Method for producing instant vermicell made of potato and the like

A production method and fast food technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of chemical additive hazards, sweet potato nutrition and health ingredients and effect waste, nutrition and health ingredients loss, etc., to reduce production costs and improve the edible degree Consistent, Competitive Effects

Inactive Publication Date: 2003-06-11
GUOJI IND SICHUAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to repeated rinsing of the starch in the refining process, almost all the nutritional components of the original sweet potato, such as protein and other soluble nutrients, are lost, and the nutritional and health components and functions of the sweet potato are wasted in vain; Loss of health ingredients
[0007] (2) Harm of chemical additives to human body
The harm of chemical additives to the human body and the three main problems of high production costs
[0009] In order to change the mouthfeel and toughness of vermicelli and enhance its foam resistance, many extruded vermicelli are often adde

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0043] The production method step of sweet potato fast food vermicelli is as follows:

[0044] 1. Ingredients mixing:

[0045] Ingredients include the following components:

[0046] 340kg sweet potato starch

[0047] 15 kg modified potato starch

[0048] Sodium tripolyphosphate 5 kg

[0049] Magic Yu powder 8kg

[0050] Xanthan gum 2kg

[0051] 350 kg of water

[0052] ①Mix the sweet potato starch and other ingredients together evenly and add it into a stirring bucket equipped with soft water (normal temperature) for full stirring to form a starch slurry with a Baume degree of about 20-24°Be.

[0053] ②Spray coating forming: put the adjusted starch slurry into the slurry storage tank through the thick slurry pump, put it into the sizing tank, and use the spray coating machine to evenly coat the steaming cloth belt, the coating thickness 1.1-1.2mm (thickness can also be adjusted according to different product forms).

[0054] ③Steaming: Steam the uniformly coated raw ma...

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Abstract

The production method of sweet potato fast food vermicelli includes the following steps: mixing raw materials and making slurry, spraying, coating on the steaming cloth band, forming, steaming, cloth-removing, predrying, cooling, cutting, forming and drying. The prepared starch slurry can be uniformly coated on the steaming cloth band by spray-forming machine, and the coated thickness is 1.0-1.2 mm. Said method can implement industrial automatic production, can raise production efficiency, and can produce high-quality high-nutrient sweet potato fast food vermicelli.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to a method for producing potato fast food vermicelli. Background technique: [0002] For many years, the production of mechanical vermicelli has been carried out by extrusion and natural aging vermicelli machine, which is a vermicelli processing method developed in the past ten years. This processing method can change different templates according to needs during production to produce Fans of different sizes. In recent years, as people's demand for convenience food has increased, on this basis, thinner templates have been used to make vermicelli thinner, thus developing into fast food vermicelli. Its production process is: [0003] Starch-sizing-extrusion curing-cooling aging-slitting-powder forming-drying-packaging-finished product [0004] Through production, it is found that there are many problems in this production method: [0005] (1) The loss of nutrition and health care ...

Claims

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Application Information

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IPC IPC(8): A23L19/12
Inventor 蒲亚军
Owner GUOJI IND SICHUAN
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