The formula of the potato starch noodle gluten enhancer mainly includes the following components:
Gluten enhancer: This is the main component of the potato starch noodle gluten enhancer, which can significantly improve the gluten strength and toughness of potato starch noodles.
Emulsifier: It helps to improve the processing performance of potato starch noodles, making them smoother.
Guar gum: It increases the elasticity and boiling resistance of potato starch noodles.
Soluble dietary fiber: It enhances the nutritional value of potato starch noodles and helps to improve their texture.
Compound phosphate: It enhances the gluten strength and boiling resistance of potato starch noodles.
Usage method:
When used in a vermicelli processing factory, first stir the gluten enhancer into a solution with clean water, and then add the aqueous solution to the slurry to be processed according to the proportion. Since the water content of the solution is relatively high, attention should be paid to the amount of water added during the processing of vermicelli.
When used in the processing workshops of sheet jelly and vermicelli, the gluten enhancer can be dissolved and evenly added to the main ingredients according to the commonly used methods. The amount can also be increased or decreased as appropriate according to the required gluten strength of the product.
Dosage:
It is generally recommended that the addition amount be 8g/kg [calculated based on the dry powder] (that is, add 800 grams of gluten enhancer to 100 catties of starch). The specific dosage should be adjusted appropriately according to the quality requirements of the gluten strength of the vermicelli and the proportion of the vermicelli raw materials used. After determining the dosage through multiple tests, mass production can be carried out to avoid wasting unnecessary production costs.
Effect:
The potato starch noodle gluten enhancer can significantly improve the gluten strength and toughness of potato starch noodles, making them resistant to boiling, soaking, and cooking. At the same time, it can inhibit the aging of starch, prevent the potato vermicelli from becoming powdery or sticky, and increase the economic added value of the product.
Henan Xiangyi Food Technology Co., Ltd. is a professional technology research and development manufacturer focusing on starch product improvers. It is a production enterprise with an annual output of more than 1,500 tons, mainly providing services and technical support for domestic and foreign starch product processing enterprises.
If you encounter problems such as broken noodles, dull noodles, turbid soup, and poor water absorption during the production process, you can contact us.
