CN100420389C - Method for preparing boil proof vermicelli without alum - Google Patents
Method for preparing boil proof vermicelli without alum Download PDFInfo
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- CN100420389C CN100420389C CNB2005100476748A CN200510047674A CN100420389C CN 100420389 C CN100420389 C CN 100420389C CN B2005100476748 A CNB2005100476748 A CN B2005100476748A CN 200510047674 A CN200510047674 A CN 200510047674A CN 100420389 C CN100420389 C CN 100420389C
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Abstract
The present invention relates to a method for preparing boiling resistance vermicelli without alum. The present invention is characterized in that preparation raw materials comprises starch, konjaku flour, arabic gum, amylose, modified soybean phospholipid, sodium dihydrogenorthophosphate, sodium carbonate and water. The preparation method comprises the steps of material mixing, pulp conditioning, pasting, cooling, ageing, chopping, drying, moistening, drying, intersecting, etc. Vermicelli prepared by the present invention does not contain alum, has the advantages of boiling resistance, no feculence, no segmentation and good taste, and is safe vermicelli for health. Compared with the traditional vermicelli preparing method, the present invention has the advantages of simple preparation method, no need of pouring starchy sauce, and low production cost, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of starch production bean vermicelli, particularly a kind of preparation method of boil proof vermicelli without alum.
Background technology
At present, about the preparation method and the existing many improvement of batching of bean vermicelli, but in the bean vermicelli preparation process, add the production custom of alum and but use till today, the main effect of alum is muscle and the boiling fastness that increases bean vermicelli, prevents disconnected bar of bean vermicelli or adhesion.But the aluminium ion that contains in the alum is harmful to health, and excessive absorption can cause people's thinking and intelligence to reduce, failure of memory, and skeleton softening causes microcytic hypochromic anemia, young and middle-aged early ageing, weight person will cause the generation of diseases such as senile dementia.The World Health Organization and China food hygiene department are decided to be one of pollution sources with the aluminium ion in the food already, require strictly control.Therefore, increase reinforcing composition with no aluminium and substitute alum, produce the boil proof vermicelli without alum new product, raising bean vermicelli product edible safety, promotion China bean vermicelli technical progress of industry are had crucial meaning.Purpose of the present invention aims to provide a kind of preparation method of boil proof vermicelli without alum so that the bean vermicelli product become consumers in general can relieved edible safety food.
Summary of the invention
The preparation raw material of boil proof vermicelli without alum of the present invention comprises starch, konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate, water, wherein wet concentration is with deionized water, distilled water or running water, and starch can be the mixture of farina, starch from sweet potato, tapioca, cornstarch, pea starch, green starch and broad bean starch and above-mentioned starch.The raw material proportioning is based on starch quality, and all the other raw materials are as follows according to the percentage with respect to starch quality:
Konjaku flour of the present invention, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate are food grade materials.
Preparation method of the present invention comprises batch mixing, sizes mixing, gelatinization, cooling, aging, chopping, drying, humidification, drying, cross-section.Concrete steps are as follows:
Take by weighing the starch of formula ratio 4～10%, take by weighing the whole konjaku flour of formula ratio, Arabic gum, amylose, after each the raw material mixing and stirring that takes by weighing, mix with surplus starch in the prescription again, add the starch slurry of 40～60 ℃ of warm water with batch mixing furnishing 35～50% concentration, add formula ratio then, respectively through modified soy bean lipoid, sodium dihydrogen phosphate and the sodium carbonate of dissolving, continue to be stirred to evenly.Open the container outlet valve of sizing mixing, starch slurry is evenly trickled to the stainless steel band of motion, steel band makes the starch slurry gelatinization get hot powder band by steam box, and hot powder band is through cooling, after aging 2～4 hours, again through chopping, drying, humidification, drying, the cross-section bean vermicelli finished product that gets.
The invention has the advantages that:
(1) bean vermicelli does not contain alum, anti-ly boils, does not mix soup, unbroken noodles, and mouthfeel is good, edible safety;
(2) production technology is simple, can omit and beat the Gorgon euryale operation, saves production cost, and is suitable for suitability for industrialized production.
