CN102960655A - Cooking-resistant vanadium-free vermicelli and preparation technology thereof - Google Patents
Cooking-resistant vanadium-free vermicelli and preparation technology thereof Download PDFInfo
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- CN102960655A CN102960655A CN2012104717669A CN201210471766A CN102960655A CN 102960655 A CN102960655 A CN 102960655A CN 2012104717669 A CN2012104717669 A CN 2012104717669A CN 201210471766 A CN201210471766 A CN 201210471766A CN 102960655 A CN102960655 A CN 102960655A
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Abstract
The invention discloses cooking-resistant vanadium-free vermicelli and a preparation technology thereof. The vermicelli is prepared from the following raw materials based on parts by weight: 10-30 parts of arrowroot flour, 80-120 parts of potato starches and 0.3-0.8 part of food additive, wherein the food additive consists of propyl distarch phosphate, waxy potato starch and sa-hao seed gum in a weight ratio of (5-7):(3-5):(0.5-1.5). The preparation technology comprises the following steps of: gelatinizing partial arrowroot flour and potato starches by adding water; adding the food additive to prepare transparent paste; and adding the residual arrowroot flour, potato starches and flour, forming, blanching, cooling and aging to obtain the cooking-resistant vanadium-free vermicelli made from bean starch. The vermicelli provided by the invention is free from vanadium, even and transparent in appearance, free from vermicelli disconnecting, soup pasting and adhering when foods are processed, and fine, smooth, refreshing, slippery and tenacious in mouth feel, and is wide in application prospect and popularization value.
Description
Technical field
The invention belongs to food processing technology field, relate generally to a kind of resistant to cook without alum flour silk and preparation technology thereof.
Background technology
Bean vermicelli is a kind of traditional food, has history in 1400 at least in China, and bean vermicelli not only has good domestic market, and also is in great demand very much in the international market.The raw material of tradition bean vermicelli processing has the bean starch such as mung bean, broad bean, pea, famous Longkou bean vermicelli for example, and it is take mung bean as primary raw material, and the bean vermicelli of production is pure white, transparent, toughness is strong, and lower pan boiling dozens of minutes can not stuck with paste soup yet, is loved by the people.Yet the bean starch resource is few, price is high, people also use other various lots of Cereal starch (such as cornstarch) and potato starch (such as sweet potato, potato, cassava etc.) to produce bean vermicelli, because the amylose total amount of these starch materials is lower, and insoluble amylose content is also lower, causes its product to boil loss greatly, tensile strength, anti-shear strength is little, and boiling fastness is poor.Therefore, producing in the process of bean vermicelli as raw material take Cereal starch and potato starch, usually adding alum as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.Contain harmful aluminium ion in the alum, the long-term edible aluminum ions bean vermicelli that contains is harmful to health, can cause human thinking and intelligence to reduce, be losing one's memory, cause easily early ageing, senile dementia, pregnant woman alum is excessive, also can affect the fetus brain and form growth.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of bean vermicelli and does not contain alum, edible adds the unbroken noodles in man-hour, does not stick with paste soup, adhesion, bean vermicelli and the preparation technology thereof of delicate mouthfeel, smooth, chewiness.
Technical scheme provided by the invention be a kind of resistant to cook without the alum flour silk, it is to be made by the following weight parts raw material: 0.3～0.8 part of 10～30 parts of kudzuvine root starch, 80～120 parts of potato starch and food additives; Described food additives hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, and its mass ratio is 5～7:3～5:0.5～1.5.
The function of each component is as follows in the food additives:
The hydroxypropyl PASELLI EASYGEL be starch through the expoxy propane etherificate again through the crosslinked a kind of converted starch of phosphate, owing to carried out again crosslinked after its etherificate, therefore the character such as its salt tolerance, acid resistance, high temperature resistant, anti-shear stability and transparency are all very outstanding, can effectively improve strip-breaking rate and the degree of drawing of starch.
The waxy potato starch particle is large, and the starch molecule degree of polymerization is large, contains natural phosphate group, because it contains amylose hardly, at transparency, viscosity with to be difficult for aspect the retrogradation character good, add a certain amount of waxy potato starch, can effectively improve strip-breaking rate and the degree of drawing of starch.
Artemisia Glue has extremely strong tackness and water imbibition, can promote the expansion suction of starch system, and the gel-type vehicle of formation increases, and has strengthened gel network, has also promoted the crosslinked winding of amylose during starch retrogradation, can strengthen hardness and the malleable of bean vermicelli.
Described potato starch is starch from sweet potato, tapioca or farina.
