CN1237898C - Vegetable powder cake and its production process - Google Patents
Vegetable powder cake and its production process Download PDFInfo
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- CN1237898C CN1237898C CNB021337403A CN02133740A CN1237898C CN 1237898 C CN1237898 C CN 1237898C CN B021337403 A CNB021337403 A CN B021337403A CN 02133740 A CN02133740 A CN 02133740A CN 1237898 C CN1237898 C CN 1237898C
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- powder
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- cake
- bean vermicelli
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- 239000000843 powder Substances 0.000 title claims abstract description 74
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000016337 monopotassium tartrate Nutrition 0.000 claims abstract description 6
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 claims abstract description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 5
- 239000012188 paraffin wax Substances 0.000 claims abstract description 5
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 5
- 239000011975 tartaric acid Substances 0.000 claims abstract description 5
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 239000008120 corn starch Substances 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 44
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 44
- 235000012459 muffins Nutrition 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 9
- 235000011613 Pinus brutia Nutrition 0.000 claims description 9
- 241000018646 Pinus brutia Species 0.000 claims description 9
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 229940086065 potassium hydrogentartrate Drugs 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- 239000013638 trimer Substances 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 239000002270 dispersing agent Substances 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 abstract 1
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241001062472 Stokellia anisodon Species 0.000 abstract 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 238000004140 cleaning Methods 0.000 description 5
- 239000002699 waste material Substances 0.000 description 4
- 229940037003 alum Drugs 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
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- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 244000268590 Euryale ferox Species 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 244000170226 Voandzeia subterranea Species 0.000 description 1
- 235000013030 Voandzeia subterranea Nutrition 0.000 description 1
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- 239000011230 binding agent Substances 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000007924 ground bean Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 150000002500 ions Chemical class 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
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- 208000024891 symptom Diseases 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
Abstract
The present invention provides a vegetable powder cake which comprises sweet potato starch, potato starch, corn starch, a powder dispersing agent, vegetable juice and vegetables powder, wherein the powder dispersing agent is composed of carboxymethyl cellulose, emulsifying agents, sodium tripolyphosphate, modified starch, sodium bicarbonate, tartaric acid, potassium acid tartrate, common salt and edible paraffin. The present invention also provides a processing technique for a vegetable powder cake. The vegetable powder cake of the present invention has the advantages of good rehydration effect, good mouth feel, good flexibility of powder filaments, good pliability, no soup scorch, no filament breakage, good color of the powder cake and good nutrition, and specific odor of vegetables can be smelt after the vegetable powder cake is close to the nature and is rehydrated.
Description
Technical field:
What the present invention relates to is food and manufacture field thereof, particularly is a kind of vegetable powder cake and processing technology thereof.
Background technology:
Muffin manufacturing process must be passed through high temperature (the vermicelli machine temperature reaches 95 ℃～105 ℃) and bubble (must soak, make out powder easy) in pine silk process, so the very easily brown stain or fade of the color of bean vermicelli.So the look treating capacity of protecting of vegetable powder cake is the emphasis of processing, there are the characteristics of opening the powder difficulty in vegetable vermicelli.Adopt alum to make evacuating agent in the production of tradition bean vermicelli, contain Al in the alum
3+Harmful, people use the multiple ill symptoms of easy initiation.
Summary of the invention:
The objective of the invention is in order to overcome above deficiency, provide a kind of rehydration effect good, mouthfeel is good, and bean vermicelli strength road good (ductility is good), pliability is good, do not stick with paste soup, unbroken noodles, and the muffin color is good-looking, can smell the peculiar taste of vegetables after the rehydration that gets close to nature, and nutrition is good, reasonably replenish the needed by human body trace element, can change people's diet structure, eat the vegetable powder cake of vegetables more.Another object of the present invention is for a kind of processing technology of vegetable powder cake is provided.
