CN103168987A - Production method of grape vermicelli - Google Patents
Production method of grape vermicelli Download PDFInfo
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- CN103168987A CN103168987A CN2013100656853A CN201310065685A CN103168987A CN 103168987 A CN103168987 A CN 103168987A CN 2013100656853 A CN2013100656853 A CN 2013100656853A CN 201310065685 A CN201310065685 A CN 201310065685A CN 103168987 A CN103168987 A CN 103168987A
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Abstract
The invention discloses a production method of grape vermicelli. The production method comprises the following steps of: weighing the following starch raw materials in parts by weight: 500-550 parts of cassava starch, 50-65 parts of glutinous rice flour and 60-70 parts of pueraria starch; and weighing the following auxiliary raw materials in parts by weight: 50-60 parts of grapes, 10-20 parts of pomegranate seeds, 10-15 parts of gracilaria lemaneiformis, 10-15 parts of pitaya flower, 3-5 parts of calabazilla, 1-2 parts of exocarpium citri rubrum, 3-5 parts of brasenia schreberi, 3-5 parts of cushaw flowers, 3-5 parts of sweet potato leaves, 1-2 parts of paniculate microcos leaves, 1-2 parts ofradix rehmanniae recen, 1-2 parts of root bark of the peony tree, 1-2 parts of radix curcumae longae, 10-12 parts of swamp cabbage, 10-12 parts of carrots, 1-2 parts of pear flowers and 3-5 parts of radish seed. The multiple traditional Chinese medicines, edible wild herbs and the like with homology of medicine and food are added to the raw materials of the vermicelli, so that the nutrition and health care values of the vermicelli are improved, and after being eaten for a long time, the grape vermicelli has a health care function and can regulate body functions; and then, undesirable constituents such as an aluminum compound are not added to the vermicelli, and meanwhile, after the vermicelli is cooked for a long time, the soup pasting can not be caused. The grape vermicelli is good in elasticity, flexibility and mouth feel.
Description
Technical field
The present invention relates generally to a kind of production method of grape bean vermicelli, belongs to food processing field.
Background technology
Bean vermicelli is one of traditional food of China, and is very popular, and the various bean vermicelli qualities of domestic production at present are single, lack healthy nutritive value, secondly, add the compositions such as aluminium in bean vermicelli, moreover, after bean vermicelli boils for a long time, can occur to stick with paste the soup situation, affect mouthfeel, last, bean vermicelli poor flexibility, poor toughness, mouthfeel is bad.
Summary of the invention
The object of the invention just is to provide a kind of production method of grape bean vermicelli.
The present invention is achieved by the following technical solutions:
The production method of grape bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 500-550, glutinous rice flour 50-65, cornstarch 60-70, Red Bean Starch 30-50;
(2) take the auxiliary material of following weight portion:
Grape 50-60, pomegranate seed 10-20, asparagus 10-15, overlord spend 10-15, mountain to reveal dish 3-5, orange 1-2, water shield 3-5, pumpkin flower 3-5, pachyrhizus leaf 3-5, buzhaye 1-2, radix rehmanniae recen 1-2, root bark of tree peony 1-2, turmeric 1-2, water spinach 10-12, carrot 10-12, pear flower 1-2, radish seed 3-5;
(3) add its weight 0.5-1 clear water mix and blend doubly in the starch material of above-mentioned weight portion, make starch, starch is put into basin, the 2-3 times of hot water that adds the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 30-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
Advantage of the present invention is:
In bean vermicelli raw material of the present invention, grape is not only delicious good to eat, and nutritive value is very high, in ripe berry sugar content up to 10%-30%, take glucose as main, can be directly absorbed by the body.Also contain mineral calcium, potassium, phosphorus, iron and multivitamin, and multiple essential amino acid.From the angle of the traditional Chinese medical science, grape is flat, and the sweet acid of distinguishing the flavor of is nontoxic, and the traditional Chinese medical science thinks, grape can " relieving thirst and restlessness of promoting the production of body fluid of the strong Chilean muscles and bones of enriching blood, stomach invigorating, the beneficial gas diuresis of relieving oedema or abdominal distension through diuresis or purgation, nourshing kidney should the good face of liver ".Chinese medicine, edible wild herbs of multiple integration of drinking and medicinal herbs etc. have been increased, increase the healthy nutritive value that has suffered bean vermicelli, long-term edible, with health role, regulate physical function, secondly, do not add the undesirable constituents such as aluminium compound in bean vermicelli, simultaneously, after bean vermicelli boils for a long time, can not stick with paste the soup situation, bean vermicelli good springiness, good toughness, mouthfeel is good.
