CN102715461A - Production method of whole buckwheat flour vermicelli or sheets - Google Patents
Production method of whole buckwheat flour vermicelli or sheets Download PDFInfo
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- CN102715461A CN102715461A CN2012102051189A CN201210205118A CN102715461A CN 102715461 A CN102715461 A CN 102715461A CN 2012102051189 A CN2012102051189 A CN 2012102051189A CN 201210205118 A CN201210205118 A CN 201210205118A CN 102715461 A CN102715461 A CN 102715461A
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Abstract
The invention discloses a production method of whole buckwheat flour vermicelli or sheets. The production method includes the steps of pulverizing buckwheat to obtain buckwheat flour, well mixing the buckwheat flour with mung bean starch, potato starch and water, allowing mixture to naturally fall into water from a porous ladle for boiling, and sequentially cooling, freezing and drying to obtain the whole buckwheat flour vermicelli or sheets. By the production method, the problems that breakage in leaking is easily caused due to addition of macromolecular substances, and vermicelli or sheets tastes rough are solved. Content of whole buckwheat flour in the whole buckwheat flour vermicelli or sheets can reach 0.1%-35%, and the whole buckwheat flour vermicelli or sheets can be brewed with 80 DEG C water for 3-10 minutes for eating without cooking with hot water. The produced whole buckwheat flour vermicelli or sheets is nutritious and tastes fine, smooth and tenacious, and quality of the whole buckwheat flour vermicelli or sheets is improved evidently.
Description
Technical field
The present invention relates to the production method of full powder bean vermicelli of a kind of buckwheat or bean sheet jelly.
Background technology
At present, the production of coarse cereal vermicelli is many to be primary raw material with Ipomoea batatas, mung bean, pea etc., filters through making beating and removes skin and bits, and slurries obtain coarse cereals starch through deposition, produce bean vermicelli or bean sheet jelly through the series of process link again.Although the method has adopted coarse cereals, that in fact uses is coarse cereals starch.The skin of coarse cereals and bits are all removed.Bean vermicelli or bean sheet jelly nutritive value that this method is produced are lower.
Summary of the invention
The production method that the purpose of this invention is to provide full powder bean vermicelli of a kind of buckwheat or bean sheet jelly.
The production method of full powder bean vermicelli of buckwheat provided by the invention or bean sheet jelly; Comprise the steps: with buckwheat pulverize obtain the full powder of buckwheat after; Again with green starch, farina and water mixing after; In leaking wooden dipper, hang naturally and to water, carry out boiling, lower the temperature successively again, freezing and dry, obtain full powder bean vermicelli of said buckwheat or bean sheet jelly.
In the aforementioned production method, be the buckwheat of peeling not as the buckwheat of raw material; In the said pulverising step, breaking method is a ultramicro grinding; Order number after the pulverizing is the 80-300 order, preferred 100 orders.In this pulverising step, used breaking method is various breaking methods commonly used, pulverizes the method for pulverizing with classifying equipoment like the JFC-5 jet.
The mass ratio of said green starch, farina and water is 5-10:5-10:60-150, is specially 5:5:30 or 10:5:150, preferred 10:5:80;
The quality of the full powder of said buckwheat is the 0.1-35% of said green starch and farina gross weight, is specially 3% or 5% or 33%.
Said again with green starch, farina and water mixing step in, the temperature of said water is 50-80 ℃, preferred 60 ℃.
In the said boiling step, the temperature of water is 100 ℃, and the time is 1-16 second, preferred 10 seconds.
In the said leakage wooden dipper, leak the diameter 0.1～10mm of wooden dipper eye, what leak the wooden dipper eye is shaped as circle or flat; Difformity according to leaking the wooden dipper eye can obtain bean vermicelli or bean sheet jelly, as leak the wooden dipper eye be shaped as circle the time, gained is a bean vermicelli; Leak the wooden dipper eye be shaped as flat the time, gained is a bean sheet jelly;
In the said cooling step, temperature is 5-30 ℃ eventually, preferred 10 ℃.
In the said freezing step, temperature is-14 ℃ to-8 ℃, and the time is 6-15 hour; This step can make the mouthfeel of bean vermicelli better, and is easy to steep ripe;
In the said baking step, temperature is 30-80 ℃, and preferred 50 ℃, the time is 5-15 hour, preferred 10 hours.
The production method of full powder bean vermicelli of said buckwheat or bean sheet jelly; Also comprise the steps:: the production method of full powder bean vermicelli of said buckwheat or bean sheet jelly; Also comprise the steps: said buckwheat is pulverized obtain the full powder step of buckwheat after; Said again with green starch, farina and water mixing step before, in system, add pea starch.
