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Jelly sheet and vermicelli and processing method thereof

A processing method and technology of vermicelli, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of single nutrition, high processing cost, unreal color, etc., and achieve rich nutrition and soft and glutinous taste. Strong, solve stale effects

Inactive Publication Date: 2019-02-12
闫金亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the above processing technology, the color of vermicelli noodles is single and unsightly, the addition of aluminum or potassium aluminum sulfate exceeds the standard, the nutrition is single, the additives are not fresh and original, the color is not true, the loss of animal and plant nutrient pigments is serious, and the processing cost is high. Problems such as high, polluted environment, have proposed the present invention

Method used

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  • Jelly sheet and vermicelli and processing method thereof
  • Jelly sheet and vermicelli and processing method thereof
  • Jelly sheet and vermicelli and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Notice:

[0066] 1. Production and processing environment, the temperature is not lower than 15°C, and the humidity is not lower than 10%;

[0067] 2. There should be no hard particle nodules when adding animal and plant extracts.

[0068] 1. Additives

[0069] The additives include the following components in percentage by weight: 78 parts of sodium alginate, 10 parts of glycerol monostearate, 1 part of potassium chloride, 2 parts of calcium chloride, 2 parts of konjac gum and 3 parts of xanthan gum.

[0070] 2. Take pure potato starch, cuttlefish juice, pumpkin powder, beetroot powder, purple potato powder, spirulina powder, bee pollen, durian powder, butterfly pea pollen as examples to make vermicelli vermicelli with colored texture. The method is as follows:

[0071] First make 6 kinds of dough

[0072] (1) Production of white pure potato dough:

[0073] Step 1, earlier with 500 gram potato starches, additive 0.1% (in total starch amount 600 grams), refined lard...

Embodiment 2

[0150] 1. Additives

[0151] The additives include the following components in percentage by weight: 80 parts of sodium alginate, 13 parts of glyceryl monostearate, 0.5 parts of potassium chloride, 1.5 parts of calcium chloride, 1.5 parts of konjac gum, and 3.5 parts of xanthan gum;

[0152] Starch: potato starch, tapioca starch, pueraria starch and glutinous rice flour are mixed in a ratio of 2:1:1:1 to prepare mixed starch.

[0153] 2. Take gardenia blue pigment, carrot powder, mint powder, and mulberry juice as an example to make colored and textured vermicelli as follows:

[0154] Make 5 kinds of dough first

[0155] (1) White dough production:

[0156] Step 1, first 500 grams of starch, 0.4% of additives (in 600 grams of total starch), 5% of refined lard (in 600 grams of total starch), and 0.5% of emulsified oil (in 600 grams of total starch) , 0.8% of salt (based on 600 grams of total starch content) is poured into a container and mixed evenly for later use.

[0157]...

experiment example 1

[0193] The vermicelli made in Examples 1-2 and Comparative Example were put into boiling water and boiled for 5 minutes, 10 minutes and 15 minutes respectively, and then pulled out to observe the integrity and color of the vermicelli. The results are shown in Table 1.

[0194] The comparison result of the potato flour that each embodiment of table 1 and comparative example make

[0195]

[0196]

[0197] It can be seen from the comparison results of each embodiment and Comparative Example 1 that the vermicelli obtained by the preparation method provided by the present invention is not only more novel in structure, but also less likely to break and more resistant to cooking. And the color change is not obvious, and the original color is still maintained, while the colors mixed in the comparison ratio are easy to react with each other, making the color leak out, contaminating the container, and the experience is poor.

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Abstract

The invention relates to the field of food manufacturing, in particular to jelly sheets and vermicelli and a processing method thereof. The method comprises the following steps that starch, animal andplant processing materials, aluminum potassium sulfate dodecahydrate, additives and seasonings are mixed to obtain a second mixture, a small amount of starch is taken for gelatinization, a second mixture is added into gelatinization materials, and mixing and dough making are performed to obtain a second dough, wherein the consumption of aluminum potassium sulfate dodecahydrate is 0 to 0.35 percent of the total quantity of the starch in the step; at least one type of the second dough is made into the jelly sheet and vermicelli. The method solves the problems that the loss of the jelly sheet and vermicelli additives is serious; the additive cost is high; the cost is high; the environment is polluted; the processing efficiency is low; the color of the jelly sheet and vermicelli is single andnot attractive; the nutrition is single; the color is not natural, not original, and unreal; the content of the aluminum and aluminum potassium sulfate dodecahydrate exceeds the standard; the zero damage and loss of the animal and plant raw material nutrition pigments is ensured; the original state and odor are remained; the appearance is attractive; the color is original and real; the nutritionis rich; health, freshness, boiling resistance, soft and chewy mouthfeel, low processing cost, high production efficiency, great product competitiveness and green and environmental-friendly effects are realized.

Description

technical field [0001] The invention relates to the field of food production, in particular to vermicelli vermicelli and a processing method thereof. Background technique [0002] There are mainly two kinds of vermicelli / strips that contain animal and plant processed products / extracts on the market. The main disadvantages are as follows: [0003] The first kind of wet vermicelli vermicelli with less moisture or dry vermicelli / noodles without moisture, the vermicelli vermicelli with less water content has single nutrition, single color, unsightly and unreal, and the additives are not fresh. High-temperature shaping, medium-temperature ripening, low-temperature cooling, peeling off of powder skin, forced aging at room temperature, constant regeneration at low temperature, cutting and forming, drying at low temperature and large air volume, cutting, and packaging due to cumbersome processing techniques, high temperature, high water content, and repeated contact with Water cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/105A23L33/10A23L33/135A23L29/00A23L5/43A23L5/46
CPCA23L29/30A23L5/43A23L5/46A23L29/015A23L33/10A23L33/105A23L33/135A23V2002/00A23V2200/044A23V2250/21A23V2250/2106A23V2250/2042A23V2250/214A23V2250/206
Inventor 闫金亮张宏
Owner 闫金亮
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