CN1176601C - Starch vermicelli and its production method - Google Patents
Starch vermicelli and its production method Download PDFInfo
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- CN1176601C CN1176601C CNB021178879A CN02117887A CN1176601C CN 1176601 C CN1176601 C CN 1176601C CN B021178879 A CNB021178879 A CN B021178879A CN 02117887 A CN02117887 A CN 02117887A CN 1176601 C CN1176601 C CN 1176601C
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Abstract
The present invention relates to a starch vermicelli and a production method thereof, and the production method comprises the steps: homogenization processing by a colloid mill, ripening processing, vermicelli extrusion, ageing, refrigeration, powder opening processing, forming, drying processing and packaging after calcium phosphate, sodium alginate and warm water are added to the mixed materials of corn starch, potato starch and the modified starch. The starch vermicelli has the advantages of no aluminium, calcium nutrition increase, stable product quality, soft mouth feeling, good recovery properties, easy production, etc.
Description
Background technology:
Bean-noodle is one of food of liking of China people, and its prescription production technology is comparative maturity.Normally use potato class, beans and multiple coarse cereals starch, the alum that adds 3-5% processes, and its technical process is as follows:
Starch → precipitation bleaching → extrusion modling → stranding → air dry → quantitative package → finished product manually dries in the air
Though bean-noodle is a traditional food, scientific research finds that the main component-aluminium of alum is one of arch-criminal who causes senile dementia in the vermicelli.For overcoming this problem, the bean-noodle of the no aluminium of research preparation is arranged, as using calcium chloride (CaCl among Chinese patent " high-calcium nutrient vermicelli and the processing method thereof " CN1319346
2) form the principle of micella with sodium alginate, it is added processing and manufacturing bean-noodle in starch.Because CaCl
2Dissociation constant is very big, and directly sedimentation after can reacting with sodium alginate makes the material non-uniform Distribution, can't produce unstable product quality continuously.Also there are problems such as mouthfeel is crisp firmly, rehydration difference in product simultaneously.
Summary of the invention:
The purpose of this invention is to provide a kind of no aluminium, production continuously, constant product quality, mouthfeel softness, the good starch vermicelli of rehydration and processing method thereof.
It is at cornstarch that its raw material of starch vermicelli of the present invention is formed: in the mixed material of farina: converted starch=1-7: 2-8: 0.5-2, the calcium phosphate that adds 0.1-0.8%, the sodium alginate of 0.1-1%, and be 1 according to solid-to-liquid ratio: the ratio of 0.8-1.6 adds warm water.
The processing method of starch vermicelli of the present invention comprises the steps:
(1) at cornstarch: in the mixed material of farina: converted starch=1-7: 2-8: 0.5-2, the calcium phosphate that adds 0.1-0.8%, mix, the sodium alginate that adds 0.1-1% again, and be 1 according to solid-to-liquid ratio: the ratio of 0.8-1.6 adds warm water, carries out homogeneous with colloid mill and handles;
(2) after under the 80-98 ℃ of temperature slaking 2-5 minute, squeeze silk;
(3) bean vermicelli freezing 8-24 hour, is opened powder, moulding after at room temperature ageing 0.5-24 hour;
(4) under room temperature-45 ℃ temperature dry 8-24 hour, arrangement, packing.
Aforesaid converted starch is starch phosphate, starch acetate or oxidized starch.
The present invention compared with prior art has following advantage:
(1) calcium phosphate has slow release effect, can directly not react with sodium alginate in the process that material is mixed, and introduces pliability and rehydration that phosphate anion can also improve bean-noodle simultaneously;
(2) in prescription, add converted starch, further improve the pliability and the stripping of bean-noodle;
(3) in traditional machine-processed vermicelli technology, increase colloid mill homogeneous treatment process, improve the processing characteristics of material.
(4) bean-noodle of the present invention's production, no aluminium has increased calcium nutrition, and mouthfeel is good, is easy to processing.
The specific embodiment:
Embodiment 1
In the mixed material of 6 parts of cornstarch, 3 parts of farinas and 1 part of starch phosphate, add 0.5% calcium phosphate, mix, add 0.5% sodium alginate again, and add warm water, carry out homogeneous with colloid mill and handle according to 1: 1.0 ratio of solid-to-liquid ratio, silk was squeezed in slaking in 4 minutes under 90 ℃ of temperature, ageing is 0.5 hour under the room temperature, freezing 8 hours, opens powder, moulding, drying at room temperature 24 hours, arrangement, packing.
Embodiment 2
In the mixed material of 3 parts of cornstarch, 6 parts of farinas and 1 part of starch phosphate, add 0.5% calcium phosphate, mix, add the sodium alginate that accounts for total material 0.5%, and add warm water, carry out homogeneous with colloid mill and handle according to 1: 1.1 ratio of solid-to-liquid ratio, silk was squeezed in slaking in 2 minutes under 94 ℃ of temperature, ageing is 3 hours under the room temperature, freezing 8 hours, opens powder, moulding, drying at room temperature 24 hours, arrangement, packing.
