A kind of healthy vermicelli with high nutritional value is pursued by the general public, but it is difficult to see this kind of vermicelli in the market, so it is necessary to provide the production method of this type of vermicelli, in order to obtain good economic and social benefits