CN1237368A - Sweet potato vermicelli dispersing boil-proofing composite - Google Patents
Sweet potato vermicelli dispersing boil-proofing composite Download PDFInfo
- Publication number
- CN1237368A CN1237368A CN99109709A CN99109709A CN1237368A CN 1237368 A CN1237368 A CN 1237368A CN 99109709 A CN99109709 A CN 99109709A CN 99109709 A CN99109709 A CN 99109709A CN 1237368 A CN1237368 A CN 1237368A
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- CN
- China
- Prior art keywords
- vermicelli
- potato
- boil
- portions
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002131 composite material Substances 0.000 title abstract 4
- 244000017020 Ipomoea batatas Species 0.000 title description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 title description 2
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 13
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 9
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 239000008272 agar Substances 0.000 claims abstract description 9
- 229940046240 glucomannan Drugs 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000203 mixture Substances 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 230000001464 adherent effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 238000000465 moulding Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
The present invention relates to an additive for production of vermicelli by using potato starch, in particular, it relates to an additive composite for producing boil-proof potato vermicelli. Said composite includes malt wort, fresh ginger juice, lotus root starch, agar and glucomannan. For 100 portions of potato starch said composite additive formed from 1-4 portions of malt wort, 2-10 portions of fresh ginger juice, 0.04-0.08 portion of edible oil, 0.5-2 portions of lotus root starch, 0.3-0.5 portions of agar and 0.3-0.5 portion of glucomannan can be added. Said invented potato vermicelli is boil-proof, non-adherent, easy to scatter in water, low in vermicelli-breaking rate, smooth and bright in appearance, good in taste, and its product quality and production efficiency also can be raised.
Description
The present invention relates to a kind of potato starch and produce the additive of bean vermicelli, particularly relate to a kind of potato vermicelli boil composition.
Though the production method and the batching of potato vermicelli have many improvement on the market at present, bean vermicelli moulding posterior synechia is very serious, and strip-breaking rate is up to 30%, and the percent defective height has had a strong impact on production and processing efficient; Gentle biceps is poor, boils to plant somewhat in boiling water just to break, take place muddy soup, causes the mouthfeel of product, presentation quality poor, has a strong impact on the commercial promise of potato vermicelli.These weak points are all unreasonable relevant with the composition that adds.
Purpose of the present invention just provides a kind of potato vermicelli boil composition.
The object of the present invention is achieved like this: a kind of potato vermicelli boil composition comprises brewer's wort, ginger juice, edible oil, lotus root starch, agar, Glucomannan.
Purpose of the present invention can be achieved like this equally: added in the potato starch at per 100 minutes: brewer's wort 1-4 branch, ginger juice 2-10 branch, edible oil 0.04-0.08 branch, lotus root starch 0.5-2 branch, agar 0.3-0.5 branch, Glucomannan 0.3-0.5 branch.
The present invention has following advantage:
1, potato vermicelli does not stick together after moulding.In the technology of existing production potato vermicelli, after the bean vermicelli moulding, bean vermicelli is adhesion very easily.Bean vermicelli is not rubbed with the hands or not is loose in clear water, can not open powder fast, naturally.After adding composition of the present invention, the bean vermicelli after the moulding is opened powder naturally in clear water, do not stick together.
2, strip-breaking rate reduces.After the vermicelli machine moulding, when rubbing scattered out powder in water, strip-breaking rate reaches 34% to existing method at potato starch liquid.After adding this composition, strip-breaking rate is reduced to below 3%, has improved the yield rate of product greatly, has improved production efficiency, has reduced production cost.
3, because the adding of the present composition, bean vermicelli is boiling middle unbroken noodles, non muddy soup, and is soft, biceps is strong.
4, the outward appearance of product stretch, light, the soft fragrant and sweet and fragrant of ginger juice, Fructus Hordei Germinatus slightly of mouthfeel.
Further be illustrated below by embodiment, but be not limited only to following examples.
Embodiment 1: in the refining dried sweet potato starch of double centner, add an amount of water, add 4 kilograms of brewer's worts, 2 kilograms of ginger juices, 0.04 kilogram of edible oil, 2 kilograms of lotus root starch, 0.3 kilogram in agar, 0.3 kilogram of Glucomannan after mixing again, mix is even.After being shaped to bean vermicelli, place clear water to open powder naturally, bean vermicelli stretches, adhesion, opens the powder strip-breaking rate and reduces to below 3%.Finished product rate and production efficiency greatly improve.The bean vermicelli of producing is at the middle unbroken noodles of 20 minutes boil, non muddy soup.Bean vermicelli outward appearance silvery white is shinny, the soft fragrant and sweet and delicate fragrance of Fructus Hordei Germinatus and ginger juice slightly of mouthfeel, and mouthfeel is excellent.
Embodiment 2: add an amount of water in double centner potato dried starch, mixing adds 1 kilogram of brewer's wort, 10 kilograms of ginger juices, 0.08 kilogram of edible oil, 0.5 kilogram of lotus root starch, 0.5 kilogram in agar, 0.5 kilogram of Glucomannan after stirring again, and mix is even.This product ginger juice flavor is denseer.Other is identical with embodiment 1.
Embodiment 3: in the scarlet potato slurries of double centner (starch accounts for 35-40%), add 2 kilograms of brewer's worts, 6 kilograms of ginger juices, 0.06 kilogram of edible oil, 1 kilogram of lotus root starch, 0.4 kilogram in agar, 0.4 kilogram of Glucomannan, mix is even.Other is with embodiment 1.
Claims (2)
1, a kind of potato vermicelli boil composition is characterized in that said composition comprises:
Brewer's wort, ginger juice, edible oil, lotus root starch, agar, Glucomannan.
2, a kind of bean vermicelli boil composition according to claim 1 is characterized in that: adding said composition in the potato starch at 100 minutes is:
Brewer's wort 1-4 branch, ginger juice 2-10 branch, edible oil 0.04-0.08 branch, lotus root starch 0.5-2 branch, agar 0.3-0.5 branch, Glucomannan 0.3-0.5 branch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109709A CN1237368A (en) | 1999-07-08 | 1999-07-08 | Sweet potato vermicelli dispersing boil-proofing composite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99109709A CN1237368A (en) | 1999-07-08 | 1999-07-08 | Sweet potato vermicelli dispersing boil-proofing composite |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1237368A true CN1237368A (en) | 1999-12-08 |
Family
ID=5274101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99109709A Pending CN1237368A (en) | 1999-07-08 | 1999-07-08 | Sweet potato vermicelli dispersing boil-proofing composite |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1237368A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396193C (en) * | 2004-11-24 | 2008-06-25 | 邹光友 | A kind of processing method of alum-free vermicelli (sheet) |
| CN102630894A (en) * | 2012-05-04 | 2012-08-15 | 凤台县兵玲工贸有限责任公司 | Preparation method of ginger vermicelli |
-
1999
- 1999-07-08 CN CN99109709A patent/CN1237368A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100396193C (en) * | 2004-11-24 | 2008-06-25 | 邹光友 | A kind of processing method of alum-free vermicelli (sheet) |
| CN102630894A (en) * | 2012-05-04 | 2012-08-15 | 凤台县兵玲工贸有限责任公司 | Preparation method of ginger vermicelli |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |