CN108157750A - A kind of Alum-free starch vermicelli and production method - Google Patents
A kind of Alum-free starch vermicelli and production method Download PDFInfo
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- CN108157750A CN108157750A CN201810029941.6A CN201810029941A CN108157750A CN 108157750 A CN108157750 A CN 108157750A CN 201810029941 A CN201810029941 A CN 201810029941A CN 108157750 A CN108157750 A CN 108157750A
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- starch
- vermicelli
- alum
- sodium sulphate
- potassium sulfate
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- 229920002472 Starch Polymers 0.000 title claims abstract description 110
- 235000019698 starch Nutrition 0.000 title claims abstract description 110
- 239000008107 starch Substances 0.000 title claims abstract description 110
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims abstract description 62
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 claims abstract description 31
- 229910052939 potassium sulfate Inorganic materials 0.000 claims abstract description 31
- 235000011151 potassium sulphates Nutrition 0.000 claims abstract description 31
- 229910052938 sodium sulfate Inorganic materials 0.000 claims abstract description 31
- 235000011152 sodium sulphate Nutrition 0.000 claims abstract description 31
- 244000268590 Euryale ferox Species 0.000 claims abstract description 27
- 229940037003 alum Drugs 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 238000009835 boiling Methods 0.000 claims description 20
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 235000012149 noodles Nutrition 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims 2
- 238000010410 dusting Methods 0.000 claims 1
- 238000011017 operating method Methods 0.000 claims 1
- 239000002023 wood Substances 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 14
- 229910052782 aluminium Inorganic materials 0.000 abstract description 14
- 239000004411 aluminium Substances 0.000 abstract description 14
- 238000001816 cooling Methods 0.000 abstract description 8
- 230000008859 change Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 230000008961 swelling Effects 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000000528 statistical test Methods 0.000 description 1
- 238000012795 verification Methods 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
- A23L29/30—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
- 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
- A23L29/015—Inorganic 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- 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)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The present invention provides a kind of Alum-free starch vermicelli, and including potassium sulfate, three kinds of components of sodium sulphate and starch, the moisture content of vermicelli is 13 15%.The mass percent of potassium sulfate, sodium sulphate and starch is：Potassium sulfate 0.5 2%, sodium sulphate 0.5 2%, starch 96 99%, the sum of mass percent of above-mentioned material are 100%.The present invention also provides a kind of production method of Alum-free starch vermicelli, including Gorgon euryale processed, add in potassium sulfate and sodium sulphate and stir evenly, add in remaining starch and be kneaded into smooth dough, strip is pressed into using pressure vermicelli machine and cooling is cooked, freeze in refrigerator that 8 10h, drying in the sun can obtain a kind of Alum-free starch vermicelli.A kind of Alum-free starch vermicelli production method of the present invention is simple, does not have the addition of alum, and will not change edible quality compared to traditional vermicelli, does not have the introducing of aluminium, reduces harm of the aluminium to human body.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of Alum-free starch vermicelli, further relate to a kind of Alum-free starch powder
The production method of item.
Background technology
Vermicelli are with the Filamentous or strip made of main Raw material processing such as the abundant beans of content of starch, potato and coarse cereals
Dry starch-based product has the characteristics that full of nutrition, storage tolerance, without seasonal effect, convenient, and depth is liked by consumers in general
Love.The manufacturing process of vermicelli mainly has Gorgon euryale processed and dough, leakage powder, hanging strip, cryogenic freezing aging, deices and dry.Together
When, this is also the basis for making the present invention.
Traditional vermicelli can add in appropriate alum to improve the mouthfeel of vermicelli and quality during Gorgon euryale processed or with dough,
But the addition of alum can make to retain a large amount of aluminium in vermicelli, the mineral element that it is needed by human body that aluminium, which is not, be a kind of less toxic element,
Long-term intake makes aluminium accumulate in vivo, so as to interfere the metabolism of human normal calcium, phosphorus containing the high food of aluminium.It with it is internal more
The ingredients such as kind protein, enzyme combine, and can damage the kidney and nervous system of people, interfere the consciousness and memory function of people, make teenager
Children's brain development is affected, and the middle-aged and the old is easy to get senile dementia, can also cause hepatopathy, severe one leads to dementia, it is also possible to
There are anaemia, osteoporosis diseases, and this damage is irreversible for intelligence.Therefore, world health group in 1989
It knits and aluminium is formally determined as food contaminant and requires strictly to be controlled.
