Alum-free fresh and wet potato vermicelli and preparation method thereof

A technology of potato starch and potato, which is applied in the field of alum-free potato fresh wet vermicelli vermicelli and its preparation, can solve the problems of unfavorable production enterprises' actual operation, few types of modifiers, and many types of modifiers, etc., and achieve improved tensile strength. Strength and cooking resistance, low cost, high production efficiency

Active Publication Date: 2021-04-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the methods disclosed in the above-mentioned patent documents all have problems such as cumbersome operation, many types of modifiers, and high cost, which are not conducive to the actual operation of production enterprises.
[0005] At present, there is no report about using potato starch to make simple, few types of improvers and low-cost fresh wet vermicelli without alum, and the report of fresh wet vermicelli without alum that is rich in mineral elements is blank

Method used

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  • Alum-free fresh and wet potato vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]This embodiment provides an orthosary, fresh and damp fan, which is prepared from a weight of the following weight: 80 sweet potato starch, 0.5 parts of food grade sulfate, and water.

[0046]This embodiment also provides the preparation method of the above-mentioned non-Ming iodaro, fresh and damp fan, including the following steps:

[0047](1) Put 7% of the sweet potato starch, add 10 times the temperature of 65 ° C to a powder, and then constantly stirred in a water bath having a temperature of 97 ° C, form a starch paste;

[0048](2) Weigh food grade sulfate, add 5 times the temperature of its mass for room temperature, thoroughly stir the dissolution, and to obtain a hydrogen solution of minerals;

[0049](3) The starch paste is lowered to 45 ° C, which is mixed with the mineral saline solution and the remainder of sweet potato starch to form a uniform and smooth powder;

[0050](4) Put the powder group into the noodle machine, after extrusion, after 1 min in boiling water, remove it in...

Embodiment 2

[0052]This embodiment provides an orthosary, fresh and damp fan, prepared from the following weight of raw materials: 80 sweet potato starch, 0.6 parts of food grade calcium salt complex;

[0053]Among them, the food grade calcium salt complex is prepared from a method comprising the following steps: mixing food grade sulfate and food grade phosphate dilot potassium in w: w = 1: 1, dissolved in 650ml water After stirring at 25 ° C for 24 h, filtration, fresh deposit, dry to constant weight,

[0054]This embodiment also provides the preparation method of the above-mentioned non-Ming iodaro, fresh and damp fan, including the following steps:

[0055](1) Put 7% of the sweet potato starch, add 10 times the temperature of 65 ° C to a powder, and then constantly stirred in a water bath having a temperature of 97 ° C, form a starch paste;

[0056](2) Weigh the food-grade calcium salt complex, add 5 times the temperature of its mass to room temperature, thoroughly stir the dissolve, and the mineral sal...

Embodiment 3

[0060]This embodiment provides an unbamputted fresh-wet filament powder strip, prepared from the weight of the following weight: 80 sweet potato starch, 0.6 parts of food grade calcium magnesium salt complex;

[0061]Among them, the food grade calcium magnesium salt complex is prepared from a method comprising the following steps: calcium food grade sulfate, dihydrogen phosphate di potassium and food grade W: W: W = 1: 1: 0.3 The proportion was uniform, dissolved in 650 ml of water, stirred at 25 ° C for 24 h, filtrate, precipitate, dried to constant weight, ie.

[0062]This embodiment also provides the preparation method of the above-mentioned non-Ming iodaro, fresh and damp fan, including the following steps:

[0063](1) Put 7% of the sweet potato starch, add 10 times the temperature of 65 ° C to a powder, and then constantly stirred in a water bath having a temperature of 97 ° C, form a starch paste;

[0064](2) Weigh the food-grade calcium salt complex, add 5 times the temperature of its ma...

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Abstract

The invention relates to the technical field of food processing, in particular to alum-free fresh and wet potato vermicelli and a preparation method thereof. The alum-free fresh and wet potato vermicelli is prepared from the following raw materials in parts by weight: 60-95 parts of potato starch, 0.05-2.5 parts of mineral salt and water, wherein the weight ratio of the water to the other raw materials is (60-100): 100; and the mineral salt is selected from one or more of food-grade calcium salt, food-grade potassium salt and food-grade magnesium salt. The fresh and wet potato vermicelli has the characteristics of high tensile strength, long boiling-off time and the like on the premise that alum is not added, and is rich in mineral elements.

Description

Technical field[0001]The present invention relates to the field of food processing, and more particularly to an unbamputted fresh-wet fan noodle powder and a preparation method thereof.Background technique[0002]Potato, sweet potato, cassava and other potato crops are important for food security in the important part of the food structure. Starch is the highest content of the potato dry matter, accounting for 50 to 80% of their dry weight, which is mainly used in the food industry to make fanatics and other products. Because the pure potato fan noodles are easy to break, it is not cooked, the cooking loss is large, and the alum is often added in conventional production processes to increase its cooking quality. However, excessive addition of alum can easily lead to aluminum in the noodles, which is not conducive to human health, easy to damage the central nervous system, and can lead to diseases such as old age, have attracted people's widespread concern. Therefore, alum has become a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L29/00
CPCA23L29/30A23L29/015A23V2002/00A23V2250/1578A23V2250/16A23V2250/161A23V2250/5118
Inventor 木泰华马梦梅王相甜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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