CN107455731A - A kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine - Google Patents
A kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine Download PDFInfo
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- CN107455731A CN107455731A CN201710488197.1A CN201710488197A CN107455731A CN 107455731 A CN107455731 A CN 107455731A CN 201710488197 A CN201710488197 A CN 201710488197A CN 107455731 A CN107455731 A CN 107455731A
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 45
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 240000004244 Cucurbita moschata Species 0.000 title claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 19
- 235000009852 Cucurbita pepo Nutrition 0.000 title claims abstract description 19
- 235000020354 squash Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 61
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 53
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 27
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 27
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 27
- 239000011425 bamboo Substances 0.000 claims abstract description 27
- 239000000835 fiber Substances 0.000 claims abstract description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 20
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 20
- 235000014103 egg white Nutrition 0.000 claims abstract description 20
- 210000000969 egg white Anatomy 0.000 claims abstract description 20
- 102000008186 Collagen Human genes 0.000 claims abstract description 19
- 108010035532 Collagen Proteins 0.000 claims abstract description 19
- 235000013557 nattō Nutrition 0.000 claims abstract description 15
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 37
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 37
- 229920002472 Starch Polymers 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 37
- 239000008107 starch Substances 0.000 claims description 37
- 241000222122 Candida albicans Species 0.000 claims description 9
- 206010007134 Candida infections Diseases 0.000 claims description 9
- 201000003984 candidiasis Diseases 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 229920001436 collagen Polymers 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 5
- 229940086319 nattokinase Drugs 0.000 claims description 5
- 108010073682 nattokinase Proteins 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 241001330002 Bambuseae Species 0.000 description 23
- 238000000034 method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 2
- 229940037003 alum Drugs 0.000 description 1
- 235000013871 bee wax Nutrition 0.000 description 1
- 239000012166 beeswax Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to bean vermicelli additive technology field, and in particular to a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine.The natural evacuating agent is made up of the component of following parts by weight, and 35 parts of natto, 40 50 parts of egg-white powder of fermentation, 10 12 parts of bamboo shoots fiber powder, 57 parts of collagen protein powder, the natural evacuating agent of the present invention form by natural component, obtain easy and harmless.
Description
Technical field
The present invention relates to bean vermicelli additive technology field, and in particular to one kind improves glues in the production of squash type bean vermicelli self-cooked machine
The even natural evacuating agent of problem.
Background technology
A kind of traditional food in China during bean vermicelli, there is the characteristics of delicate mouthfeel, smooth, chewiness, cheap using wide
Sweet potato makes the general choice that bean vermicelli is China bean vermicelli manufacturer, and bean vermicelli is when making, to ensure that it is good that resulting bean vermicelli has
Good index, addition multiple additives improve bean vermicelli to sweet potato noodles as added alum when making, it is necessary to when bean vermicelli makes at present
Diversity, addition potassium hydrogen tartrate improve bean vermicelli anti-caking, addition beeswax improves its appearance brightness etc., make what is obtained
Although bean vermicelli increases in quality, excessive chemical classes additive component certain negative effect how rare to human body.
The content of the invention
It is an object of the invention to provide a kind of natural evacuation for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine
Agent, the bean vermicelli evacuating agent are made an addition in starch from sweet potato by a certain percentage in bean vermicelli production, can significantly improve squash type bean vermicelli certainly
Adhesion problems in ripe machine production, and on the original mouthfeel of bean vermicelli, gloss, biceps and toughness without influence.
The technical solution adopted by the present invention is that the natural of adhesion problems is dredged in a kind of improvement squash type bean vermicelli self-cooked machine production
Powder,
The natural evacuating agent is made up of the component of following parts by weight, natto 3-5 parts, fermentation egg-white powder 40-50 parts, bamboo shoots fiber
Powder 10-12 parts, collagen protein powder 5-7 parts；
Specifically, 1800-2000FU containing Nattokinase in per g nattos；
When the egg-white powder that ferments makes, candidiasis fermentation is inoculated with into fresh albumen, fermentation temperature is 25-28 DEG C, during fermentation
Between be 30-32 hours, by fermenting, obtained product is spray-dried, obtains the egg-white powder that ferments；
When bamboo shoots fiber powder makes, by new fresh bamboo shoots defibrination, juice is filtered out, retains residue, it is small to be dipped in processing 80-90 in light-coloured vinegar
When, after rinsing dehydration, micronizer ultramicro grinding is sent into, 90% particle diameter is reached less than 60 μm, then it is spray-dried, obtain
To bamboo shoots fiber powder；
Collagen proportional amount is 36-38% in collagen protein powder；
The natural evacuating agent is made an addition in starch from sweet potato in 3-5% ratio；
When the natural evacuating agent is specifically used, the natural evacuating agent is made an addition in starch from sweet potato in proportion, adds water to be tuned into pasty state,
At normal temperatures place 5-6 hours after can continue processing be gelatinized, extrusion operation.
