CN102823829A - Method for processing green potato silk noodles and vermicelli - Google Patents
Method for processing green potato silk noodles and vermicelli Download PDFInfo
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- CN102823829A CN102823829A CN2012103032804A CN201210303280A CN102823829A CN 102823829 A CN102823829 A CN 102823829A CN 2012103032804 A CN2012103032804 A CN 2012103032804A CN 201210303280 A CN201210303280 A CN 201210303280A CN 102823829 A CN102823829 A CN 102823829A
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Abstract
The invention discloses a method for processing green potato silk noodles and vermicelli. The method comprises adding 1.5 to 2.5 parts of konjac glucomannan into every 500 parts of potato starch, adding 2000 to 5000 parts of warm water, and continuously stirring for 1 hour to form paste starch; sending the paste starch into a sheet jelly steaming machine, feeding high-temperature steam, and steaming the paste starch to sheet jelly with continuous shape having a thickness of 1 to 1.5 mm; and then air-cooling, cryogenic cooling, aging, cutting, drying and finally hanging the silk noodles or the vermicelli to dry in the air or stoving, and then clearing up and packaging. The silk noodles and the vermicelli prepared by the konjac glucomannan instead of alum has crystal and translucent color, and are resistant to boiling, clear in noodle soup, non-adhensive, moderate in toughness, good in quality and safe in eating. Dishes cooked therefrom have a much better mouthfeel than those cooked from the silk noodles and the vermicelli added with the alum. Through detection, the silk noodles and the vermicelli provided by the invention correspond with national "hygienic Standards for uses of food additives", and reach each indicator of national green food certification.
Description
Technical field
The invention belongs to food-processing method, what relate to is the processing method of a kind of potato vermicelli and vermicelli, the processing method of particularly a kind of green potato vermicelli and vermicelli.
Background technology
Potato vermicelli and vermicelli are a kind of popular foods, are cuisines common on common people's dining table.The traditional diamond-making technique of potato vermicelli and vermicelli is in potato starch, to add an amount of alum, processes bean vermicelli or vermicelli through vermicelli machine behind the blunge, dries then or dry to get final product.The bean vermicelli and the vermicelli that contain alum are not stuck with paste soup, adhesion, disconnected joint in cooking process, alum can also increase whiteness, brightness, the toughness of bean vermicelli.Yet scientific research finds that alum is harmful, and alum can kill brain cell, makes the people occur symptoms such as encephalatrophy, dementia in advance, influence people's intelligence, and the water of long-term drinking alum purification or contain the food of alum can cause senile dementia.The World Health Organization classified alum as harmful food additives in 2003; " the food additives use sanitary standard " of China (GB2760) stipulated food additives kind, the scope of application and use amount; The scope of application of alum does not comprise bean vermicelli and vermicelli food, so alum can not be used for bean vermicelli and vermicelli production and processing, and also there is explicit stipulation at China national green foods development center; As long as detected alum, this food just is not authenticated to be pollution-free food.
Can not add alum in bean vermicelli and the vermicelli fabrication and processing process; Then the whiteness of bean vermicelli or vermicelli, brightness, toughness just reduce greatly, and in the cooking process, bean vermicelli or vermicelli are stuck with paste soup, adhesion, disconnected joint easily; The quality of bean vermicelli and vermicelli is had a greatly reduced quality, and the mouthfeel of dish is also relatively poor.For addressing this problem, people have made a lot of effort, but do not achieve success as yet so far.
Summary of the invention
The objective of the invention is to propose the processing method of a kind of green potato vermicelli and vermicelli, can separate the bean vermicelli and the vermicelli that never add alum and stick with paste soup, adhesion, disconnected joint easily, the quality of bean vermicelli is low, the problem of dish mouthfeel difference.
