CN1056500C - Boilling-resisting composition for vermicelli - Google Patents
Boilling-resisting composition for vermicelli Download PDFInfo
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- CN1056500C CN1056500C CN95113014A CN95113014A CN1056500C CN 1056500 C CN1056500 C CN 1056500C CN 95113014 A CN95113014 A CN 95113014A CN 95113014 A CN95113014 A CN 95113014A CN 1056500 C CN1056500 C CN 1056500C
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- starch
- vermicelli
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- boilling
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Abstract
The present invention relates to a boiling-resisting powder composition for vermicelli, which is characterized in that the composition is composed of pea starch, glucomannan, calcium chloride, shellac wax, sodium alginate, low-molecular weight polyethylene wax, citric acid, aluminium potassium sulfate, etc. The present invention is added various kinds of starch, and the produced vermicelli is smooth and transparent after being straightened. Compared with the prior art, the composition has the advantages of breaking rate reduced by 90%, production efficiency enhanced by five times, and boiling fastness enhanced by two times.
Description
Additive when the present invention relates to prepare burden in the starch-containing cutting production of a kind of usefulness bean vermicelli process, be particularly related to a kind of Boilling-resisting composition for vermicelli, be applicable to that Ipomoea batatas, potato, cassava, any of several broadleaf plants lotus root, corn, pea, mung bean, broad bean, the root of kudzu vine, fern root, wheat are or/and in the production of rice starch bean vermicelli.
In the prior art, the production of bean vermicelli, general process: (1) preparation starch; (2) prepare burden, close face: get purified starch, edible oil, salt and water etc. by a certain percentage and mix; (3) compound is through the vermicelli machine or the bean vermicelli that is made by handwork; (4) the bean vermicelli airing is 3～10 hours; (5) bean vermicelli was steeped in the clear water 2-4 hour and rub scattered out powder; (6) drying and other steps.The bean vermicelli that adopts this technology and batching to produce, more serious through vermicelli machine moulding posterior synechia, strip-breaking rate reaches 20%～30%, and the product bean vermicelli owes transparent, too gentle biceps is poor, boils promptly to break in 4 minutes in boiling water, and begins muddy soup, product quality is not good enough, the percent defective height, and production efficiency is lower.
The present invention's purpose is intended to overcome above-mentioned deficiency of the prior art, provides a kind of and makes an addition in the batching that bean vermicelli produces, and can effectively reduce strip-breaking rate, the Boilling-resisting composition for vermicelli that improves product quality and production efficiency.
Content of the present invention is: a kind of Boilling-resisting composition for vermicelli is characterized in that consisting of: add in per 100 parts of starch:
0.5～1.0 part of pea starch,
0.05～0.30 part of Glucomannan,
0.05～0.10 part in calcium chloride,
0.1～0.2 part of sodium alginate, agar, guar gum or carragheen,
0.05～0.20 part of shellac wax,
0.05～0.20 part in low molecular weight polyethylene wax,
0.05～0.20 part of citric acid,
0.1～0.3 part of alum.
Starch described in the content of the present invention can be that starch from sweet potato, farina, tapioca, radix cannae edulis starch, cornstarch, pea starch, green starch, broad bean starch, pueraria starch, fern root starch, wheaten starch are or/and rice meal.
The molecular weight of Glucomannan described in the content of the present invention can be 7 * 10
5-12 * 10
5, the molecular weight of described low molecular weight polyethylene wax can be 1500～5000.
The present invention has following characteristics:
(1) strip-breaking rate is low: vermicelli machine moulding bean vermicelli, bean vermicelli soak in water when rubbing scattered out powder, and strip-breaking rate only about 2% reduces about 90% than prior art, and the waster rate is low, and production cost reduces;
(2) bean vermicelli is immersed in the water (solution) and rubs scattered out powder easily, promptly looses in a flash, and through the bean vermicelli energy natural separation of vermicelli machine moulding, production efficiency improves 5 times;
(3) product stretches smooth transparently, and color and luster is whiter, and it is strong, agreeable to the taste to boil 15 minutes unbroken noodles, non muddy soup, soft biceps in boiling water, free from extraneous odour, good product quality.
