CN1899097A - Aluminum-free vermicelli toughness reinforcing composition - Google Patents
Aluminum-free vermicelli toughness reinforcing composition Download PDFInfo
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- CN1899097A CN1899097A CNA2005100469180A CN200510046918A CN1899097A CN 1899097 A CN1899097 A CN 1899097A CN A2005100469180 A CNA2005100469180 A CN A2005100469180A CN 200510046918 A CN200510046918 A CN 200510046918A CN 1899097 A CN1899097 A CN 1899097A
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Abstract
The aluminum-free vermicelli toughness reinforcing composition consists of guar gum 0.05-2.00 (in wt% of starch, the same below), xanthan gum 0.05-2.00, crosslinking starch 1.00-10.00, sodium dihydrogen phosphate 0.01-0.50 and sucrose ester 0.01-1.00. It is added into various kinds of starch to produce high quality vermicelli without aluminum.
Description
Technical field
The present invention relates to a kind of additive of starch production bean vermicelli, particularly a kind of aluminum-free vermicelli toughness reinforcing composition.
Background technology
Bean vermicelli, vermicelli are traditional non-staple food that people like, but for a long time, bean vermicelli production uses alum as gluten fortifier always, and its effect is to increase bean vermicelli muscle, toughness, prevent bean vermicelli adhesion, disconnected bar, muddy soup.Contain aluminium ion in the alum, excessive absorption meeting causes potential hazard to health, and weight person will cause the generation of diseases such as senile dementia. and therefore, increasing the alternative alum of muscle thing with no aluminium is bean vermicelli industry problem anxious to be solved.
Summary of the invention
The present invention is exactly at the problems referred to above, provides a kind of bean vermicelli that does not have aluminium to increase reinforcing composition.
The raw material of aluminum-free vermicelli toughness reinforcing composition of the present invention comprises guar gum, xanthans, crosslinked starch, sodium dihydrogen phosphate, sucrose ester, and the raw material proportioning is based on starch quality, and all the other raw materials are as follows according to the percentage with respect to starch quality:
Guar gum 0.05～2.00%
Xanthans 0.05～2.00%
Crosslinked starch 1.00～10.00%
Sodium dihydrogen phosphate 0.01～0.50%
Sucrose ester 0.01～1.00%
Starch of the present invention can be farina, starch from sweet potato, tapioca, cornstarch, pea starch, green starch and broad bean starch.Guar gum, xanthans, crosslinked starch, sodium dihydrogen phosphate, sucrose ester are food grade materials.
The present invention has following advantage:
(1) reinforcing composition that increases of the present invention meets " People's Republic of China's food additives use sanitary standard " and " food additives of producing pollution-free food use standard ", and for producing the food additives that A level pollution-free food uses, edible safety is reliable;
(2) of the present invention increase reinforcing composition to increase the muscle effect remarkable, can reduce the bean vermicelli strip-breaking rate more than 90%, cooking loss late improves bean vermicelli anti-bring back to life performance and product color more than 75%, the product the key technical indexes meets or exceeds the alum bean vermicelli, is good alum substitute;
(3) the reinforcing composition raw material that increases of the present invention is easy to get, and use amount is few, and integrated cost is cheap, be boiling fastness bean vermicelli, vermicelli special use increase the muscle product;
(4) substitute alum with the present invention, but production safety, health, relieved bean vermicelli, vermicelli product.
The specific embodiment
Embodiment 1
Get the double centner dried starch, the aluminum-free vermicelli toughness reinforcing composition that adding is made of following material: 0.4 kilogram of guar gum, 0.3 kilogram of xanthans, 2 kilograms of crosslinked starch, 0.02 kilogram of sodium dihydrogen phosphate, 0.01 kilogram of sucrose ester adds 40～70 ℃ of an amount of warm water, by prior art (craft or mechanically actuated) mode warp and face, moulding, gelatinization, cooling, aging, filoselle, dry finished product bean vermicelli.
Embodiment 2
Get the double centner dried starch, the aluminum-free vermicelli toughness reinforcing composition that adding is made of following material: 0.2 kilogram of guar gum, 0.50 kilogram of xanthans, 4 kilograms of crosslinked starch, 0.02 kilogram of sodium dihydrogen phosphate, 0.02 kilogram of sucrose ester adds 40～70 ℃ of an amount of warm water, by prior art (craft or mechanically actuated) mode warp and face, moulding, gelatinization, cooling, aging, filoselle, dry finished product bean vermicelli.
