CN102783622A - Bean vermicelli processing method - Google Patents
Bean vermicelli processing method Download PDFInfo
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- CN102783622A CN102783622A CN2012102813106A CN201210281310A CN102783622A CN 102783622 A CN102783622 A CN 102783622A CN 2012102813106 A CN2012102813106 A CN 2012102813106A CN 201210281310 A CN201210281310 A CN 201210281310A CN 102783622 A CN102783622 A CN 102783622A
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- bean vermicelli
- processing method
- starch
- sodium polyacrylate
- plant amylum
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Abstract
The invention discloses a bean vermicelli processing method, which is formed by that plant starch is subjected to dough kneading, curing by extrusion, aging, freeing and unfreezing to obtain powder; during dough kneading, sodium polyacrylate accounting for 0.1-0.2wt% of the plant starch is added into the plant starch; and the plant starch comprises one or several of sweet potato, potato, rice, corn, pea, broad bean, kudzuvine root and fern root starch. According to the bean vermicelli processing method disclosed by the invention, sodium polyacrylate is used for replacing white alum, the original function of the white alum is kept, the toughness of a product is further improved, and the broken bar rate is reduced by more than 20% if being compared with the situation that the white alum is used. The bean vermicelli prepared with the bean vermicelli processing method has the advantages of no brittle bar, attractive appearance and no toxic and side effects.
Description
Technical field
The present invention relates to food processing field, specifically, provide a kind of processing method of plant amylum bean vermicelli.
Background technology
In traditional bean vermicelli process, generally need to add alum, to improve the bean vermicelli quality, enhanced toughness, and assurance bean vermicelli adhesion.But alum contains aluminium ion, and health is had harm.Country has formulated the CB/T23587-2009 production standard, is defined in the bean vermicelli to add alum.Seek subject matter safe, that cost is low, the tangible alum substitute of result of use is the potato starch vermicelli, bean vermicelli needs to be resolved hurrily in processing.Chinese patent disclosed " processing method (200410081342.7) of a kind of vermicelli without alum (sheet) "; It adopts the traditional additive alum of multiple natural edible material substitution; Stopped the latent harm of the alum in the bean vermicelli to human body, be beneficial to health, product bean vermicelli (sheet) has still kept the characteristics of adhesion, unbroken noodles, non muddy soup; And soft more, moisten, be rich in chewiness, product quality obviously improves.But its processing cost is higher, pine silk effect remains further to be improved.
Summary of the invention
The object of the present invention is to provide a kind of bean vermicelli processing method of not having alum, do not add alum, but and enhanced toughness, pine silk more easily can effectively reduce the strip-breaking rate of bean vermicelli.
Embodiment of the present invention are: a kind of processing method of bean vermicelli; Form by plant amylum warp and face, squeezing, maturing, aging, freezing, the powder that thaws out; It is characterized in that; With face the time, add the Sodium Polyacrylate that plant amylum weight 0.1-0.2% is arranged in the plant amylum, said plant amylum comprises one or more in Ipomoea batatas, potato, rice, corn, pea, broad bean, the root of kudzu vine, the fern root starch.
For more effectively realizing the present invention, the addition of Sodium Polyacrylate is the 0.1-0.2% of plant amylum weight.
The present invention substitutes alum with Sodium Polyacrylate, the original effect that has kept alum, and the toughness of product further improves, and strip-breaking rate reduces more than 20% than use alum, and not crisp, goodlooking, have no side effect.
The specific embodiment
Embodiment 1:Concrete production method is:
(1) and face: take by weighing plant amylum starch and Sodium Polyacrylate in proportion, add warm water and stir.The addition of Sodium Polyacrylate is 0.15% of a plant amylum weight, and plant amylum is a starch from sweet potato.Warm water temperature is 40 ℃ during with face, and the water content of the suspension of becoming reconciled slurry is controlled in 48～50% scopes;
(2) squeezing, maturing: the starch suspension slurry that mixes is directly accomplished slaking through the screw extruder extruding.Before getting into extruder, to filter in the starch suspension slurry, extruder orifice plate diameter 1.2mm, and the squeezing, maturing built-in temperature is 130～170 ℃;
(3) bean vermicelli is cut off: the bean vermicelli that comes out is placed on the plank of regulation and with scissors it is cut off;
(4) aging: as the bean vermicelli of cutting off to be placed on the plank of regulation and to carry out the normal temperature cooling, be positioned over after the cooling of band bean vermicelli that refrigeration makes its aging 2～10h under 0～4 ℃ the condition;
Therefore (5) freezing: the sweet potato noodles adhesive is strong, and poor toughness need be carried out freezingly, makes age of starch.Cryogenic temperature is-2～-10 ℃, reach fully freeze till;
(6) powder that thaws out: freezing bean vermicelli is taken out, be placed under the room temperature (25 ℃) it is thawed naturally, thawing needs 3h approximately.When thawing, gently crumple with have gentle hands, the bean vermicelli of drafting is all scattered;
(7) drying: place the drying room inner drying, initial temperature is dry 3h under 25 ℃ preheat temperature, under 35～45 ℃, carries out drying then, reduces to room temperature again, makes the water content of bean vermicelli be lower than 15%;
(8) packaging seal: according to market demand the bean vermicelli cutting is packed, it is consistent that finished color is wanted.
