CN103478646A - Preparation method of Canna edulis and taro vermicelli - Google Patents
Preparation method of Canna edulis and taro vermicelli Download PDFInfo
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- CN103478646A CN103478646A CN201310471498.5A CN201310471498A CN103478646A CN 103478646 A CN103478646 A CN 103478646A CN 201310471498 A CN201310471498 A CN 201310471498A CN 103478646 A CN103478646 A CN 103478646A
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- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
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- 235000012041 food component Nutrition 0.000 abstract 1
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of Canna edulis and taro vermicelli. The preparation method comprises the steps of raw material treatment, burdening, sheet jelly steaming, pre-drying, chopping and drying packaging. Production raw materials comprising natural Canna edulis and taro are safe, and no chemical substances are added in the production process, so the product quality is guaranteed. The Canna edulis and taro vermicelli has the advantages of fusion of nutritional components of the Canna edulis and taro, transparency, flatness, moderate toughness, elasticity and smooth mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, specifically relate to the preparation method of vermicelli.
Background technology
The drought lotus root has another name called achira, bajiao banana taro, is the Araeceae perennial plant.Drought lotus root piece root is rich in nourishing starch, crude fibre, crude protein, reduced sugar, various trace elements and amino acid, the selenium element wherein contained is beneficial to anti-senile angiocardiopathy, osteoporosis, cataract, diabetes, and anti-colon cancer arranged, help digest, the functions such as clearing heat and detoxicating, the strong stomach of invigorating the spleen, nourishing.
Taro, another name: taro, taro, taro milk, eddo, hair taro, blue or green taro, taro chief, fragrant China, taro; It is the stem tuber for aroid taro Colocasia esculenta (L.) S..The main following points of its effect:
1. be rich in the Multiple components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin in taro, in contained mineral matter, the content of fluorine is higher, the effect that have the preventing decayed tooth that cleans the teeth, takes care of one's teeth;
2. its abundant nutritive value, can strengthen the immunologic function of human body, can be used as the herbal cuisine staple food commonly used of anti-knurl for cancer.In cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, the effect of auxiliary curing is arranged;
3. taro contains a kind of mucus albumen, after being absorbed by the body, can produce immunoglobulin (Ig), or claims antibody globulin, can improve the resistance of body.Therefore the traditional Chinese medical science thinks that taro can detoxify, the carbuncle pyogenic infections of human body is comprised to the cancer poison has bitterly and suppress to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula;
4. taro is basic food, and the acidic materials that accumulate in energy and in body are adjusted the acid-base balance of human body, and the effect that produces beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria;
5. taro contains abundant mucus saponin and various trace elements, can help body to correct physically different that microelement deficiencies cause, and can improve a poor appetite, and helps digest, therefore but the traditional Chinese medical science is thought the taro tonifying middle-Jiao and Qi simultaneously.
Only have in the market single pure non-irrigated lotus root starch or taro meal to sell, there are no the bean vermicelli product by the two fusion, both can be merged mutually nutritional labeling and health-care efficacy are enhanced, merged two kinds of raw material tastes simultaneously, make mouthfeel better, liked by masses.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of non-irrigated lotus root taro vermicelli.It is raw materials for production that natural non-irrigated lotus root and taro are take in the present invention, materials safety, and output is large, does not add any chemical substance in production process, and Product quality and safety is pollution-free.Product has merged the nutritional labeling of non-irrigated lotus root and taro, and vermicelli are transparent smooth simultaneously, and toughness of products is moderate, flexible, and mouthfeel is smooth.
The present invention is achieved through the following technical solutions:
A kind of preparation method of non-irrigated lotus root taro vermicelli, it comprises the steps:
(1) raw material is processed: obtain non-irrigated lotus root starch slurry after water mill slurry, filtration are pulverized, added to the non-irrigated lotus root stem piece of cleaning, the weight ratio of non-irrigated lotus root stem piece and water is: 1: 5 ~ 10; Taro is peeled, cleans, then by its pulverizing, add the water mill slurry, obtain the taro meal slurry after filtering, the weight ratio of taro and water is: 1: 5 ~ 10; This step main purpose is effectively to remove impurity, guarantees taste quality, not containing the grains of sand.
(2) batching: non-irrigated lotus root starch slurry and taro meal are starched according to 3 ~ 5: 1 weight proportion is uniformly mixed, and obtains the mixed powder slurries, under stirring, in the mixed powder slurries, adds water, makes concentration be controlled at 10 ~ 15 Baume degrees;
(3) bean sheet jelly steams: the mixed powder slurries of having prepared burden are proceeded to and steam the powder coating system and steamed and cure into bean sheet jelly, and coating thickness is controlled at below 5mm, and vapor (steam) temperature is controlled at 95～105 ℃, and the time is to get final product in 3 ~ 5 minutes;
(4) predrying: as bean sheet jelly to be transported in drying machine through 70～80 ℃ of dryings 5～10 minutes, then to proceed to 100～120 ℃ of dryings 5～10 minutes, and then proceed to 35～45 ℃ of dryings 10～15 minutes, the bean sheet jelly water content is down to below 35%;
(5) chopping: will carry out chopping by automatic machine for cutting vermicelli through pre-dried bean sheet jelly and obtain vermicelli; Then under natural environment, place 24 ~ 36 hours;
(6) drying and packaging: the vermicelli that step (5) is obtained, dry at low temperatures to content amount 10%, obtain non-irrigated lotus root taro vermicelli, then packing gets final product.
