CN104222740A - Method for making vermicelli - Google Patents
Method for making vermicelli Download PDFInfo
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- CN104222740A CN104222740A CN201410512759.8A CN201410512759A CN104222740A CN 104222740 A CN104222740 A CN 104222740A CN 201410512759 A CN201410512759 A CN 201410512759A CN 104222740 A CN104222740 A CN 104222740A
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- starch
- vermicelli
- aging
- temperature
- preparation
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- 238000000034 method Methods 0.000 title abstract description 12
- 230000032683 aging Effects 0.000 claims abstract description 72
- 229920002472 Starch Polymers 0.000 claims abstract description 70
- 235000019698 starch Nutrition 0.000 claims abstract description 70
- 239000008107 starch Substances 0.000 claims abstract description 70
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 32
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 32
- 229910000831 Steel Inorganic materials 0.000 claims description 32
- 239000010959 steel Substances 0.000 claims description 32
- 229940037003 alum Drugs 0.000 claims description 31
- 235000015110 jellies Nutrition 0.000 claims description 29
- 239000008274 jelly Substances 0.000 claims description 29
- 238000002360 preparation method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000005491 wire drawing Methods 0.000 claims description 12
- 230000008719 thickening Effects 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 235000011837 pasties Nutrition 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 16
- 239000002002 slurry Substances 0.000 description 9
- 230000009471 action Effects 0.000 description 6
- 238000005265 energy consumption Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000011265 semifinished product Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000004411 aluminium Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000008021 deposition Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- -1 bait Chemical compound 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 208000010392 Bone Fractures Diseases 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001308 Fasciculation Diseases 0.000 description 1
- 206010017076 Fracture Diseases 0.000 description 1
- 206010028293 Muscle contractions involuntary Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000002441 X-ray diffraction Methods 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Confectionery (AREA)
Abstract
The invention provides a method for making vermicelli. The method comprises the following steps: preparing starchy sauce, mixing, purifying syrup, vacuumizing at high pressure, adding materials, forming at high temperature, cooling and demolding, aging naturally, aging at low temperature, drawing vermicelli wires, drying in air, cutting off and the like. As alums is adopted in the prior art to improve the chewable taste of vermicelli and the vermicelli is not sticky or pasty, to achieve the chewable taste and enable the vermicelli to be not sticky or pasty under the condition that no alums is added, the process needs to be improved; due to adoption of the operation that the paste is vacuumizing at high pressure before the materials are added, bubbles in the paste are removed, and the tightness of starch molecules are improved after the paste is formed, so that the vermicelli is not sticky, is elastic, tough, resistant to boiling and resistant to frying, the soup is not pasty, and the difficulty that edible alums is not added into starch products is successfully solved in the industry. Due to the reasonable aging sequence and the time arrangement, the ratio of crystallized starch in the vermicelli is appreciate, and the obtained vermicelli is chewable in taste, is smooth and is not pasty after being boiled for a long time.
Description
Technical field
The present invention relates to food processing technology field, more particularly, relate to a kind of preparation method of vermicelli.
Background technology
Vermicelli are one of bread and butters of liking of our people, and vermicelli are the thread or strip starch-based products processed with plant materials such as potato class, beans or coarse cereals, in canescence, and yellow or yellowish-brown.The mineral matter such as be rich in carbohydrate, protein, nicotinic acid and calcium, town, iron, bait, phosphorus in vermicelli, receive, add vermicelli and have good attached taste, it can absorb the taste of various delicious soup stock, therefore vermicelli are used to one of common used material carrying soup, and the vermicelli boiled are soft and moist soft, tasty and refreshing pleasant.Vermicelli can be divided into square vermicelli, circle vermicelli and three kinds, wide vermicelli by shape.
Existing vermicelli generally add vermicelli evacuating agent in process, to reach the object opening powder completely, but vermicelli evacuating agent mostly all employs alum, mineral oil, paraffin or beeswax as primary raw material, and these raw materials all have potential harm to human body, constitute a threat to the health of human body.According to scientific research display, often eat the food adding alum, aluminium can be accumulated in human organ, is difficult to discharge.Al deposition in the brain, can cause being losing one's memory, and intelligence declines, slow in reacting; Al deposition, in bone, can cause osteoporosis, fracture, arthralgia; In skin, skin elasticity can be made to reduce, and wrinkle increases al deposition; Aluminium also can make people lose the appetite and indigestion, affects the absorption etc. of enteron aisle to elements such as zinc, iron, calcium.Therefore, there is serious food security hidden danger in existing vermicelli.
