A kind of brewing type fresh-keeping powder and preparation method thereof

A brewing and starch technology, which is applied in the field of brewing fresh-keeping powder and the preparation of brewing fresh-keeping powder, can solve the problems of not being able to become the target group for product sales, low production efficiency, poor quality, etc., to improve transparency. The effect of high stability, low brewing break rate and convenient eating

Active Publication Date: 2021-12-07
广元市剑蜀食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vermicelli produced with this technology and ingredients, after being formed by the vermicelli machine, the adhesion is serious, and the breaking rate reaches 20%~30%. Poor, low productivity
[0005] In addition, the traditional fresh-keeping powder often contains chili in seasoning, and some people who eat chili and get angry cannot become the target group of product sales, including the elderly, pregnant women and children, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A brewing type fresh-keeping powder

[0033] (1) Sieving: 14kg of cassava starch, 70kg of sweet potato starch, and 15kg of fern root starch were passed through a 100-mesh sieve for later use;

[0034] (2) Preparation of cassava sediment: Weigh the sieved cassava starch and add water to make a slurry with a mass concentration of 35%, use baking soda to adjust the pH value of the slurry to 6.7, and then conduct centrifugal sedimentation treatment at a speed of 3500r / min, the centrifugation time is 12.5min, and the cassava sediment is standby;

[0035] (3) Sediment pretreatment: the cassava sediment is heated and dried under mid-wave infrared light conditions until the water content is <10%. The thing is carried out ultrafine pulverization, must pretreatment cassava flour for subsequent use;

[0036] (4) Prepare powder base: put 0.3kg of sieved sweet potato starch, pretreated tapioca flour, fern root starch, and compound phosphate in the dough mixer, add 35°C water and ...

Embodiment 2

[0044] A brewing type fresh-keeping powder

[0045] (1) Sieving: 12kg of tapioca starch, 60kg of sweet potato starch, and 10kg of fern root starch are passed through a 100-mesh sieve for later use;

[0046] (2) Preparation of cassava sediment: Weigh the sieved cassava starch and add water to make a slurry with a mass concentration of 30%, use baking soda to adjust the pH value of the slurry to 6.7, and then conduct centrifugal sedimentation treatment at a speed of 3000r / min, the centrifugation time is 10min, and the cassava sediment is standby;

[0047] (3) Sediment pretreatment: The cassava sediment is heated and dried to a moisture content of <10% under mid-wave infrared light, the wavelength of mid-wave infrared light is 3.8 μm, the heating temperature is 55°C, and then dried The thing is carried out ultrafine pulverization, must pretreatment cassava flour for subsequent use;

[0048] (4) Preparation of powder base: put 0.2kg of sieved sweet potato starch, pretreated cas...

Embodiment 3

[0056] A brewing type fresh-keeping powder

[0057] (1) Sieving: 16kg of tapioca starch, 80kg of sweet potato starch, and 20kg of fern root starch are passed through a 100-mesh sieve for later use;

[0058] (2) Preparation of cassava sediment: Weigh the sieved cassava starch and add water to make a slurry with a mass concentration of 40%, use baking soda to adjust the pH value of the slurry to 6.7, and then conduct centrifugal sedimentation treatment at a speed of 4000r / min, the centrifugation time is 15min, and the cassava sediment is standby;

[0059] (3) Sediment pretreatment: The cassava sediment is heated and dried under the condition of mid-wave infrared light until the water content is less than 10%. The wavelength of mid-wave infrared light is 4.2 μm. The thing is carried out ultrafine pulverization, must pretreatment cassava flour for subsequent use;

[0060] (4) Preparation of powder base: put 0.2~0.4kg of sieved sweet potato starch, pretreated tapioca flour, fern...

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PUM

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Abstract

The invention discloses a brewing type fresh-keeping powder and a preparation method thereof. The fresh-keeping powder is made of cassava starch, sweet potato starch, fern root starch and food additives. The sieved cassava starch is subjected to sedimentation treatment first, then dried and ultrafinely pulverized to obtain pretreated cassava starch; the sieved sweet potato starch, fern root starch, pretreated cassava starch, and food additives are mixed with water, and then calendered, high-temperature Steam aging, pre-cooling, temperature-controlled pre-dehydration, slitting, dehydration and drying to obtain a brewing type fresh-keeping powder. In the present invention, firstly, the cassava starch is subjected to sedimentation treatment, and then edible glycerin is added in the dough mixing stage, combined with the vacuum standing treatment, the tissue microstructure of the dough is changed, not only the taste is smoother, but also the permeability of the vermicelli is improved. During the brewing process, water can penetrate quickly, which shortens the brewing time by 30% to 50% compared with traditional vermicelli, making it more convenient to eat. In addition, the present invention also provides a loose, porous and stable spatial structure for the fresh-keeping powder, and has a low breaking rate after brewing.

Description

technical field [0001] The invention relates to a vermicelli production process, in particular to a preparation method of a brewing type fresh-keeping powder and the brewing type fresh-keeping powder prepared by the method. Background technique [0002] Vermicelli is a traditional food loved by people in Asian countries. Among the various starch raw materials for producing vermicelli, mung bean starch is recognized as the best raw material. The vermicelli produced are elastic, chewy, boilable, and have a smooth and transparent appearance, so they are often called "glass noodles". In recent years, the consumption demand of vermicelli has been increasing year by year, but the output of mung bean is far from meeting the demand of vermicelli production, and mung bean starch is much more expensive than other starches, which greatly increases the production cost of vermicelli. Therefore, it will be very meaningful to seek other raw materials to completely or partially replace mun...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L29/30A23L33/00
CPCA23L29/30A23L33/00
Inventor罗斌罗志徐虎
Owner广元市剑蜀食品有限公司