CN112106977A - Preparation method of vermicelli - Google Patents
Preparation method of vermicelli Download PDFInfo
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- CN112106977A CN112106977A CN202010854090.6A CN202010854090A CN112106977A CN 112106977 A CN112106977 A CN 112106977A CN 202010854090 A CN202010854090 A CN 202010854090A CN 112106977 A CN112106977 A CN 112106977A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 113
- 235000019698 starch Nutrition 0.000 claims abstract description 113
- 239000008107 starch Substances 0.000 claims abstract description 113
- 229920000881 Modified starch Polymers 0.000 claims abstract description 29
- 239000004368 Modified starch Substances 0.000 claims abstract description 29
- 235000019426 modified starch Nutrition 0.000 claims abstract description 29
- 239000012535 impurity Substances 0.000 claims abstract description 22
- 230000032683 aging Effects 0.000 claims abstract description 17
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 60
- 239000002002 slurry Substances 0.000 claims description 54
- 229920001592 potato starch Polymers 0.000 claims description 41
- 238000003756 stirring Methods 0.000 claims description 35
- 244000017020 Ipomoea batatas Species 0.000 claims description 31
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- 235000012015 potatoes Nutrition 0.000 claims description 11
- 230000007306 turnover Effects 0.000 claims description 10
- 229910052751 metal Inorganic materials 0.000 claims description 9
- 239000002184 metal Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 229910019142 PO4 Inorganic materials 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 239000010452 phosphate Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 244000061176 Nicotiana tabacum Species 0.000 claims description 3
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- -1 phosphate ester Chemical class 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 5
- 229940037003 alum Drugs 0.000 description 8
- 230000006872 improvement Effects 0.000 description 6
- 229910052782 aluminium Inorganic materials 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
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- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a preparation method of vermicelli, which comprises the following steps: preparing modified starch, pulping main material starch, blanking and forming, cooking and curing, aging and shaping, drying and shredding; the invention screens impurities and absorbs iron powder in the preparation process of modified starch, so that the prepared modified starch has higher quality and fewer impurities, the modified starch is added into the main material starch and is made into pulp, the functions of viscosity increasing and shape keeping are achieved, the problem of strip breakage of the prepared vermicelli can be effectively prevented, simultaneously the stiffness, boiling resistance and elasticity are increased, and the prepared vermicelli is aged more uniformly and thoroughly by aging the starch sheets at normal temperature and low temperature.
Description
Technical Field
The invention relates to the technical field of vermicelli production and processing, in particular to a preparation method of vermicelli.
Background
The vermicelli takes sweet potatoes, potatoes and the like as raw materials, and is prepared into a characteristic traditional food in a strand-like dry shape after being ground into slurry and precipitated, the traditional food has respective unique production processes in various places of China, the finished vermicelli is gray, yellow or yellow brown, and can be divided into round vermicelli, thin vermicelli, wide vermicelli and the like according to the shape, the vermicelli is rich in carbohydrates, dietary fibers, proteins, nicotinic acid and mineral substances such as calcium, magnesium, iron, potassium, phosphorus, sodium and the like, the vermicelli has good taste adsorption property, can absorb the taste of various delicious soup bases, is soft, smooth and tender and smooth in the vermicelli per se, is more tasty and pleasant, has smooth and extremely elastic mouthfeel after being cooked, and can be prepared into delicious food by matching with vegetables, pork, chicken and the like, so the vermicelli is deeply loved by the masses of people;
the traditional vermicelli preparation process has a statement that no alum is made into vermicelli, and the alum contains aluminum, so that the long-term eating of the vermicelli containing alum can cause excessive aluminum intake by human bodies, thereby causing harm to human bodies, so that the prepared vermicelli without alum is vital to human health, but the current vermicelli without alum is far inferior to the vermicelli containing alum in color, toughness and taste, and therefore, the requirements of people on vermicelli taste and strength can not be met, therefore, the invention provides a vermicelli preparation method to solve the problems in the prior art.