Summary of the invention
In order to solve above technical problem, the invention provides a kind of preparation method of vermicelli, the vermicelli prepared are healthy and safe, boil for a long time do not stick with paste, chewy in taste.
The invention provides a kind of preparation method of vermicelli, comprise the following steps:
A) not aluminated starch size is provided, and described starch size is vacuumized;
B) by step a) in obtain vacuumize after starch size by fixing quantity inject continuous mould;
C) described continuous mould enters steam box, and moves in described steam box, makes described starch size shaping, obtains bean sheet jelly;
D) by be taken up in order of priority after the described bean sheet jelly demoulding carry out natural aging and low temperature aging operation 0.5 ~ 2 hour;
E) by steps d) bean sheet jelly after burnin operation do not added the vermicelli of alum after carrying out wire drawing, air-dry, cooling, rupturing operation.
Preferably, step a) in the not aluminated starch size that provides specifically comprise:
A1) not aluminated starch is under agitation mixed with water, and carry out thickening operation, obtain the starch size without alum;
A2) the described starch size without alum being evacuated to vacuum under 0MPa is-0.08 ~-0.09MPa.
Preferably, step b) in fixing quantity be specially:
Automatically controlled the parameter pre-set by PLC, carry out auto feed control, realize quantitative batch (-type) auto feed.
Preferably, step b) in continuous mould be steel band formed driving-belt.
Preferably, the temperature in described steam box is 90 ~ 100 DEG C, and the movement velocity of continuous mould in described steam box is 1 ~ 5 meter per minute.
Preferably, the temperature in described steam box realizes temperature auto-control by temperature sensor.
Preferably, step e) in aging after bean sheet jelly wire drawing after enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry to be extracted out, cooling, and then turns back in the cold and hot switching layer of steam and recycle.
Preferably, the temperature of described natural aging operation is 40 ~ 60 DEG C, and aging amount is 1 ~ 5 meter per minute.
Preferably, the temperature of described low temperature aging operation is 5 ~ 15 DEG C.
Preferably, the described starch without alum selects one or more in starch from sweet potato, potato starch, cornstarch, pea starch.
The present invention has put forward a kind of preparation method of vermicelli, comprise thickening, spice, carry slurry, high pressure vacuumizes, feed in raw material, high-temperature molding, cooling and demolding, natural aging, low temperature aging, wire drawing, the technological process such as air-dry, cut-out.Because vermicelli in prior art add the mouthfeel that alum can increase its strength road, do not stick and do not stick with paste, so when not using alum, reach chewy in taste, not glutinous requirement of not sticking with paste just must improve technique, the present invention by adding the operation vacuumized slurry high pressure before reinforced, eliminate the bubble in slurry, compactness between starch molecule is increased after making sizing material forming, thus glutinous not flexible, chewiness, resistant to cook, resistance to stir-fry, non muddy soup, successfully solve the professional difficult problem that starch-based product does not add edible alum.Rational aging order and set of time, can make the ratio of the crystal starch in vermicelli moderate, the vermicelli chewy in taste obtained, smooth, boils for a long time and do not stick with paste.In addition in the present invention, adopt fully automated management, each step all has high-definition monitoring and in real time control preparation process is not gone wrong.
Detailed description of the invention
The invention discloses a kind of safety and sanitation, chewy in taste, boil the preparation method of the vermicelli do not stuck with paste for a long time.
Below in conjunction with the embodiment of the present invention, carry out clear, complete description to the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
A preparation method for vermicelli, comprises the following steps:
A) not aluminated starch size is provided, and described starch size is vacuumized;
B) by step a) in obtain vacuumize after starch size by fixing quantity inject continuous mould;
C) described continuous mould enters steam box, and moves in described steam box, makes described starch size shaping, obtains bean sheet jelly;
D) by be taken up in order of priority after the described bean sheet jelly demoulding automatically enter natural aging and low temperature aging operation 0.5 ~ 2 hour;
E) by steps d) bean sheet jelly after burnin operation do not added the vermicelli of alum after carrying out wire drawing, air-dry, cooling, rupturing operation.
