CN100559967C - A kind of preparation method of fresh vermicelli - Google Patents
A kind of preparation method of fresh vermicelli Download PDFInfo
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- CN100559967C CN100559967C CNB2006100479702A CN200610047970A CN100559967C CN 100559967 C CN100559967 C CN 100559967C CN B2006100479702 A CNB2006100479702 A CN B2006100479702A CN 200610047970 A CN200610047970 A CN 200610047970A CN 100559967 C CN100559967 C CN 100559967C
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Abstract
A kind of preparation method of fresh vermicelli relates to the preparation method of fresh vermicelli, particularly relates to the preparation method of no alum fresh vermicelli.The present invention just provides a kind of preparation method who does not have the alum fresh vermicelli.The present invention adopts following technical scheme, and preparation raw material of the present invention is made up of starch, Sodium Polyacrylate, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate, water; Its raw material proportioning is based on starch quality, and all the other raw materials with respect to the percentage of starch quality are: Sodium Polyacrylate 0.05～0.60%, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate 0.01～0.05%, water 55.0～80.0%.
Description
Technical field:
The present invention relates to the preparation method of fresh vermicelli, particularly relates to the preparation method of no alum fresh vermicelli.
Background technology:
Bean vermicelli is a kind of traditional non-staple food, in bean vermicelli production, use alum as increasing muscle, anti-blocking agent always,, but contain harmful aluminium ion in the alum with the boiling fastness and the processability of increase bean vermicelli, long-term eating contained aluminum ions bean vermicelli, can cause serious harm to health.Problems such as in recent years, along with the attention of people to food security, some bean vermicelli manufacturing enterprise has begun to produce the vermicelli without alum product, but these beans vermicelli are dry product, have the preparation method complexity, equipment investment is big, energy consumption is high, and the bean vermicelli mouthfeel is stiffening.
Summary of the invention:
The present invention is exactly at the problems referred to above, and a kind of preparation method who does not have the alum fresh vermicelli is provided.
The present invention adopts following technical scheme, and preparation raw material of the present invention is made up of starch, Sodium Polyacrylate, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate, water; Its raw material proportioning is based on starch quality, and all the other raw materials with respect to the percentage of starch quality are: Sodium Polyacrylate 0.05～0.60%, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate 0.01～0.05%, water 55.0～80.0%;
Its preparation process is as follows:
1, gets the starch of the 3%-10% of prescription amount of starch, after adding sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate, water stir; Add sodium polyacrylate solution again, after stirring, heating is beaten Gorgon euryale to the complete gelatinization of starch again;
2, the Gorgon euryale that accomplishes fluently is added the neutral plane of surplus starch, and make it even, flexible;
3, after the dough that will become reconciled is put into the make-up machine moulding, going into boiling water 5-30 and pull out second, reenter cold water soak 20-60 minute, through draining, packing, is 1-8 ℃ through temperature at last again, the time be 8-24 hour aging, promptly get product.
Starch of the present invention can be the mixture of farina, starch from sweet potato, tapioca, cornstarch, pea starch, green starch, broad bean starch and above-mentioned two or more starch.Sodium Polyacrylate, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate are food grade materials; Water can be selected running water, deionized water, distilled water or high-temperature sterilization water for use.
The beneficial effect of the invention:
1, manufacture craft is simple:
The present invention has cancelled the dry run of traditional bean vermicelli production technology; Preparation method is simple, and equipment investment is few, and energy consumption is low.
2, best in quality, the edible safety of bean vermicelli:
Bean vermicelli product of the present invention is fresh, and mouthfeel is good, and is tasty fast, and anti-boiling do not contain alum, edible safety in the production batching.
The specific embodiment:
Embodiment 1:
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:
The polyacrylic acid sodium water solution of compound concentration 1.0% at first; Take by weighing the starch of formula ratio 10%, add whole sodium phosphate trimer and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, the heating beat Gorgon euryale, treat the complete gelatinization of Gorgon euryale starch after, be poured in the prescription and carry out and face in the surplus starch, treat with face evenly after, dough is put into the make-up machine moulding, and in type fecula silk was gone into the boiling water slaking 10 seconds, put into cold water after pulling out and soaked 20 minutes, through draining, packing, be 2-5 ℃ through temperature more at last, the time be 10-15 hour aging, promptly get product.
Embodiment 2:
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:
The polyacrylic acid sodium water solution of compound concentration 1.0% at first; Take by weighing the starch of formula ratio 8%, add whole sodium phosphate trimer and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, the heating beat Gorgon euryale, treat the complete gelatinization of Gorgon euryale starch after, be poured in the prescription and carry out and face in the surplus starch, treat with face evenly after, dough is put into the make-up machine moulding, and in type fecula silk was gone into the boiling water slaking 5 seconds, put into cold water after pulling out and soaked 30 minutes, through draining, packing, be 2-5 ℃ through temperature more at last, the time be 12-17 hour aging, promptly get product.
Embodiment 3:
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:
The polyacrylic acid sodium water solution of compound concentration 1.0% at first; Take by weighing the starch of formula ratio 8%, add whole sodium dihydrogen phosphate and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, Gorgon euryale is beaten in heating, after treating the complete gelatinization of Gorgon euryale starch, be poured into that surplus starch carries out and face in the prescription, treat with face evenly after, dough is put into make-up machine or former moulding, the fecula silk of moulding was gone into the boiling water slaking 20 seconds, put into cold water after pulling out and soaked 40 minutes, again through draining, packing, it is 3-6 ℃ through temperature more at last, time be 14-20 hour aging, promptly get product.