The specific embodiment
Embodiment 1
The production method of grape bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 550, glutinous rice flour 65, cornstarch 70, Red Bean Starch 50;
(2) take the auxiliary material of following weight portion:
Grape (containing skin, seed) 50, pomegranate seed 20, asparagus 15, overlord spend 15, dish 5 is revealed on the mountain, orange 2, water shield 5, pumpkin spend 3, pachyrhizus leaf 5, buzhaye 2, radix rehmanniae recen 1, the root bark of tree peony 1, turmeric 1, water spinach 10, carrot 10, pear flower 1, radish seed 3;
(3) add the clear water mix and blend of 1 times of its weight in the starch material of above-mentioned weight portion, make starch, starch is put into basin, 2 times of hot water that add the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 50-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
In the bean vermicelli raw material, grape is not only delicious good to eat, and nutritive value is very high, in ripe berry sugar content up to 10%-30%, take glucose as main, can be directly absorbed by the body.Also contain mineral calcium, potassium, phosphorus, iron and multivitamin, and multiple essential amino acid.From the angle of the traditional Chinese medical science, grape is flat, and the sweet acid of distinguishing the flavor of is nontoxic, and the traditional Chinese medical science thinks, grape can " relieving thirst and restlessness of promoting the production of body fluid of the strong Chilean muscles and bones of enriching blood, stomach invigorating, the beneficial gas diuresis of relieving oedema or abdominal distension through diuresis or purgation, nourshing kidney should the good face of liver ".Chinese medicine, edible wild herbs of multiple integration of drinking and medicinal herbs etc. have been increased, increase the healthy nutritive value that has suffered bean vermicelli, long-term edible, with health role, regulate physical function, secondly, do not add the undesirable constituents such as aluminium compound in bean vermicelli, simultaneously, after bean vermicelli boils for a long time, can not stick with paste the soup situation, bean vermicelli good springiness, good toughness, mouthfeel is good.
Claims (1)
1. the production method of a grape bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 500-550, glutinous rice flour 50-65, cornstarch 60-70, Red Bean Starch 30-50;
(2) take the auxiliary material of following weight portion:
Grape 50-60, pomegranate seed 10-20, asparagus 10-15, overlord spend 10-15, mountain to reveal dish 3-5, orange 1-2, water shield 3-5, pumpkin flower 3-5, pachyrhizus leaf 3-5, buzhaye 1-2, radix rehmanniae recen 1-2, root bark of tree peony 1-2, turmeric 1-2, water spinach 10-12, carrot 10-12, pear flower 1-2, radish seed 3-5;
(3) add its weight 0.5-1 clear water mix and blend doubly in the starch material of above-mentioned weight portion, make starch, starch is put into basin, the 2-3 times of hot water that adds the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 30-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104172019A (en) * | 2014-08-11 | 2014-12-03 | 中国热带农业科学院热带作物品种资源研究所 | Cassava whole wheat flour vermicelli and making method thereof |
| CN104206950A (en) * | 2014-08-11 | 2014-12-17 | 中国热带农业科学院热带作物品种资源研究所 | Fresh sweet cassava vermicelli and production method thereof |
| CN104286848A (en) * | 2014-09-25 | 2015-01-21 | 廖昕琳 | Fungus and vegetable vermicelli with functions of conditioning and treating cerebral thrombosis |
| CN104351611A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Carrot and sweet potato bean vermicelli and processing method thereof |
| CN104397520A (en) * | 2014-10-28 | 2015-03-11 | 凤台县兵玲工贸有限责任公司 | Tomato vermicelli with beauty-maintaining function and processing method thereof |
| CN104621421A (en) * | 2015-01-28 | 2015-05-20 | 界首市芦村镇路洼雪丽家庭农场 | Steam starching method of raw materials of bean vermicelli |
| CN104664206A (en) * | 2015-01-28 | 2015-06-03 | 界首市芦村镇路洼雪丽家庭农场 | Layered precipitation filtration preparation process of sweet potato vermicelli |
| CN104621421B (en) * | 2015-01-28 | 2018-06-01 | 界首市芦村镇路洼雪丽家庭农场 | A kind of steam thickening soup method of bean vermicelli raw material |
| CN109156705A (en) * | 2018-07-02 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of potato full-powder ripple rice flour processing tailored flour and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172019A (en) * | 2014-08-11 | 2014-12-03 | 中国热带农业科学院热带作物品种资源研究所 | Cassava whole wheat flour vermicelli and making method thereof |
| CN104206950A (en) * | 2014-08-11 | 2014-12-17 | 中国热带农业科学院热带作物品种资源研究所 | Fresh sweet cassava vermicelli and production method thereof |
| CN104286848A (en) * | 2014-09-25 | 2015-01-21 | 廖昕琳 | Fungus and vegetable vermicelli with functions of conditioning and treating cerebral thrombosis |
| CN104351611A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Carrot and sweet potato bean vermicelli and processing method thereof |
| CN104397520A (en) * | 2014-10-28 | 2015-03-11 | 凤台县兵玲工贸有限责任公司 | Tomato vermicelli with beauty-maintaining function and processing method thereof |
| CN104621421A (en) * | 2015-01-28 | 2015-05-20 | 界首市芦村镇路洼雪丽家庭农场 | Steam starching method of raw materials of bean vermicelli |
| CN104664206A (en) * | 2015-01-28 | 2015-06-03 | 界首市芦村镇路洼雪丽家庭农场 | Layered precipitation filtration preparation process of sweet potato vermicelli |
| CN104621421B (en) * | 2015-01-28 | 2018-06-01 | 界首市芦村镇路洼雪丽家庭农场 | A kind of steam thickening soup method of bean vermicelli raw material |
| CN104664206B (en) * | 2015-01-28 | 2018-06-15 | 洛阳景森农业有限公司 | A kind of sweet potato noodles layering and precipitating filters preparation process |
| CN109156705A (en) * | 2018-07-02 | 2019-01-08 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of potato full-powder ripple rice flour processing tailored flour and preparation method thereof |
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Application publication date: 20130626 |