The object of the present invention is achieved like this:
Vegetable powder cake of the present invention comprises following component by the percentage by weight in vegetable powder cake:
Starch from sweet potato 55～60
Farina 20～25
Cornstarch 3～5
Open pulvis 1.8～2.5
Vegetable juice 3～5
Vegetable powder 5～8,
Wherein open pulvis and comprise following component by the percentage by weight in opening pulvis:
Sodium carboxymethylcellulose 0.5～2
Emulsifying agent 0.2～0.5
Sodium phosphate trimer 3～5
Converted starch 35～45
Sodium acid carbonate 10～13
Tartaric acid 10～15
Potassium hydrogen tartrate 10～13
Salt 8～13
Edible paraffin 10～18.
Above-mentioned vegetable powder cake comprises following component by the percentage by weight in vegetable powder cake:
Starch from sweet potato 60
Farina 25
Cornstarch 2
Open pulvis 5
Vegetable juice 5
Vegetable powder 3.
The above-mentioned pulvis of opening comprises following component by the percentage by weight in opening pulvis:
Sodium carboxymethylcellulose 1
Emulsifying agent 0.2
Sodium phosphate trimer 4
Converted starch 39.8
Sodium acid carbonate 14
Tartaric acid 11
Potassium hydrogen tartrate 8
Salt 8
Edible paraffin 14.
The processing technology of vegetable powder cake of the present invention comprises the steps:
1), batching:, close slurry by the prescription batching;
2), material loading: will close the slip material and put into vermicelli machine and tremble bucket;
3), leak powder;
4), cut powder;
5), spreading for cooling: the bean vermicelli base with shearing, be placed on the spreading for cooling frame, allow its natural aging, winter 1～2h, summer 2～3h;
6), receive powder, pile: with aging good bean vermicelli pile on the spreading for cooling frame, allow its natural aging;
7), soak: the bean vermicelli that will wear out is put into fermentation vat and is soaked, soak time 10～15min;
8), pine silk;
9), wash powder;
10), dehydration and stand choosing
11), grab powder: the weight of determining to grab powder according to the wet degree of doing of specification of producing muffin and bean vermicelli: 45 gram muffins, 88～92 grams, 65 gram muffins, 130～135 grams, 83 gram muffins, 170～175 grams;
12), weighing;
13), go into mould;
14), turn over cake;
15), microwave drying sterilization, pack warehouse-in.
Open that sodium carboxymethylcellulose is a thickener in the pulvis in the vegetable powder cake of the present invention, sodium phosphate trimer is a water binding agent, and converted starch rises to splash and turns usefulness into, and tartaric acid is acidity regulator, potassium hydrogen tartrate is an antiplastering aid, edible paraffin is the plastotype agent, and the employing potassium hydrogen tartrate is an antiplastering aid, does not contain Al3+, the K ion concentration can reach 331pm, fundamentally solve the hidden danger of harm health of people, satisfied the requirement that people pursue high potassium food, solved protecting look and opening the difficult difficult problem of powder of vegetable powder cake.Vegetable powder cake of the present invention has adopted no alum to open pulvis, so end properties obviously improves, has no side effect.Adopt processing technology of the present invention to produce, technological process is smooth and easy, and powder section ageing time is short, and the pine silk not only improves and makes efficient easily, and improves finished product efficient.Vegetable powder cake of the present invention has that rehydration effect is good, mouthfeel good, bean vermicelli strength road good (ductility is good), pliability are good, do not stick with paste soup, unbroken noodles, and the muffin color is good-looking, gets close to nature, and can smell the peculiar taste of vegetables after the rehydration, change people's diet structure, eat vegetables more, reasonably replenish the required trace element of people, nutrition is good.
The specific embodiment:
Vegetable powder cake embodiment sees Table 1:
Table 1:
Vegetable juice in the above-mentioned table 1 or Vegetable powder adopt spinach or celery or other vegetables to make.
The proportioning of opening pulvis in the various embodiments described above sees Table 2:
Table 2:
The processing technology of vegetable powder cake is as follows in the various embodiments described above:
One, batching is closed slurry:
1, on request (formula table) gets supplementary material, and inspects for acceptance, and underproof cancelling stocks is handled.