The technical scheme that realizes above-mentioned purpose is: the processing method of a kind of green potato vermicelli and vermicelli, its characteristic comprises the steps:
1. make oar and stick with paste, per 500 parts of potato starch add 1.5～2.5 parts of konjac glucomannans, add 2000～3000 parts in 25 ℃～35 ℃ warm water, and continuous stirring 1 hour makes it form pasty state starch;
2. moulding steams, and pasty state starch is added the bean sheet jelly steaming machine, is about to pasty state starch and evenly waters on the transport tape of bean sheet jelly steaming machine, feeds high-temperature vapour, and it is steamed into the continuous shape bean sheet jelly that thickness is 1mm～1.5mm;
3. air-cooled, with fan the bean sheet jelly that just goes out machine is advertised cold wind, make the continuous shape bean sheet jelly cooling earlier on the bean sheet jelly steaming machine transport tape;
4. cool aging imports the bean sheet jelly behind the wind cooling temperature lowering and be-8 ℃～-6 ℃ low temperature chamber through excess temperature, makes bean sheet jelly be cooled to 10 ℃～12 ℃;
5. cutting use vermicelli machine to cut into the bean vermicelli of width as 1mm～1.5mm the bean sheet jelly of cool aging, or width is the vermicelli of 1.5mm～5mm;
6. dry, bean vermicelli after the cutting or vermicelli suspension nature are dried, or in 60 ℃～80 ℃ environment, dry, then finishing and packing.
In the above-mentioned steps 1, the preferred proportion that konjac glucomannan adds is that per 500 parts of potato starch add 1.8～2.2 parts of konjac glucomannans.
In the above-mentioned steps 1, the optimal proportion that konjac glucomannan adds is that per 500 parts of potato starch add 2 parts of konjac glucomannans.
Konjaku is the food of a kind of low heat energy, low-protein, low vitamin, high dietary-fiber; Konjac glucomannan is the concentrate of the effective nutritional labeling of konjaku, and cholesterol and bile acid can be effectively adsorbed in not digestion under one's belt after main active ingredient glucomannans wherein was edible; And can suppress the absorption of enteron aisle to cholesterol and bile acid; As a kind of dietary fiber of solubility, glucomannans can form a kind of protective layer around the food, thereby prevents that digestive ferment and food from having an effect.The main effect of konjac glucomannan is thickening, suspension, is a kind of food additives of natural green.Bean vermicelli and sparkling and crystal-clear bright, anti-the boiling of vermicelli with the alternative alum of konjac glucomannan processes are not stuck with paste soup, adhesion; Toughness is moderate, and quality is fine, edible safety; The dish mouthfeel of cooking out is better than bean vermicelli that adds alum and vermicelli; Through detecting, meet China national " food additives use sanitary standard ", reach national pollution-free food authentication each item index.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1
Get starch from sweet potato 50kg, add 0.15～0.25kg konjac glucomannan, preferably add the 0.2kg konjac glucomannan, added 200 kilograms～300kg of 25 ℃～35 ℃ warm water continuous stirring 1 hour, make it form pasty state starch; Pasty state starch is added the bean sheet jelly steaming machine, be about to pasty state starch and evenly water on the transport tape of bean sheet jelly steaming machine, feed high-temperature vapour, it is steamed into the continuous shape bean sheet jelly that thickness is 1mm～1.5mm; With fan the bean sheet jelly that just goes out machine is advertised cold wind, make the continuous shape bean sheet jelly cooling earlier on the bean sheet jelly steaming machine transport tape; Bean sheet jelly behind the wind cooling temperature lowering is imported and is-8 ℃～-6 ℃ low temperature chamber through excess temperature, make bean sheet jelly be cooled to 10 ℃～12 ℃; Use vermicelli machine to cut into the bean vermicelli of width the bean sheet jelly of cool aging, or width is the vermicelli of 1.5mm～5mm as 1mm～1.5mm; Bean vermicelli after the cutting or vermicelli suspension nature are dried, or in 60 ℃～80 ℃ environment, dry, then finishing and packing.
Embodiment 2
Get farina 50kg, add 0.15～0.25kg konjac glucomannan, preferably add the 0.2kg konjac glucomannan, added 200 kilograms～300kg of 25 ℃～35 ℃ warm water continuous stirring 1 hour, make it form pasty state starch; The subsequent step processing of pressing embodiment 1 then gets final product.
Embodiment 3
Get farina 25kg, starch from sweet potato 25kg adds 0.15～0.25kg konjac glucomannan after two kinds of starch are mixed, and preferably adds the 0.2kg konjac glucomannan, adds 200 kilograms～300kg of 25 ℃～35 ℃ warm water continuous stirring 1 hour, makes it form pasty state starch; The subsequent step processing of pressing embodiment 1 then gets final product.
