CN103202420A - Method for producing manual vermicelli by using alum substitute - Google Patents
Method for producing manual vermicelli by using alum substitute Download PDFInfo
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- CN103202420A CN103202420A CN 201310034994 CN201310034994A CN103202420A CN 103202420 A CN103202420 A CN 103202420A CN 201310034994 CN201310034994 CN 201310034994 CN 201310034994 A CN201310034994 A CN 201310034994A CN 103202420 A CN103202420 A CN 103202420A
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- starch
- alum
- water
- vermicelli
- modified starch
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Abstract
The invention mainly aims to substitute alum used in manual vermicelli and eradicate harm of aluminum to a human body. Modified starch is a carbohydrate and has no influence on digestion and absorption of human bodies. Production requirements are as follows: (1) in process flow, 1 to 10% of cross-linked modified starch and 0.3 to 3% of potato starch are mixed in proportion, 3 to 10% of obtained mixed starch is used to substitute alum for thickening, 2 to 3 times of water with a temperature of 20 to 50 DEG C is used for dissolving the starch, and gelatinization is carried out to prepare uniform transparent colloid which is stand for subsequent usage; and (2) the prepared colloid is added into a fixed amount of the potato starch, and then water with a temperature of 20 to 40 DEG C is added for kneading, wherein kneading time is 20 to 30 min, and the total amount of added water is in a range of 40 to 60%. The invention has the following characteristics: (1) the cross-linked modified starch substitutes alum for processing and production of manual vermicelli and sheet jelly, so damage of aluminum to the human bodies and pollution of aluminum to the environment are reduced; (2) the main body of the modified starch is natural starch, and starch modified to a certain extent can be completely digested and absorbed by the human bodies and is safe and nontoxic; and (3) compared with other gel thickening agents, the starch does not undergo the procedure of gel digestion, and raw starch can be easily blended to form starch milk and is convenient to use.
Description
Technical field
The present invention mainly is the substitute of seeking alum, is not influencing its quality, is guaranteeing under the prerequisite of food security.Be applicable to products such as manual vermicelli.
Background technology
Under the standard of new national standard, it is very urgent to seek the alum substitute at present, and substitute is the varieties of food items colloid the most widely on the market.What but various colloids neither be very is healthy and safe, and colloid has certain shrinkage, and the shape of product is had certain influence, and uses also inconveniently, and various defectives cause our company to produce running into a lot of technology and an equipment difficult problem.My company searches out the alternative alum production of the converted starch vermicelli that natural health is easy to digest in constantly experiment is attempted for this reason.Crosslinking modified starch is used widely in meat dairy products and instant noodles goods, belongs to the converted products of starch-based product, has no side effect, and has both solved food-safety problem, has also solved different colloids equipment is required problem.
Summary of the invention
The objective of the invention is to seek a kind of alum substitute, seek a kind of production method of health, stop aluminium and be detrimental to health.For consumers in general provide safety relieved dining table delicious food.The vermicelli quality that the vermicelli that this prescription is produced and 0.01% alum prescription are produced is suitable.Mouthfeel strength road, tasty and refreshing, mixed soup can be preserved 24 months.
The present invention compared with prior art has following beneficial effect: (1) this prescription can substitute the manual vermicelli of alum production fully, stops aluminium element and pollutes the injury that reaches human body.(2) crosslinking modified starch mainly is carbohydrate, is one of three major nutrient of needed by human body, and carbohydrate.The crosslinked starch of certain crosslinking degree does not have influence to digesting and assimilating of human body.
The specific embodiment
Embodiment 1:
Be once production by 200kg:
The ratio of crosslinked sex change 1%～13% and potato fecula 0.3%～3% is mixed, get 3%～13% mix and beat Gorgon euryale replacement alum; With 2～3 times 20 ℃～50 ℃ water-soluble solution starches, logical steam is heated, and to make the colloid of homogeneous transparent standby in gelatinization.