2, will close earlier and add a spot of Gorgon euryale (account for starch quality 4%) start operation in the pulp grinder, at the uniform velocity add raw material and water in proportion then, make it abundant stirring to closing pulp grinder.
3, after stirring at the uniform velocity, shut down, check the concentration of slurry, see whether it reaches permissible value, promptly starch concentration (butt) is that (29-32 ° of B ' makes it reach setting e) if then suitably do not add water or starch between 50～55%.
4, note the water clock of production scene, end-of-job, cleaning place, maintaining equipment.
Two, material loading:
1, will close the slip material, and put into basin (2/3 of basin volume is the compatibility and incompatibility of drugs overfill, avoids waste) and lift by two people are flat then, put into the vermicelli machine hopper.
When 2, feeding in raw material, be advisable, avoid overfill with vermicelli machine hopper 2/3.
3, forbid water clock:
Three, leak powder
1, start
1.1 observe the water level in the vermicelli machine water tank, see whether it reaches 2/3 of its volume, if not enough, then add a spot of water, if overfill is then opened machine barrel, and clean head, wait on the first-class vermicelli machine.
1.2 above-mentioned determine errorless after, open the vermicelli machine heater switch, heating transfers to 100 ℃ with heating-up temperature.
1.3 during heating, close the blanking ball valve, add a spot of water to hopper, clean.
1.4 after the boiling of the water in the water tank, open the blanking ball valve, and open motor, clean.
After 1.5 cleaning finishes, disable motor and blanking ball valve, reinforced in hopper.
1.6 when the water in the water tank seethes with excitement once more, open the blanking ball valve, and open motor 5-10S.
1.7 when shut down reach 1-2min after, open motor once more, extrude the gelatinization powder slurry that a part has spot, extrude small part after, disable motor, rapid first-class sieve plate.
2 leak powder:
2.1 open motor behind the first-class sieve plate rapidly, observe powder delivery, when extruding in the sieve aperture of bean vermicelli when falling 400mm is arranged, open the blower fan under the vermicelli machine.
2.2 observe the powder delivery situation, if bean vermicelli is sparkling and crystal-clear transparent, then better; If the bean vermicelli whiting, show,
Cross living; Should take measures to handle,
2.2.1 take shutdown for a moment, then switch.
Regulate the head adjusting screw(rod) on the vermicelli machine 2.2.2 take to shut down, it is less to make it flow.If when leaking powder, a small amount of bubble occurs, and bean vermicelli then shows overdone when tightly being sticked together.
2.2.3 the temperature controller temperature is regulated in shutdown.
2.2.4 shutdown makes flow bigger than normal greatly the adjusting screw(rod) accent.
Four, cut powder
1, the bean vermicelli that leaks down of vermicelli machine when dropping to certain position, just begins to cut powder, and length is about 800mm.
2, cut powder length and decide, be respectively 300mm, 450mm ± 30mm according to the technology of producing.
When 3, cutting powder, should handle with care, its rule is placed on the spreading for cooling frame.
When 4, cutting powder, observe the powder delivery situation at any time, occur in time notifying the vermicelli machine operative employee when unusual, make it adopt relative measures
Five, spreading for cooling:
1, with the bean vermicelli base that shears, rule is placed on the spreading for cooling frame, allows its natural aging, and degree of aging is taken bean vermicelli not touch with one's hand with hand and is as the criterion winter: 1-2h, summer: 2-3h.
2, the spreading for cooling frame is neatly placed, and forbids barbarous operation, is forbidden to trample on the spreading for cooling frame.
Six, receive powder, pile
On the spreading for cooling frame, after aging the getting well, bean vermicelli is closed in the Turnround basket, block pattern row pattern makes its natural aging time at assigned address: winter (24-36h), summer (36-48h) are determined on a case-by-case basis.