The mass ratio of said pea starch and the full powder of said buckwheat is 0-1:1, and the quality of said pea starch is not 0; Preferably, the mass ratio of said pea starch and the full powder of said buckwheat is 1:1.
Full powder bean vermicelli of the buckwheat for preparing according to the method described above or bean sheet jelly also belong to protection scope of the present invention.Wherein, in full powder bean vermicelli of said buckwheat or the bean sheet jelly, the quality percentage composition of buckwheat is 0.1%-35%, preferred 10%.
Buckwheat is pulverized through the JFC-5 jet in the present invention and the classifying equipoment ultra-fine grinding is the particle of 1-50 micron; After being backfilled in the starch; Bean vermicelli or bean sheet jelly are produced in regeneration; Not only increase dietary fiber and content of elements in bean vermicelli or the bean sheet jelly, the nutritive value of bean vermicelli or bean sheet jelly is increased, and innovated the notion of full powder bean vermicelli of a kind of buckwheat and bean sheet jelly.This method adopts the mode that directly adds the full powder of buckwheat under the prerequisite that does not change traditional processing technology, operating procedure is simple; Disconnected bar when having solved the interpolation macromolecular substances and causing Lou powder easily; The problem of bean vermicelli or bean sheet jelly coarse mouthfeel, the content of the full powder of buckwheat can reach 0.1%-35% in the product, and full powder bean vermicelli of gained buckwheat or bean sheet jelly brew with 80 ℃ of water and can directly eat after 3～10 minutes; And no longer need boil process through superheated water; Bean vermicelli of producing or bean sheet jelly are not only nutritious, and delicate mouthfeel, smooth, chewiness, and product quality significantly improves.
The specific embodiment
Below in conjunction with specific embodiment the present invention is done further elaboration, but the present invention is not limited to following examples.Said method is conventional method if no special instructions.Said raw material all can get from open commercial sources if no special instructions.
Embodiment 1
Buckwheat is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the buckwheat after pulverizing is crossed 100 mesh sieves; In 5kg green starch, 5kg farina, add the full powder of buckwheat after 0.3kg pulverizes, mix with 30kg60 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 6 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 10 ℃, in-8 ℃ of environment freezing 15 hours then; After thawing product was dried 5 hours at 80 ℃, obtain buckwheat bean vermicelli provided by the invention.
Embodiment 2
Buckwheat is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the buckwheat after pulverizing is crossed 300 mesh sieves; In 5kg green starch, 5kg farina, add the full powder of buckwheat after 0.5kg pulverizes, mix with 30kg80 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 10 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 30 ℃, in-14 ℃ of environment freezing 6 hours then; After thawing product was dried 15 hours at 30 ℃, obtain buckwheat bean vermicelli provided by the invention.
Embodiment 3
After buckwheat and pea mixed with the mass ratio of 1:1, pulverize with classifying equipoment through the JFC-5 jet and to pulverize, it is subsequent use that the buckwheat after pulverizing and pea mixed powder are crossed 150 mesh sieves; In 10kg green starch, 5kg farina, add buckwheat and pea mixed powder after 10kg pulverizes; Mix with 50 ℃ of water of 80kg then; After mixer stirs, mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Put into running water and be cooled to 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry 10 hours, obtain sheet jelly made from buckwheat provided by the invention.
Embodiment 4
Buckwheat is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, and it is subsequent use that the buckwheat after pulverizing is crossed 80 mesh sieves; In 10kg green starch, 5kg farina, add the full powder of buckwheat after 5kg pulverizes, mix with 150kg60 ℃ of water then, after mixer stirs, mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 16 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to 5 ℃, in-8 ℃ of environment freezing 6 hours then; After thawing product was dried 10 hours at 50 ℃, obtain buckwheat bean vermicelli provided by the invention.
Reference examples
5kg green starch and 60 ℃ of water of 5kg farina and 30kg are mixed; After mixer stirs, mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as circle); Put into running water and be cooled to 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry 10 hours, obtain pure starch vermicelli.
The foregoing description and reference examples prepare products obtained therefrom and all carry out sensory evaluation according to code of points shown in the table 1, and the gained result is as shown in table 2.
Table 1, sensory evaluation code of points
Table 2, pure starch vermicelli and the full powder bean vermicelli of the different buckwheats of interpolation sensory evaluation score value table
Can be known that by table 2 along with the increase of the full powder of buckwheat addition in green starch and farina, the quality of bean vermicelli or bean sheet jelly descends to some extent, addition is 10% o'clock, and quality can be accepted.