Natural evacuating agent of the invention forms by natural component, and acquisition is easy and harmless, specifically as evacuating agent
In use, natto can play thickening power, the tight ness rating between starch from sweet potato molecule is improved, fermentation egg-white powder can play emulsification and make
With guarantee starch molecule is uniformly dispersed in slurries, improves gelatinization degree；Bamboo shoots fiber powder can play fluffy effect, effectively subtract
Few bean vermicelli drafting, collagen can improve the rehydration of bean vermicelli, and increase the chewiness mouthfeel of bean vermicelli.
Embodiment
Embodiment 1, a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine, specifically,
The natural evacuating agent is made up of the component of following parts by weight, 3 parts of natto, 40 parts of egg-white powder of fermentation, bamboo shoots fiber powder 10
Part, 5 parts of collagen protein powder；
Specifically, 1800FU containing Nattokinase in per g nattos；
When the egg-white powder that ferments makes, candidiasis fermentation is inoculated with into fresh albumen, candidiasis inoculative proportion is 2 ‰,
Fermentation temperature is 25 DEG C, and fermentation time is 30 hours, and the product that fermentation is obtained is spray-dried, obtains the egg-white powder that ferments；
When bamboo shoots fiber powder makes, by new fresh bamboo shoots defibrination, juice is filtered out, retains residue, is dipped in light-coloured vinegar and handles 80 hours, is rushed
After eluting water, micronizer ultramicro grinding is sent into, 90% particle diameter is reached less than 60 μm, then it is spray-dried, obtain bamboo shoots
Fiber powder；
Collagen proportional amount is 36% in collagen protein powder；
The natural evacuating agent is made an addition in starch from sweet potato in 3-5% ratio；
When the natural evacuating agent is specifically used, the natural evacuating agent is made an addition in starch from sweet potato in proportion, adds water to be tuned into pasty state,
At normal temperatures place 5-6 hours after can continue processing be gelatinized, extrusion operation.
Embodiment 2, a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine, specifically,
The natural evacuating agent is made up of the component of following parts by weight, 4 parts of natto, 42 parts of egg-white powder of fermentation, bamboo shoots fiber powder 11
Part, 6 parts of collagen protein powder；
Specifically, 1900FU containing Nattokinase in per g nattos；
When the egg-white powder that ferments makes, candidiasis fermentation is inoculated with into fresh albumen, candidiasis inoculative proportion is
2.5 ‰, fermentation temperature is 26 DEG C, and fermentation time is 31 hours, and the product that fermentation is obtained is spray-dried, obtains fermented egg
Clear powder；
When bamboo shoots fiber powder makes, by new fresh bamboo shoots defibrination, juice is filtered out, retains residue, is dipped in light-coloured vinegar and handles 85 hours, is rushed
After eluting water, micronizer ultramicro grinding is sent into, 90% particle diameter is reached less than 60 μm, then it is spray-dried, obtain bamboo shoots
Fiber powder；
Collagen proportional amount is 37% in collagen protein powder；
The natural evacuating agent is made an addition in starch from sweet potato in 4% ratio；
When the natural evacuating agent is specifically used, the natural evacuating agent is made an addition in starch from sweet potato in proportion, adds water to be tuned into pasty state,
At normal temperatures place 5-6 hours after can continue processing be gelatinized, extrusion operation.
Embodiment 3, a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine, specifically,
The natural evacuating agent is made up of the component of following parts by weight, 5 parts of natto, 50 parts of egg-white powder of fermentation, bamboo shoots fiber powder 12
Part, 7 parts of collagen protein powder；
Specifically, 2000FU containing Nattokinase in per g nattos；
When the egg-white powder that ferments makes, candidiasis fermentation is inoculated with into fresh albumen, candidiasis inoculative proportion is
2.2 ‰, fermentation temperature is 28 DEG C, and fermentation time is 32 hours, and the product that fermentation is obtained is spray-dried, obtains fermented egg
Clear powder；
When bamboo shoots fiber powder makes, by new fresh bamboo shoots defibrination, juice is filtered out, retains residue, is dipped in light-coloured vinegar and handles 90 hours, is rushed
After eluting water, micronizer ultramicro grinding is sent into, 90% particle diameter is reached less than 60 μm, then it is spray-dried, obtain bamboo shoots
Fiber powder；
Collagen proportional amount is 38% in collagen protein powder；
The natural evacuating agent is made an addition in starch from sweet potato in 5% ratio；
When the natural evacuating agent is specifically used, the natural evacuating agent is made an addition in starch from sweet potato in proportion, adds water to be tuned into pasty state,
At normal temperatures place 6 hours after can continue processing be gelatinized, extrusion operation.