Seven, soak
1, fermentation vat is cleaned up after, it is standby to inject running water.
2,, determine whether the bean vermicelli base thoroughly wears out according to the receipts powder time on the nameplate.
3, the bean vermicelli that will wear out is put in the fermentation vat, soak time 10-15min, and its concrete time decides by opening the powder complexity.
Eight, pine silk:
1, with soaked bean vermicelli base (having soaked 15-20min in fermentation vat), whole basket is pulled out from fermentation vat, leaches a part of water.
2, whole basket powder base is placed pine silk machine tail end, hand is taken the bean vermicelli base, is placed on evenly on the pine silk machine conveyer belt.
3, adjust in the gap between the pine silk cylinder, regulates its spacing size from the bean vermicelli base loosening degree of front end.
4, will it be disperseed with hand at front end from the bean vermicelli on the conveyer belt, be put in the container of appointment, standby.
5, fall on the ground bean vermicelli, after cleaning with running water, be put in the fermentation vat, once more the pine silk.
Nine, wash powder:
1, powder-clean machine is cleaned up with clear water, and put into running water.
2, bean vermicelli is put in the container of powder-clean machine, and the bean vermicelli of putting into and the volume of water are no more than 2/3 of whole volume and are advisable, and the running water of putting into accounts for 10cm after the bean vermicelli and is advisable to flood.
3, starter motor allows impeller rotate, and washes powder, simultaneously, bean vermicelli is pulled diffusingly with hand as far as possible, but does not overexert, wash the powder time come with what of drafting fixed, but unsuitable long, to avoid causing short powder too much, give the operation inconvenience that operation down brings and waste raw material.
4, wash powder and finish after, close and wash the powder motor, start the upset motor, that pours out washes bean vermicelli, pours in the container of appointment.
5, using water wisely avoids waste.
Ten, dewater and select
1, the rolling inspection of empty machine and cleaning.
2, cleaned filter cloth is put in the centrifuge, and places on request.
3, washed bean vermicelli is put in the centrifuge, the amount of putting into is advisable with 2/3 of bowl internal volume, avoids too much, and after avoiding starting shooting, the part bean vermicelli enters between centrifuge shell and the rotary drum.
4, start motor, centrifugal dehydration.
5, after the motor operation normally, 2-10s turns off motor immediately, and brake, and the brake number of times divides 2-3 time, and point is stopped for the first time, the 2-3s that brakes the second time, and brake is locked for the third time.
6, will take out in the bean vermicelli trailing wheel drum container, and select drafting, observe the bean vermicelli water content, grab not water breakthrough with hand and be advisable.
7, the bean vermicelli of select is put in the container interior (being placed on the plastic crate of plastics inner bag) of appointment.
11, grab powder
1, determines to grab the weight of powder, according to the wet degree of doing of specification of producing muffin and bean vermicelli (45 gram muffin 88-92 grams; 65 gram muffin 130-135 grams; Between the 83 gram muffin 170-175 grams).
2, the stainless steel bowl that will put bean vermicelli cleans up standby.
3, grab in the powder process, drafting is picked out as far as possible.
12, weighing
1, the preparation of weighing instrument, inspection
2, weighing, according to the range of weighing weighing of determining, not enough, then supply, and, avoid dropping its centre that is put in whole bean vermicelli with bean vermicelli, excessive then must pull.
3, after weighing finishes, be put in appointed positions.
4, note saving, avoid unnecessary waste.
13, go into mould
1, equipment cleans, go into mould before, must bean vermicelli box, dryer be cleaned, sterilize with disinfectant.
When 2, going into mould, action norm, accurate does not allow bean vermicelli box and bowl collide as far as possible.
3, go into mould after, bore 2-3 aperture with the bean vermicelli of hand in the bean vermicelli box, allow it breathe freely as far as possible, favourable to drying.
4, behind the end-of-job, cleaning means.
14, turn over cake
After the muffin upset,,, help moulding like this with its Rotate 180 degree with defeating.
