CN107183674A - A kind of fresh-keeping wide vermicelli and preparation method thereof - Google Patents
A kind of fresh-keeping wide vermicelli and preparation method thereof Download PDFInfo
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- CN107183674A CN107183674A CN201710467542.3A CN201710467542A CN107183674A CN 107183674 A CN107183674 A CN 107183674A CN 201710467542 A CN201710467542 A CN 201710467542A CN 107183674 A CN107183674 A CN 107183674A
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Abstract
The invention discloses fresh-keeping wide vermicelli of one kind and preparation method thereof, solve and prepare fresh-keeping wide vermicelli in the prior art and be unable to normalizing operation, and cure insufficient uneven, frostbite risk is big, the problem of high energy consumption.The fresh-keeping wide vermicelli of the present invention are made up of starch from sweet potato, tapioca, pre-gelatinized potato starch, water and high-efficiency multi-function solution；Starch from sweet potato：Tapioca is 15：15, pre-gelatinized potato starch consumption is the 2 7% of above two starch total amount, and amount of water is the 15 40% of above-mentioned three kinds of starch total amounts, and high-efficiency multi-function solution usage is the 0.3 1% of amount of water.The component of high-efficiency multi-function solution be soluble soybean polysaccharide 0.1 0.8%, glycerine 3 15%, lecithin 1 6%, polyglyceryl fatty acid ester 0.2 1.5%, soybean oil 10 30%, surplus is water.Preparation method of the present invention makes it cure uniform and complete using cold water and face and reverse multistage aging way.
Description
Technical field
The invention belongs to food-making technology field, and in particular to a kind of fresh-keeping wide vermicelli and preparation method thereof.
Background technology
The fresh-keeping wide vermicelli of cuisines are deeply popular.The making of current fresh-keeping wide vermicelli is made using traditional-handwork, raw
Personal experience more than production process by operator determines there is quality unstable, it is impossible to the problem of being standardized operation.Especially
It is in thickening, on gelatinization point, time and ripe Gorgon euryale deciding degree, completely according to the experience of operator.It is simultaneously existing fresh-keeping
The curing of fresh-keeping wide vermicelli is in heating kettle or can be driven in tank and cure vermicelli in wide vermicelli preparation method, curing temperature
Change with vermicelli temperature and thermal source.Single curing temperature is unfavorable for the curing of vermicelli.High temperature is by the stratum granulosum on vermicelli surface
Barrier layer is formed after gelatinization, makes heat absorption difficulty inside vermicelli, it is difficult to further curing, there is curing not enough fully with uniformly, freeze
High, the problem of energy consumption is big in cold danger, seriously constrains the development of fresh-keeping wide vermicelli industry.
Therefore it provides a kind of fresh-keeping wide vermicelli and preparation method thereof, can realize normalizing operation, and curing is fully, uniformly,
Frostbite risk is reduced, reduces energy consumption, becomes those skilled in the art's urgent problem to be solved.
The content of the invention
An object of the present invention is to provide a kind of fresh-keeping wide vermicelli regarding to the issue above.
The second object of the present invention is to provide a kind of preparation method of fresh-keeping wide vermicelli regarding to the issue above.
To achieve the above object, the technical solution adopted by the present invention is as follows：
The fresh-keeping wide vermicelli of one kind of the present invention, the fresh-keeping wide vermicelli are by starch from sweet potato, tapioca, pre-gelatinized Ma Ling
Sweet potato starch and water are raw material, and high-efficiency multi-function solution is made up of auxiliary material；Wherein the weight ratio of starch from sweet potato and tapioca is 1-
5：1-5, the weight of pre-gelatinized potato starch is starch from sweet potato and the 2-7% of tapioca gross weight, and amount of water forms sediment for sweet potato
The 15-40% of powder, tapioca and pre-gelatinized potato starch gross weight, the consumption of high-efficiency multi-function solution is amount of water
0.3-1%；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide
0.1-0.8%, glycerine 3-15%, lecithin 1-6%, polyglyceryl fatty acid ester 0.2-1.5%, soybean oil 10-30%, surplus is
Water.