Disclosure of Invention
In view of the above problems, the present invention is directed to a method for preparing vermicelli, which includes screening impurities and absorbing iron powder from mixed starch during the preparation of modified starch, so as to obtain modified starch with higher quality and less impurities.
In order to achieve the purpose of the invention, the invention is realized by the following technical scheme: a preparation method of vermicelli comprises the following steps:
the method comprises the following steps: preparation of modified starch
Firstly, mixing and feeding quantitative phosphate starch, potato starch, sweet potato starch, cassava starch, pea starch and corn starch to a vibrating screen after vacuum negative high pressure, then starting the vibrating screen to remove redundant impurities in the mixed starch by vibrating, then feeding the mixed starch subjected to impurity removal to a mixing and stirring tank through vacuum high pressure, uniformly stirring, simultaneously absorbing and removing iron powder in the mixed starch by a magnet in the stirring process, obtaining modified starch after stirring and mixing are finished, and then feeding the modified starch to a turnover bin for later use through vacuum negative high pressure;
step two: pulping by using starch as main material
According to the first step, firstly, selecting high-quality fresh potatoes and sweet potatoes, processing the potatoes and the sweet potatoes into potato starch and sweet potato starch, then pouring a certain amount of the potato starch and the sweet potato starch into a stirring tank, adding a certain amount of clear water, mixing and stirring, taking out a certain amount of modified starch from a turnover bin after the potato starch and the sweet potato starch are uniformly stirred, adding the modified starch into the stirring tank, continuously mixing and stirring, discharging upper-layer slurry in the stirring tank after stirring is finished, and pumping the residual starch slurry into a starch slurry tank for later use;
step three: blanking and forming
According to the second step, firstly, purified water is added into a hot water boiler and heated, then starch slurry in a starch slurry tank is guided into a blanking device with a sheet-shaped sieve mesh and placed above the hot water boiler, then pressure is slowly applied to the starch slurry on the blanking device, the starch slurry is made to fall into the hot water boiler from the sieve mesh of the blanking device in a sheet shape, hot water and the sheet-shaped starch slurry in the hot water boiler are stirred while blanking, and the sheet-shaped starch slurry is prevented from being adhered to the hot water boiler;
step four: steaming and cooking
According to the third step, heating the hot water boiler when the whole starch slurry falls into the hot water boiler, keeping the temperature when the starch slurry is heated to 97 ℃, cooking the flake starch slurry, and taking out the flake starch slurry when the flake starch slurry is cooked in the hot water boiler to be floated to obtain cooked starch flakes;
step five: aging and shaping
According to the fourth step, firstly placing the cooked starch slices in a cool and ventilated place for normal-temperature aging, aging at normal temperature for 12 hours to enable the starch slices to be fully contacted with air and oxidize the starch slices, after the normal-temperature aging is finished, placing the starch slices in a refrigeration house for low-temperature aging for 8 hours, and setting the temperature of the refrigeration house to be 1 ℃;
step six: oven-dried shredded tobacco
And according to the fifth step, firstly cutting the starch sheet aged at the low temperature into vermicelli with proper width according to the requirements of customers, then drying the cut vermicelli, then cutting the dried vermicelli into proper length according to the requirements of customers, and finally packaging the vermicelli for sale.
The further improvement lies in that: in the first step, the mesh number of the vibrating screen is 12 meshes, the turnover bin is provided with a metal detector, and the metal detector is used for detecting metal impurities in the mixed starch and removing the impurities in the process that the mixed starch is fed to the turnover bin.
The further improvement lies in that: in the first step, the content of the phosphate ester starch in the mixed starch is 60%, the content of the potato starch is 20%, the content of the sweet potato starch is 5%, the content of the cassava starch is 5%, the content of the pea starch is 5%, and the content of the corn starch is 5%.
The further improvement lies in that: and in the second step, the potatoes and the sweet potatoes are cleaned, cut into blocks and ground into powder slurry, the powder slurry is added with clear water and stirred while being filtered, the slurry on the upper layer is poured out after 12 hours of precipitation, then the clear water is added and fully stirred, the filtering and impurity removal are carried out by using a screen, the clear water on the upper layer is removed after 2 hours of precipitation, then the water is dripped into a cloth bag, and finally the wet starch is taken out and dried into dry starch.