Vermicelli raw material provided by the invention is mixed with by the one-level starch of high-quality and water, and do not add other the inorganic salts such as alum, described starch is selected from one or more in starch from sweet potato, potato starch, cornstarch and pea starch in addition.Be more preferably starch from sweet potato.
Not aluminated starch is under agitation mixed with water, and carries out thickening operation, obtain the starch size without alum; It is-0.08 ~-0.09MPa that the described starch size without alum is evacuated to vacuum under 0MPa.Automatically controlled the parameter pre-set by PLC, carry out auto feed control, realize quantitative continous way auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, and described steam box is middle closing, the passage of heat of two sections of openings, and steel band enters from entrance, sends from outlet, and described slurry is rapid slaking under high temperature action, forms bean sheet jelly.Then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 95 ~ 100 DEG C, and the movement velocity of steel band in described steam box is 1 ~ 5 meter per minute.Preferred, the temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 40 ~ 60 DEG C, and aging amount is 1 ~ 5 meter per minute, then low temperature aging is carried out, the temperature of described low temperature aging operation is 5 ~ 15 DEG C, after the bean sheet jelly after aging carries out wire drawing, obtains the semi-finished product of strip, entering the cold and hot switching layer of steam carries out air-dry, air after air-dry is extracted out, cooling, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
The aging of starch is that starch at high temperature forms gelatinized corn starch with water, after temperature reduces, loses uniform colloform texture, by Hydrogenbond fasciculation structure between amylose, and the phenomenon of retrogradation occurs.Generally aging starch food mouthfeel is hardening, viscosity reduces, and even starch food loses edibility.For any one starch food, the problem of aging of starch is related to production technology, product quality, the storage of product and edible significant problem.General starch-based product is do not wish age of starch in production and edible quality.But the production technology of bean vermicelli and edible quality efficiently utilize the agine mechaism of starch just, and obtain the distinctive quality of bean vermicelli.
The aging of starch is a crystallization process, and aging starch molecule is crystalline texture, water insoluble, has the x-ray diffraction image of β-type.The aging speed of starch is relevant with the existence of its molecular size, temperature, moisture, pH value, inorganic salts and surfactant thereof.Amylose is very easily aging, amylopectin ageing properties is extremely weak, water content is between 30 ~ 60wt%, temperature tends to 0 DEG C, the existence of the inorganic salts such as calcium, aluminium, boron can promote the aging of starch, and under the high temperature conditions by gelatinized corn starch rapid dehydration, interpolation acid, alkali, surfactant and other salts of great majority, and microwave method, fermentation method, all can suppress the aging of starch.
So by method of the present invention carry out aging after vermicelli can have chewy in taste, smooth advantage.