Preferably, the weight ratio of starch from sweet potato and tapioca is 1-3：1-2, the weight of pre-gelatinized potato starch is red
The 3-5% of sweet potato starch and tapioca gross weight, amount of water is starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight
The 20-35% of amount, the consumption of high-efficiency multi-function solution is the 0.4-0.8% of amount of water；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide
0.1-0.3%, glycerine 5-10%, lecithin 2-4%, polyglyceryl fatty acid ester 0.5-1%, soybean oil 15-30%, surplus is
Water.
Preferably, the weight ratio of starch from sweet potato and tapioca is 1：1, the weight of pre-gelatinized potato starch is formed sediment for sweet potato
The 4% of powder and tapioca gross weight, amount of water is starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight
25%, the consumption of high-efficiency multi-function solution is the 0.5% of amount of water；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide
0.3%, glycerine 10%, lecithin 4%, polyglyceryl fatty acid ester 1%, soybean oil 25%, surplus is water.
A kind of preparation method of fresh-keeping wide vermicelli of the present invention, is weighed after the raw material by weight, is mixed, plus cold
Reverse multistage curing, cold water cooling, after being soaked in the cold water that with the addition of high-efficiency multi-function solution, put after water and face, leakage powder
Refrigerate, freeze in low temperature, finally thaw, pack, produce.
Further, following steps are specifically included：
Step 1：Get the raw materials ready：The raw material and auxiliary material are weighed by weight；
Step 2：And face：The high-efficiency multi-function solution is added to the water, mixes, obtains mixed aqueous solution, it is standby；By sweet potato
After starch, tapioca, pre-gelatinized potato starch are well mixed, mixed material is obtained, the mixed aqueous solution is added, stirred
Uniformly, mobility face body is obtained；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation；
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, reverse multistage curing 10-15 seconds；
Step 5：Cooling：Wide vermicelli after being cured through step 4 are placed in cooling water and cooled down；
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked
Bubble；
Step 7：Refrigeration, freezing：Wide vermicelli after being soaked through step 6, which are placed in low temperature, to be refrigerated, freezes；The refrigeration
Time is 12-16 hours, and the time of the freezing is 20-22 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；Packaging, is produced.
Further, mixed aqueous solution is added in mixed material by several times in the step 2, the temperature of the mixed aqueous solution
Spend for 38-42 DEG C.
Further, in the step 4, hot water is at least divided into three-level by temperature in digester, by the mobile side of wide vermicelli
To the first order, the second level and the third level is followed successively by, per one-level water temperature independent control, and the moving direction of wide vermicelli is pressed from low to high
Set.
Further, in the step 4, first order water temperature is 82 DEG C -88 DEG C, and second level water temperature is 90-95 DEG C, the third level
Water temperature is 97 DEG C -100 DEG C.
Further, the wide powder after curing is placed in temperature in the step 5 be not higher than in 35 DEG C of cooling water and be cooled to
Less than 40 DEG C.
Further, in the step 6, the addition of high-efficiency multi-function solution is the 1-2% of cooling water quality, the leaching
The time of bubble is 3-5 seconds.
Compared with prior art, the device have the advantages that being：
The fresh-keeping wide vermicelli quality of the present invention is homogeneous, stably, curing more fully, it is uniform, open powder efficiency high, frostbite is few,
Whiting will not be gone out.The preparation method technique of the present invention is simple, easy to operate, can realize standardization and industrialized production,
Production efficiency is improved, production cost is reduced, promotes industry development.
