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Boil-proof health-care konjak starch vermicelli

The technology of konjac starch and konjac powder is applied in application, food preparation, food science and other directions, which can solve the problems of only 3-5 minutes of cooking resistance, easy to muddy soup, not suitable for the soup, etc., and achieve unique health care functions, The effect of improving the cooking resistance and improving the cooking resistance

Inactive Publication Date: 2002-03-27
天津市金利保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet no matter bean starch vermicelli or potato starch vermicelli produced by above-mentioned batching and technology, all there is following deficiency: vermicelli vermicelli is easily broken when boiling in boiling water, easy muddy soup, and the boiling time generally only has 3~5 minutes
But it is still difficult to meet people's requirements for high cooking resistance when eating vermicelli on special occasions, especially not suitable for hot pot and other occasions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: adopt potato starch, add white konjac fine powder and other auxiliary materials in the batching process, the production steps are as follows: (1) make gorgon: get 4 parts in 100 parts of dry potato starches to be processed, use 5 times of enough Mix the dry starch into a suspension with a certain amount of warm water, and then stir while heating to make a transparent and viscous powder. Use soft water that has been boiled to remove impurities and precipitates as the water for making gorgon; (2) Expansion: Weigh 1.5 parts of white konjac powder, first add 20 times of water at 20°C to the container, and then slowly pour in the konjac powder while stirring , continue to stir for about 10 minutes until the konjac powder no longer sinks, and let it stand for 1 to 2 hours to prepare the konjac paste; 1 part of refined vegetable oil and sufficient water; first dissolve 0.8 part of alum, 2.0 parts of salt and 0.04 part of slaked lime in water, then stir evenly wit...

Embodiment 2

[0022] Embodiment 2: adopt sweet potato starch, add white konjac fine powder and other auxiliary materials in the batching process, the production steps are as follows: (1) make gorgon: get 4.5 parts in 100 parts of dry sweet potato starch to be processed, use a small amount of 40~ After stirring the warm water at 50°C evenly, quickly pour in 6 times the boiling water at one time, and at the same time stir rapidly to make a transparent and viscous powder. Use distilled water for making gorgon; (2) Expansion: First add 22 times the amount of konjac powder to the container at about 20°C, and slowly pour 0.5 parts of white konjac powder into the container while stirring, and continue stirring for about 10 minutes until white. Until the konjac powder no longer sinks, let it stand for 1 to 2 hours to make the konjac paste for later use; (3) Mixing powder: mix the above-mentioned cornstarch, konjac paste, remaining 95.5 parts of dry sweet potato starch, 1.5 parts of refined vegetable...

Embodiment 3

[0024] Embodiment 3: adopt cornstarch, mung bean starch, add konjac glucomannan and other auxiliary materials in the batching process, the steps of making boil-resistant health-care konjac starch vermicelli are as follows: (1) beating gorgon: get 5 parts of mung bean starch, first use Stir a small amount of warm water at 40-50°C evenly, then quickly pour in 4.5 times boiling water at one time; at the same time, stir quickly to make a transparent and viscous powder. The water for beating gorgon is soft water after removing impurities and precipitates. (2) Expansion: first add a sufficient amount of water at about 20°C to the container, the water consumption is 23 times the amount of konjac glucomannan, slowly pour in 2 parts of konjac glucomannan while stirring, and continue stirring until Until the konjac glucomannan no longer sinks, let it stand for 1 to 2 hours to prepare the konjac paste; (3) powder: mix the above-mentioned powdered konjac paste, 95 parts of dry corn starch...

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Abstract

The present invention relates to a food processing method, in particular it relates to a boil-proof health-care konjak starch vermicelli. It is made up by adding konjack fine flour and other auxiliary material in the market starch with various types through the vermicelli production process. As compared with traditional high-quality starch vermicelli said invented product is smooth in surface, transparent and uniform in fineness, boil-proof and possesses a certain health-care function.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a cooking-resistant health-care konjac starch vermicelli which improves the cooking resistance of vermicelli and provides the vermicelli with a health care function. Background technique [0002] Starch vermicelli is a traditional food loved by the Chinese people, with unique flavor, easy cooking and low cost. At present, the processing of vermicelli is generally through: (1) preparing starch; (2) adding a certain proportion of ingredients such as edible oil, salt and water to the starch; Make vermicelli; (4) soak vermicelli into clear water after spreading out to dry and rub loosely to hang in the air, can use cold water to cool and hang directly after the colander operates hot water gelatinization; (5) make vermicelli after drying. The vermicelli produced by this process and ingredients will be broken after being boiled in boiling water for 3 to 5 minutes, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12
Inventor 朱恩俊杨永辉
Owner 天津市金利保健食品有限公司
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