Preparation method of alternative gelatinization-aging instant potato and corn vermicelli

Preparation method of alternative gelatinization-aging instant potato and corn vermicelli

  • CN 104,770,657 A
  • Filed: 04/27/2015
  • Published: 07/15/2015
  • Est. Priority Date: 04/27/2015
  • Status: Active Application
First Claim
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1. a preparation method for the convenient and instant potato corn flour of alternative expression α

  • ization-aging, is characterized in that, comprising;

    Get corn quarrel that soaked and potato full-powder according to 1;

    2-6 ratio mixing, after add 4-8 part by weight water carry out abrasive dust mixing and obtain mixture one;

    The water adding 8-14 part by weight in mixture one carries out steaming α

    ization under temperature is 96 DEG C of-104 DEG C of conditions, the described time steaming α

    ization is 2-8 minute, carries out elementary steaming, secondary extrusion or wire squeeze, elementary blowing loose wire, dispersion and peg afterwards successively and cuts off obtained wet-milling;

    Described wet-milling is carried out a burin-in process, the temperature of a described burin-in process is 18 DEG C-30 DEG C, and the time is 4-8 hour;

    After steaming again through the wet-milling of a burin-in process, carry out secondary burin-in process, get product, the temperature of described secondary burin-in process is 18 DEG C-30 DEG C, and the time is 4-10 hour.

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