CN105558931A - Vermicelli additive composition for preventing dough being adhered on equipment - Google Patents
Vermicelli additive composition for preventing dough being adhered on equipment Download PDFInfo
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- CN105558931A CN105558931A CN201610005561.XA CN201610005561A CN105558931A CN 105558931 A CN105558931 A CN 105558931A CN 201610005561 A CN201610005561 A CN 201610005561A CN 105558931 A CN105558931 A CN 105558931A
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- vermicelli
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- 239000000203 mixture Substances 0.000 title claims abstract description 22
- 239000000654 additive Substances 0.000 title abstract 3
- 230000000996 additive effect Effects 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 11
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000021312 gluten Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 2
- -1 propylene glycol ester Chemical class 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 14
- 235000014347 soups Nutrition 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract description 4
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010485 konjac Nutrition 0.000 abstract 3
- 239000003607 modifier Substances 0.000 abstract 2
- 108010064851 Plant Proteins Proteins 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000021118 plant-derived protein Nutrition 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 239000003814 drug Substances 0.000 description 8
- 238000007670 refining Methods 0.000 description 6
- 235000004879 dioscorea Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000756943 Codonopsis Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention provides a vermicelli additive composition for preventing dough from being adhered on equipment, and relates to the field of food processing. The vermicelli additive composition is prepared from the following raw materials in parts by weight: 35 parts of scallion juice, 10 parts of lotus root starch, 5 parts of Chinese yam powder, 6 parts of gluten powder, 0.2 part of konjak refined flour, 0.03 part of modifier, and 8 parts of water. The preparation method comprises the following steps: mixing 10 parts of lotus root starch, 5 parts of Chinese yam powder, 6 parts of gluten powder, 0.2 part of konjak refined flour, and 0.03 part of modifier, adding 35 parts of scallion juice and 8 parts of water, and evenly blending. The produced vermicelli is rich in functional components such as animal protein, plant protein, minerals, dietary fiber, and the like. Konjak refined flour and gluten powder are added, the nutrients of vermicelli are increased, moreover, the vermicelli becomes more smooth and elastic; scallion juice is used to blend the raw materials, the vermicelli becomes fragrant, moreover, during the processes of dough rolling and cutting, the dough can be easily separated from rollers and cutters, and the problem that the dough is sticky to the equipment during the process of bone soup vermicelli production is solved.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of vermicelli preventing dough and equipment from adhering to and add composition.
Background technology
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Existing vermicelli are mainly primary raw material with wheat flour, and some functional vermicellis of appearance are also add other grain dust in flour, after people is edible, can only therefrom obtain some vegetable proteins, nutrition is comprehensive not, uses bone soup to boil face, comparatively abundant nutrition can be obtained, and delicious flavour.But boil bone soup to cook noodle to compare and lose time, face of boiling is pursued simple and efficient usually.
If simply join in vermicelli by the animality such as meat or bone soup food materials, the method and apparatus of existing processing vermicelli is not easily produced, such as, add animality food materials, there will be: be not easy and face, the ductility in face reduces, during dough calendering, easy roll banding, during slitting, easily glues the problems such as cutter.
Summary of the invention
A kind of vermicelli preventing dough and equipment from adhering to are the object of the present invention is to provide to add composition, to solve the problems of the technologies described above.Composition of the present invention is used in vermicelli production process, use with joining in dough during face, be particularly useful for making bone soup vermicelli, can solve the problem that bone soup and the dough that goes out easily adhere to vermicelli process equipment, vermicelli interpolation composition use green onion juice is in harmonious proportion, and be added with the component such as lotus root starch, Chinese yam, the ductility of dough can be increased, avoid adhering device, the noodles simultaneously processed more Ensure Liquid, mouthfeel is better, with health role.
Technical problem to be solved by this invention realizes by the following technical solutions:
The vermicelli preventing dough and equipment from adhering to add a composition, it is characterized in that, are prepared from by the raw material of following weight portion:
35 parts, green onion juice, lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part, 8 parts, water;
Preparation method: lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part mix in proportion, then add 35 parts, green onion juice, 8 parts, water is in harmonious proportion, be in harmonious proportion evenly and get final product.