Claims (3)
1. the processing method of green potato vermicelli and vermicelli, its characteristic comprises the steps:
(1) make oar and stick with paste, per 500 parts of potato starch add 1.5～2.5 parts of konjac glucomannans, add 2000～3000 parts in 25 ℃～35 ℃ warm water, and continuous stirring 1 hour makes it form pasty state starch;
(2) moulding steams, and pasty state starch is added the bean sheet jelly steaming machine, is about to pasty state starch and evenly waters on the transport tape of bean sheet jelly steaming machine, feeds high-temperature vapour, and it is steamed into the continuous shape bean sheet jelly that thickness is 1mm～1.5mm;
(3) air-cooled, with fan the bean sheet jelly that just goes out machine is advertised cold wind, make the continuous shape bean sheet jelly cooling earlier on the bean sheet jelly steaming machine transport tape;
(4) cool aging imports the bean sheet jelly behind the wind cooling temperature lowering and be-8 ℃～-6 ℃ low temperature chamber through excess temperature, makes bean sheet jelly be cooled to 10 ℃～12 ℃;
(5) cutting use vermicelli machine to cut into the bean vermicelli of width as 1mm～1.5mm the bean sheet jelly of cool aging, or width is the vermicelli of 1.5mm～5mm;
(6) drying is dried bean vermicelli after the cutting or vermicelli suspension nature, or in 60 ℃～80 ℃ environment, is dried, then finishing and packing.
2. according to the described processing method of claim 1, it is characterized in that: in the said step (1), the ratio that konjac glucomannan adds is that per 500 parts of potato starch add 1.8～2.2 parts of konjac glucomannans.
3. according to claim 1 or 2 described processing methods, it is characterized in that: in the said step (1), the ratio that konjac glucomannan adds is that per 500 parts of potato starch add 2 parts of konjac glucomannans.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103032804A CN102823829A (en) | 2012-08-18 | 2012-08-18 | Method for processing green potato silk noodles and vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012103032804A CN102823829A (en) | 2012-08-18 | 2012-08-18 | Method for processing green potato silk noodles and vermicelli |
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| CN102823829A true CN102823829A (en) | 2012-12-19 |
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| CN2012103032804A Pending CN102823829A (en) | 2012-08-18 | 2012-08-18 | Method for processing green potato silk noodles and vermicelli |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271263A (en) * | 2013-04-26 | 2013-09-04 | 侯先槐 | Preparation method of alum-free vermicelli food |
| CN103918967A (en) * | 2014-03-13 | 2014-07-16 | 吉木萨尔县北庭土豆粉制品加工农民专业合作社 | Preparation method for safflower seed vermicelli |
| CN104172023A (en) * | 2014-07-15 | 2014-12-03 | 呼和浩特华欧淀粉制品有限公司 | Alum-free potato nutritional vermicelli and preparation method thereof |
| CN107981321A (en) * | 2017-12-11 | 2018-05-04 | 大姚县利英特色食品有限公司 | Health bean vermicelli |
| CN109511925A (en) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | A kind of flavor mashed potatoes and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422545A (en) * | 2002-12-25 | 2003-06-11 | 四川国基实业有限公司 | Method for producing instant vermicell made of potato and the like |
| WO2009009988A1 (en) * | 2007-07-13 | 2009-01-22 | Guangyou Zou | A process for producing vermicelli from potato |
-
2012
- 2012-08-18 CN CN2012103032804A patent/CN102823829A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422545A (en) * | 2002-12-25 | 2003-06-11 | 四川国基实业有限公司 | Method for producing instant vermicell made of potato and the like |
| WO2009009988A1 (en) * | 2007-07-13 | 2009-01-22 | Guangyou Zou | A process for producing vermicelli from potato |
Non-Patent Citations (1)
| Title |
|---|
| 朱春华等: "新型魔芋粉丝的研制", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271263A (en) * | 2013-04-26 | 2013-09-04 | 侯先槐 | Preparation method of alum-free vermicelli food |
| CN103918967A (en) * | 2014-03-13 | 2014-07-16 | 吉木萨尔县北庭土豆粉制品加工农民专业合作社 | Preparation method for safflower seed vermicelli |
| CN104172023A (en) * | 2014-07-15 | 2014-12-03 | 呼和浩特华欧淀粉制品有限公司 | Alum-free potato nutritional vermicelli and preparation method thereof |
| CN107981321A (en) * | 2017-12-11 | 2018-05-04 | 大姚县利英特色食品有限公司 | Health bean vermicelli |
| CN109511925A (en) * | 2018-10-30 | 2019-03-26 | 四川峨边五旺有限责任公司 | A kind of flavor mashed potatoes and preparation method thereof |
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Application publication date: 20121219 |