CN1778193A - A kind of processing method of alum-free vermicelli (sheet) - Google Patents

Abstract

A method for preparing to long-thread vermicelli (or sheet jelly) includes such steps as proportionally mixing starch, starch ester of octenyl succinate, soya bean lecithin, konjak glucomannan, D-sodium isoascorbate, edible vegetative oil and water, stirring, and heating while shaping. It features no use of alum.

Description

A kind of processing method of alum-free vermicelli (sheet)

technical field

The invention belongs to a food processing method, and relates to a processing method of vermicelli (chips), in particular to sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, A processing method for preparing alum-free vermicelli (sheets) from starch such as plantain taro.

Background technique

Chinese Patent No. 93115405.7 discloses "a kind of processing method of refined white sweet potato vermicelli", and Chinese Patent No. 97107724.X discloses "a kind of processing method of convenient (fast food) vermicelli (sheet)", these two processing methods and prior art In other bean vermicelli (sheet) processing method in, its raw material composition all must contain this component of alum indispensablely, in order to prevent vermicelli (sheet) from sticking, broken bar and muddy soup etc.

Alum, the scientific name is potassium aluminum sulfate [its molecular formula KAL(SO ₄ ) ₂ 12H ₂ O]. According to food scientific research and scientific and technological novelty search reports, people's long-term consumption of products containing alum will lead to excessive intake of aluminum ions, which will cause serious damage to human health. Great impact: First, it will affect the intestinal absorption of phosphorus, iron, strontium, calcium and other elements, resulting in symptoms such as bone loss; second, it will affect blood cells, resulting in small cell hypoglycemia anemia; It is toxic and affects the development of nerve cells. In addition, long-term consumption of foods containing alum can lead to mental retardation, premature aging in the young and middle-aged, and dementia in the elderly. The World Health Organization officially defined aluminum as a food pollutant as early as 1989, requiring strict control.

Vermicelli (pieces) is a traditional food in my country. It has a long production history and a large production and sales volume. It has become a major industry in agricultural crystal processing. Although the amount of alum added is small and will not directly cause obvious physical discomfort, it will be unhealthy over time. . With the development and progress of society, people's food culture pays more and more attention to nutrition, safety and health, and uses natural materials beneficial to human health to replace alum to produce alum-free vermicelli (pieces), which has become more and more popular as vermicelli (pieces) plus important issues for industry.

With the improvement of living standards, people pay more and more attention to food safety. Especially after experiencing "SARS" and "bird flu", as well as the fact that the fried melon seeds peddler in Xi'an used a lot of alum to stir-fry the seeds, which caused his children to become dull; this made people extremely panic about alum. Saying no to alum is as important as saying no to drugs.

Contents of the invention

The object of the present invention aims to overcome the deficiencies in the above-mentioned prior art, by changing the composition of raw materials etc., a kind of processing method of no-alum vermicelli (sheet) with good product quality and simple production technology is provided.

Content of the present invention is: a kind of processing method of vermicelli (sheet) without alum, it is characterized in that comprising the following steps:

a, combined powder: by 100 parts (weight) of starch, 0.05-0.5 part of octenyl succinic acid starch lipid, 0.05-0.5 part of soybean lecithin, 0.02-0.5 part of konjac glucomannan, D-sodium erythorbate (ie D-iso-Vc sodium) 0.02-0.5 parts, one or two or more of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) 0.05--2.0 parts of the mixture, take the appropriate amount of water, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually.

The following processing steps can be 00112963.5 with the application number, the publication number is CN1274537A, and the title is the same as the disclosed processing steps of "convenient (fast food) vermicelli (sheet) processing method", that is:

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f. Packaging: The dried vermicelli or powder is packaged separately or together with the seasoning.

Following processing steps also can be 97107724.X with the patent number, the name is called " a kind of processing method of instant (fast food) vermicelli (sheet) " disclosed processing step is identical, namely:

c. After the vermicelli or powder flakes are cooled and dried to a water content of ≤16% (weight), they are manually or mechanically rubbed loose;

d. Cut the vermicelli or powder flakes that are manually or mechanically rubbed into lengths of 30-300 mm;

e. Weighing and packaging.

The following processing steps can also be the same or equivalent to other processing methods in the prior art.

In the content of the present invention: the starch described in step a can be one or both of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain taro starch. A mixture of two or more.

In the content of the present invention: the vermicelli (sheet) includes: 1. common vermicelli, powder sheet, shape has straight strip shape and powder cake shape etc., ② convenient vermicelli, has shape such as straight strip shape and powder cake shape, 3. is fresh-keeping convenient, common type Vermicelli and powder flakes are available in straight strips and powder cakes.