The specific embodiment
Embodiment 1
The preparation raw material comprises starch, konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate, water, and the raw material proportioning is based on starch quality, and all the other raw materials are as follows according to the percentage with respect to starch quality:
The preparation method is as follows:
Take by weighing the starch of formula ratio 4%, take by weighing the whole konjaku flour of formula ratio, Arabic gum, amylose, after each the raw material mixing and stirring that takes by weighing, mix with surplus starch in the prescription again, add the starch slurry of 60 ℃ of warm water with batch mixing furnishing 35～50% concentration, add formula ratio then, respectively through modified soy bean lipoid, sodium dihydrogen phosphate and the sodium carbonate of dissolving, continue to be stirred to evenly.Open the container outlet valve of sizing mixing, starch slurry is evenly trickled to the stainless steel band of motion, steel band makes the starch slurry gelatinization get hot powder band by steam box, and hot powder band is through cooling, after aging 2 hours, again through chopping, drying, humidification, drying, the cross-section bean vermicelli finished product that gets.
Embodiment 2
The preparation raw material comprises starch, konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate, water, and the raw material proportioning is based on starch quality, and all the other raw materials are as follows according to the percentage with respect to starch quality:
The preparation method is as follows:
Take by weighing the starch of formula ratio 6%, take by weighing the whole konjaku flour of formula ratio, Arabic gum, amylose, after each the raw material mixing and stirring that takes by weighing, mix with surplus starch in the prescription again, add the starch slurry of 50 ℃ of warm water with batch mixing furnishing 35～50% concentration, add formula ratio then, respectively through modified soy bean lipoid, sodium dihydrogen phosphate and the sodium carbonate of dissolving, continue to be stirred to evenly.Open the container outlet valve of sizing mixing, starch slurry is evenly trickled to the stainless steel band of motion, steel band makes the starch slurry gelatinization get hot powder band by steam box, and hot powder band is through cooling, after aging 2.5 hours, again through chopping, drying, humidification, drying, the cross-section bean vermicelli finished product that gets.
Embodiment 3
The preparation raw material comprises starch, konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate, water, and the raw material proportioning is based on starch quality, and all the other raw materials are as follows according to the percentage with respect to starch quality:
The preparation method is as follows:
Take by weighing the starch of formula ratio 8%, take by weighing the whole konjaku flour of formula ratio, Arabic gum, amylose, after each the raw material mixing and stirring that takes by weighing, mix with surplus starch in the prescription again, add the starch slurry of 45 ℃ of warm water with batch mixing furnishing 35～50% concentration, add formula ratio then, respectively through modified soy bean lipoid, sodium dihydrogen phosphate and the sodium carbonate of dissolving, continue to be stirred to evenly.Open the container outlet valve of sizing mixing, starch slurry is evenly trickled to the stainless steel band of motion, steel band makes the starch slurry gelatinization get hot powder band by steam box, and hot powder band is through cooling, after aging 3.5 hours, again through chopping, drying, humidification, drying, the cross-section bean vermicelli finished product that gets.
Claims (3)
1. the preparation method of a boil proof vermicelli without alum, it is characterized in that preparing raw material and comprise starch, konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate, water, the raw material proportioning is based on starch quality, all the other raw materials are as follows according to the percentage with respect to starch quality: konjaku flour 0.02～1.0%, Arabic gum 0.05～1.0%, amylose 1.00～5.0%, modified soy bean lipoid 0.01～0.1%, sodium dihydrogen phosphate 0.005～0.05%, sodium carbonate 0.1～2.0%, water 80.0～110.0%, the preparation method is:
1. take by weighing the starch of formula ratio 4～10%, take by weighing the whole konjaku flour of formula ratio, Arabic gum, amylose, after each the raw material mixing and stirring that takes by weighing, mix with surplus starch in the prescription again;
2. add the starch slurry of 40～60 ℃ of warm water, add formula ratio then,, continue to be stirred to evenly respectively through modified soy bean lipoid, sodium dihydrogen phosphate and the sodium carbonate of dissolving with batch mixing furnishing 35～50% concentration;
3. open the container outlet valve of sizing mixing, starch slurry is evenly trickled to the stainless steel band of motion, steel band makes the starch slurry gelatinization get hot powder band by steam box, and hot powder band is after cooling, wearing out, again through chopping, drying, humidification, drying, the cross-section bean vermicelli finished product that gets.
2. according to the preparation method of the described boil proof vermicelli without alum of claim 1, it is characterized in that described starch is the mixture of farina, starch from sweet potato, tapioca, cornstarch, pea starch, green starch, broad bean starch and above-mentioned starch; Wet concentration deionized water, distilled water or running water; Konjaku flour, Arabic gum, amylose, modified soy bean lipoid, sodium dihydrogen phosphate, sodium carbonate are food grade materials.