The invention will be further described below by embodiment:
Embodiment 1: get the refining dried sweet potato starch of double centner, the Boilling-resisting composition for vermicelli that adding is made of following material: 0.8 kilogram of pea starch, 0.2 kilogram of Glucomannan, 0.08 kilogram in calcium chloride, 0.15 kilogram of sodium alginate, 0.15 kilogram of shellac wax, 0.15 kilogram in low molecular weight polyethylene wax, 0.15 kilogram of citric acid, 0.3 kilogram of alum; Add suitable quantity of water; By prior art (craft or machine operation) mode ECDC face, be shaped to bean vermicelli, bean vermicelli is smooth, stretch, the nature airing is after 3 hours, placing water to rock is that nature is opened powder, open the powder strip-breaking rate and reduce about 90% than prior art, open powder efficient and improve 5 times of (double centner beans vermicelli than prior art, when opening powder and rubbing scattered, need 6 people's operations, adopt the present invention after, only need 1 people), the boiling fastness (time) of the product bean vermicelli of producing prolongs more than 2 times than prior art products, boils the back free from extraneous odour, and is soft moist agreeable to the taste, through the sampling observation of Food Hygiene Surveillance testing department, meet food hygienic standard.
Embodiment 2. gets potato dried starch double centner, the Boilling-resisting composition for vermicelli that adding is made of following material: 0.5 kilogram of pea starch, 0.1 kilogram of Glucomannan, 0.05 kilogram in calcium chloride, 0.2 kilogram of guar gum, 0.07 kilogram of shellac wax, 0.05 kilogram in low molecular weight polyethylene wax, 0.09 kilogram of citric acid, 0.2 kilogram of alum; Add suitable quantity of water, close face, be shaped to bean vermicelli by the prior art mode, other is with embodiment 1, slightly.
Embodiment 3. gets cassava dried starch double centner, the Boilling-resisting composition for vermicelli that adding is made of following material: 0.7 kilogram of pea starch, 0.05 kilogram of Glucomannan, 0.10 kilogram in calcium chloride, 0.2 kilogram of carragheen, 0.05 kilogram of shellac wax, 0.05 kilogram in low molecular weight polyethylene wax, 0.05 kilogram of citric acid, 0.25 kilogram of alum; Add suitable quantity of water; Close face, be shaped to bean vermicelli by the prior art mode, other is with embodiment 1, slightly.
Embodiment 4. gets bajiao banana taro dried starch double centner, the Boilling-resisting composition for vermicelli that adding is made of following material: 1.0 kilograms of pea starches, 0.3 kilogram of Glucomannan, 0.06 kilogram in calcium chloride, 0.1 kilogram in agar, 0.05 kilogram of shellac wax, 0.05 kilogram in low molecular weight polyethylene wax, 0.2 kilogram of citric acid, 0.1 kilogram of alum; Add suitable quantity of water; Close face, be shaped to bean vermicelli by the prior art mode, other is with embodiment 1, slightly.
Embodiment 5. gets dried rice powder double centner, the Boilling-resisting composition for vermicelli that adding is made of following material: 1.0 kilograms of pea starches, 0.025 kilogram of Glucomannan, 0.05 kilogram in calcium chloride, 0.1 kilogram of sodium alginate, 0.05 kilogram of shellac wax, 0.2 kilogram in low molecular weight polyethylene wax, 0.18 kilogram of citric acid, 0.25 kilogram of alum; Add suitable quantity of water; Close face, be shaped to bean vermicelli by the prior art mode, open powder efficient and improve 6 times than prior art, adhesion, boiling fastness improves 3 times than prior art products, and other is with embodiment 1, slightly.
Embodiment 6. extracting corn starch double centners, the Boilling-resisting composition for vermicelli that adding is made of following material: 0.5 kilogram of pea starch, 0.3 kilogram of Glucomannan, 0.1 kilogram in calcium chloride, 0.2 kilogram of sodium alginate, 0.08 kilogram of shellac wax, 0.18 kilogram in low molecular weight polyethylene wax, 0.18 kilogram of citric acid, 0.18 kilogram of alum; Add suitable quantity of water; Close face by the prior art mode, be shaped to bean vermicelli, the product bean vermicelli stretches, light; Bean vermicelli goes out the machine adhesion, scatters automatically; Bean vermicelli boils 10-15 minute unbroken noodles in boiling water, non muddy soup, and boiling fastness prolongs 6～10 minutes than prior art products.