The present invention by adding potato pre-gelatinized starch in the feed, using the caking property of potato pre-gelatinized starch,
Mobility face body is prepared by the way of cold water and face, be conducive to the normalizing operation of product, it is to avoid utilized in traditional handicraft
Thickening, gelatinization point and time need the defect judged according to artificial experience when hot water and face.Using reverse multistage curing, curing
Temperature is from low to high, it is to avoid the surface of fresh-keeping wide vermicelli forms barrier layer, enables the curings of fresh-keeping wide vermicelli from outward appearance to inner essence, ripe
Change more abundant and uniform.A small amount of high-efficiency multi-function solution is added in the feed, and the fresh-keeping wide vermicelli after cooling are placed in added
Add in the cooling water of high-efficiency multi-function solution and soaked, the functional mass in high-efficiency multi-function solution is sticked to the table of vermicelli
Face, is bonded and aging with reducing product, and vermicelli frostbite in prevention refrigerating process also allows for product and opens powder, shortens refrigeration and freezes
Time, freezer service efficiency is improved, reduce energy consumption.
Embodiment
Detailed description below can make more detailed description, but subject of the present invention model to present disclosure
Enclose and be not limited to specific examples below, every technology realized based on present invention, technique belong to the model of the present invention
Enclose.
Embodiment 1
The preparation of fresh-keeping wide vermicelli.
Raw material is starch from sweet potato, tapioca, pre-gelatinized potato starch and water, and auxiliary material is high-efficiency multi-function solution.Its
In, the weight ratio of starch from sweet potato and tapioca is 1：1, the weight of pre-gelatinized potato starch is starch from sweet potato and tapioca
The 4% of gross weight, amount of water is the 25% of starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight, efficient many work(
The consumption of energy solution is the 0.5% of amount of water.
The quality of high-efficiency multi-function solution is based on 100%, and its component and weight proportion are as follows：Soluble soybean polysaccharide
0.3%, glycerine 10%, lecithin 4%, polyglyceryl fatty acid ester 1%, soybean oil 25%, surplus is water.
The preparation method of fresh-keeping wide vermicelli, comprises the following steps：
Step 1：Get the raw materials ready：Above-mentioned raw materials and auxiliary material are weighed by weight；
Step 2：And face：High-efficiency multi-function solution is added to the water, mixes, mixed aqueous solution is obtained, by mixed aqueous solution
Temperature is maintained at 38 DEG C, standby；After starch from sweet potato, tapioca, pre-gelatinized potato starch are well mixed, mixture is obtained
Material, then the mixed aqueous solution that temperature is 38 DEG C is added by several times, stir, obtain mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation.
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, reverse multistage curing 10 seconds.Wherein hot water is divided into three-level by temperature in digester, and is followed successively by by the moving direction of wide vermicelli
One-level, the second level and the third level, per one-level water temperature independent control, and are set from low to high by the moving direction of wide vermicelli.First
Level water temperature is 82 DEG C, and second level water temperature is 90 DEG C, and third level water temperature is 97 DEG C.
Step 5：Cooling：Wide vermicelli after being cured through step 4, which are placed in temperature and are not higher than in 35 DEG C of cooling water, to be cooled to
Less than 40 DEG C.
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked
Bubble 5 seconds；The addition of high-efficiency multi-function solution is the 2% of cooling water quality.
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 12 hours under the conditions of being placed in 0 DEG C, then by
Level reduction temperature often declines 1 DEG C, lasts 4 hours to -5 DEG C of freezings, adds up to freezing 20 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；Thawed 8 hours in storehouse is frozen, treat powder
Bar is dissipated after bar naturally, with the clock of bubble 10, and the water content for making wide vermicelli is 55%, takes out, drains away the water, packs, produce.
Embodiment 2
The preparation of fresh-keeping wide vermicelli.
Raw material is starch from sweet potato, tapioca, pre-gelatinized potato starch and water, and auxiliary material is high-efficiency multi-function solution.Its
In, the weight ratio of starch from sweet potato and tapioca is 1：5, the weight of pre-gelatinized potato starch is starch from sweet potato and tapioca
The 2% of gross weight, amount of water is the 15% of starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight, efficient many work(
The consumption of energy solution is the 0.3% of amount of water.