Embodiment 3
Get the double centner dried starch, the aluminum-free vermicelli toughness reinforcing composition that adding is made of following material: 0.3 kilogram of guar gum, 0.40 kilogram of xanthans, 3 kilograms of crosslinked starch, 0.03 kilogram of sodium dihydrogen phosphate, 0.05 kilogram of sucrose ester adds 40～70 ℃ of an amount of warm water, by prior art (craft or mechanically actuated) mode warp and face, moulding, gelatinization, cooling, aging, filoselle, dry finished product bean vermicelli.
Claims (4)
1, aluminum-free vermicelli toughness reinforcing composition, comprise guar gum, xanthans, crosslinked starch, sodium dihydrogen phosphate, sucrose ester, it is characterized in that the raw material proportioning is based on starch quality, all the other raw materials according to the percentage with respect to starch quality are: guar gum 0.05～2.00%, xanthans 0.05～2.00%, crosslinked starch 1.00～10.00%, sodium dihydrogen phosphate 0.01～0.50%, sucrose ester 0.01～1.00%.
2, aluminum-free vermicelli toughness reinforcing composition according to claim 1 is characterized in that getting the double centner dried starch, adds 0.4 kilogram of guar gum, 0.3 kilogram of xanthans, 2 kilograms of crosslinked starch, 0.02 kilogram of sodium dihydrogen phosphate, 0.01 kilogram of sucrose ester.
3, aluminum-free vermicelli toughness reinforcing composition according to claim 1 is characterized in that getting the double centner dried starch, adds 0.2 kilogram of guar gum, 0.50 kilogram of xanthans, 4 kilograms of crosslinked starch, 0.02 kilogram of sodium dihydrogen phosphate, 0.02 kilogram of sucrose ester.
4, aluminum-free vermicelli toughness reinforcing composition according to claim 1 is characterized in that getting the double centner dried starch, adds 0.3 kilogram of guar gum, 0.40 kilogram of xanthans, 3 kilograms of crosslinked starch, 0.03 kilogram of sodium dihydrogen phosphate, 0.05 kilogram of sucrose ester.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100469180A CN100559968C (en) | 2005-07-22 | 2005-07-22 | Aluminum-free vermicelli toughness reinforcing composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100469180A CN100559968C (en) | 2005-07-22 | 2005-07-22 | Aluminum-free vermicelli toughness reinforcing composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1899097A true CN1899097A (en) | 2007-01-24 |
| CN100559968C CN100559968C (en) | 2009-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100469180A Expired - Fee Related CN100559968C (en) | 2005-07-22 | 2005-07-22 | Aluminum-free vermicelli toughness reinforcing composition |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488129A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Alum-free starch sheet jelly and its production method |
| CN101341961B (en) * | 2007-07-13 | 2013-01-02 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN102948655A (en) * | 2012-11-09 | 2013-03-06 | 沈阳工业大学 | Alum-free bean vermicelli strengthening composition |
| 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 |
| CN103125807A (en) * | 2013-03-18 | 2013-06-05 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Method for preparing alum-free vermicelli based on modified starch |
| CN105725168A (en) * | 2016-02-26 | 2016-07-06 | 北京观澜科技有限公司 | Bio-based gluten fortifier and preparation thereof |
| CN106616924A (en) * | 2016-12-23 | 2017-05-10 | 何高俊 | Good-taste and no-breaking water caltrop vermicelli 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 |
-
2005
- 2005-07-22 CN CNB2005100469180A patent/CN100559968C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341961B (en) * | 2007-07-13 | 2013-01-02 | 邹光友 | Process for producing vermicelli from sweet potato |
| 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 |
| CN102488129A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Alum-free starch sheet jelly and its production method |
| CN102948655A (en) * | 2012-11-09 | 2013-03-06 | 沈阳工业大学 | Alum-free bean vermicelli strengthening composition |
| CN102948655B (en) * | 2012-11-09 | 2018-04-24 | 沈阳工业大学 | Vermicelli without alum increases reinforcing composition |
| CN103125807A (en) * | 2013-03-18 | 2013-06-05 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Method for preparing alum-free vermicelli based on modified starch |
| CN103125807B (en) * | 2013-03-18 | 2014-08-20 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Method for preparing alum-free vermicelli based on modified starch |
| CN105725168A (en) * | 2016-02-26 | 2016-07-06 | 北京观澜科技有限公司 | Bio-based gluten fortifier and preparation thereof |
| CN106616924A (en) * | 2016-12-23 | 2017-05-10 | 何高俊 | Good-taste and no-breaking water caltrop vermicelli 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 |
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| Publication number | Publication date |
|---|---|
| CN100559968C (en) | 2009-11-18 |
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Granted publication date: 20091118 Termination date: 20120722 |