3. according to the preparation method of the described boil proof vermicelli without alum of claim 1, it is characterized in that cooling, the ageing time of powder band is 2～4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100476748A CN100420389C (en) | 2005-11-10 | 2005-11-10 | Method for preparing boil proof vermicelli without alum |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100476748A CN100420389C (en) | 2005-11-10 | 2005-11-10 | Method for preparing boil proof vermicelli without alum |
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| Publication Number | Publication Date |
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| CN1759735A CN1759735A (en) | 2006-04-19 |
| CN100420389C true CN100420389C (en) | 2008-09-24 |
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| CNB2005100476748A Expired - Fee Related CN100420389C (en) | 2005-11-10 | 2005-11-10 | Method for preparing boil proof vermicelli without alum |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101897450A (en) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | Boilproof alumen-free sheet jellies and processing method thereof |
| CN102669605B (en) * | 2012-06-02 | 2013-07-17 | 黑龙江港进食品科技开发有限公司 | Alum-free starch noodles and sheet jelly as well as a preparation method thereof |
| CN102960640B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Nutritional pea vermicelli and preparation method thereof |
| CN103141737A (en) * | 2013-03-11 | 2013-06-12 | 柴雄 | Method for producing sweet potato vermicelli |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104206947A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with lily and preparation method thereof |
| CN104187249A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free acorn vermicelli and preparation method thereof |
| CN104187247A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Alum-free chestnut bean vermicelli and preparation method thereof |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104171804B (en) * | 2014-08-25 | 2016-05-04 | 祁东县吉祥食品有限公司 | A kind of sweet potato noodles processing method and processing unit thereof |
| CN104256251B (en) * | 2014-09-04 | 2017-11-28 | 甘肃祁连雪淀粉工贸有限公司 | Potato starch without alum containing compound additive and preparation method thereof |
| CN104381908A (en) * | 2014-10-29 | 2015-03-04 | 天津雷鸣科技有限公司 | Alum-free flour ball and method for preparing same |
| CN104381909A (en) * | 2014-10-29 | 2015-03-04 | 天津雷鸣科技有限公司 | Powder lump without alums and additives and preparation method of powder lump without alums and additives |
| CN105410879A (en) * | 2015-11-01 | 2016-03-23 | 吴姣 | Preparation method of alum-free vermicelli |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
| CN107279962A (en) * | 2017-07-17 | 2017-10-24 | 肥西县金桥红薯专业合作社 | A kind of resistant to cook sweet potato powder |
| CN107259511A (en) * | 2017-08-01 | 2017-10-20 | 肥西县金桥红薯专业合作社 | A kind of preparation method without alum sweet potato noodles |
| CN107259512A (en) * | 2017-08-01 | 2017-10-20 | 肥西县金桥红薯专业合作社 | One kind appetizing sweet potato powder |
| CN108175079A (en) * | 2018-02-12 | 2018-06-19 | 扬中市三茅镇兴阳村农地股份专业合作社 | With health-care effect sweet potato noodles and preparation method thereof |
| CN114931212A (en) * | 2022-04-12 | 2022-08-23 | 崔世杰 | Processing method of special powder for potato starch vermicelli |
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| JP2001186854A (en) * | 2000-01-06 | 2001-07-10 | Nisshin Foods Kk | Method for producing raw-noodle rice vermicelli and frozen raw-noodle rice vermicelli |
| CN1403016A (en) * | 2002-09-13 | 2003-03-19 | 陈朝晖 | Vegetable powder cake and its production process |
| CN1476781A (en) * | 2002-12-09 | 2004-02-25 | 邹光友 | Production method of vermicelli (sheet jelly) containing no alum |
| CN1559273A (en) * | 2004-02-26 | 2005-01-05 | 宋祝花 | Instant vermicelli made from potato starch without alums, and its prepn. method |
-
2005
- 2005-11-10 CN CNB2005100476748A patent/CN100420389C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001186854A (en) * | 2000-01-06 | 2001-07-10 | Nisshin Foods Kk | Method for producing raw-noodle rice vermicelli and frozen raw-noodle rice vermicelli |
| CN1403016A (en) * | 2002-09-13 | 2003-03-19 | 陈朝晖 | Vegetable powder cake and its production process |
| CN1476781A (en) * | 2002-12-09 | 2004-02-25 | 邹光友 | Production method of vermicelli (sheet jelly) containing no alum |
| CN1559273A (en) * | 2004-02-26 | 2005-01-05 | 宋祝花 | Instant vermicelli made from potato starch without alums, and its prepn. method |
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| CN1759735A (en) | 2006-04-19 |
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