In the quantitative adding of potato fecula and face groove, pour standby colloid again into, open helical stir, the water and the face that add 20 ℃～40 ℃, the moisture summation of all addings is between 40%%～60%, and the starch water content has certain influence and face 20min～30min to be advisable to total moisture content.
By technological requirement, the dough that will become reconciled vacuumizes, leaks powder, slaking, wears out, pulls apart, hanger, freezing, thaw, dry.
Vermicelli performance rating index
The mensuration of vermicelli strip-breaking rate
Get each 20 in the vermicelli that different modes makes, every is about 20cm, places the 1000mL beaker, adds about 600mL water.After big fire was boiled, little fire boiled 20min.Cooling is pressed from both sides out one by one, counts the bar number that to break, and calculates strip-breaking rate.
Strip-breaking rate (%)=(vermicelli sum before boiling-vermicelli sum after boiling)/vermicelli sum before boiling * 100%
The mensuration of vermicelli cooking loss rate (sticking with paste the soup situation)
Take by weighing a certain amount of vermicelli (m at electronic balance
1, g), place beaker, add the water of 10 times of quality, after 20min is boiled in heating, filter with Buchner funnel.Filtrate is filtered into the beaker of constant weight (beaker quality m
2, g) in.Behind the filtrate evaporate to dryness, place air dry oven to dry to constant weight (m in 105 ℃
3, g).Cooking loss rate (%)=(m
3-m
2)/m
1* 100% cooking loss rate is more big, and it is more serious then to stick with paste the soup situation.
Claims (3)
1. crosslinking modified starch substitutes the manual vermicelli of alum production, and the processing using method comprises the steps:
(1) study according to our company's technological process of production, crosslinking modified starch mixes in 0.3%～3% ratio in 1%～13% amount and potato fecula, gets mixed material and beats Gorgon euryale replacement alum by 3%～10% amount; With 2～3 times 20 ℃～50 ℃ water-soluble solution starches, logical steam is heated, and to make the colloid of homogeneous transparent standby in gelatinization.
(2) with in the quantitative adding of potato fecula and face groove, pour standby colloid again into, open helical stir, the water and the face that add 20 ℃～40 ℃, the moisture summation of all addings is between 40%～60%, and the starch water content has certain influence and face 20min～30min to be advisable to total moisture content.
(3) by technological requirement, the dough that will become reconciled vacuumizes, leaks powder, slaking, wears out, pulls apart, hanger, freezing, thaw, dry.
2. the products characteristics of producing as claim 1: strip-breaking rate is less than 10%;
The cooking loss rate is less than 10%;
Strength road, smooth;
No alum adds.
3. as claimed in claim 1 or 2, this product with boiling water boiling 10min can be cold and dressed with sauce edible or stew take the dish out of the pot and put into pot about 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310034994 CN103202420A (en) | 2013-01-30 | 2013-01-30 | Method for producing manual vermicelli by using alum substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310034994 CN103202420A (en) | 2013-01-30 | 2013-01-30 | Method for producing manual vermicelli by using alum substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103202420A true CN103202420A (en) | 2013-07-17 |
Family
ID=48750004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201310034994 Pending CN103202420A (en) | 2013-01-30 | 2013-01-30 | Method for producing manual vermicelli by using alum substitute |
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| Country | Link |
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| CN (1) | CN103202420A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104222740A (en) * | 2014-09-28 | 2014-12-24 | 广元市帆舟食品有限责任公司 | Method for making vermicelli |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
-
2013
- 2013-01-30 CN CN 201310034994 patent/CN103202420A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104222740A (en) * | 2014-09-28 | 2014-12-24 | 广元市帆舟食品有限责任公司 | Method for making vermicelli |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
| CN105029162B (en) * | 2015-09-23 | 2018-06-12 | 甘肃通渭飞天食品有限公司 | A kind of pea starch noodle production technology |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130717 |