Embodiment 4:
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:
The polyacrylic acid sodium water solution of compound concentration 1.0% at first; Take by weighing the starch of formula ratio 5%, add whole sodium dihydrogen phosphate and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, Gorgon euryale is beaten in heating, after treating the complete gelatinization of Gorgon euryale starch, be poured into that surplus starch carries out and face in the prescription, treat with face evenly after, dough is put into make-up machine or former moulding, the fecula silk of moulding was gone into the boiling water slaking 10 seconds, put into cold water after pulling out and soaked 50 minutes, again through draining, packing, it is 3-6 ℃ through temperature more at last, time be 16-22 hour aging, promptly get product.
Embodiment 5:
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:
The polyacrylic acid sodium water solution of compound concentration 0.5% at first; Take by weighing the starch of formula ratio 5%, add whole composite phosphate and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, Gorgon euryale is beaten in heating, treat the complete gelatinization of Gorgon euryale starch after, be poured into that surplus starch carries out and face in the prescription, treat with face evenly after, dough is put into make-up machine or make-up machine moulding, and the fecula silk of moulding was gone into the boiling water slaking 25 seconds, put into cold water after pulling out and soaked 50 minutes, through draining, packing, be 4-8 ℃ through temperature more at last, the time be 15-22 hour aging, promptly get product.
Embodiment 6:
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:
The polyacrylic acid sodium water solution of compound concentration 0.5% at first; Take by weighing the starch of formula ratio 3%, add whole composite phosphate and water (Total Water deducts the sodium polyacrylate solution water amount) in the prescription, after stirring, add the whole sodium polyacrylate solution of formula ratio, continue to be stirred to evenly, Gorgon euryale is beaten in heating, treat the complete gelatinization of Gorgon euryale starch after, be poured into that surplus starch carries out and face in the prescription, treat with face evenly after, dough is put into make-up machine or make-up machine moulding, and the fecula silk of moulding was gone into the boiling water slaking 20 seconds, put into cold water after pulling out and soaked 60 minutes, through draining, packing, be 4-8 ℃ through temperature more at last, the time be 17-24 hour aging, promptly get product.
Claims (7)
1, a kind of preparation method of fresh vermicelli is characterized in that preparing raw material and is made up of starch, Sodium Polyacrylate, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate, water; Its raw material proportioning is based on starch quality, and all the other raw materials with respect to the percentage of starch quality are: Sodium Polyacrylate 0.05～0.60%, sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate 0.01～0.05%, water 55.0～80.0%;
Its preparation process is as follows:
(1), get the starch of 3%-10% of prescription amount of starch, add after sodium phosphate trimer or sodium dihydrogen phosphate or composite phosphate, water stirs; Add sodium polyacrylate solution again, after stirring, heating is beaten Gorgon euryale to the complete gelatinization of starch again;
(2), the Gorgon euryale that accomplishes fluently is added the neutral plane of surplus starch, and make it even, flexible;
(3), after the dough that will become reconciled puts into the make-up machine moulding, go into boiling water 5-30 and pull out second, reentering cold water soak 20-60 minute, through draining, packing, is 1-8 ℃ through temperature at last again, the time be 8-24 hour aging, promptly get product.
2, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.2%, sodium phosphate trimer 0.03%, water 60.0%.
3, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.4%, sodium phosphate trimer 0.01%, water 55.0%.
4, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.3%, sodium dihydrogen phosphate 0.02%, water 70.0%.
5, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.5%, sodium dihydrogen phosphate 0.03%, water 65.0%.
6, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.5%, composite phosphate 0.01%, water 75.0%.
7, the preparation method of a kind of fresh vermicelli according to claim 1, it is characterized in that 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: Sodium Polyacrylate 0.6%, composite phosphate 0.02%, water 70.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100479702A CN100559967C (en) | 2006-10-09 | 2006-10-09 | A kind of preparation method of fresh vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100479702A CN100559967C (en) | 2006-10-09 | 2006-10-09 | A kind of preparation method of fresh vermicelli |
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| CN101161099A CN101161099A (en) | 2008-04-16 |
| CN100559967C true CN100559967C (en) | 2009-11-18 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN102960606B (en) * | 2012-12-18 | 2014-06-25 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN108185404A (en) * | 2018-01-31 | 2018-06-22 | 张可池 | A kind of low starch high resiliency vermicelli and preparation method thereof |
| CN108936584A (en) * | 2018-08-24 | 2018-12-07 | 沈慧红 | A kind of production method of health resistant to cook composite vermicelli |
| CN109998094B (en) * | 2019-05-15 | 2021-12-07 | 广元市剑蜀食品有限公司 | Brewing type fresh-keeping powder and preparation method thereof |
| CN113647612A (en) * | 2021-07-02 | 2021-11-16 | 烟台鲁珍食品有限公司 | Fresh vermicelli without soaking |
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2006
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Non-Patent Citations (4)
| Title |
|---|
| 玉米粉丝耐煮配料的研究和应用. 杜连起.中国食品添加剂，第2001卷第2期. 2001 |
| 玉米粉丝耐煮配料的研究和应用. 杜连起.中国食品添加剂，第2期. 2001 * |
| 粉丝的辅料添加剂选择. 王武.食品工业，第1997卷第3期. 1997 |
| 粉丝的辅料添加剂选择. 王武.食品工业，第3期. 1997 * |
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| CN101161099A (en) | 2008-04-16 |
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Granted publication date: 20091118 Termination date: 20121009 |