Method for preparing boil proof vermicelli without alum

A technology of vermicelli and alum, applied in the field of preparation of boil-resistant vermicelli without alum, can solve the problems of reduced thinking and intelligence, harmful to human health, memory loss, etc., and achieves the effect of simple production process and production cost saving.

Inactive Publication Date: 2006-04-19
SHENYANG POLYTECHNIC UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the aluminum ions contained in alum are harmful to human health. Excessive intake will cause people's thinking and intelligence to decrease, memory loss, bone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The preparation method is as follows:

[0013] Take by weighing 4% of the starch in the formula, weigh all the konjac flour, gum arabic, and amylose in the formula, mix and stir the weighed raw materials evenly, then mix with the remaining starch in the formula, add 60°C warm water to dissolve The mixture is adjusted to a starch slurry with a concentration of 35% to 50%, and then the formula amount, respectively dissolved modified soybean lecithin, sodium dihydrogen phosphate and sodium carbonate are added, and the stirring is continued until uniform. Open the outlet valve of the slurry mixing container, so that the starch slurry flows evenly onto the moving stainless steel belt, and the steel belt passes through the steam box to gelatinize the starch slurry to obtain a hot powder belt. After cooling and aging for 2 hours, the hot powder belt is then cut into shreds, Drying, humidification, drying, and cross-cutting are finished vermicelli.

Embodiment 2

[0016] The preparation method is as follows:

[0017] Take by weighing 6% of the starch in the formula, weigh all the konjac flour, gum arabic, and amylose in the formula, mix the weighed raw materials evenly, then mix them with the remaining amount of starch in the formula, add 50°C warm water to dissolve The mixture is adjusted to a starch slurry with a concentration of 35% to 50%, and then the formula amount, respectively dissolved modified soybean lecithin, sodium dihydrogen phosphate and sodium carbonate are added, and the stirring is continued until uniform. Open the outlet valve of the slurry mixing container, so that the starch slurry flows evenly onto the moving stainless steel belt, and the steel belt passes through the steamer to gelatinize the starch slurry to obtain a hot powder belt. After cooling and aging for 2.5 hours, the hot powder belt is then cut into shreds, Drying, humidification, drying, and cross-cutting are finished vermicelli.

Embodiment 3

[0020] The preparation method is as follows:

[0021] Take by weighing 8% starch of formula quantity, take by weighing konjac flour, gum arabic, amylose of whole formula quantity, after mixing and stirring each raw material that weighs, then mix with the surplus starch in the formula, add 45 ℃ of warm water to dissolve The mixture is adjusted to a starch slurry with a concentration of 35% to 50%, and then the formula amount, respectively dissolved modified soybean lecithin, sodium dihydrogen phosphate and sodium carbonate are added, and the stirring is continued until uniform. Open the outlet valve of the slurry mixing container, so that the starch slurry flows evenly onto the moving stainless steel belt, and the steel belt passes through the steamer to gelatinize the starch slurry to obtain a hot powder belt. After cooling and aging for 3.5 hours, the hot powder belt is then cut into shreds, Drying, humidification, drying, and cross-cutting are finished vermicelli.

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Abstract

A process for preparing the high-toughness alum-free long-thread vermicelli includes such steps as proportionally mixing starch, konjak starch, Arabic gum, straight-chain starch, modified soybean phosphoride, sodium dihydrogen phosphate, sodium carbonate and water, stirring, gelatinizing, cooling, ageing, cutting to become long-thread vermicelli, drying, moistening, drying again and cutting short.

Description

technical field [0001] The invention relates to a preparation method of vermicelli produced from starch, in particular to a preparation method of boil-resistant alum-free vermicelli. Background technique [0002] At present, there have been many improvements in the preparation methods and ingredients of vermicelli, but in the vermicelli preparation process, the production habit of adding alum is still used today. The main function of alum is to increase the gluten and cooking resistance of vermicelli and prevent vermicelli from breaking Adhesion. However, the aluminum ions contained in alum are harmful to human health. Excessive intake will cause people's thinking and intelligence to decrease, memory loss, bone softening, cause microcytic hypochromic anemia, premature aging in young and middle-aged people, and severe cases will lead to diseases such as senile dementia happened. The World Health Organization and my country's food hygiene department have already identified a...

Claims

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Application Information

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IPC IPC(8): A23L1/216A23L19/12
Inventor 马冰洁唐洪波何建英白凤霞
Owner SHENYANG POLYTECHNIC UNIV
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