CN101744191A - pumpkin vermicelli - Google Patents

Abstract

The invention relates to pumpkin vermicelli, mainly comprising pumpkin meal, sweet potato meal and cornmeal in a ratio of 50-51:30-38:11-20. The ratio of the mixture of the pumpkin meal, sweet potato meal and cornmeal to water is 100:78-86. The production process comprises blending, stirring, forming, freezing, airing, traying and shaping, secondary airing, packaging and finished product preparing. The pumpkin vermicelli has the following benefits: the selection of the raw materials is scientific; and the pumpkin vermicelli contains fruit acid, amino acid, mannite, carotene, trigonelline, adenine, uronic acid and trace elements such as zinc and chromium, has the effects of lowering blood sugar and lipid, detoxifying, protecting livers and resisting aging as long as the pumpkin vermicelli is often eaten and is the first choice for the diabetics.

Description

A kind of pumpkin vermicelli

Technical field

The present invention relates to a kind of food production process, especially a kind of pumpkin vermicelli and production technology thereof.

Background technology

Vermicelli and food is one of main food of China southerner breakfast, and its mouthfeel is smooth, is subjected to liking of numerous people deeply.Raising along with people's living standard, people have also begun to pay attention to the nutritional labeling of food on the dining table, pumpkin is a kind of vegetables, early there is the long history of plantation pumpkin in China, southern area particularly, just begin to plant edible squash from people a long time ago, also laid out people's dining table, but these eating methods are that pumpkin is boiled the back is edible as the staple food pumpkin pie.The edibility of past pumpkin never causes people's attention, and modern science studies show that, pumpkin be a kind of nutritional labeling very good, regulate one of strong vegetable variety of bodily fuctions, vermicelli and food is edible also not to have this precedent and pumpkin made.

Summary of the invention

The purpose of this invention is to provide a kind of pumpkin vermicelli and production technology thereof, pumpkin is made vermicelli and food, remedied the deficiency in market, promote that people eat pumpkin food more, help the healthy of people.

The objective of the invention is to be achieved through the following technical solutions:

A kind of pumpkin vermicelli, main component comprises pumpkin powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, pumpkin powder and corn flour is: the weight proportion of pumpkin powder is 50%～51%, and the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%; Weight proportion with water after the mixing of sweet potato powder, pumpkin powder and corn flour is 100: 78～86.

A kind of production technology of pumpkin vermicelli: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.

Concrete steps are:

Allotment: sweet potato powder, pumpkin powder and corn flour are mixed by proportioning, and add a certain amount of mountain spring water;

Stir: fully stir, until evenly not stratified powder slurry;

Moulding: uniform powder slurry is added in the bean vermicelli make-up machine,, and the moulding product are cut off at the HTHP compacted under;

Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, spend under the following condition 0 in temperature, with the bean vermicelli naturally frozen of putting on the shelf, separate fully until bean vermicelli;

Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried;

Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into;

Secondary airing: will coil with bean vermicelli and place the field airing of drying in the air together, until bone dry;

Packing:, and form finished product according to the specification quantitative package.

The beneficial effect of pumpkin vermicelli of the present invention and production technology thereof is: raw material is chosen science, includes tartaric acid, amino acid, sweet mellow wine, carrotene, trigonelline, adenine, uronic acid and trace element zinc, chromium; Normal food has hypoglycemic, reducing blood lipid, detoxifies, protects the liver, and anti-aging effects is diabetic's a first-selection.

Description of drawings

Fig. 1 is the process chart of described pumpkin vermicelli of the embodiment of the invention and production technology thereof.

The specific embodiment

The described pumpkin vermicelli of the embodiment of the invention, main component comprises pumpkin powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, pumpkin powder and corn flour is: the weight proportion of pumpkin powder is 50%～51%, the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%; Weight proportion with water after the mixing of sweet potato powder, pumpkin powder and corn flour is 100: 78～86.

A kind of production technology of pumpkin vermicelli: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.

Concrete steps are:

Allotment: is 50%～51% with sweet potato powder, pumpkin powder and corn flour by the weight proportion of pumpkin powder, and the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20% to carry out proportioning; By being that 100: 78～86 proportionings add mountain spring water with the weight proportion of water after the mixing of sweet potato powder, pumpkin powder and corn flour; This procedure must strictly be controlled various proportion of raw materials, otherwise can influence the quality and the moulding of bean vermicelli.

Stir: fully stir, until evenly not stratified powder slurry.

Moulding: uniform powder slurry is added in the bean vermicelli make-up machine, and at the HTHP compacted under, and every 60cm cuts off once; The make-up machine that this process adopts is electrical heating, and it is water to be become steam produce HTHP, by HTHP bean vermicelli is cooked at short notice.Before beginning production, make-up machine needs first preheating 30min, and then, continuous wire vent opens the sluices.Continuously during wire vent the powder slurry in body running time about 30s, what the bean vermicelli outlet must not stop too tightly is unfavorable for follow-up freezing separation with fan for cooling in order to avoid well-done high temperature bean vermicelli is inter-adhesive.

Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, at freezer or night, temperature is spent under the following condition 0, with the bean vermicelli naturally frozen of putting on the shelf, separates fully until bean vermicelli; Its freezing purpose is: tentatively discharge the moisture in the bean vermicelli, make between every in the bean vermicelli and separate fully.

Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried; This process such as need strip packaging then can once dry, and cut off then; As being volume type packing, then airing is this time only dried in the air into half-driedly, and moisture is about about 75%, and body still has flexibility so that coil.

Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into.

Secondary airing: as be the stripe shape bean vermicelli, then must this step; As be volume type bean vermicelli, then will coil and volume type bean vermicelli places the field airing of drying in the air together, until bone dry; If for the first time the airing overdrying can not clot, after can spraying mountain spring water and getting damp again, ease back, carrying out clot.

Packing:, and form finished product according to the specification quantitative package.

Above-described embodiment, the present invention specific embodiment a kind of more preferably just, the common variation that those skilled in the art carries out in the technical solution of the present invention scope and replacing all should be included in protection scope of the present invention.

Claims (4)

1. pumpkin vermicelli, it is characterized in that: its main component comprises pumpkin powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, pumpkin powder and corn flour is: the weight proportion of pumpkin powder is 50%～51%, the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%.

2. pumpkin vermicelli according to claim 1 is characterized in that: the weight proportion that sweet potato powder, pumpkin powder and corn flour mix back and water is 100: 78～86.

3. the production technology of a pumpkin vermicelli is characterized in that: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.

4. the production technology of pumpkin vermicelli according to claim 1, it is characterized in that: concrete steps are:

Allotment: sweet potato powder, pumpkin powder and corn flour are mixed by proportioning, and add a certain amount of mountain spring water;

Stir: fully stir, until evenly not stratified powder slurry;

Moulding: uniform powder slurry is added in the bean vermicelli make-up machine,, and the moulding product are cut off at the HTHP compacted under;

Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, spend under the following condition 0 in temperature, with the bean vermicelli naturally frozen of putting on the shelf, separate fully until bean vermicelli;

Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried;

Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into;

Secondary airing: will coil with bean vermicelli and place the field airing of drying in the air together, until bone dry;

Packing:, and form finished product according to the specification quantitative package.