The invention is not restricted to the foregoing description, content of the present invention is described all can be implemented.
Claims (2)
1, a kind of Boilling-resisting composition for vermicelli is characterized in that consisting of: add in per 100 parts of starch:
0.5～1.0 part of pea starch,
0.05～0.30 part of Glucomannan,
0.05～0.10 part in calcium chloride,
0.1～0.2 part of sodium alginate, agar, guar gum or carragheen,
0.05～0.20 part of shellac wax,
0.05～0.20 part in low molecular weight polyethylene wax,
0.05～0.20 part of citric acid,
0.1～0.3 part of alum.
2, by the described Boilling-resisting composition for vermicelli of claim 1, it is characterized in that described starch is that starch from sweet potato, farina, tapioca, radix cannae edulis starch, cornstarch, pea starch, green starch, broad bean starch, pueraria starch, fern root starch, wheaten starch are or/and rice meal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113014A CN1056500C (en) | 1995-09-29 | 1995-09-29 | Boilling-resisting composition for vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113014A CN1056500C (en) | 1995-09-29 | 1995-09-29 | Boilling-resisting composition for vermicelli |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1146301A CN1146301A (en) | 1997-04-02 |
| CN1056500C true CN1056500C (en) | 2000-09-20 |
Family
ID=5079807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113014A Expired - Fee Related CN1056500C (en) | 1995-09-29 | 1995-09-29 | Boilling-resisting composition for vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056500C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060919C (en) * | 1997-10-17 | 2001-01-24 | 邹光友 | Method for processing instant vermicelli (sheet) made from bean starch |
| CN1065417C (en) * | 1997-11-03 | 2001-05-09 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101352222B (en) * | 2008-09-12 | 2011-06-08 | 湖南天圣有机农业有限公司 | Sweet potato health-care vermicelli |
| CN101861983B (en) * | 2009-04-16 | 2012-07-25 | 罗晶 | Oligosaccharide kudzu root rice and preparation method thereof |
| CN101861986B (en) * | 2009-04-16 | 2012-07-25 | 罗晶 | Oligosaccharide fern powder rice and preparation method thereof |
| CN103393170A (en) * | 2010-06-30 | 2013-11-20 | 杨红宇 | Alum-free vermicelli |
| CN102940218B (en) * | 2012-11-30 | 2014-03-12 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient acorn vermicelli and preparation method |
| CN102960640B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Nutritional pea vermicelli and preparation method thereof |
| CN102934778B (en) * | 2012-11-30 | 2013-12-18 | 上海韬鸿投资管理咨询有限公司 | Cassava and sweet potato nutritious vermicelli and preparation method thereof |
| CN102940205B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Wheat nutritional vermicelli and preparation method thereof |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104222734A (en) * | 2014-07-30 | 2014-12-24 | 巫山县黛溪老磨坊食品有限公司 | Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli |
| CN105146264A (en) * | 2015-08-06 | 2015-12-16 | 烟台东方蛋白科技有限公司 | Compound modified starch specially used for bean jelly |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| CN1082829A (en) * | 1992-08-19 | 1994-03-02 | 陈顺志 | The processing method of a kind of bean sheet jelly and bean jelly |
-
1995
- 1995-09-29 CN CN95113014A patent/CN1056500C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| CN1082829A (en) * | 1992-08-19 | 1994-03-02 | 陈顺志 | The processing method of a kind of bean sheet jelly and bean jelly |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1146301A (en) | 1997-04-02 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: SICHUAN GUANGYOU SWEET POTATO + FOOD PRODUCTS CO., Free format text: FORMER OWNER: ZOU GUANGYOU Effective date: 20110914 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd. Assignor: Zou Guangyou Contract record no.: 2011510000258 Denomination of invention: Boilling-resisting composition for vermicelli Granted publication date: 20000920 License type: Exclusive License Open date: 19970402 Record date: 20110907 |
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| TR01 | Transfer of patent right |
Effective date of registration: 20110914 Address after: 621000 18 Yang Hong street, hi tech Development Zone, Sichuan, Mianyang Patentee after: Sichuan Guangyou Sweet Potato & Food Products Co., Ltd. Address before: 621000 No. 59 East Road, Mianyang, Sichuan Patentee before: Zou Guangyou |
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Granted publication date: 20000920 Termination date: 20130929 |