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Instant vermicelli made from potato starch without alums, and its preparation method

A technology of instant vermicelli and alum, which is applied in the field of instant vermicelli without alum and its preparation, can solve the problems of affecting intestinal nutrient absorption, children's intellectual development disorders, difficult rehydration and softening, etc., and achieves the prevention of cardiovascular and cerebrovascular diseases, Avoid pollution and various hazards, and prevent cell aging

Inactive Publication Date: 2006-05-10
宋祝花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The continuous increase of the human body's aluminum intake will affect the absorption of various nutrients in the intestines, and damage the brain nerves, which can lead to children's intellectual development disorders, premature aging of the young and middle-aged, and senile dementia, which also makes the current international market Restrictive measures have been taken on alum, affecting the export of vermicelli in our country
In addition, in terms of the quality of vermicelli, vermicelli containing alum also has the disadvantages of white core, not easy to rehydrate and soften, not easy to digest, taste "stubborn", and poor taste
[0003] In addition, the nutritional value of the current vermicelli is mainly reflected in the nutritional value of the starch used, and the nutritional value is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The raw materials used in this example are as follows: 10000 g of refined potato starch, 5 g of konjac flour, 12 g of peanut oil, 12 g of lecithin, and 5 g of glyceryl monostearate.

[0026] The production method is as follows: (1) prepare the ingredients, prepare the above-mentioned raw materials; (2) thicken, mix 350g of starch with 450ml of water at 30°C to make a thin paste, and then quickly pour boiling water at 100°C into the prepared thin paste 400ml, stir quickly in one direction until it becomes a transparent and uniform cornstarch; the function of cornstarch is to stick the starch together when making the paste Finally, add peanut oil, lecithin, and glyceryl monostearate, add 4000ml of water at 40°C and stir for 15 minutes, add the remaining starch and 4000ml of water at 40°C and stir to obtain a uniform creamy starch; (4) mix the creamy starch with Press the self-cooked vermicelli with holes of 9mm into vermicelli; (5) cut the vermicelli to a fixed length, cu...

Embodiment 2

[0028] The raw materials used in this example are as follows: 10000 g of refined potato starch, 15 g of konjac flour, 20 g of peanut oil, 35 g of lecithin, 60 g of glyceryl monostearate, and 1900 g of cornstarch.

[0029] The production method is as follows: (1) prepare the materials, prepare the above-mentioned raw materials; (2) mix 400g of starch with 500ml of water at 40°C to make a thin paste, and then quickly pour 600ml of boiling water at 100°C into the prepared thin paste. Stir quickly in one direction until it becomes a transparent and uniform cornstarch; (3) Add konjac flour to the prepared cornstarch, mix well, add peanut oil, lecithin, glyceryl monostearate, cornstarch, add 25 ℃ Stir 5000ml of water for 20 minutes, add the remaining potato starch and 5000ml of water, and stir to obtain creamy starch; (4) press the creamy starch into vermicelli with a self-cooked vermicelli machine with 9mm holes; (5) fix the vermicelli to length Cutting, cutting into vermicelli wit...

Embodiment 3

[0031] The raw materials used in this example are as follows: 10000g of refined potato starch, 45g of konjac flour, 28g of rapeseed oil, 20g of lecithin, 40g of glyceryl monostearate, 5g of beeswax, 600g of cornstarch, and 1400g of carrot.

[0032] The production method is as follows: (1) Prepare the ingredients, smash the carrots into juice, and prepare the other raw materials mentioned above; (2) Mix 400g of starch with 500ml of water at 15°C to make a thin paste, and then pour it into the prepared thin paste quickly Pour in 600ml of boiling water, and stir quickly for 8 minutes until it becomes a transparent and uniform cornstarch; (3) Add konjac powder to the prepared cornstarch, mix well and add rapeseed oil, lecithin, glyceryl monostearate, beeswax , corn starch and carrot juice, add 5500ml of water at 40°C and stir for 15 minutes, add the remaining starch and 5500ml of water, and stir to obtain creamy starch; (4) Press the creamy starch into vermicelli with a self-cooked...

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PUM

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Abstract

An instant long-thread vermicelli without alum is made up of potato starch, konjak starch, vegetative oil, monoglyceride stearate and lecithine through proportional mixing, adding water, stirring, shaping, cutting short and baking.

Description

technical field [0001] The invention relates to a food and a production method thereof, in particular to an alum-free instant vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a kind of food that people like, made of potato starch or sweet potato starch, mung bean starch, etc. In its production process, it is necessary to add alum. The effect of adding alum is to make the vermicelli easy to solidify, and make the vermicelli non-sticky, unbroken, and insoluble in water to prevent the soup from being boiled when eating. Therefore, people have traditionally believed that vermicelli cannot be made without alum, and alum is an indispensable auxiliary raw material for making vermicelli. However, since alum contains aluminum ions, the World Health Organization defined it as a food pollutant in 1989. The continuous increase of the human body's aluminum intake will affect the absorption of various nutrients in the intestines, and damage the br...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/216A23L7/113A23L11/00A23L19/10A23L19/12
Inventor 宋祝花
Owner 宋祝花
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