When making vermicelli, utilize refining bone soup to carry out and face, and with the process in face in add dough weight 1.5-2% vermicelli add composition and modulate, the dough that of living is pliable and tough smooth, and ductility is good, utilizes equipment to roll, when cutting, sticky equipment.
As preferably, the boiling method of described refining bone soup:
A, get 300 parts of (weight) Os Bovis seu Bubali cold water and soak 20min, put into a small amount of green onion foam in the cold water soaked, bubble out watery blood, then rinse well with cold water;
B, rinse well after Os Bovis seu Bubali put into pressure cooker, add 500 parts of (weight) cold water, water goes offscum after opening;
C, add Chinese medicine: matrimony vine 1.5 parts (weight), red date 3 parts (weight), Radix Codonopsis 5 parts (weight), phoenix-tail fern 1.5 parts (weight), corn stigma 6 parts (weight), pueraria flower and root 2 parts (weight), ching-chieh 2 parts (weight), the root of herbaceous peony 1.5 parts (weight), rhizoma nelumbinis 4 parts (weight), pressure cooker is little fiery 20 minutes;
D, Os Bovis seu Bubali, Chinese medicine are pulled out from the Galbitang boiled, Galbitang is poured in a container temporary, and again add water in pot, the Os Bovis seu Bubali pulled out before putting into again after boiled and Chinese medicine, pressure cooker is little fiery 20 minutes;
The step of E, repetition step D, pulls Os Bovis seu Bubali and Chinese medicine out, the Galbitang of three times mixing, obtains refining bone soup.
As preferably, described modifying agent comprises the composition of following percentage by weight: carragheen (15 ± 10) %, acetate starch (20 ± 10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20 ± 10) %, and the percentage by weight sum of above each composition meets 100%.
The invention has the beneficial effects as follows:
The vermicelli that the present invention makes are rich in the functional components such as animal protein, phytoprotein, mineral matter and dietary fiber, and also make product have good mouthfeel, noodles have good elasticity;
Present invention adds konjaku powder and Gluten, further increase the nutritional labeling of product, and make finished product mouthfeel more smooth, more flexible.
The present invention does not add any non-natural additive, meets the requirement of society to food security now.
Containing being combined with Chinese yam, lotus root starch in raw material, just face is smooth for the dough that can make and go out, and bears elasticity, make the composition of bone soup can fully and dough merge, avoid occurring that dough surface adhesiveness is excessively strong, be unfavorable for the situation of following process.
Green onion juice is utilized to be in harmonious proportion, not only can Titian, can also roll at dough, in slitting process, face is easily separated with cutting knife with stack; Solve the problem that when making bone soup vermicelli, dough and equipment easily adhere to.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, set forth the present invention further, but following embodiment being only the preferred embodiments of the present invention, and not all.Based on the embodiment in embodiment, those skilled in the art under the prerequisite not making creative work obtain other embodiment, all belong to protection scope of the present invention.
Embodiment 1
The vermicelli preventing dough and equipment from adhering to add a composition, it is characterized in that, are prepared from by the raw material of following weight portion:
35 parts, green onion juice, lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part, 8 parts, water;
Preparation method: lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part mix in proportion, then add 35 parts, green onion juice, 8 parts, water is in harmonious proportion, be in harmonious proportion evenly and get final product.
When making vermicelli, utilize refining bone soup to carry out and face, and with the process in face in add dough weight 1.5-2% vermicelli add composition and modulate, the dough that of living is pliable and tough smooth, and ductility is good, utilizes equipment to roll, when cutting, sticky equipment.