Checking one by one is carried out to process of the present invention below in conjunction with specific checking test to illustrate,
Checking test 1：Obtained starch from sweet potato purchased in market is divided into two parts of A, B, every part of 2kg at random；
The natural evacuating agent obtained by embodiment 3 is added into A part starch from sweet potato；
Into B part starch from sweet potato, addition cancels the evacuating agent obtained by addition natto on the basis of 3 natural evacuating agent of embodiment；
Bean vermicelli is made according to conventional same process respectively in two parts of starch from sweet potato, the bean vermicelli hardness obtained by two parts of sweet potato powders is entered
Row detection, as a result see the table below 1：
| Group | A | B |
| Hardness（g/mm2） | 63.95 | 32.18 |
As shown in Table 1, the bean vermicelli hardness of addition " natto " processing gained is omitted in bean vermicelli evacuating agent to be significantly reduced, and this shows
" natto " has certain effect to improving bean vermicelli hardness.
Checking test 2：Obtained starch from sweet potato purchased in market is divided into tri- parts of C, D, E, every part of 2kg at random；
The natural evacuating agent obtained by embodiment 3 is added into C part starch from sweet potato；
Into D part starch from sweet potato, addition is on the basis of 3 natural evacuating agent of embodiment, dredging obtained by cancellation addition fermentation egg-white powder
Powder；
Into E part starch from sweet potato, fermentation egg-white powder is substituted for Direct spraying and done by addition on the basis of 3 natural evacuating agent of embodiment
Dry obtained egg-white powder；
Two parts of starch from sweet potato are gelatinized 10 minutes at 80 DEG C respectively by same process, two groups of starch burn degrees are detected,
As a result 2 be see the table below：
| Group | C | D | E |
| Gelatinization degree（%） | 82 | 53 | 58 |
As shown in Table 2, " fermentation egg-white powder " is added in starch for improving the effect of starch from sweet potato gelatinization degree significantly, and is directly added
Add egg-white powder to improving starch from sweet potato gelatinization degree effect unobvious；
Checking test 3：Obtained starch from sweet potato purchased in market is divided into tri- parts of E, F, G, every part of 2kg at random；
The natural evacuating agent obtained by embodiment 3 is added into E part starch from sweet potato；
Into F part starch from sweet potato, addition is on the basis of 3 natural evacuating agent of embodiment, dredging obtained by cancellation addition bamboo shoots fiber powder
Powder；
Added into G part starch from sweet potato on the basis of 3 natural evacuating agent of embodiment, the bamboo shoots fiber for making to obtain by following process
Powder：By new fresh bamboo shoots defibrination, juice is filtered out, retains residue, micronizer ultramicro grinding is sent into, 90% particle diameter is reached 60 μ
Below m, then it is spray-dried, obtain bamboo shoots fiber powder；
Three parts of starch from sweet potato are pressed into same process common process processing procedure bean vermicelli, drafting rate in three groups of bean vermicelli manufacturing process is united
Meter, as a result see the table below 3：
| Group | E | F | G |
| Bean vermicelli drafting rate（%） | 0.33 | 5.85 | 4.27 |
As shown in Table 3, " bamboo shoots fiber powder " is added in starch and is acted on significantly for reducing drafting rate during sweet potato makes, and it is direct
Addition acts on unobvious without the bamboo shoots fiber powder that light-coloured vinegar soaks to obtain to putting forward the drafting rate during sweet potato makes that reduces；
Checking test 4：Obtained starch from sweet potato purchased in market is divided into two parts of H, I, every part of 2kg at random；
The natural evacuating agent obtained by embodiment 3 is added into H part starch from sweet potato；
Into I part starch from sweet potato, addition is on the basis of 3 natural evacuating agent of embodiment, dredging obtained by cancellation addition collagen protein powder
Powder；
Two parts of starch from sweet potato are pressed into identical common process processing procedure bean vermicelli, brewed using boiling water, rehydration time is detected, as a result see the table below
4：
| Group | H | I |
| Rehydration time（min） | 3 | 8 |
As shown in Table 4, it is notable for improving the effect of bean vermicelli reconstitution rate that " collagen protein powder " is added in starch.
