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Process for making vermicelli without alums

A processing method and technology of vermicelli, applied in the direction of food science, etc., can solve unfavorable health problems, achieve the effect of easy powdering, increasing somersaults, and beneficial to human health

Active Publication Date: 2006-05-31
SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Vermicelli (pieces) is a traditional food in my country. It has a long production history and a large production and sales volume. It has become a major industry in agricultural crystal processing. Although the addition of alum is small, it will not directly cause obvious physical discomfort, but it accumulates over time and is not good for health.

Method used

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  • Process for making vermicelli without alums

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: potato,

[0028] A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

[0029] a, combined powder: by 100 parts (weight) of starch, 0.05 part of octenyl succinic acid starch lipid, 0.05 part of soybean lecithin, 0.02 part of konjac glucomannan, 0.02 part of D-isoascorbate (sodium D-iso-Vc) Parts, soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) or a mixture of two or more 2.0 parts, the proportion of water Take the amount separately, mix and stir evenly:

[0030] b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

[0031] c. Cutting: Cut the cured vermicelli or powder into 30---1000 mm length;

[0032] d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respect...

Embodiment 2

[0037] A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

[0038] a, combined powder: by 100 parts (weight) of starch, 0.5 part of octenyl succinic acid starch lipid, 0.5 part of soybean lecithin, 0.05 part of konjac glucomannan, 0.02 part of D-sodium erythorbate, soybean oil, peanut oil, Palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) or a mixture of two or more than 0.05 part, the appropriate amount of water is taken separately, mix and stir evenly ;

[0039] b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

[0040] c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

[0041] d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

[0042] E, dry: dry the vermicelli or ...

Embodiment 3

[0046] A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

[0047] a, combined powder: by 100 parts (weight) of starch, 0.1 part of octenyl succinic acid starch lipid, 0.1 part of soybean lecithin, 0.1 part of konjac glucomannan, 0.1 part of D-sodium isoascorbate (D-iso-Vc sodium) Parts, soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) one or a mixture of two or more 1.0 parts, the proportion of an appropriate amount of water Take the amount separately, mix and stir evenly;

[0048] b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

[0049] c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

[0050] d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectiv...

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Abstract

A method for preparing to long-thread vermicelli (or sheet jelly) includes such steps as proportionally mixing starch, starch ester of octenyl succinate, soya bean lecithin, konjak glucomannan, D-sodium isoascorbate, edible vegetative oil and water, stirring, and heating while shaping. It features no use of alum.

Description

technical field [0001] The invention belongs to a food processing method, and relates to a processing method of vermicelli (chips), in particular to sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, A processing method for preparing alum-free vermicelli (sheets) from starch such as plantain taro. Background technique [0002] Chinese Patent No. 93115405.7 discloses "a kind of processing method of refined white sweet potato vermicelli", and Chinese Patent No. 97107724.X discloses "a kind of processing method of convenient (fast food) vermicelli (sheet)", these two processing methods and prior art In other bean vermicelli (sheet) processing method in, its raw material composition all must contain this component of alum indispensablely, in order to prevent vermicelli (sheet) from sticking, broken bar and muddy soup etc. [0003] Alum, scientific name potassium aluminum sulfate [its molecular formu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L7/10A23L11/00A23L19/12
Inventor 邹光友
Owner SICHUAN GUANGYOU SWEET POTATO & FOOD PROD CO LTD
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