Starch lump making process using sweet potato starch

A technology of sweet potato starch and flour, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of less variety of starch products and limited consumption, and achieve the effect of strong taste, good taste and tight texture

Inactive Publication Date: 2005-01-19
董树海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to improve the defects that the existing starch products have fe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] Describe the present invention in detail below in conjunction with embodiment: this powder lump processing technology is divided into three parts.

[0007] 1. Thick Gorgon

[0008] Take the powder lump of making 100 kilograms of dry starch as example. First, 4 kg of dry starch is made into a thin paste with warm water, and then 20 kg of boiling water is used to dash the prepared thin powder paste, stir quickly, and adjust until the powder paste is transparent; It is pure white and transparent, and can add mung bean powder (broad bean or taro fine powder) which accounts for 75% of the weight of dry starch used for making starch into the thin powder paste when it is thickened.

[0009] 2. Flour and noodles

[0010] Add 0.3 kg of alum, vegetable oil, carboxymethyl cellulose or guar gum powder, 0.05 kg of agar and 0.05 kg of salt to the prepared Gorgon, mix well, then mix the remaining 96 kg of dry starch with Gorgon, And add 300 kg of warm water at 40°C, stir or knead u...

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Abstract

The invention relates to a starch lump making process using sweet potato starch, wherein the process comprises Gordon euryale seed powder preparing, conciliating flour, powder leaking and injection molding.

Description

Technical field: [0001] The invention relates to starch food processing technology, in particular to a technology for processing powder lumps with sweet potato starch. Background technique: [0002] Starch products such as jelly and vermicelli are non-staple foods that are generally liked by the Chinese people. But the jelly noodle and vermicelli etc. processed by the traditional technology adopted at present may be soft in texture, or the mouthfeel is not good, and the processed dishes have limitations and few varieties. Invention content: [0003] The purpose of the present invention aims to improve the defects that the existing starch products are few in variety and limited in eating, and a kind of technology for processing powder lumps with sweet potato starch is provided. [0004] The technical solution for realizing the purpose of the above invention is: the process steps include operations such as making cornstarch, mixing flour and noodles, leaking powder and inje...

Claims

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Application Information

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IPC IPC(8): A23L19/12
Inventor 董树海
Owner 董树海
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