The quality of high-efficiency multi-function solution is based on 100%, and its component and weight proportion are as follows：Soluble soybean polysaccharide
0.1%, glycerine 15%, lecithin 6%, polyglyceryl fatty acid ester 1.5%, soybean oil 10%, surplus is water.
The preparation method of fresh-keeping wide vermicelli, comprises the following steps：
Step 1：Get the raw materials ready：Above-mentioned raw materials and auxiliary material are weighed by weight；
Step 2：And face：High-efficiency multi-function solution is added to the water, mixes, mixed aqueous solution is obtained, by mixed aqueous solution
Temperature is maintained at 42 DEG C, standby；After starch from sweet potato, tapioca, pre-gelatinized potato starch are well mixed, mixture is obtained
Material, then the mixed aqueous solution that temperature is 42 DEG C is added by several times, stir, obtain mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation.
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, reverse multistage curing 15 seconds.Wherein hot water is divided into three-level by temperature in digester, and is followed successively by by the moving direction of wide vermicelli
One-level, the second level and the third level, per one-level water temperature independent control, and are set from low to high by the moving direction of wide vermicelli.First
Level water temperature is 88 DEG C, and second level water temperature is 95 DEG C, and third level water temperature is 100 DEG C.
Step 5：Cooling：Wide vermicelli after being cured through step 4, which are placed in temperature and are not higher than in 35 DEG C of cooling water, to be cooled to
Less than 40 DEG C.
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked
Bubble 3 seconds；The addition of high-efficiency multi-function solution is the 1% of cooling water quality.
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 16 hours under the conditions of being placed in 0 DEG C, then by
Level reduction temperature often declines 1 DEG C, lasts 4 hours to -5 DEG C of freezings, adds up to freezing 20 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 is freezed thaw；After being thawed 12 hours in freezing storehouse, wide powder is treated
Bar is dissipated after bar naturally, with the clock of bubble 3, and the water content for making wide vermicelli is 53%, takes out, drains away the water, packs, produce.
Embodiment 3
The preparation of fresh-keeping wide vermicelli.
Raw material is starch from sweet potato, tapioca, pre-gelatinized potato starch and water, and auxiliary material is high-efficiency multi-function solution.Its
In, the weight ratio of starch from sweet potato and tapioca is 3：2, the weight of pre-gelatinized potato starch is starch from sweet potato and tapioca
The 7% of gross weight, amount of water is the 40% of starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight, efficient many work(
The consumption of energy solution is the 1% of amount of water.
The quality of high-efficiency multi-function solution is based on 100%, and its component and weight proportion are as follows：Soluble soybean polysaccharide
0.8%, glycerine 3%, lecithin 1%, polyglyceryl fatty acid ester 0.2%, soybean oil 30%, surplus is water.
The preparation method of fresh-keeping wide vermicelli, comprises the following steps：
Step 1：Get the raw materials ready：Above-mentioned raw materials and auxiliary material are weighed by weight；
Step 2：And face：High-efficiency multi-function solution is added to the water, mixes, mixed aqueous solution is obtained, by mixed aqueous solution
Temperature is maintained at 40 DEG C, standby；After starch from sweet potato, tapioca, pre-gelatinized potato starch are well mixed, mixture is obtained
Material, then the mixed aqueous solution that temperature is 40 DEG C is added by several times, stir, obtain mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation.
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, reverse multistage curing 12 seconds.Wherein hot water is divided into three-level by temperature in digester, and is followed successively by by the moving direction of wide vermicelli
One-level, the second level and the third level, per one-level water temperature independent control, and are set from low to high by the moving direction of wide vermicelli.First
Level water temperature is 85 DEG C, and second level water temperature is 92 DEG C, and third level water temperature is 98 DEG C.
Step 5：Cooling：Wide vermicelli after being cured through step 4, which are placed in temperature and are not higher than in 35 DEG C of cooling water, to be cooled to
Less than 40 DEG C.