Compared with prior art, the present invention has following characteristics:

(1) In the raw material composition of the present invention, octenyl succinic acid starch lipid is that the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) thinks that safety is high, and the food additive that daily allowable dosage has no special regulation, U.S. Food and Drug Administration (FDA) classified as generally recognized as safe (GRAS) products. Adding this product to the vermicelli is mainly to make use of its good emulsification stability and film-forming property to quickly and evenly disperse the vegetable oil in the starch slurry. After the vermicelli is matured and shaped, it forms a good outer film under the action of the fan. , make the vermicelli non-sticky, easy to powder, completely replace the traditional additive - alum; konjac glucomannan is a food made of konjac powder under alkaline heating conditions, is an excellent soluble dietary fiber, has auxiliary Medical and healthcare effects. Adding this natural product to vermicelli has the properties of thickening, emulsification, gelling, and water retention, which is beneficial to increase the somersault of vermicelli, accelerate the aging of vermicelli, and make vermicelli have excellent taste (chewy feeling), good swelling performance, and clean The role of the intestinal tract; D-sodium erythorbate is a high-tech product obtained through biological fermentation with anti-oxidation, anti-corrosion and fresh-keeping properties. Adding it to vermicelli can make vermicelli crystal clear and white without yellowing, prevent discoloration and prolong the shelf life. At the same time, it does not contain preservatives and pigments, eliminates the potential harm of aluminum ions to the human body, is beneficial to human health, and solves a major problem that people have been longing to solve for a long time. It is known as the green and healthy food of the 21st century. The development of the industry is of great significance;

(2) The vermicelli (pieces) of the product still maintain the characteristics of non-adhesion, continuous strands, and no muddy soup, and are softer, moister, and rich in chewiness, and the product quality is significantly improved and stable;

(3) The vermicelli (sheet) processed by the method of the present invention, after testing, the main physical and chemical hygiene indicators are: starch≤70% (weight %), moisture content≤16%, ash content≤0.8%, arsenic (As)≤0.5mg /Kg, lead (Pb) ≤ 1.0mg/Kg, aflatoxin B ₁ : ≤ 5μg/Kg, in line with the hygienic standards of starch products: tested by Sichuan Provincial Health and Epidemic Prevention Station and Mianyang City Health and Epidemic Prevention Station, vermicelli (pieces) The product does not contain alum;

(4) The production process is simple, the raw material is easy to obtain, the practicability is strong, and it has obvious commercial value. According to the current development form of convenience fans, it is estimated that after the application of this technology, the economic benefits of annual sales of about 1 billion yuan will be achieved in the next five years, and about 500 million people will consume a piece of (convenience) fans (tablets) without alum every year; There are 8,000 processing workers engaged in processing and production in this processing industry. At the same time, it can drive and solve the problem of about 3.125 million potato crop farmers getting rid of poverty and becoming rich. However, if traditional processing methods are used to make vermicelli, about 3125 tons of alum are eaten by people every year.

Detailed ways

Embodiment 1: potato,

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.05 part of octenyl succinic acid starch lipid, 0.05 part of soybean lecithin, 0.02 part of konjac glucomannan, 0.02 part of D-isoascorbate (sodium D-iso-Vc) Parts, soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) or a mixture of two or more 2.0 parts, the proportion of water Take the amount separately, mix and stir evenly:

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30---1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f. Packaging: The dried vermicelli or powder is packaged separately or together with the seasoning.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Example 2:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.5 part of octenyl succinic acid starch lipid, 0.5 part of soybean lecithin, 0.05 part of konjac glucomannan, 0.02 part of D-sodium erythorbate, soybean oil, peanut oil, Palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) or a mixture of two or more than 0.05 parts, the appropriate amount of water is taken separately, mix and stir evenly ;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Example 3:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.1 part of octenyl succinic acid starch lipid, 0.1 part of soybean lecithin, 0.1 part of konjac glucomannan, 0.1 part of D-sodium isoascorbate (D-iso-Vc sodium) Parts, soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) one or a mixture of two or more 1.0 parts, the proportion of an appropriate amount of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Example 4:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.2 part of octenyl succinic acid starch lipid, 0.2 part of soybean lecithin, 0.2 part of konjac glucomannan, 0.2 part of D-sodium isoascorbate (D-iso-Vc sodium) 0.1 part of one or a mixture of two or more of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as sesame oil, sunflower oil, olive oil, etc.), an appropriate amount of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Example 5:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.15 part of octenyl succinic acid starch lipid, 0.15 part of soybean lecithin, 0.15 part of konjac glucomannan, 0.15 part of D-sodium erythorbate (sodium D-sodium Vc) 0.5 part of one or a mixture of two or more of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as sesame oil, sunflower oil, olive oil, etc.), an appropriate amount of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Embodiment 6:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.18 part of octenyl succinic acid starch lipid, 0.18 part of soybean lecithin, 0.18 part of konjac glucomannan, 0.18 part of D-isoascorbate sodium (D-iso-Vc sodium) 0.8 parts of one or a mixture of two or more of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (for example: sesame oil, sunflower oil, olive oil, etc.), the proportion of an appropriate amount of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Embodiment 7:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.13 part of octenyl succinic acid starch lipid, 0.13 part of soybean lecithin, 0.13 part of konjac glucomannan, 0.13 part of D-isoascorbate sodium (D-sodium iso-Vc) 0.4 part of one or a mixture of two or more of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as sesame oil, sunflower oil, olive oil, etc.), an appropriate amount of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Embodiment 8:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.3 part of octenyl succinic acid starch lipid, 0.3 part of soybean lecithin, 0.3 part of konjac glucomannan, 0.3 part of D-sodium erythorbate, soybean oil, peanut oil, 1.2 parts of one or a mixture of two or more of palm oil, rapeseed oil or other edible vegetable oils (such as sesame oil, sunflower oil, olive oil, etc.), take the appropriate amount of water, mix and stir evenly ;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Embodiment 9:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a, combined powder: by 100 parts (weight) of starch, 0.4 part of octenyl succinic acid starch lipid, 0.4 part of soybean lecithin, 0.4 part of konjac glucomannan, 0.4 part of D-sodium isoascorbate (D-iso-Vc sodium) 1.6 parts of soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oils (such as: sesame oil, sunflower oil, olive oil, etc.) or a mixture of two or more, the proportion of water Take the amount separately, mix and stir evenly;

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

Examples 10-18:

A kind of processing method of alum-free vermicelli (sheet), mainly is made up of following steps:

a. Mixed powder: 100 parts by weight of starch, octenyl succinic acid starch lipid, soybean lecithin, konjac glucomannan, sodium D-isoascorbate, soybean oil, peanut oil, palm oil, rapeseed oil or others 1.0 parts of one or a mixture of two or more kinds of edible vegetable oils (such as sesame oil, sunflower oil, olive oil, etc.), the appropriate amount of water is taken respectively, and mixed and stirred evenly

b. Aging and forming: the mixed mixture is processed into vermicelli or powder by a vermicelli machine or manually;

c. Cutting: Cut the cured vermicelli or powder into 30-1000 mm length;

d. Weighing and subpackaging: the cut vermicelli or powder pieces are weighed at 50-300 grams per portion, and then put into forming drying bowls or boxes respectively;

E, dry: dry the vermicelli or powder flakes that are packed into the molding drying bowl or box to moisture content≤30% (weight);

f, packaging: the dried vermicelli or powder is packaged separately or together with the seasoning, which is the same as the prior art.

The starch described in step a can be one or a mixture of two or more of sweet potato, cassava, corn, pea, mung bean, broad bean, kudzu root, fern root, lotus root, water chestnut, buckwheat, naked oats, and plantain starch .

The present invention is not limited to the above embodiments, and all the contents of the present invention can be implemented and have good effects.

Claims (2)

1, the processing method of a kind of vermicelli without alum (sheet) is characterized in that comprising the following steps:

A, close powder: press 100 parts of starch (weight), octenyl succinic acid starch fat 0.05-0.5 part, soybean lecithin 0.05-0.5 part, konjaku glucomannan 0.02-0.5 part, D-sodium isoascorbate 0.02-0.5 part, in soybean oil, peanut oil, palm oil, rapeseed oil or other edible vegetable oil and fat one or both or two or more mixture 0.05-2.0 parts, an amount of ratio of water is the amount of getting respectively, mixing and stirring;

B, slaking moulding: the mixture behind the mixing is bean vermicelli or powder sheet through vermicelli machine or manual machine-shaping.

2, by the processing method of the described vermicelli without alum of claim 1 (sheet), it is characterized in that: starch described in the step a can be one or both or the two or more mixtures in Ipomoea batatas, cassava, corn, pea, mung bean, broad bean, the root of kudzu vine, fern root, lotus rhizome, water chestnut, buckwheat, naked oats, the canna starch.