Embodiment 3
In the mixed material of 5 parts of cornstarch, 4.5 parts of farinas and 0.5 part of starch acetate starch; The calcium phosphate of adding 0.4% mixes, and adds the sodium alginate that accounts for total material 0.4%, and according to 1: 1.3 ratio of solid-to-liquid ratio adding warm water, carry out homogeneous with colloid mill and handle, slaking was squeezed silk in 3 minutes under 92 ℃ of temperature, and ageing is 5 hours under the room temperature, freezing 8 hours, open powder, moulding, 45 ℃ of dryings 8 hours, arrangement, packing.
Embodiment 4
In the mixed material of 4 parts of cornstarch, 5.5 parts of farinas and 0.5 part of starch acetate, add 0.3% calcium phosphate, mix, add the sodium alginate that accounts for total material 0.3%, and add warm water, carry out homogeneous with colloid mill and handle according to 1: 1.2 ratio of solid-to-liquid ratio, silk was squeezed in slaking in 2 minutes under 94 ℃ of temperature, ageing is 5 hours under the room temperature, freezing 24 hours, opens powder, moulding, 45 ℃ of dryings 8 hours, arrangement, packing.
Embodiment 5
In the mixed material of 2 parts of cornstarch, 7 parts of farinas and 1 part of oxidized starch, add 0.5% calcium phosphate, mix, add the sodium alginate that accounts for total material 0.5%, and add warm water, carry out homogeneous with colloid mill and handle according to 1: 1.3 ratio of solid-to-liquid ratio, silk was squeezed in slaking in 5 minutes under 90 ℃ of temperature, ageing is 5 hours under the room temperature, freezing 8 hours, opens powder, moulding, drying at room temperature 24 hours, arrangement, packing.
Claims (2)
1 one kinds of starch vermicellis is characterized in that being obtained by following processing method:
(1) at cornstarch: in the mixed material of farina: converted starch=1-7: 2-8: 0.5-2, the calcium phosphate that adds 0.1-0.8%, mix, the sodium alginate that adds 0.1-1% again, and be 1 according to solid-to-liquid ratio: the ratio of 0.8-1.6 adds warm water, carries out homogeneous with colloid mill and handles;
(2) after under the 80-98 ℃ of temperature slaking 2-5 minute, squeeze silk;
(3) bean vermicelli freezing 8-24 hour, is opened powder, moulding after at room temperature ageing 0.5-24 hour;
(4) under room temperature-45 ℃ temperature dry 8-24 hour, arrangement, packing;
Described converted starch is starch phosphate, starch acetate or oxidized starch.
The processing method of 2 a kind of starch vermicellis as claimed in claim 1 is characterized in that comprising the steps:
(1) at cornstarch: in the mixed material of farina: converted starch=1-7: 2-8: 0.5-2, the calcium phosphate that adds 0.1-0.8%, mix, the sodium alginate that adds 0.1-1% again, and be 1 according to solid-to-liquid ratio: the ratio of 0.8-1.6 adds warm water, carries out homogeneous with colloid mill and handles;
(2) after under the 80-98 ℃ of temperature slaking 2-5 minute, squeeze silk;
(3) bean vermicelli freezing 8-24 hour, is opened powder, moulding after at room temperature ageing 0.5-24 hour;
(4) under room temperature-45 ℃ temperature dry 8-24 hour, arrangement, packing;
Described converted starch is starch phosphate, starch acetate or oxidized starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021178879A CN1176601C (en) | 2002-05-27 | 2002-05-27 | Starch vermicelli and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021178879A CN1176601C (en) | 2002-05-27 | 2002-05-27 | Starch vermicelli and its production method |
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| Publication Number | Publication Date |
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| CN1379998A CN1379998A (en) | 2002-11-20 |
| CN1176601C true CN1176601C (en) | 2004-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021178879A Expired - Fee Related CN1176601C (en) | 2002-05-27 | 2002-05-27 | Starch vermicelli and its production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843167B (en) * | 2006-05-09 | 2010-04-21 | 曾鼎建 | Composite vermicelli |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100500022C (en) * | 2006-06-09 | 2009-06-17 | 四川白家食品有限公司 | Method for preparing vermicelli convenient food and vermicelli convenient food |
| CN101341961B (en) * | 2007-07-13 | 2013-01-02 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101897450A (en) * | 2010-02-02 | 2010-12-01 | 黑龙江北大荒斯达奇生物科技有限公司 | Boilproof alumen-free sheet jellies and processing method thereof |
| CN102783597A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Bean vermicelli and preparation method thereof |
| CN102960606B (en) * | 2012-12-18 | 2014-06-25 | 淮安市农之源薯类粉业有限公司 | Alum-free vermicelli and preparation method thereof |
| CN103222571A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato vermicelli and processing method thereof |
| CN104543624A (en) * | 2014-12-31 | 2015-04-29 | 东莞市焙芝友食品科技有限公司 | Compound stabilizer |
| CN104686892A (en) * | 2015-03-12 | 2015-06-10 | 苏州金记食品有限公司 | Alum-free sheet jelly and preparation method thereof |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
-
2002
- 2002-05-27 CN CNB021178879A patent/CN1176601C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843167B (en) * | 2006-05-09 | 2010-04-21 | 曾鼎建 | Composite vermicelli |
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