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked
Bubble 4 seconds；The addition of high-efficiency multi-function solution is the 1.5% of cooling water quality.
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 12 hours under the conditions of being placed in 0 DEG C, then by
Level reduction extremely -5 DEG C freezings of temperature：By 0 DEG C to -4 DEG C, often decline 1 DEG C and last 4 hours, -5 DEG C are dropped to by -4 DEG C and lasts 5 hours
And freezed 5 hours in -5 DEG C, add up to freezing 22 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；After being thawed 10 hours in freezing storehouse, treat
Wide vermicelli are dissipated after bar naturally, and with the clock of bubble 5, wide vermicelli moisture total amount 54% is taken out, drained away the water, packs, produce.
Embodiment 4
The preparation of fresh-keeping wide vermicelli.
Raw material is starch from sweet potato, tapioca, pre-gelatinized potato starch and water, and auxiliary material is high-efficiency multi-function solution.Its
In, the weight ratio of starch from sweet potato and tapioca is 5：1, the weight of pre-gelatinized potato starch is starch from sweet potato and tapioca
The 5% of gross weight, amount of water is the 20% of starch from sweet potato, tapioca and pre-gelatinized potato starch gross weight, efficient many work(
The consumption of energy solution is the 0.8% of amount of water.
The quality of high-efficiency multi-function solution is based on 100%, and its component and weight proportion are as follows：Soluble soybean polysaccharide
0.1%, glycerine 5%, lecithin 2%, polyglyceryl fatty acid ester 0.5%, soybean oil 15%, surplus is water.
The preparation method of fresh-keeping wide vermicelli, comprises the following steps：
Step 1：Get the raw materials ready：Above-mentioned raw materials and auxiliary material are weighed by weight；
Step 2：And face：High-efficiency multi-function solution is added to the water, mixes, mixed aqueous solution is obtained, by mixed aqueous solution
Temperature is maintained at 38 DEG C, standby；After starch from sweet potato, tapioca, pre-gelatinized potato starch are well mixed, mixture is obtained
Material, then the mixed aqueous solution that temperature is 38 DEG C is added by several times, stir, obtain mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation.
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, reverse multistage curing 15 seconds.Wherein hot water is divided into three-level by temperature in digester, and is followed successively by by the moving direction of wide vermicelli
One-level, the second level and the third level, per one-level water temperature independent control, and are set from low to high by the moving direction of wide vermicelli.First
Level water temperature is 82 DEG C, and second level water temperature is 93 DEG C, and third level water temperature is 100 DEG C.
Step 5：Cooling：Wide vermicelli after being cured through step 4, which are placed in temperature and are not higher than in 35 DEG C of cooling water, to be cooled to
Less than 40 DEG C.
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked
Bubble 5 seconds；The addition of high-efficiency multi-function solution is the 1% of cooling water quality.
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 14 hours under the conditions of being placed in 0 DEG C, then by
Level reduction temperature often declines 1 DEG C, lasts 4 hours to -5 DEG C, adds up to freezing 20 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；After being thawed 11 hours in freezing storehouse, treat
Wide vermicelli are dissipated after bar naturally, and with the clock of bubble 9, wide vermicelli moisture total amount 55% is taken out, drained away the water, packs, produce.
Embodiment 5
The present embodiment is comparative example.
The preparation of fresh-keeping wide vermicelli.
Raw material is constituted：Starch from sweet potato, tapioca and water, wherein, the weight ratio of starch from sweet potato and tapioca is 1：1,
Amount of water is starch from sweet potato, the 25% of tapioca gross weight.
The preparation method of fresh-keeping wide vermicelli, comprises the following steps：
Step 1：Get the raw materials ready：Above-mentioned raw materials are weighed by weight；
Step 2：With face, thickening：After starch from sweet potato, tapioca are well mixed, the heat that temperature is 60 DEG C is added by several times
Water stirs, and obtains mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation.
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester
It is dynamic, cured, curing temperature is 97 DEG C.
