CN102754823A - Pumpkin vermicelli - Google Patents
Pumpkin vermicelli Download PDFInfo
- Publication number
- CN102754823A CN102754823A CN2011101103444A CN201110110344A CN102754823A CN 102754823 A CN102754823 A CN 102754823A CN 2011101103444 A CN2011101103444 A CN 2011101103444A CN 201110110344 A CN201110110344 A CN 201110110344A CN 102754823 A CN102754823 A CN 102754823A
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- Prior art keywords
- pumpkin
- powder
- bean vermicelli
- vermicelli
- sweet potato
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses pumpkin vermicelli. The pumpkin vermicelli is characterized by comprising, by weight percent, 30-40% of pumpkin powder, 40-60% of sweet potato starch, and 10-20% of corn flour. Weight ratio of mixture of the pumpkin powder, the sweet potato starch and the corn flour to water is 100:70-85.
Description
Technical field
The present invention relates to a kind of food, be specifically related to a kind of pumpkin vermicelli and production technology thereof.
Background technology
Bean vermicelli is smooth, very popular because of its mouthfeel, and especially in fast food restaurant or chafing dish restaurant, almost everybody can eat bean vermicelli.The Along with people's growth in the living standard, people begin to pay attention to the nutritional labeling of food on the dining table.Pumpkin is a kind of vegetables; Early there be the long history, particularly southern area of plantation pumpkin in China, and people just begin to plant edible squash a long time ago certainly; People often boil the back with pumpkin and eat; Also have pumpkin is boiled the back in that to process pumpkin pie edible, but these eating methods are all edible season in the following city of pumpkin, and can not accomplish throughout the year all edibles.Modern science research shows that pumpkin is one of vegetable variety that a kind of nutritional labeling is very good, the adjusting bodily fuctions is strong, if can pumpkin be processed the food that is prone to preservation, makes the equal throughout the year edible of people, and this is the problem that the present invention will solve.
Summary of the invention
The purpose of this invention is to provide a kind of pumpkin vermicelli, pumpkin is processed vermicelli and food, remedy the deficiency in market, satisfy the demand that people eat pumpkin food more, help the healthy of people.
The objective of the invention is to realize through following technical scheme:
A kind of pumpkin vermicelli is characterized in that being made up of following raw materials by weight percent: the pumpkin powder is 30～40%, and the sweet potato powder is 40～60%, and corn flour is 10～20%,, the weight proportion of three's mixed powder and water is: 100: 70～85.
Follow these steps to preparation:
(1) allotment: sweet potato powder, pumpkin powder and corn flour, water are mixed by proportioning;
(2) stir: fully stir, until obtaining evenly not stratified powder slurry;
(3) moulding: powder slurry is added in the bean vermicelli make-up machine,, and the moulding article are cut off at the HTHP compacted under;
(4) freezing: the bean vermicelli that cuts off is put in natural desuperheat on the bamboo mat, treat that temperature is reduced to 20～30 degrees centigrade after, under 0 degree centigrade of following condition of temperature,, separate fully until bean vermicelli with the bean vermicelli naturally frozen of putting on the shelf;
(5) airing: adopt the mode of gravity-flow ventilation dry in bean vermicelli after freezing,, form finished product according to the specification quantitative package.
Beneficial effect of the present invention 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 sugar material patient's a first-selection.
The specific embodiment
Embodiment 1
Getting the pumpkin powder by weight percentage is 30%, and the sweet potato powder is 60%, and corn flour is 10%, and the weight proportion of three's mixed powder and water is: 100: 75.Follow these steps to preparation:
(1) allotment: sweet potato powder, pumpkin powder and corn flour, water are mixed by proportioning;
(2) stir: fully stir, until obtaining evenly not stratified powder slurry;
(3) moulding: the powder slurry is added in the bean vermicelli make-up machine, and at the HTHP compacted under, 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, through HTHP bean vermicelli is cooked at short notice.Before beginning production, make-up machine needs first preheating 30 minutes, and continuous wire vent then opens the sluices.Continuous powder slurry 30 seconds running times in body during wire vent, the bean vermicelli outlet must not stop with fan for cooling in order to avoid well-done bean vermicelli is sticking each other too tightly and be unfavorable for follow-up freezing separation;
(4) freezing: the bean vermicelli that cuts off is put in natural desuperheat on the bamboo mat, treat that temperature is reduced to 20～30 degrees centigrade after, under 0 degree centigrade of following condition of temperature,, separate fully until bean vermicelli with the bean vermicelli naturally frozen of putting on the shelf; Its freezing purpose is: tentatively discharge the moisture in the bean vermicelli, make between every in the bean vermicelli and separate fully;
(5) airing: adopt the mode of gravity-flow ventilation dry in bean vermicelli after freezing,, form finished product according to the specification quantitative package.
Embodiment 2
Getting the pumpkin powder by weight percentage is 40%, and the sweet potato powder is 50%, and corn flour is 10%, and the weight proportion of three's mixed powder and water is: 100: 75.
All the other are implemented like embodiment 1.
Embodiment 3
Getting the pumpkin powder by weight percentage is 45%, and the sweet potato powder is 50%, and corn flour is 5%, and the weight proportion of three's mixed powder and water is: 100: 80.
All the other are implemented like embodiment 1.
Claims (2)
1. pumpkin vermicelli, it is characterized in that being made up of following raw materials by weight percent: the pumpkin powder is 30～40%, and the sweet potato powder is 40～60%, and corn flour is 10～20%, and the weight proportion of three's mixed powder and water is: 100: 70～85.
2. a kind of pumpkin vermicelli according to claim 1 is characterized in that following these steps to preparation:
(1) allotment: sweet potato powder, pumpkin powder and corn flour, water are mixed by proportioning;
(2) stir: fully stir, until obtaining evenly not stratified powder slurry;
(3) moulding: powder slurry is added in the bean vermicelli make-up machine,, and the moulding article are cut off at the HTHP compacted under;
(4) freezing: the bean vermicelli that cuts off is put in natural desuperheat on the bamboo mat, treat that temperature is reduced to 20～30 degrees centigrade after, under 0 degree centigrade of following condition of temperature,, separate fully until bean vermicelli with the bean vermicelli naturally frozen of putting on the shelf;
(5) airing: adopt the mode of gravity-flow ventilation dry in bean vermicelli after freezing,, form finished product according to the specification quantitative package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101103444A CN102754823A (en) | 2011-04-27 | 2011-04-27 | Pumpkin vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101103444A CN102754823A (en) | 2011-04-27 | 2011-04-27 | Pumpkin vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102754823A true CN102754823A (en) | 2012-10-31 |
Family
ID=47049667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101103444A Pending CN102754823A (en) | 2011-04-27 | 2011-04-27 | Pumpkin vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102754823A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
-
2011
- 2011-04-27 CN CN2011101103444A patent/CN102754823A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
| CN103564298B (en) * | 2013-10-23 | 2015-07-29 | 赤峰天睿泽生物科技有限责任公司 | A kind of nutrient vermicelli and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121031 |