The newest vermicelli production standard in China《Vermicelli》(GBT 23587-2009) and food national standard《Pollutants in food
Limitation》(GB 2762-2012) is provided, aluminium content must not exceed 200mg/kg (dry powder) in product, and add alum next life at present
The aluminium content of production vermicelli technique products obtained therefrom is generally 2-3.5 times of the national standard upper limit.So seek a kind of not aluminated vermicelli
Production method just seems extremely necessary.
Invention content
The object of the present invention is to provide a kind of Alum-free starch vermicelli, solve and aluminium caused by alum is added in traditional vermicelli
The problem of content is exceeded.
The present invention also aims to provide a kind of production method of Alum-free starch vermicelli.
The first technical solution of the present invention is a kind of Alum-free starch vermicelli, including potassium sulfate, sodium sulphate and shallow lake
Three kinds of components of powder, the moisture content of Alum-free starch vermicelli is 13-15%.
The features of the present invention also characterized in that
The mass percent of potassium sulfate, sodium sulphate and starch is：Potassium sulfate 0.5-2%, sodium sulphate 0.5-2%, starch 96-
99%, the sum of mass percent of above-mentioned material is 100%.
One of which of the starch for potato starch such as potato, sweet potato, cassavas.
Second of technical solution of the present invention is a kind of production method of Alum-free starch vermicelli, specifically according to
Lower step is implemented：
Step 1, potassium sulfate 0.5-2%, sodium sulphate 0.5-2%, starch 96-99% are weighed respectively according to mass percent,
The sum of mass percent of above-mentioned material is 100%；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3,11~13 times of bodies of starch quality are taken to being rapidly added step 2 in starch solution made from step 2 rapidly
100 DEG C of long-pending water, are then heated to transparent in small fire, obtain making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
The invention has the advantages that a kind of Alum-free starch vermicelli production method of the present invention is simple, compared to traditional
Vermicelli do not have the addition of alum, and will not change edible quality, do not have the introducing of aluminium, reduce harm of the aluminium to human body.
Specific embodiment
A kind of Alum-free starch vermicelli provided by the invention, including potassium sulfate, three kinds of components of sodium sulphate and starch, vermicelli contain
Water rate is 13-15%.
The mass percent of potassium sulfate, sodium sulphate and starch is：Potassium sulfate 0.5-2%, sodium sulphate 0.5-2%, starch 96-
99%, the sum of mass percent of above-mentioned material is 100%.
One of which of the starch for potato starch such as potato, sweet potato, cassavas.
Potassium sulfate：A kind of common food additive can make starch more chewy, the vermicelli made more high resilience, mouth
Feel.
Sodium sulphate:A kind of common food additive can make starch more chewy, the vermicelli made more high resilience, mouth
Feel.
The present invention also provides a kind of production methods of Alum-free starch vermicelli, specifically include following steps：
Step 1, potassium sulfate 0.5-2%, sodium sulphate 0.5-2%, starch 96-99% are weighed respectively according to mass percent,
The sum of mass percent of above-mentioned material is 100%；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
With reference to specific embodiment, the present invention is described in detail.
Embodiment 1
Step 1, potassium sulfate 0.5%, sodium sulphate 2%, starch from sweet potato 97.5% are weighed respectively by mass percentage；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
Embodiment 2
Step 1, potassium sulfate 2%, sodium sulphate 0.5%, starch from sweet potato 97.5% are weighed respectively by mass percentage；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
Embodiment 3
Step 1, potassium sulfate 2%, sodium sulphate 1%, potato starch 97% are weighed respectively by mass percentage；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
Embodiment 4
Step 1, potassium sulfate 2%, sodium sulphate 2%, tapioca 96% are weighed respectively by mass percentage；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
Embodiment 5
Step 1, potassium sulfate 0.5%, sodium sulphate 0.5%, potato starch 99% are weighed respectively by mass percentage；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, with the normal-temperature water of taken 0.65-0.8 times of starch quality
Starch is melted；
Step 3, to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth
Soft dough places 3~5min；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface and be put into cold water
Middle cooling is then pulled out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
Quality characteristic strip-breaking rate, swelling rate, loss ratio of boiling and mouthfeel are carried out to a kind of Alum-free starch vermicelli formula
Assessment.