Claims (10)
1. the production method of full powder bean vermicelli of buckwheat or bean sheet jelly; Comprise the steps: with buckwheat pulverize obtain the full powder of buckwheat after; Again with green starch, farina and water mixing after; In leaking wooden dipper, hang naturally and to water, carry out boiling, lower the temperature successively again, freezing and dry, obtain full powder bean vermicelli of said buckwheat or bean sheet jelly.
2. method according to claim 1 is characterized in that: in the said pulverising step, breaking method is a ultramicro grinding; Order number after the pulverizing is the 80-300 order, preferred 100 orders.
3. method according to claim 1 and 2 is characterized in that: the mass ratio of said green starch, farina and water is 5-10:5-10:60-150, preferred 10:5:80;
The quality of the full powder of said buckwheat is the 0.1-35% of said green starch and farina gross weight;
Said again with green starch, farina and water mixing step in, the temperature of said water is 50-80 ℃, preferred 60 ℃.
4. according to the arbitrary described method of claim 1-3, it is characterized in that: in the said boiling step, the temperature of water is 100 ℃, and the time is 1-16 second, preferred 10 seconds.
5. according to the arbitrary described method of claim 1-4, it is characterized in that: in the said leakage wooden dipper, leak the diameter 0.1～10mm of wooden dipper eye, what leak the wooden dipper eye is shaped as circle or flat;
In the said cooling step, temperature is 5-30 ℃ eventually, preferred 10 ℃.
6. according to the arbitrary described method of claim 1-5, it is characterized in that: in the said freezing step, temperature is-14 ℃ to-8 ℃, and the time is 6-15 hour;
In the said baking step, temperature is 30-80 ℃, and preferred 50 ℃, the time is 5-15 hour, preferred 10 hours.
7. according to the arbitrary described method of claim 1-6; It is characterized in that: the production method of full powder bean vermicelli of said buckwheat or bean sheet jelly; Also comprise the steps: said buckwheat is pulverized obtain the full powder step of buckwheat after; Said again with green starch, farina and water mixing step before, in system, add pea starch.
8. method according to claim 7 is characterized in that: the mass ratio of said pea starch and the full powder of said buckwheat is 0-1:1, and the quality of said pea starch is not 0.
9. the full powder bean vermicelli of buckwheat or the bean sheet jelly that prepare of the arbitrary said method of claim 1-8.
10. full powder bean vermicelli of buckwheat according to claim 9 or bean sheet jelly is characterized in that: in full powder bean vermicelli of said buckwheat or the bean sheet jelly, the quality percentage composition of buckwheat is 0.1%-35%, preferred 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102051189A CN102715461A (en) | 2012-06-20 | 2012-06-20 | Production method of whole buckwheat flour vermicelli or sheets |
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| CN2012102051189A CN102715461A (en) | 2012-06-20 | 2012-06-20 | Production method of whole buckwheat flour vermicelli or sheets |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976310A (en) * | 2014-05-19 | 2014-08-13 | 华中农业大学 | Potato type all-flour vermicelli or vermicelli sheets and preparation method thereof |
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN104938941A (en) * | 2015-07-17 | 2015-09-30 | 会宁县建信食品厂 | Manufacturing method of buckwheat vermicelli |
| KR20160033682A (en) * | 2016-03-14 | 2016-03-28 | 최재영 | Noodles paper |
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| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN1692807A (en) * | 2005-05-31 | 2005-11-09 | 汪俭芬 | Sheet jelly made from buckwheat, and its prodn. method |
| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN102113653A (en) * | 2010-06-08 | 2011-07-06 | 章晓文 | Pure pea starch noodle and preparation method |
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2012
- 2012-06-20 CN CN2012102051189A patent/CN102715461A/en active Pending
Patent Citations (4)
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| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN1692807A (en) * | 2005-05-31 | 2005-11-09 | 汪俭芬 | Sheet jelly made from buckwheat, and its prodn. method |
| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN102113653A (en) * | 2010-06-08 | 2011-07-06 | 章晓文 | Pure pea starch noodle and preparation method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938948A (en) * | 2014-03-28 | 2015-09-30 | 四川魔力科技有限公司 | Buckwheat vermicelli and preparation process thereof |
| CN103976310A (en) * | 2014-05-19 | 2014-08-13 | 华中农业大学 | Potato type all-flour vermicelli or vermicelli sheets and preparation method thereof |
| CN104938941A (en) * | 2015-07-17 | 2015-09-30 | 会宁县建信食品厂 | Manufacturing method of buckwheat vermicelli |
| KR20160033682A (en) * | 2016-03-14 | 2016-03-28 | 최재영 | Noodles paper |
| KR101629157B1 (en) | 2016-03-14 | 2016-06-09 | 최재영 | Noodles paper |
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Application publication date: 20121010 |