Embodiment 2:
The addition of Sodium Polyacrylate is 0.1% of a plant amylum weight, and plant amylum is the mixture of starch from sweet potato and pueraria starch.Other step is identical with embodiment 1.
Embodiment 3:
The addition of Sodium Polyacrylate is 0.2% of a plant amylum weight, and plant amylum is the mixture of starch from sweet potato and fern root starch.
Claims (2)
1. the processing method of a bean vermicelli; Form by plant amylum warp and face, squeezing, maturing, aging, freezing, the powder that thaws out; It is characterized in that; With face the time, add the Sodium Polyacrylate that plant amylum weight 0.1-0.2% is arranged in the plant amylum, said plant amylum comprises one or more in Ipomoea batatas, potato, rice, corn, pea, broad bean, the root of kudzu vine, the fern root starch.
2. the processing method of bean vermicelli according to claim 1 is characterized in that, the addition of Sodium Polyacrylate is the 0.1-0.2% of plant amylum weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102813106A CN102783622A (en) | 2012-08-09 | 2012-08-09 | Bean vermicelli processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102813106A CN102783622A (en) | 2012-08-09 | 2012-08-09 | Bean vermicelli processing method |
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| CN102783622A true CN102783622A (en) | 2012-11-21 |
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| CN2012102813106A Pending CN102783622A (en) | 2012-08-09 | 2012-08-09 | Bean vermicelli processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root 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 |
| CN104824509A (en) * | 2015-04-23 | 2015-08-12 | 张家界丝丝湘食品有限公司 | Method for preparing alum-free health vermicelli by adopting improved conventional preparation process |
| CN105901493A (en) * | 2016-05-09 | 2016-08-31 | 中粮（成都）粮油工业有限公司 | Sterile rice vermicelli and preparation method thereof |
| CN106722860A (en) * | 2017-02-22 | 2017-05-31 | 湖北金悦农产品开发有限公司 | A kind of Ipomoea batatas fern root crystal vermicelli and preparation method thereof |
| CN107373623A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | One kind is without alum flour skin and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127086A (en) * | 1995-10-09 | 1996-07-24 | 湖南农产品加工技术培训中心 | Working tech. for tuber vermicelli |
| JP2004215543A (en) * | 2003-01-14 | 2004-08-05 | Taiyo Kagaku Co Ltd | Noodle quality improving agent and method for producing noodle |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
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2012
- 2012-08-09 CN CN2012102813106A patent/CN102783622A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127086A (en) * | 1995-10-09 | 1996-07-24 | 湖南农产品加工技术培训中心 | Working tech. for tuber vermicelli |
| JP2004215543A (en) * | 2003-01-14 | 2004-08-05 | Taiyo Kagaku Co Ltd | Noodle quality improving agent and method for producing noodle |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
Non-Patent Citations (1)
| Title |
|---|
| 王克勤，等: "聚丙烯酸钠的研制及在食品中的应用", 《湖南农业科学》, no. 2, 31 December 1997 (1997-12-31), pages 39 - 40 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN102940257B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root 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 |
| CN104824509A (en) * | 2015-04-23 | 2015-08-12 | 张家界丝丝湘食品有限公司 | Method for preparing alum-free health vermicelli by adopting improved conventional preparation process |
| CN105901493A (en) * | 2016-05-09 | 2016-08-31 | 中粮（成都）粮油工业有限公司 | Sterile rice vermicelli and preparation method thereof |
| CN106722860A (en) * | 2017-02-22 | 2017-05-31 | 湖北金悦农产品开发有限公司 | A kind of Ipomoea batatas fern root crystal vermicelli and preparation method thereof |
| CN107373623A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | One kind is without alum flour skin and preparation method thereof |
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Application publication date: 20121121 |