阅读说明：本技术 一种复合食品胶及其在无矾粉条中的应用 (Composite food gum and application thereof in alum-free vermicelli ) 是由 徐淑科 胥九兵 崔晓 来凤堂 刘元涛 李树标 刘建阳 郇月伟 薄文文 于 2019-11-14 设计创作，主要内容包括：本发明公开了一种复合食品胶及其在无矾粉条中的应用,所述复合食品胶由包括以下重量百分比的原料制备而成：可得然胶60～70％、亚麻籽胶10～20％、海藻酸钠10～15％、瓜尔豆胶5～10％。所述复合食品胶应用在无矾粉条中的添加量为马铃薯粉总重量的1.5‰～8‰。本发明采用可得然胶为主要原料,亚麻籽胶、海藻酸钠和瓜尔豆胶为辅助原料复配制成复合食品胶,更便于车间操作,用作粉条的添加量少,添加量仅为马铃薯粉总重量的1.5‰～8‰,便可使得制得的粉条在食用前能较快复水,减少了粉条的浸泡时间,浸泡后粉条不分叉不混汤,提高了粉条的韧性,增加了粉条的耐加工性。(The invention discloses a composite food gum and application thereof in alum-free vermicelli, wherein the composite food gum is prepared from the following raw materials in percentage by weight: 60-70% of curdlan, 10-20% of flaxseed gum, 10-15% of sodium alginate and 5-10% of guar gum. The addition amount of the composite food gum applied to the alum-free vermicelli is 1.5-8 per mill of the total weight of the potato powder. The compound food gum is prepared by compounding curdlan serving as a main raw material and linseed gum, sodium alginate and guar gum serving as auxiliary raw materials, is more convenient for workshop operation, has small addition amount used as vermicelli, and the addition amount is only 1.5-8 per mill of the total weight of the potato powder, so that the prepared vermicelli can be rehydrated quickly before eating, the soaking time of the vermicelli is shortened, the vermicelli after soaking is not forked and does not mix soup, the toughness of the vermicelli is improved, and the processing resistance of the vermicelli is increased.)

1. The composite food gum is characterized by being prepared from the following raw materials in percentage by weight:

60-70% of curdlan, 10-20% of flaxseed gum, 10-15% of sodium alginate and 5-10% of guar gum.

2. The use of the composite food gum of claim 1 in alum-free vermicelli, wherein: the addition amount of the composite food gum in the alum-free vermicelli is 1.5-8 per mill of the total weight of the potato powder.

Technical Field

The invention belongs to the technical field of edible glue, and particularly relates to composite food glue and application thereof in alum-free vermicelli.

Background

Curdlan (Curdlan), also known as thermal coagulation polysaccharide and thermal gel, is a microbial polysaccharide with special properties, which is formed by connecting beta-1, 3-glucosidic bonds, and each Curdlan molecule generally consists of 300-500 glucose residues, has an average polymerization degree of 450 and a relative molecular weight of 74000, belongs to the category of low-viscosity polysaccharide, is insoluble in water and is safe to human bodies. Curdlan is a novel microbial polysaccharide of completely exposed canthus in recent years, and many researchers have carried out many researches on the aspects of structure, gelling performance, physical properties, functions, application and the like and have achieved a great deal of results.

The curdlan suspension is heated to 55-65 deg.C and then cooled to below 40 deg.C to form low-degree colloid with thermal reversibility, and when it is heated to above 80 deg.C, it can form high-degree colloid with thermal reversibility, so that it has unique application in food industry. The curdlan has strong oil wrapping property and can be used as a material of good products and nutrient substances.

The composite food gum is most representative in the composite food additive, and is a composite prepared by compounding two or more kinds of colloids according to a certain proportion. The broad composite food gum also comprises food additives obtained by compounding one or more food gums with food additives of the non-food gum category.

Disclosure of Invention

The first technical problem to be solved by the invention is as follows: aiming at the defects in the prior art, the composite food gum which is used as the additive of the alum-free vermicelli, can reduce the soaking time and improve the processing resistance of the vermicelli and takes curdlan as the main raw material is provided.

The second technical problem to be solved by the invention is: aiming at the defects in the prior art, the application of the composite food gum taking curdlan as the main raw material in the alum-free vermicelli is provided.

In order to solve the first technical problem, the technical scheme of the invention is as follows:

the composite food gum is prepared from the following raw materials in percentage by weight:

60-70% of curdlan, 10-20% of flaxseed gum, 10-15% of sodium alginate and 5-10% of guar gum.

The preparation method of the composite food gum comprises the following steps:

(1) preparing curdlan gum, flaxseed gum, sodium alginate and guar gum according to the mixture ratio of the raw materials.

(2) The raw materials are uniformly mixed at normal temperature and normal pressure.

In order to solve the second technical problem, the technical solution of the present invention is:

the application of the composite food gum in the alum-free vermicelli is characterized in that the addition amount of the composite food gum in the alum-free vermicelli is 1.5-8 per mill of the total weight of the potato powder.

The application method of the composite food gum in the alum-free vermicelli comprises the following steps:

(1) and mixing and stirring the composite food gum, the edible salt and water required for producing the vermicelli uniformly, wherein the addition amount of the composite food gum is 1.5-8 per mill of the total weight of the potato powder.

(2) And other subsequent steps are operated according to the conventional production process of the vermicelli, so that the preparation of the vermicelli is completed.

Due to the adoption of the technical scheme, the invention has the beneficial effects that:

according to the invention, the curdlan is adopted as a main raw material, and the flaxseed gum, the sodium alginate and the guar gum are adopted as auxiliary raw materials to prepare the composite food gum in a compounding manner, so that the flaxseed gum can enhance the bonding strength of starch, protein and water in the potato flour, and thus the processing performances of extension, stretching and the like of the potato flour are improved, and the vermicelli is easy to boil thoroughly, has no hard core and is difficult to boil; the guar gum colloid and the protein interact to form a reticular tissue, so that the surface of the vermicelli is smooth and continuous, the prepared vermicelli is boiling-resistant and continuous, the taste is good, the performance of the linseed gum and the guar gum can exactly form a synergistic effect with the performance of the curdlan, the structure of the vermicelli is better acted, and the vermicelli has better processing performance.

The composite food gum is more convenient for workshop operation, the addition amount of the vermicelli is small, and the addition amount is only 1.5-8 per mill of the total weight of the potato powder, so that the prepared vermicelli can be rehydrated quickly before eating, the soaking time of the vermicelli is shortened, the toughness of the vermicelli is improved, and the processing resistance of the vermicelli is improved.

Detailed Description

The invention is further illustrated below with reference to specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.