Be below the specific embodiment of the invention, elaborate technical solution of the present invention
Embodiment 1
Select high-quality starch from sweet potato 1000g to mix with water, and carry out thickening operation, obtain the starch size without alum; The described starch size without alum is evacuated under 0MPa vacuum for-0.08MPa.By the parameter pre-set, carry out auto feed control, realize quantitative continous way auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, described steam box is middle closing, the passage of heat of two sections of openings, steel band enters from entrance, sends from outlet, described slurry dries out rapidly slaking under high temperature action, form bean sheet jelly, in addition, then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 95 DEG C, and the movement velocity of steel band in described steam box is 4 meters per minute.Preferred, the temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 40 DEG C, then carries out low temperature aging, and the temperature of described low temperature aging operation is 5 DEG C, after bean sheet jelly after aging carries out wire drawing, obtain the semi-finished product of strip, enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry is extracted out, lowered the temperature, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
Embodiment 2
Select high-quality potato starch 1000g to mix with water, and carry out thickening operation, obtain the starch size without alum; The described starch size without alum is evacuated under 0MPa vacuum for-0.09MPa.By the parameter pre-set, carry out auto feed control, realize quantitative continous way auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, described steam box is middle closing, the passage of heat of two sections of openings, steel band enters from entrance, sends from outlet, described slurry dries out and slaking rapidly under high temperature action, form bean sheet jelly, in addition, then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 100 DEG C, and the movement velocity of steel band in described steam box is 4 meters per minute.Temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 60 DEG C, then carries out low temperature aging, and the temperature of described low temperature aging operation is 15 DEG C, after bean sheet jelly after aging carries out wire drawing, obtain the semi-finished product of strip, enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry is extracted out, lowered the temperature, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
Embodiment 3
Select high-quality starch from sweet potato 500g, potato starch 500g mixes with water, and carry out thickening operation, obtain the starch size without alum; The described starch size without alum is evacuated under 0MPa vacuum for-0.085Map.By the parameter pre-set, carry out auto feed control, realize quantitative continous way auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, described steam box is middle closing, the passage of heat of two sections of openings, steel band enters from entrance, sends from outlet, described slurry dries out and slaking rapidly under high temperature action, form bean sheet jelly, in addition, then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 97 DEG C, and the movement velocity of steel band in described steam box is 3 meters per minute.Temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 50 DEG C, then carries out low temperature aging, and the temperature of described low temperature aging operation is 10 DEG C, after bean sheet jelly after aging carries out wire drawing, obtain the semi-finished product of strip, enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry is extracted out, lowered the temperature, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
Embodiment 4
Select high-quality starch from sweet potato 500g, potato starch 300g, cornstarch 200g to mix with water, and carry out thickening operation, obtain the starch size without alum; The described starch size without alum is evacuated under 0MPa vacuum for-0.084Mpa.By the parameter pre-set, carry out auto feed control, realize quantitative between continuously auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, described steam box is middle closing, the passage of heat of two sections of openings, steel band enters from entrance, sends from outlet, described slurry dries out and slaking rapidly under high temperature action, form bean sheet jelly, in addition, then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 98 DEG C, and the movement velocity of steel band in described steam box is 5 meters per minute.Preferred, the temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 55 DEG C, then carries out low temperature aging, and the temperature of described low temperature aging operation is 7 DEG C, after bean sheet jelly after aging carries out wire drawing, obtain the semi-finished product of strip, enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry is extracted out, lowered the temperature, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
Embodiment 5
Select high-quality starch from sweet potato 600g, potato starch 200g, pea starch 200g to mix with water, and carry out thickening operation, obtain the starch size without alum; The described starch size without alum is evacuated under 0MPa vacuum for-0.083Map.By the parameter pre-set, carry out auto feed control, realize quantitative between continuously auto feed.Feed in raw material in continuous mould, described continuous mould is the conveyer belt that continuous print steel band is formed, and is controlled by auto feed, makes the thickness that feeds in raw material even, improves the uniformity of final vermicelli.After reinforced, described steel band enters in continuous print steam box, described steam box is middle closing, the passage of heat of two sections of openings, steel band enters from entrance, sends from outlet, described slurry dries out and slaking rapidly under high temperature action, form bean sheet jelly, in addition, then steel band enters aging process by the driving-belt with angle of inclination.Described angle of inclination is 30 ~ 45 degree, and what bean sheet jelly can be allowed to try one's best cools naturally.Preferably, the temperature in described steam box is 96 DEG C, and the movement velocity of steel band in described steam box is 1 meter per minute.Preferred, the temperature in described steam box realizes temperature auto-control by temperature sensor.
First natural aging is carried out after entering aging process, according to the present invention, the temperature of described natural aging operation is 45 DEG C, then carries out low temperature aging, and the temperature of described low temperature aging operation is 11 DEG C, after bean sheet jelly after aging carries out wire drawing, obtain the semi-finished product of strip, enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry is extracted out, lowered the temperature, and then turn back in the cold and hot switching layer of steam and recycle, effectively reduce energy consumption.
Embodiment 6
Organoleptic test:
Visually observed the organoleptic parameters of embodiment 1 ~ 4 provided by the invention by 100 people, optimum according to the rank ★ ★ ★ ★ ★ of 1 to 5 ★, ☆ ☆ ☆ ☆ ☆ is the poorest.