The present invention also provides the preparation technology of above-mentioned resistant to cook without the alum flour silk, may further comprise the steps:
1) kudzuvine root starch and the potato starch of getting formula ratio are mixed to get mixing starch, get 3～10% mixing starch, add the water of its 1.2～1.4 times of weight, stir, and the boiling water that adds again its 3～5 times of weight is beaten paste;
2) food additives of getting formula ratio add water and fully dissolve;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 40～65%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 5～30s, put into again cold water and soak 20～60min, take out, drain, at 0～10 ℃ of lower aging 8～24h, namely get resistant to cook without the alum flour silk.
Above-mentioned preparation technology's step 2) in, the consumption of water is 15～20 times of food additives.
In above-mentioned preparation technology's the step 4), the moisture content of dough is 55～60%.
Kudzuvine root starch is that the root of kudzu vine obtains through cleaning, cut into slices, dry, pulverizing.The root of kudzu vine is a kind of function type health care food, and its main component is starch, protein, dietary fiber etc., the curative effect such as have relieving muscles to expel heat, invigorating vital function and promoting eruption, promote the production of body fluid to quench thirst.Because the root of kudzu vine is rich in the isoflavone like substance such as Puerarin, daidzin, Daidzein, effectively expansion of cerebral vascular and crown artery, improve the ambition blood circulation, a series of modern civilization diseases such as hypertension, coronary heart diseases and angina pectoris and diabetes are had unique curative effect.
The present invention has following beneficial effect:
1, the present invention replaces bean starch to make bean vermicelli as raw material take potato starch large in number and widely distributed, has the advantage that raw material sources are wide, production cost is low.
2, kudzuvine root starch is rich in the Flavonoid substances such as the nutritional labelings such as dietary fiber, protein and amino acid and Puerarin, and this product adds kudzuvine root starch in right amount, can improve nutritive value and the health-care efficacy of finished product bean vermicelli.
3, the additive package of hydroxypropyl PASELLI EASYGEL, waxy potato starch and Artemisia Glue can improve easily broken of potato starch, easily stick with paste soup, coctolabile character, strengthens toughness and the tensile property of bean vermicelli, obviously improves the quality of bean vermicelli.
4, the present invention does not contain alum, outward appearance homogeneous transparent, edible adds the unbroken noodles in man-hour, does not stick with paste soup, adhesion, and delicate mouthfeel, smooth, chewiness are the pollution-free foods of a nutrient health.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) get kudzuvine root starch 10kg, potato starch 80kg is mixed to get mixing starch, gets 3% mixing starch, adds the water of its 1.2 times of weight, stirs, the boiling water that adds again its 3 times of weight is beaten paste;
2) get the mixed food additive 0.3kg that hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, its mass ratio is 5:3:0.5, and the water that doping weight is 15 times fully dissolves;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 40%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 5s, put into again cold water and soak 20min, take out, drain, at 0 ℃ of lower aging 8h, namely get resistant to cook without the alum flour silk.
Embodiment 2
1) get kudzuvine root starch 30kg, potato starch 120kg is mixed to get mixing starch, gets 10% mixing starch, adds the water of its 1.4 times of weight, stirs, the boiling water that adds again its 5 times of weight is beaten paste;
2) get the mixed food additive 0.8kg that hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, its mass ratio is 7:5:1.5, and the water that doping weight is 20 times fully dissolves;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 65%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 30s, put into again cold water and soak 60min, take out, drain, at 10 ℃ of lower aging 24h, namely get resistant to cook without the alum flour silk.
Embodiment 3
1) get kudzuvine root starch 20kg, potato starch 100kg is mixed to get mixing starch, gets 5% mixing starch, adds the water of its 1.3 times of weight, stirs, the boiling water that adds again its 4 times of weight is beaten paste;
2) get the mixed food additive 0.6kg that hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, its mass ratio is 7:4:1, and the water that doping weight is 18 times fully dissolves;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 55%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 20s, put into again cold water and soak 40min, take out, drain, at 4 ℃ of lower aging 12h, namely get resistant to cook without the alum flour silk.
Embodiment 4
1) get kudzuvine root starch 10kg, potato class shallow lake 120kg is mixed to get mixing starch, gets 3% mixing starch, adds the water of its 1.4 times of weight, stirs, the boiling water that adds again its 3 times of weight is beaten paste;
2) get the mixed food additive 0.8kg that hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, its mass ratio is 5:5:0.5, and the water that doping weight is 15 times fully dissolves;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 60%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 5s, put into again cold water and soak 60min, take out, drain, at 0 ℃ of lower aging 24h, namely get resistant to cook without the alum flour silk.
Claims (5)
1. a resistant to cook is characterized in that without the alum flour silk: it is to be made by the following weight parts raw material: 0.3～0.8 part of 10～30 parts of kudzuvine root starch, 80～120 parts of potato starch and food additives; Described food additives hydroxypropyl PASELLI EASYGEL, waxy potato starch, Artemisia Glue form, and its mass ratio is 5～7:3～5:0.5～1.5.