Step 5：Cooling：Wide vermicelli after being cured through step 4, which are placed in temperature and are not higher than in 35 DEG C of cooling water, to be cooled to
Less than 40 DEG C.
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 12 hours under the conditions of being placed in 0 DEG C, then by
Level reduction temperature often declines 1 DEG C, lasts 4 hours to -5 DEG C of freezings, adds up to freezing 20 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；Thawed 8 hours in storehouse is frozen, treat width
Vermicelli are dissipated after bar naturally, with the clock of bubble 10, and the water content for making wide vermicelli is 55%, takes out, drains away the water, packs, produce.
Embodiment 6
The present embodiment is comparative example.
The preparation of fresh-keeping wide vermicelli.
The step 7 that the present embodiment only has in preparation method compared with Example 5 is different, remainder all same.
Step 7 in the present embodiment preparation method is：
Step 7：Refrigeration, freezing：After wide vermicelli after being soaked through step 6 are refrigerated 20 hours under the conditions of being placed in 0 DEG C, then by
Level reduction temperature often declines 1 DEG C, lasts 6 hours to -5 DEG C of freezings, adds up to freezing 30 hours.
Embodiment 7
The fresh-keeping wide vermicelli of the gained of embodiment 1 and the fresh-keeping wide vermicelli of embodiment 5, the gained of embodiment 6 are compared, specifically
As a result it see the table below.
As seen from the above table, embodiment 5 is compared with embodiment 6, and it is even to there is vermicelli became uneven in appearance, there is whiting
The problem of, its amount of cure, which exists, cures uneven, the problem of fluctuation range is big.Embodiment 5 is employed and present invention implementation
The refrigeration of the identical of example 1, cooling time, the problem of also there is vermicelli residual adhesion.Embodiment 6 improves this problem, but increases
Refrigeration, cooling time are added.
Quality of the present invention is homogeneous, stably, curing more fully, it is uniform, product can be reduced and bonded and aging, prevent from freezing
Vermicelli frostbite in journey, will not go out whiting, open powder efficiency high, shorten refrigeration and cooling time, improve freezer service efficiency, drop
Low energy consumption.
Above-described embodiment is only one of the preferred embodiment of the present invention, should not be taken to limit the protection model of the present invention
Enclose, as long as the present invention body design thought and mentally make have no the change of essential meaning or polishing, it is solved
Technical problem it is still consistent with the present invention, should be included in protection scope of the present invention within.
Claims (10)
1. a kind of fresh-keeping wide vermicelli, it is characterised in that：It is original by starch from sweet potato, tapioca, pre-gelatinized potato starch and water
Material, high-efficiency multi-function solution is made up of auxiliary material；Wherein the weight ratio of starch from sweet potato and tapioca is 1-5：1-5, pre-gelatinized horse
The weight of bell sweet potato starch is the 2-7% of starch from sweet potato and tapioca gross weight, and amount of water is starch from sweet potato, tapioca and pre-
The 15-40% of pasting potato starch gross weight, the consumption of high-efficiency multi-function solution is the 0.3-1% of amount of water；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide 0.1-
0.8%, glycerine 3-15%, lecithin 1-6%, polyglyceryl fatty acid ester 0.2-1.5%, soybean oil 10-30%, surplus is water.
2. the fresh-keeping wide vermicelli of one kind according to claim 1, it is characterised in that：The weight ratio of starch from sweet potato and tapioca
For 1-3：1-2, the weight of pre-gelatinized potato starch is starch from sweet potato and the 3-5% of tapioca gross weight, and amount of water is red
The 20-35% of sweet potato starch, tapioca and pre-gelatinized potato starch gross weight, the consumption of high-efficiency multi-function solution is amount of water
0.4-0.8%；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide 0.1-
0.3%, glycerine 5-10%, lecithin 2-4%, polyglyceryl fatty acid ester 0.5-1%, soybean oil 15-30%, surplus is water.
