CN1319346A - High calcium nutrient vermicelli and preparation method thereof - Google Patents
High calcium nutrient vermicelli and preparation method thereof Download PDFInfo
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- CN1319346A CN1319346A CN01107907A CN01107907A CN1319346A CN 1319346 A CN1319346 A CN 1319346A CN 01107907 A CN01107907 A CN 01107907A CN 01107907 A CN01107907 A CN 01107907A CN 1319346 A CN1319346 A CN 1319346A
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Abstract
The present inventio nrelates to a high-calcium nutrient vermicelli and its production method. It is characterized by that it starch is used as main raw material, food-level sodium alginate and anhydrous calcium chloride are used as additive instead of alum so as to raise the workability and toughness of the invented high-calcium nutrient vermicelli. Its calcium component can be easily absorbed by human body, so that it is a food with rich nutrients and health-care function.
Description
The present invention relates to a kind of vermicelli food and processing method thereof.
Vermicelli are popular foods that a kind of people like, need to add a certain amount of alum in traditional vermicelli processing method, and alum also claims alum, and its chemical formula is KAl (SO
4)
212H
2O promptly contains metallic aluminium in the alum.As everyone knows, aluminium is very big to the harmfulness of health, and is especially particularly serious to the harm of brain, and medical evidence causes that one of key factor of senile dementia is exactly the aluminium excess intake.
Purpose of the present invention is intended to overcome above-mentioned the deficiencies in the prior art, and a kind of high-calcium nutrient vermicelli that do not contain alum are provided, and processing method.
High-calcium nutrient vermicelli of the present invention are to be major ingredient with starch, adopt food-grade sodium alginate and anhydrous calcium chloride to substitute alum as additive, to guarantee machinability, toughness and the transparency of vermicelli.The high-calcium nutrient vermicelli of the present invention prescription of unit " part " meter by weight are: starch: 100 parts, and water: 100--120 part, sodium alginate: 1--3 part, anhydrous calcium chloride: 0.1--1 part.
For further improving the intensity and the toughness of vermicelli, can add agar 0.1--1 part again.
The processing method of high-calcium nutrient vermicelli of the present invention is (is example to process 100 parts of starch):
(1), batching: get starch 94--96 part, mix back standby with sodium alginate and anhydrous calcium chloride.
(2), beat Gorgon euryale: get starch 4--6 part, after stirring with a small amount of 40--50 ℃ warm water, add the boiling water of boiling again, and be stirred to gelatinized corn starch rapidly and become transparent and pasty state thickness.Add agar as needs, agar should be dissolved in the boiling water in advance.The Gorgon euryale that makes stick with paste require not half-cooked, do not lump, no powder.
(3) and powder: pour into during Gorgon euryale sticks with paste the dry powder for preparing is disposable, rub into powder ball again after stirring rapidly.Powder ball should be tack-free, and is soft, no starch granules.
(4) press-powder: the powder ball that will become reconciled with pressure mill is pressed in the boiled water pot, and the boiling water temperature is 95--98 ℃, maintains smooth sea in the pot.If water temperature is too high, the water boiling rockets big, and vermicelli easily thrust, and the pot inner foam is many; Water temperature is low excessively, and then the vermicelli gelatinization is slow, and vermicelli are easily piled up, mutually bonding.Boiling a little time can pull out.
(5) reason powder and bean jelly: the vermicelli that take the dish out of the pot being put into cold water rapidly cool off, place after pulling out on the bean jelly frame again, is to place 4--6 hour under 0--15 ℃ the condition in temperature, lowers the temperature and wears out.
(6) drying: the vermicelli that cold is good dry or dry.
High-calcium nutrient vermicelli of the present invention and processing method thereof are applicable to mealy potato, red heat powder, mung bean flour and other starch.High-calcium nutrient vermicelli of the present invention also can adopt existing other processing method processing except that adopting processing method of the present invention.Product of the present invention also can directly carry out vacuum fresh-keeping package, as instant food before drying is handled.Prove that by the contrast experiment vermicelli that adopt prescription of the present invention and method to make are compared with the vermicelli that traditional handicraft is made, still all quite similar on the mouthfeel from texture.
High-calcium nutrient vermicelli of the present invention and processing method thereof have been abandoned the alum that must adopt in the traditional handicraft, with the food additives of pure natural product as an alternative, have added the human body readily absorbable calcium simultaneously, make the vermicelli become a kind of popular food with alimentary health-care function.