The further improvement lies in that: in the second step, the component ratio of the sweet potato starch, the potato starch and the clear water in the stirring tank is 1:1:0.5, and the component ratio of the modified starch, the sweet potato starch and the potato starch is 0.05:1: 1.
The further improvement lies in that: in the third step, the height of the blanking device from the water surface of the hot water boiler is 60cm in the blanking process, and the water temperature in the hot water boiler is kept between 90 ℃ and 95 ℃ during blanking.
The further improvement lies in that: and in the sixth step, the cut vermicelli is dried by an air heater, the drying temperature is set to be 180-200 ℃, and the packaging of the vermicelli is vacuum packaging.
The invention has the beneficial effects that: the invention firstly screens impurities and absorbs iron powder from mixed starch in the preparation process of modified starch, so that the prepared modified starch has higher quality and fewer impurities, then adds the modified starch into main material starch and prepares the starch to play roles of viscosity increasing and shape keeping, can effectively prevent the problem of strip breaking of the prepared vermicelli, simultaneously increases stiffness, boiling resistance and elasticity, does not break the vermicelli and does not mix soup during boiling, and then ages the starch slices at normal temperature and low temperature, so that the prepared vermicelli is aged more uniformly and thoroughly, the quality of the vermicelli is improved, the vermicelli preparation method of the invention has simple process flow, does not add alum, avoids the harm of aluminum in the traditional vermicelli to human bodies, and in addition, the prepared vermicelli has higher color, toughness and mouthfeel, so that the vermicelli is more chewy and Q elastic, meets the requirements of people on the taste and the strength of the vermicelli, and is worth popularizing.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
According to fig. 1, the embodiment provides a method for preparing vermicelli, comprising the following steps:
the method comprises the following steps: preparation of modified starch
Firstly, mixing and feeding quantitative phosphate starch, potato starch, sweet potato starch, cassava starch, pea starch and corn starch onto a vibrating screen after vacuum negative high pressure, wherein the content of phosphate starch in the mixed starch is 60 percent, the content of potato starch is 20 percent, the content of sweet potato starch is 5 percent, the content of cassava starch is 5 percent, the content of pea starch is 5 percent, the content of corn starch is 5 percent, and the mesh number of the vibrating screen is 12 meshes, starting the vibrating screen to remove redundant impurities in the mixed starch by vibrating screen, feeding the mixed starch after removing the impurities into a mixing and stirring tank by vacuum high pressure to be uniformly stirred, simultaneously absorbing and removing iron powder in the mixed starch by a magnet during stirring, obtaining modified starch after stirring and mixing, then feeding the modified starch into a storage bin by vacuum negative high pressure for standby, a metal detector is arranged on the turnover bin, and metal impurities in the mixed starch are detected and removed by the metal detector in the process of feeding the mixed starch to the turnover bin;
step two: pulping by using starch as main material
According to the first step, firstly, selecting high-quality fresh potatoes and sweet potatoes and processing the potatoes and the sweet potatoes into potato starch and sweet potato starch, firstly, cleaning the potatoes and the sweet potatoes, cutting the potatoes and the sweet potatoes into blocks and grinding the blocks into powder slurry, then adding clear water into the powder slurry, stirring and filtering the powder slurry, pouring out the slurry water on the upper layer after 12 hours of sedimentation, then adding clear water into the powder slurry, fully stirring the mixture, filtering and removing impurities by using a screen, removing the clear water on the upper layer after 2 hours of sedimentation, then adding the water into a cloth bag to drip dry, finally taking out wet starch and airing the wet starch into dry starch, then pouring quantitative potato starch and sweet potato starch into a stirring tank, adding quantitative clear water into the stirring tank to mix and stir, wherein the component ratio of the sweet potato starch, the potato starch and the clear water in the stirring tank is 1:1:0.5, taking out quantitative modified starch from a storage bin after the potato starch and the sweet potato starch are uniformly stirred, adding the modified starch and the potato starch into the stirring tank to continue mixing and, discharging the upper slurry in the stirring tank after stirring is finished, and pumping the residual starch slurry into the starch slurry tank for later use;