2. resistant to cook according to claim 1 is characterized in that without the alum flour silk: described potato starch is starch from sweet potato, tapioca or farina.
3. resistant to cook according to claim 1 and 2 is characterized in that without the preparation technology of alum flour silk: may further comprise the steps:
1) kudzuvine root starch and the potato starch of getting formula ratio are mixed to get mixing starch, get 3～10% mixing starch, add the water of its 1.2～1.4 times of weight, stir, and the boiling water that adds again its 3～5 times of weight is beaten paste;
2) food additives of getting formula ratio add water and fully dissolve;
3) with step 2) solution add in the paste of step 1), fully stir, make transparent paste;
4) add the mixing starch of surplus in the transparent paste, add water and face, the moisture content of control dough is 40～65%;
5) dough is put into the forming machine moulding after, pull out after placing boiling water blanching 5～30s, put into again cold water and soak 20～60min, take out, drain, at 0～10 ℃ of lower aging 8～24h, namely get resistant to cook without the alum flour silk.
4. resistant to cook according to claim 3 is characterized in that: step 2 without the preparation technology of alum flour silk) in, the consumption of water is 15～20 times of food additives.
5. resistant to cook according to claim 3 is characterized in that without the preparation technology of alum flour silk: in the step 4), the moisture content of dough is 55～60%.
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Cited By (11)
| 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 |
| CN103416697A (en) * | 2013-08-27 | 2013-12-04 | 淮北市天燕食品有限公司 | Potato leaf no-alum nutrient bean vermicelli and processing method thereof |
| CN104543624A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound stabilizer |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
| CN105124483A (en) * | 2015-09-11 | 2015-12-09 | 颍上县管氏面制品有限公司 | Ginger and purple potato vermicelli capable of warming stomach and keeping fresh |
| CN105146270A (en) * | 2015-09-11 | 2015-12-16 | 颍上县天好食品有限公司 | Coconut-flavored nutritive preservative purple sweet potato vermicelli |
| CN105166624A (en) * | 2015-09-09 | 2015-12-23 | 望江县玉田种植专业合作社 | Blood pressure lowering purple sweet potato preservative vermicelli |
| CN105249341A (en) * | 2015-09-11 | 2016-01-20 | 颍上县天好食品有限公司 | Oat fresh-keeping purple sweet potato vermicelli |
| CN105285939A (en) * | 2015-09-11 | 2016-02-03 | 颍上县管氏面制品有限公司 | Highland barley and purple potato fresh-keeping vermicelli |
| CN106942705A (en) * | 2017-01-20 | 2017-07-14 | 姚逍逸 | A kind of alum-free sweet potato noodles and its processing method |
| CN111938137A (en) * | 2020-08-11 | 2020-11-17 | 齐鲁工业大学 | Starch gel rich in active polysaccharide and preparation method and application thereof |
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Cited By (13)
| 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 |
| CN103416697A (en) * | 2013-08-27 | 2013-12-04 | 淮北市天燕食品有限公司 | Potato leaf no-alum nutrient bean vermicelli and processing method thereof |
| CN103416697B (en) * | 2013-08-27 | 2015-03-04 | 淮北市天燕食品有限公司 | Potato leaf no-alum nutrient bean vermicelli and processing method thereof |
| CN104543624A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound stabilizer |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
| CN105166624A (en) * | 2015-09-09 | 2015-12-23 | 望江县玉田种植专业合作社 | Blood pressure lowering purple sweet potato preservative vermicelli |
| CN105146270A (en) * | 2015-09-11 | 2015-12-16 | 颍上县天好食品有限公司 | Coconut-flavored nutritive preservative purple sweet potato vermicelli |
| CN105124483A (en) * | 2015-09-11 | 2015-12-09 | 颍上县管氏面制品有限公司 | Ginger and purple potato vermicelli capable of warming stomach and keeping fresh |
| CN105249341A (en) * | 2015-09-11 | 2016-01-20 | 颍上县天好食品有限公司 | Oat fresh-keeping purple sweet potato vermicelli |
| CN105285939A (en) * | 2015-09-11 | 2016-02-03 | 颍上县管氏面制品有限公司 | Highland barley and purple potato fresh-keeping vermicelli |
| CN106942705A (en) * | 2017-01-20 | 2017-07-14 | 姚逍逸 | A kind of alum-free sweet potato noodles and its processing method |
| CN111938137A (en) * | 2020-08-11 | 2020-11-17 | 齐鲁工业大学 | Starch gel rich in active polysaccharide and preparation method and application thereof |
| CN111938137B (en) * | 2020-08-11 | 2022-12-02 | 齐鲁工业大学 | Starch gel rich in active polysaccharide and preparation method and application thereof |
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Application publication date: 20130313 |