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Vermicelli and its production process

A production method and powder-opening technology, which are applied in the field of vermicelli powder, vermicelli and their production, can solve the problems of outstanding odor of finished products, easy oxidation and absorption of vermicelli, and prominent odor of vermicelli, and achieve short aging time, low production cost and non-toxicity side effects

Inactive Publication Date: 2003-01-01
陈朝晖
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There is no alum on the market, but it is made by adding edible vegetable oil, hypochlorite-containing compounds, etc. During the processing, the vermicelli is not sticky, continuous, not muddy, and the color is white, but this vermicelli Due to heat gelatinization, hot air drying and other processes during the processing process, vermicelli is easy to oxidize and absorb during storage, and the odor of the finished product is very prominent, and the peculiar smell of vermicelli is very prominent after soaking in water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0045] See Table 1 for the examples of powdered vermicelli without alum:

[0046] Table 1:

[0047] No alum vermicelli embodiment sees chart 2

[0048] Table 2:

[0049] The production method of vermicelli without alum among the above-mentioned each embodiment is that sweet potato starch, potato starch, cornstarch, powder-opening agent for vermicelli without alum and appropriate amount of tap water are put into the blender and stirred in proportion, and the time is 15 minutes; Inside the machine, the milling temperature is controlled at 95°C (or 90°C or 100°C, etc.), and the hole diameter of the silk screen φ=0.5mm, (the vermicelli must not appear raw powder); cut the powder section with a length of 42-45cm, Natural aging for 17 hours; soak in the soaking tank for 20-30 minutes (based on the fact that 80% of the hand-kneaded powder section can be separated); put the soaked powder section into the loosening machine and use a loosening method to loosen the silk; then put ...

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PUM

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Abstract

The present invention provides alumless vermicelli agglutinant which includes high effective composite emulsifier, sodium carboxymethyl cellulose, sodium tripolyphosphate, tartaric acid, potassium hydrogen tartarate, sodium bicarbonate, paraffin wax, edible salt, acid denatured potato starch. The present invention also discloses alumless vermicelli including sweet potato starch, potato starch, corn starch etc. The present invention also discloses the production method of alumless vermicelli, said method can shorten ageing time, raise product performance, improve manufacturing efficiency etc.

Description

Technical field: [0001] The invention relates to an alum-free vermicelli powder, alum-free vermicelli and a production method thereof. Background technique: [0002] Traditional vermicelli is made of sweet potato starch, potato starch, cornstarch, powder-opening agent. Wherein the open powder is composed of sodium bicarbonate, citric acid, sodium tripolyphosphate, guar gum, paraffin, distilled monoglyceride, alum, and salt. During the production process of vermicelli, a powder-opening agent is added to the powder slurry, that is, alum is added as an anti-sticking agent. The added alum and the powder slurry condense together and rarely separate. content increased. As a traditional additive, alum is added mainly to make vermicelli non-sticky, continuous, and not muddy soup. The powder-opening agent contains a large amount of Al 3+ , Aluminum is harmful to the human body in many ways. After excessive consumption of aluminum, people will suffer from loss of appetite, indige...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 陈朝晖
Owner 陈朝晖
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