Two embodiment of high-calcium nutrient vermicelli of the present invention:
Embodiment 1: prescription of the present invention is: starch: 100kg, water: 110kg, sodium alginate: 1.4kg, anhydrous calcium chloride: 0.3kg.
Processing method is: (1) batching: get starch 95kg, and standby after mixing with sodium alginate and anhydrous calcium chloride.(2) beat Gorgon euryale: get starch 5kg, add 45--50 ℃ of warm water a little, after stirring, add the boiling water of boiling again, and be stirred to gelatinized corn starch rapidly and become transparent and pasty state thickness.(3) and powder: pour into during Gorgon euryale sticks with paste the dry powder for preparing is disposable, rub into powder ball again after stirring rapidly.(4) press-powder: the powder ball that will become reconciled with pressure mill is pressed in the boiled water pot, and the boiling water temperature is 95--98 ℃, boils a little time to get final product.(5) reason powder and bean jelly: vermicelli being put into cold water rapidly cool off, place after pulling out on the bean jelly frame again, is to place 4--6 hour under 0--15 ℃ the condition in temperature, lowers the temperature and wears out.(6) drying: the vermicelli oven dry that cold is good.
Embodiment 2: prescription of the present invention is: starch: 100kg, water: 110kg, sodium alginate: 1.4kg, anhydrous calcium chloride: 0.3kg, agar: 0.2kg.Processing method only needs in above-mentioned steps (2) agar to be dissolved in the boiling water in advance, and all the other steps are with embodiment 1.
Claims (3)
1, a kind of high-calcium nutrient vermicelli is characterized in that with starch being major ingredient, adopt food-grade sodium alginate and anhydrous calcium chloride to substitute alum as additive, to guarantee the machinability and the toughness of vermicelli; The prescription of unit " part " meter is by weight: starch: 100 parts, and water: 100--120 part, sodium alginate: 1--3 part, anhydrous calcium chloride: 0.1--1 part.
2, high-calcium nutrient vermicelli as claimed in claim 1, it is levied is that the prescription of unit " part " meter by weight is: starch: 100 parts, water: 100--120 part, sodium alginate: 1--3 part, anhydrous calcium chloride: 0.1--1 part, agar: 0.1--1 part.
3, the processing method of high-calcium nutrient vermicelli as claimed in claim 1 or 2 is an example to process 100 parts of starch, it is characterized in that: (1) batching: get starch 94--96 part, and standby after mixing with sodium alginate and anhydrous calcium chloride; (2) beat Gorgon euryale: get starch 4--6 part, after stirring with a small amount of 40--50 ℃ warm water, add the boiling water of boiling again, and be stirred to gelatinized corn starch rapidly and become transparent and pasty state thickness; Agar should be dissolved in the boiling water in advance; (3) and powder: pour into during Gorgon euryale sticks with paste the dry powder for preparing is disposable, rub into powder ball again after stirring rapidly; (4) press-powder: the powder ball that will become reconciled with pressure mill is pressed in the boiled water pot, and the boiling water temperature is 95--98 ℃, boils a little time to get final product; (5) reason powder and bean jelly: the vermicelli that take the dish out of the pot being put into cold water rapidly cool off, place after pulling out on the bean jelly frame again, is to place 4--6 hour under 0--15 ℃ the condition in temperature, lowers the temperature and wears out; (6) drying: the vermicelli oven dry that cold is good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01107907A CN1127911C (en) | 2001-03-23 | 2001-03-23 | High calcium nutrient vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01107907A CN1127911C (en) | 2001-03-23 | 2001-03-23 | High calcium nutrient vermicelli and preparation method thereof |
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| CN1319346A true CN1319346A (en) | 2001-10-31 |
| CN1127911C CN1127911C (en) | 2003-11-19 |
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| CN01107907A Expired - Fee Related CN1127911C (en) | 2001-03-23 | 2001-03-23 | High calcium nutrient vermicelli and preparation method thereof |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999672A (en) * | 2010-11-25 | 2011-04-06 | 河南工业大学 | Glass noodle and manufacturing method thereof |
| CN102415537A (en) * | 2011-12-07 | 2012-04-18 | 王庆森 | Method for processing vermicelli prepared from flour of pteridium aquilinum |
| CN102783597A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Bean vermicelli and preparation method thereof |
| CN103099073A (en) * | 2011-11-11 | 2013-05-15 | 郑州容大食品有限公司 | Aluminum-free composite additive for starch product |