3. the fresh-keeping wide vermicelli of one kind according to claim 2, it is characterised in that：The weight ratio of starch from sweet potato and tapioca
For 1：1, the weight of pre-gelatinized potato starch is the 4% of starch from sweet potato and tapioca gross weight, amount of water be starch from sweet potato,
The 25% of tapioca and pre-gelatinized potato starch gross weight, the consumption of high-efficiency multi-function solution is the 0.5% of amount of water；
The high-efficiency multi-function solution quality includes the component of following parts by weight based on 100%：Soluble soybean polysaccharide 0.3%,
Glycerine 10%, lecithin 4%, polyglyceryl fatty acid ester 1%, soybean oil 25%, surplus is water.
4. a kind of preparation method of fresh-keeping wide vermicelli according to claim 1-3 any one, it is characterised in that：By weight
Part is weighed after the raw material, is mixed, plus cold water and face, and reverse multistage is cured after leakage powder, and cold water cooling is efficiently more then at the addition of
After being soaked in the cold water of function solution, it is placed in low temperature and refrigerates, freezes, finally thaw, pack, produce.
5. a kind of preparation method of fresh-keeping wide vermicelli according to claim 4, it is characterised in that：Specifically include following step
Suddenly：
Step 1：Get the raw materials ready：The raw material and auxiliary material are weighed by weight；
Step 2：And face：The high-efficiency multi-function solution is added to the water, mixes, obtains mixed aqueous solution, it is standby；Sweet potato is formed sediment
After powder, tapioca, pre-gelatinized potato starch are well mixed, mixed material is obtained, the mixed aqueous solution is added, stirring is equal
It is even, obtain mobility face body；
Step 3：Leak powder：Mobility face body is placed in Lou powder basin and carries out leakage powder operation；
Step 4：Curing：The wide vermicelli that step 3 is leaked are pulled by hauling machine, at the uniform velocity moved in the hot water in digester, it is inverse
To multistage curing 10-15 seconds；
Step 5：Cooling：Wide vermicelli after being cured through step 4 are placed in cooling water and cooled down；
Step 6：Immersion：Wide vermicelli after step 5 is cooled down, which are placed in the cooling water that with the addition of high-efficiency multi-function solution, to be soaked；
Step 7：Refrigeration, freezing：Wide vermicelli after being soaked through step 6, which are placed in low temperature, to be refrigerated, freezes；The time of the refrigeration
For 12-16 hours, the time of the freezing was 20-22 hours.
Step 8：Thaw, pack：Wide vermicelli after step 7 refrigerating are thawed；Packaging, is produced.
6. a kind of preparation method of fresh-keeping wide vermicelli according to claim 5, it is characterised in that：In the step 2 by several times
Mixed aqueous solution is added in mixed material, the temperature of the mixed aqueous solution is 38-42 DEG C.
7. a kind of preparation method of fresh-keeping wide vermicelli according to claim 6, it is characterised in that：In the step 4, curing
Hot water is at least divided into three-level by temperature in groove, and the first order, the second level and the third level are followed successively by by the moving direction of wide vermicelli, each
Level water temperature independent control, and set from low to high by the moving direction of wide vermicelli.
8. a kind of preparation method of fresh-keeping wide vermicelli according to claim 7, it is characterised in that：In the step 4, first
Level water temperature is 82 DEG C -88 DEG C, and second level water temperature is 90-95 DEG C, and third level water temperature is 97 DEG C -100 DEG C.
9. a kind of preparation method of fresh-keeping wide vermicelli according to claim 8, it is characterised in that：Will be ripe in the step 5
Wide powder after change, which is placed in temperature and is not higher than in 35 DEG C of cooling water, is cooled to less than 40 DEG C.
10. a kind of preparation method of fresh-keeping wide vermicelli according to claim 8, it is characterised in that：It is high in the step 6
The addition for imitating multi-functional solution is the 1-2% of cooling water quality, and the time of the immersion is 3-5 seconds.
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Application publication date: 20170922 |