Quality characteristic is analyzed as follows：
(1) strip-breaking rate=(boil rear item number-boils preceding article number)/boil preceding article number × 100% (national standard strip-breaking rate≤10%)
(2) vermicelli boiled are blotted into surface moisture with blotting paper, claims its quality, 4h is then dried in 105 DEG C and claims it dry again
Quality after dry, swelling rate=vermicelli boil rear quality/vermicelli and boil rear re-dry quality × 100%
(3) loss ratio of boiling=(vermicelli boil preceding quality-vermicelli boil rear re-dry quality)/vermicelli quality × 100% before boiling
The verification data such as following table of 50 groups of contrast experiments
| Classification | Strip-breaking rate | Swelling capacity | Loss ratio of boiling |
| Add alum | 3.00% | 435.46% | 5.50% |
| It is not added with alum | 3.35% | 429.62% | 5.47% |
By the statistical test of 50 groups of experiments, be not added with alum, and introduce potassium sulfate, sodium sulphate make noodles made from starch its
Strip-breaking rate, swelling capacity, loss ratio of boiling and addition alum vermicelli quality are not significantly different, and without the introducing of aluminium, reduce aluminium
Harm to human body is a kind of Alum-free starch vermicelli of health green.
Claims (4)
1. a kind of Alum-free starch vermicelli, which is characterized in that including potassium sulfate, three kinds of components of sodium sulphate and starch, the no alum forms sediment
The moisture content of powder vermicelli is 13-15%.
2. a kind of Alum-free starch vermicelli according to claim 1, which is characterized in that the potassium sulfate, sodium sulphate and starch
Mass percent be：Potassium sulfate 0.5-2%, sodium sulphate 0.5-2%, starch 96-99%, the mass percent of above-mentioned material it
Be 100%.
3. a kind of Alum-free starch vermicelli according to claim 1, which is characterized in that the starch is potato, sweet potato, wood
The one of which of the potato starch such as potato.
It is 4. a kind of such as a kind of production method of Alum-free starch vermicelli of claim 1-3 any one of them, which is characterized in that specific
Operating procedure is as follows：
Step 1, potassium sulfate 0.5-2% is weighed respectively according to mass percent, sodium sulphate 0.5-2%, starch 96-99% are above-mentioned
The sum of mass percent of material is 100%；
Step 2, the 4-6% of starch total amount that step 1 weighs up is weighed, will be formed sediment with the normal-temperature water of taken 0.65-0.8 times of starch quality
Dusting is opened；
Step 3, rapidly to 100 DEG C for step 2 is rapidly added in starch solution made from step 2 taking 11~13 times of starch quality
Boiling water, is then heated to transparent in small fire, obtains making the Gorgon euryale that uses of noodles made from starch；
Step 4, the potassium sulfate weighed in step 1, sodium sulphate are added in the Gorgon euryale made in step 3 and is stirred evenly；
Step 5, step 2 using remaining starch is all added in the Gorgon euryale that step 4 makes, is sufficiently mixed, is kneaded into smooth soft face
3~5min places in group；
Step 6, soft dough is put into pressure vermicelli machine, leaked into boiling water, pulled out when vermicelli are floated to the water surface be put into it is cold in cold water
But, it then pulls out to hang up properly；
Step 7, the vermicelli hung up properly are put into sub-zero refrigerator in freezing 8-10h；
Step 8, the vermicelli of freezing are dried in the sun to get to Alum-free starch vermicelli.
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| CN201810029941.6A CN108157750A (en) | 2018-01-12 | 2018-01-12 | A kind of Alum-free starch vermicelli and production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810029941.6A CN108157750A (en) | 2018-01-12 | 2018-01-12 | A kind of Alum-free starch vermicelli and production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655945A (en) * | 2020-12-23 | 2021-04-16 | 中国农业科学院农产品加工研究所 | Alum-free potato vermicelli and preparation method thereof |
| CN112704219A (en) * | 2020-12-23 | 2021-04-27 | 中国农业科学院农产品加工研究所 | Alum-free fresh and wet potato vermicelli and preparation method thereof |
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| CN106036907A (en) * | 2016-05-26 | 2016-10-26 | 宁波大学 | Sweet potato alum free nutritional vermicelli and preparation method thereof |
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| CN107173790A (en) * | 2017-05-16 | 2017-09-19 | 陈忠礼 | A kind of preparation method of potato vermicelli |
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| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN106036907A (en) * | 2016-05-26 | 2016-10-26 | 宁波大学 | Sweet potato alum free nutritional vermicelli and preparation method thereof |
| CN106072461A (en) * | 2016-06-01 | 2016-11-09 | 界首市雪丽种植专业合作社 | A kind of Alum-free vermicelli and preparation method thereof |
| CN107173790A (en) * | 2017-05-16 | 2017-09-19 | 陈忠礼 | A kind of preparation method of potato vermicelli |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655945A (en) * | 2020-12-23 | 2021-04-16 | 中国农业科学院农产品加工研究所 | Alum-free potato vermicelli and preparation method thereof |
| CN112704219A (en) * | 2020-12-23 | 2021-04-27 | 中国农业科学院农产品加工研究所 | Alum-free fresh and wet potato vermicelli and preparation method thereof |
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