Claims (9)
- A kind of 1. natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine, it is characterised in thatThe natural evacuating agent is made up of the component of following parts by weight, natto 3-5 parts, fermentation egg-white powder 40-50 parts, bamboo shoots fiber Powder 10-12 parts, collagen protein powder 5-7 parts.
- 2. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 1, Characterized in that,1800-2000FU containing Nattokinase in per g nattos.
- 3. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 1, Characterized in that,When the egg-white powder that ferments makes, candidiasis fermentation is inoculated with into fresh albumen, fermentation temperature is 25-28 DEG C, during fermentation Between be 30-32 hours, by fermenting, obtained product is spray-dried, obtains the egg-white powder that ferments.
- 4. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 3, Characterized in that,Candidiasis inoculative proportion is 2-2.5 ‰.
- 5. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 1, Characterized in that,When bamboo shoots fiber powder makes, by new fresh bamboo shoots defibrination, juice is filtered out, retains residue, it is small to be dipped in processing 80-90 in light-coloured vinegar When, after rinsing dehydration, it is sent into micronizer ultramicro grinding.
- 6. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 5, Characterized in that,During ultramicro grinding, 90% particle diameter is set to reach less than 60 μm.
- 7. a kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine according to claim 1, Characterized in that,Collagen proportional amount is 36-38% in collagen protein powder.
- 8. the day of adhesion problems in a kind of improvement squash type bean vermicelli self-cooked machine production according to claim 1-7 any one Right evacuating agent, it is characterised in thatWhen the natural evacuating agent is specifically used, the natural evacuating agent is made an addition in starch from sweet potato in proportion, adds water to be tuned into pasty state, At normal temperatures place 5-6 hours after can continue processing be gelatinized, extrusion operation.
- 9. the day of adhesion problems in a kind of improvement squash type bean vermicelli self-cooked machine production according to claim 1-7 any one Right evacuating agent, it is characterised in thatThe natural evacuating agent is made an addition in starch from sweet potato in 3-5% ratio.
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|---|---|---|---|
| CN201710488197.1A CN107455731A (en) | 2017-06-23 | 2017-06-23 | A kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710488197.1A CN107455731A (en) | 2017-06-23 | 2017-06-23 | A kind of natural evacuating agent for improving adhesion problems in the production of squash type bean vermicelli self-cooked machine |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387785A (en) * | 2002-06-18 | 2003-01-01 | 陈朝晖 | Vermicelli and its production process |
| CN2870482Y (en) * | 2006-02-28 | 2007-02-21 | 张广民 | Non-adhering freezing vermicelli made from bean starch and straight-bar bottled automatic production line |
| CN101081065A (en) * | 2006-06-01 | 2007-12-05 | 四川白家食品有限公司 | Evacuating agent of vermicelli foodstuff and the vermicelli foodstuff thereof |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN105309872A (en) * | 2015-07-03 | 2016-02-10 | 王军 | Preparing method for bacillus natto powder |
-
2017
- 2017-06-23 CN CN201710488197.1A patent/CN107455731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387785A (en) * | 2002-06-18 | 2003-01-01 | 陈朝晖 | Vermicelli and its production process |
| CN2870482Y (en) * | 2006-02-28 | 2007-02-21 | 张广民 | Non-adhering freezing vermicelli made from bean starch and straight-bar bottled automatic production line |
| CN101081065A (en) * | 2006-06-01 | 2007-12-05 | 四川白家食品有限公司 | Evacuating agent of vermicelli foodstuff and the vermicelli foodstuff thereof |
| CN104651199A (en) * | 2014-04-30 | 2015-05-27 | 四川活之酿酿酒公社有限公司 | Method of making liquor by virtue of solid fermentation with bamboos as fluff |
| CN105309872A (en) * | 2015-07-03 | 2016-02-10 | 王军 | Preparing method for bacillus natto powder |
Non-Patent Citations (2)
| Title |
|---|
| 李灿鹏著，: "《蛋品科学与技术》", 30 April 2013, 中国质检工业出版社 * |
| 贾士儒著，: "《生物防腐剂》", 30 September 2009, 中国轻工业出版社 * |
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Application publication date: 20171212 |
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