15, microwave drying sterilization inspection cake pack warehouse-in
1, container and plastics inner bag that the dress cake is used are prepared in the preparation of instrument.
2, after going out machine, muffin tests (weight, have or not the wet heart).
3, be up to the standards, examine cake and go into bag,, report squad leader on duty immediately, and,,, should adjust the dryer rotating speed wet heart phenomenon to the defective range of weighing of then adjusting of weight to its processing to underproof.
4, the water content of strict control muffin finished product, its water content is controlled at 8～12%, avoids it putrid and deteriorated.
The above-mentioned pulvis of opening is to mix by each given in the table 2 embodiment set of dispense ratio.
Claims (2)
1, vegetable powder cake is characterized in that comprising following component by the percentage by weight in vegetable powder cake:
Starch from sweet potato 55～60
Farina 20～25
Cornstarch 3～5
Open pulvis 1.8～2.5
Vegetable juice 3～5
Vegetable powder 5～8,
Wherein open pulvis and comprise following component by the percentage by weight in opening pulvis:
Sodium carboxymethylcellulose 0.5～2
Emulsifying agent 0.2～0.5
Sodium phosphate trimer 3～5
Converted starch 35～45
Sodium acid carbonate 10～13
Tartaric acid 10～15
Potassium hydrogen tartrate 10～13
Salt 8～13
Edible paraffin 10～18.
2, the processing technology of vegetable powder cake according to claim 1 is characterized in that comprising the steps:
1),, closes slurry by the prescription batching;
2), material loading: will close the slip material and put into the vermicelli machine hopper; The vermicelli machine temperature is controlled at 95 ℃～105 ℃;
3), leak powder;
4), cut powder;
5), spreading for cooling: the bean vermicelli base with shearing, be placed on the spreading for cooling frame, allow its natural aging, winter 1～2h, summer 2～3h;
6), receive powder, pile: with aging good bean vermicelli pile on the spreading for cooling frame, allow its natural aging;
7), soak: the bean vermicelli that will wear out is put into fermentation vat and is soaked, soak time 10～15min;
8), pine silk;
9), wash powder;
10), dehydration and stand choosing;
11), grab powder: the weight of determining to grab powder according to the wet degree of doing of specification of producing muffin and bean vermicelli: 45 gram muffins, 88～92 grams, 65 gram muffins, 130～135 grams, 83 gram muffins, 170～175 grams;
12), weighing;
13), go into mould;
14), turn over cake;
15), microwave drying sterilization, pack warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021337403A CN1237898C (en) | 2002-09-13 | 2002-09-13 | Vegetable powder cake and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021337403A CN1237898C (en) | 2002-09-13 | 2002-09-13 | Vegetable powder cake and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1403016A CN1403016A (en) | 2003-03-19 |
| CN1237898C true CN1237898C (en) | 2006-01-25 |
Family
ID=4747363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021337403A Expired - Fee Related CN1237898C (en) | 2002-09-13 | 2002-09-13 | Vegetable powder cake and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1237898C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100420389C (en) * | 2005-11-10 | 2008-09-24 | 沈阳工业大学 | Method for preparing boil proof vermicelli without alum |
| CN103393170A (en) * | 2010-06-30 | 2013-11-20 | 杨红宇 | Alum-free vermicelli |
| CN102894263B (en) * | 2012-10-25 | 2014-04-16 | 四川白家食品有限公司 | Food additives-free low-aluminum ion convenient powdery cake and preparation method thereof |
| KR20140069644A (en) * | 2012-11-29 | 2014-06-10 | 삼성정밀화학 주식회사 | Dough Composition for Cellophane Noodle and Cellophane Noodle Obtained Therefrom |
| CN108185404A (en) * | 2018-01-31 | 2018-06-22 | 张可池 | A kind of low starch high resiliency vermicelli and preparation method thereof |
-
2002
- 2002-09-13 CN CNB021337403A patent/CN1237898C/en not_active Expired - Fee Related
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