| 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 |
| CN104970284A (en) * | 2015-07-14 | 2015-10-14 | 天津科技大学 | Application of bacterium cellulose, potato vermicelli and preparation method of potato vermicelli |
| CN105380241A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Watermelon flavored instant pea vermicelli and preparation method thereof |
| CN105380245A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof |
| CN105380242A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Convenient digestive pea vermicelli and preparation method thereof |
| CN105380115A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spicy instant goat bone and pea vermicelli and preparation method thereof |
| CN105380243A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Convenient pea vermicelli capable of invigorating stomach and preparation method thereof |
| CN105394732A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Instant pea vermicelli capable of tonifying kidneys and preparation method of instant pea vermicelli |
| CN105394731A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Intestine moistening and lipid lowering instant pea vermicelli and preparation method thereof |
| CN105394730A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Alcoholism-prevention convenient pea silk noodles and preparation method thereof |
| CN105410881A (en) * | 2015-11-17 | 2016-03-23 | 杨华木 | Refreshing convenient pea vermicelli and preparation method thereof |
| CN105433360A (en) * | 2015-11-17 | 2016-03-30 | 杨华木 | Tea-fragrance instant pea vermicelli and preparation method thereof |
| CN107095279A (en) * | 2017-05-16 | 2017-08-29 | 陈忠礼 | A kind of preparation method of vermicelli |
| CN107173790A (en) * | 2017-05-16 | 2017-09-19 | 陈忠礼 | A kind of preparation method of potato vermicelli |
| CN113974135A (en) * | 2021-10-15 | 2022-01-28 | 杨昌艳 | Coriaria esculenta vermicelli and preparation method thereof |
-
2001
- 2001-03-23 CN CN01107907A patent/CN1127911C/en not_active Expired - Fee Related
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999672A (en) * | 2010-11-25 | 2011-04-06 | 河南工业大学 | Glass noodle and manufacturing method thereof |
| CN103099073A (en) * | 2011-11-11 | 2013-05-15 | 郑州容大食品有限公司 | Aluminum-free composite additive for starch product |
| CN103099073B (en) * | 2011-11-11 | 2014-02-26 | 郑州容大食品有限公司 | Aluminum-free composite additive for starch product |
| CN102415537A (en) * | 2011-12-07 | 2012-04-18 | 王庆森 | Method for processing vermicelli prepared from flour of pteridium aquilinum |
| CN102783597A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Bean vermicelli and preparation method thereof |
| 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 |
| CN104970284A (en) * | 2015-07-14 | 2015-10-14 | 天津科技大学 | Application of bacterium cellulose, potato vermicelli and preparation method of potato vermicelli |
| CN105380115A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spicy instant goat bone and pea vermicelli and preparation method thereof |
| CN105380245A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof |
| CN105380242A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Convenient digestive pea vermicelli and preparation method thereof |
| CN105380241A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Watermelon flavored instant pea vermicelli and preparation method thereof |
| CN105380243A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Convenient pea vermicelli capable of invigorating stomach and preparation method thereof |
| CN105394732A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Instant pea vermicelli capable of tonifying kidneys and preparation method of instant pea vermicelli |
| CN105394731A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Intestine moistening and lipid lowering instant pea vermicelli and preparation method thereof |
| CN105394730A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Alcoholism-prevention convenient pea silk noodles and preparation method thereof |
| CN105410881A (en) * | 2015-11-17 | 2016-03-23 | 杨华木 | Refreshing convenient pea vermicelli and preparation method thereof |
| CN105433360A (en) * | 2015-11-17 | 2016-03-30 | 杨华木 | Tea-fragrance instant pea vermicelli and preparation method thereof |
| CN107095279A (en) * | 2017-05-16 | 2017-08-29 | 陈忠礼 | A kind of preparation method of vermicelli |
| CN107173790A (en) * | 2017-05-16 | 2017-09-19 | 陈忠礼 | A kind of preparation method of potato vermicelli |
| CN113974135A (en) * | 2021-10-15 | 2022-01-28 | 杨昌艳 | Coriaria esculenta vermicelli and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1127911C (en) | 2003-11-19 |
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