step three: blanking and forming
According to the second step, firstly, adding purified water into a hot water boiler and heating the purified water to 90-95 ℃, then guiding starch slurry in a starch slurry tank onto a blanking device with a sheet-shaped sieve mesh and placing the blanking device above the hot water boiler, wherein the height of the blanking device from the water surface of the hot water boiler is 60cm, slowly applying pressure on the starch slurry on the blanking device to enable the starch slurry to fall into the hot water boiler from the sieve mesh of the blanking device in a sheet shape, stirring hot water in the hot water boiler and the sheet-shaped starch slurry while blanking, and avoiding the sheet-shaped starch slurry from being adhered to the hot water boiler;
step four: steaming and cooking
According to the third step, heating the hot water boiler when the whole starch slurry falls into the hot water boiler, keeping the temperature when the starch slurry is heated to 97 ℃, cooking the flake starch slurry, and taking out the flake starch slurry when the flake starch slurry is cooked in the hot water boiler to be floated to obtain cooked starch flakes;
step five: aging and shaping
According to the fourth step, firstly placing the cooked starch slices in a cool and ventilated place for normal-temperature aging, aging at normal temperature for 12 hours to enable the starch slices to be fully contacted with air and oxidize the starch slices, after the normal-temperature aging is finished, placing the starch slices in a refrigeration house for low-temperature aging for 8 hours, and setting the temperature of the refrigeration house to be 1 ℃;
step six: oven-dried shredded tobacco
And fifthly, cutting the starch slices aged at the low temperature into vermicelli with proper width according to the requirements of customers, drying the cut vermicelli by using a hot air blower at a drying temperature of between 180 and 200 ℃, cutting the dried vermicelli into proper length according to the requirements of the customers, and finally vacuum-packaging the vermicelli for sale.
The preparation method of the vermicelli comprises the steps of screening impurities and absorbing iron powder in the mixed starch in the preparation process of the modified starch, so that the prepared modified starch is higher in quality and less in impurities, adding the modified starch into the main material starch and pulping, so that the functions of viscosity increasing and shape keeping are achieved, the problem that the prepared vermicelli is broken can be effectively solved, the stiffness, boiling resistance and elasticity are improved, the vermicelli is not broken and not mixed during boiling, the prepared vermicelli is aged at normal temperature and low temperature, so that the prepared vermicelli is aged more uniformly and thoroughly, the quality of the vermicelli is improved, the preparation method of the vermicelli is simple in process flow, alum is not added, the harm to a human body caused by aluminum in the traditional vermicelli is avoided, in addition, the prepared vermicelli is higher in color, toughness and taste, the vermicelli is more chewy and Q-elastic, meets the requirements of people on the taste and the strength of the vermicelli, and is worth popularizing.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. A preparation method of vermicelli is characterized in that: the method comprises the following steps:
the method comprises the following steps: preparation of modified starch
Firstly, mixing and feeding quantitative phosphate starch, potato starch, sweet potato starch, cassava starch, pea starch and corn starch to a vibrating screen after vacuum negative high pressure, then starting the vibrating screen to remove redundant impurities in the mixed starch by vibrating, then feeding the mixed starch subjected to impurity removal to a mixing and stirring tank through vacuum high pressure, uniformly stirring, simultaneously absorbing and removing iron powder in the mixed starch by a magnet in the stirring process, obtaining modified starch after stirring and mixing are finished, and then feeding the modified starch to a turnover bin for later use through vacuum negative high pressure;
step two: pulping by using starch as main material