Table 1
As can be seen from Table 1, the organoleptic parameters of vermicelli provided by the invention is fine, can trigger the appetite of the person of participating in evaluation and electing.
Comparative example
According to the method for embodiment 1, wherein add alum 5g, do not vacuumize, vermicelli prepared by the vermicelli prepared and embodiment 1 ~ 4 carry out sensory test.Chewy in taste, smooth, do not stick, optimum according to the rank ★ ★ ★ ★ ★ of 1 to 5 ★, ☆ ☆ ☆ ☆ ☆ is the poorest.
Table 2
| Embodiment | Mouthfeel parameter |
| Embodiment 1 | ★★★★★ |
| Embodiment 2 | ★★★★☆ |
| Embodiment 3 | ★★★★★ |
| Embodiment 4 | ★★★★☆ |
| Comparative example 1 | ★★★★☆ |
As can be seen from Table 2, provided by the invention not containing substantially similar with the mouthfeel of the vermicelli containing alum in the vermicelli mouthfeel of alum.But because vermicelli provided by the invention are not containing alum, can have the effect of safety and Health, food can not produce harm to human body for a long time.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (9)
1. a preparation method for vermicelli, is characterized in that, comprises the following steps:
A) not aluminated starch size is provided, and described starch size is vacuumized;
B) by step a) in obtain vacuumize after starch size by fixing quantity inject continuous mould;
C) described continuous mould enters steam box, and moves in described steam box, makes described starch size shaping, obtains bean sheet jelly;
D) by be taken up in order of priority after the described bean sheet jelly demoulding carry out natural aging and low temperature aging operation 0.5 ~ 2 hour;
E) by steps d) bean sheet jelly after burnin operation do not added the vermicelli of alum after carrying out wire drawing, air-dry, cooling, rupturing operation.
2. preparation method according to claim 1, is characterized in that, step a) in the not aluminated starch size that provides specifically comprise:
A1) not aluminated starch is under agitation mixed with water, and carry out thickening operation, obtain the starch size without alum;
A2) the described starch size without alum being evacuated to vacuum under 0MPa is-0.08 ~-0.09MPa.
3. preparation method according to claim 1, is characterized in that, step b) in fixing quantity be specially:
Automatically controlled the parameter pre-set by PLC, carry out auto feed control, realize quantitative continous way auto feed.
4. preparation method according to claim 1, is characterized in that, step b) in continuous mould be steel band formed driving-belt.
5. preparation method according to claim 1, is characterized in that, the temperature in described steam box is 95 ~ 100 DEG C, and the movement velocity of continuous mould in described steam box is 1 ~ 5 meter per minute.
6. preparation method according to claim 5, is characterized in that, the temperature in described steam box realizes temperature auto-control by temperature sensor.
7. preparation method according to claim 1, it is characterized in that, step e) in aging after bean sheet jelly wire drawing after enter the cold and hot switching layer of steam and carry out air-dry, the air after air-dry to be extracted out, cooling, and then turns back in the cold and hot switching layer of steam and recycle.
8. preparation method according to claim 1, is characterized in that, the temperature of described natural aging operation is 40 ~ 60 DEG C, and aging amount is 1 ~ 5 meter per minute.
9. preparation method according to claim 1, is characterized in that, the described starch without alum selects one or more in starch from sweet potato, potato starch, cornstarch, pea starch.
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| CN201410512759.8A CN104222740A (en) | 2014-09-28 | 2014-09-28 | Method for making vermicelli |
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| CN106942708A (en) * | 2017-03-23 | 2017-07-14 | 安岳县薯霸食品厂 | A kind of preparation method of fast food fresh-keeping powder |
| CN107183673A (en) * | 2017-06-15 | 2017-09-22 | 无锡初晨生物科技有限公司 | A kind of preparation method without the additive-free fresh wet potato vermicelli of alum |
| CN114343117A (en) * | 2022-01-26 | 2022-04-15 | 广元市帆舟食品有限责任公司 | Anti-aging dietary fiber and application thereof |
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Application publication date: 20141224 |