The boiling method of refining bone soup:
A, get 300 parts of (weight) Os Bovis seu Bubali cold water and soak 20min, put into a small amount of green onion foam in the cold water soaked, bubble out watery blood, then rinse well with cold water;
B, rinse well after Os Bovis seu Bubali put into pressure cooker, add 500 parts of (weight) cold water, water goes offscum after opening;
C, add Chinese medicine: matrimony vine 1.5 parts (weight), red date 3 parts (weight), Radix Codonopsis 5 parts (weight), phoenix-tail fern 1.5 parts (weight), corn stigma 6 parts (weight), pueraria flower and root 2 parts (weight), ching-chieh 2 parts (weight), the root of herbaceous peony 1.5 parts (weight), rhizoma nelumbinis 4 parts (weight), pressure cooker is little fiery 20 minutes;
D, Os Bovis seu Bubali, Chinese medicine are pulled out from the Galbitang boiled, Galbitang is poured in a container temporary, and again add water in pot, the Os Bovis seu Bubali pulled out before putting into again after boiled and Chinese medicine, pressure cooker is little fiery 20 minutes;
The step of E, repetition step D, pulls Os Bovis seu Bubali and Chinese medicine out, the Galbitang of three times mixing, obtains refining bone soup.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description is only preference of the present invention; be not used for limiting the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. the vermicelli preventing dough and equipment from adhering to add a composition, it is characterized in that, are prepared from by the raw material of following weight portion:
35 parts, green onion juice, lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part, 8 parts, water;
Preparation method: lotus root starch 10 parts, yam flour 5 parts, Gluten 6 parts, konjaku powder 0.2 part, modifying agent 0.03 part mix in proportion, then add 35 parts, green onion juice, 8 parts, water is in harmonious proportion, be in harmonious proportion evenly and get final product.
2. the vermicelli preventing dough and equipment from adhering to according to claim 1 add composition, it is characterized in that: described modifying agent comprises the composition of following percentage by weight: carragheen (15 ± 10) %, acetate starch (20 ± 10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20 ± 10) %, the percentage by weight sum of above each composition meets 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005561.XA CN105558931A (en) | 2016-01-04 | 2016-01-04 | Vermicelli additive composition for preventing dough being adhered on equipment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610005561.XA CN105558931A (en) | 2016-01-04 | 2016-01-04 | Vermicelli additive composition for preventing dough being adhered on equipment |
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| CN105558931A true CN105558931A (en) | 2016-05-11 |
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| CN201610005561.XA Pending CN105558931A (en) | 2016-01-04 | 2016-01-04 | Vermicelli additive composition for preventing dough being adhered on equipment |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156796A (en) * | 2017-05-18 | 2017-09-15 | 颍上县天好食品有限公司 | A kind of sweet potato noodles containing Chinese medicine and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102894273A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Fine dried noodles with good mouth feeling |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| CN104938935A (en) * | 2015-05-28 | 2015-09-30 | 桐城市佳明农业发展有限公司 | Health protection mushroom and beef noodles and preparation method thereof |
| CN105077015A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of bovine-bone-marrow quick-frozen noodles |
-
2016
- 2016-01-04 CN CN201610005561.XA patent/CN105558931A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796971A (en) * | 2010-04-14 | 2010-08-11 | 余姚市泰夫昌农庄有限公司 | Confined noodle of pigeon egg and lotus root starch and processing method |
| CN102894273A (en) * | 2012-10-19 | 2013-01-30 | 宜垦(天津)农业制品有限公司 | Fine dried noodles with good mouth feeling |
| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
| CN104938935A (en) * | 2015-05-28 | 2015-09-30 | 桐城市佳明农业发展有限公司 | Health protection mushroom and beef noodles and preparation method thereof |
| CN105077015A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of bovine-bone-marrow quick-frozen noodles |
Non-Patent Citations (1)
| Title |
|---|
| 李琳等: "《现代饼干甜点生产技术》", 31 March 2001, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156796A (en) * | 2017-05-18 | 2017-09-15 | 颍上县天好食品有限公司 | A kind of sweet potato noodles containing Chinese medicine and preparation method thereof |
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Application publication date: 20160511 |
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