According to the first step, firstly, selecting high-quality fresh potatoes and sweet potatoes, processing the potatoes and the sweet potatoes into potato starch and sweet potato starch, then pouring a certain amount of the potato starch and the sweet potato starch into a stirring tank, adding a certain amount of clear water, mixing and stirring, taking out a certain amount of modified starch from a turnover bin after the potato starch and the sweet potato starch are uniformly stirred, adding the modified starch into the stirring tank, continuously mixing and stirring, discharging upper-layer slurry in the stirring tank after stirring is finished, and pumping the residual starch slurry into a starch slurry tank for later use;
step three: blanking and forming
According to the second step, firstly, purified water is added into a hot water boiler and heated, then starch slurry in a starch slurry tank is guided into a blanking device with a sheet-shaped sieve mesh and placed above the hot water boiler, then pressure is slowly applied to the starch slurry on the blanking device, the starch slurry is made to fall into the hot water boiler from the sieve mesh of the blanking device in a sheet shape, hot water and the sheet-shaped starch slurry in the hot water boiler are stirred while blanking, and the sheet-shaped starch slurry is prevented from being adhered to the hot water boiler;
step four: steaming and cooking
According to the third step, heating the hot water boiler when the whole starch slurry falls into the hot water boiler, keeping the temperature when the starch slurry is heated to 97 ℃, cooking the flake starch slurry, and taking out the flake starch slurry when the flake starch slurry is cooked in the hot water boiler to be floated to obtain cooked starch flakes;
step five: aging and shaping
According to the fourth step, firstly placing the cooked starch slices in a cool and ventilated place for normal-temperature aging, aging at normal temperature for 12 hours to enable the starch slices to be fully contacted with air and oxidize the starch slices, after the normal-temperature aging is finished, placing the starch slices in a refrigeration house for low-temperature aging for 8 hours, and setting the temperature of the refrigeration house to be 1 ℃;
step six: oven-dried shredded tobacco
And according to the fifth step, firstly cutting the starch sheet aged at the low temperature into vermicelli with proper width according to the requirements of customers, then drying the cut vermicelli, then cutting the dried vermicelli into proper length according to the requirements of customers, and finally packaging the vermicelli for sale.
2. The method for preparing vermicelli as claimed in claim 1, wherein: in the first step, the mesh number of the vibrating screen is 12 meshes, the turnover bin is provided with a metal detector, and the metal detector is used for detecting metal impurities in the mixed starch and removing the impurities in the process that the mixed starch is fed to the turnover bin.
3. The method for preparing vermicelli as claimed in claim 1, wherein: in the first step, the content of the phosphate ester starch in the mixed starch is 60%, the content of the potato starch is 20%, the content of the sweet potato starch is 5%, the content of the cassava starch is 5%, the content of the pea starch is 5%, and the content of the corn starch is 5%.
4. The method for preparing vermicelli as claimed in claim 1, wherein: and in the second step, the potatoes and the sweet potatoes are cleaned, cut into blocks and ground into powder slurry, the powder slurry is added with clear water and stirred while being filtered, the slurry on the upper layer is poured out after 12 hours of precipitation, then the clear water is added and fully stirred, the filtering and impurity removal are carried out by using a screen, the clear water on the upper layer is removed after 2 hours of precipitation, then the water is dripped into a cloth bag, and finally the wet starch is taken out and dried into dry starch.
5. The method for preparing vermicelli as claimed in claim 1, wherein: in the second step, the component ratio of the sweet potato starch, the potato starch and the clear water in the stirring tank is 1:1:0.5, and the component ratio of the modified starch, the sweet potato starch and the potato starch is 0.05:1: 1.
6. The method for preparing vermicelli as claimed in claim 1, wherein: in the third step, the height of the blanking device from the water surface of the hot water boiler is 60cm in the blanking process, and the water temperature in the hot water boiler is kept between 90 ℃ and 95 ℃ during blanking.
7. The method for preparing vermicelli as claimed in claim 1, wherein: and in the sixth step, the cut vermicelli is dried by an air heater, the drying temperature is set to be 180-200 ℃, and the packaging of the vermicelli is vacuum packaging.
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| CN1488284A (en) * | 2003-05-09 | 2004-04-14 | 河南省南街村（集团）有限公司 | Method for preparing vermicelli and noodles made from plant starch |
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