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Vegetable powder cake and its production process

A processing technology and powder cake technology, which is applied in the field of vegetable powder cake and its processing technology, can solve the problems of harmfulness to the human body, achieve good-looking colors, improve the efficiency of finished products, and have good vermicelli.

Inactive Publication Date: 2006-01-25
SICHUAN BAI JIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Alum is used as a dispersant in traditional vermicelli production, and alum contains Al 3+ Harmful to the human body, it is easy to cause a variety of adverse symptoms when people use it

Method used

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  • Vegetable powder cake and its production process
  • Vegetable powder cake and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0056] The embodiment of vegetable powder cake is shown in Table 1:

[0057] Table 1:

[0058]

[0059] The vegetable juice or vegetable powder in the above table 1 is made from spinach or celery or other vegetables.

[0060] The proportioning of opening powder in above-mentioned each embodiment is shown in Table 2:

[0061] Table 2:

[0062]

[0063] The processing technology of vegetable powder cake in above-mentioned each embodiment is as follows:

[0064] 1. Ingredients and pulp:

[0065] 1. Receive the raw and auxiliary materials according to the requirements (formula table), check and accept them, and return the unqualified ones to the warehouse.

[0066] 2. First add a small amount of gorgon (accounting for 4% of the starch mass) into the pulp combiner to start the operation, and then add raw materials and water to the pulp combiner at a uniform speed in proportion to make it fully stirred.

[0067] 3. After stirring at a constant speed, stop the machine and ...

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Abstract

The vegetable powder cake is produced with sweet potato powder, potato powder, corn starch, powder dispersing agent, vegetable juice and vegetable powder, and its powder dispersing agent consists of carboxymethylcellulose sodium emulsifier, sodium tripolyphosphate, modified starch, sodium bicarbonate, tartaric acid, sodium bitartrate, salt and edible paraffin. The present invention also provides the production process of the vegetable powder cake. The vegetable powder cake may be well mixed with water for restoring and is delicious and tough.

Description

Technical field: [0001] The invention relates to the field of food and its processing, in particular to a vegetable powder cake and its processing technology. Background technique: [0002] The powder cake production process must go through high temperature (the temperature of the vermicelli machine reaches 95 ℃ ~ 105 ℃) and water soaking (it must be soaked during the loosening process to make the powder easy to open), so the color of the vermicelli is easily browned or faded. Therefore, the color protection treatment of vegetable powder cake is the focus of processing, and vegetable vermicelli is difficult to powder. Alum is used as a dispersant in traditional vermicelli production, and alum contains Al 3+ Harmful to the human body, it is easy to cause a variety of adverse symptoms when people use it. Invention content: [0003] The purpose of the present invention is to overcome the above deficiencies, and provide a kind of powder with good rehydration effect, good tas...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/216A23L3/358A23L19/12
Inventor 陈朝晖
Owner SICHUAN BAI JIA FOOD CO LTD
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