Described step (1) be filtered into 80 ~ 150 mesh sieves.
The mixing speed of described step (2) is 50 ~ 150r/min.
The low temperature of described step (6) is 30 ~ 50 ℃.
Beneficial effect of the present invention: it is raw materials for production that natural non-irrigated lotus root and taro are take in the present invention, and their output is high, produces securely, does not add any chemical substance, the natural safety of product in production process simultaneously.Product has merged the nutritional labeling of non-irrigated lotus root and taro, makes more horn of plenty of nutritional labeling, the mouthfeel diversification, and mutual health-care efficacy is enhanced, and makes the vermicelli of producing transparent smooth, and toughness is moderate, flexible, and mouthfeel is smooth.
The specific embodiment
Below by embodiment, the invention will be further described, but conduct is not limitation of the present invention.
Embodiment 1
A kind of preparation method of non-irrigated lotus root taro vermicelli, it comprises the steps:
(1) raw material is processed: clean 50kg drought lotus root stem piece is pulverized, added 500kg water mill slurry, crosses after 100 mesh sieves filter and obtain non-irrigated lotus root starch slurry; By clean the 50kg taro pulverize, add 250kg water mill slurry, cross after 100 mesh sieves filter and obtain the taro meal slurry;
(2) batching: non-irrigated lotus root starch slurry 500kg and taro meal slurry 100kg are uniformly mixed, obtain the mixed powder slurries, under stirring, in the mixed powder slurries, add water, make concentration be controlled at 10 ~ 12 Baume degrees; Mixing speed is 50 ~ 80r/min.
(3) bean sheet jelly steams: the mixed powder slurries of having prepared burden are proceeded to and steam the powder coating system and steamed and cure into bean sheet jelly, and coating thickness is controlled at below 5mm, and vapor (steam) temperature is controlled at 100 ℃ of left and right, and the time is to get final product in 3 ~ 5 minutes;
(4) predrying: as bean sheet jelly to be transported in drying machine through 70～75 ℃ of dryings 8～10 minutes, then to proceed to 110～120 ℃ of dryings 5～8 minutes, and then proceed to 35～40 ℃ of dryings 12～15 minutes, the bean sheet jelly water content is down to below 35%;
(5) chopping: will carry out chopping by automatic machine for cutting vermicelli through pre-dried bean sheet jelly and obtain vermicelli; Then under natural environment, place 24 hours;
(6) drying and packaging: the vermicelli that step (5) is obtained, under 40 ~ 50 ℃, dry to content amount 10%, obtain non-irrigated lotus root taro vermicelli, then packing gets final product.
The non-irrigated lotus root taro vermicelli that adopt method of the present invention to prepare are transparent smooth, and toughness is moderate, flexible, and mouthfeel is smooth.
Embodiment 2
A kind of preparation method of non-irrigated lotus root taro vermicelli, it comprises the steps:
(1) raw material is processed: clean 50kg drought lotus root stem piece is pulverized, added 250kg water mill slurry, crosses after 80 mesh sieves filter and obtain non-irrigated lotus root starch slurry; By clean the 50kg taro pulverize, add 400kg water mill slurry, cross after 100 mesh sieves filter and obtain the taro meal slurry;
(2) batching: non-irrigated lotus root starch slurry 300kg and taro meal slurry 100kg are uniformly mixed, obtain the mixed powder slurries, under stirring, in the mixed powder slurries, add water, make concentration be controlled at 13 ~ 15 Baume degrees; Mixing speed is 100 ~ 150r/min.
(3) bean sheet jelly steams: the mixed powder slurries of having prepared burden are proceeded to and steam the powder coating system and steamed and cure into bean sheet jelly, and coating thickness is controlled at below 5mm, and vapor (steam) temperature is controlled at 105 ℃ of left and right, and the time is to get final product in 3 ~ 5 minutes;
(4) predrying: as bean sheet jelly to be transported in drying machine through 75～80 ℃ of dryings 5～8 minutes, then to proceed to 100～110 ℃ of dryings 8～10 minutes, and then proceed to 40～45 ℃ of dryings 10～12 minutes, the bean sheet jelly water content is down to below 35%;
(5) chopping: will carry out chopping by automatic machine for cutting vermicelli through pre-dried bean sheet jelly and obtain vermicelli; Then under natural environment, place 36 hours;
(6) drying and packaging: the vermicelli that step (5) is obtained, under 30 ~ 40 ℃, dry to content amount 10%, obtain non-irrigated lotus root taro vermicelli, then packing gets final product.
The non-irrigated lotus root taro vermicelli that adopt method of the present invention to prepare are transparent smooth, and toughness is moderate, flexible, and mouthfeel is smooth.
Embodiment 3
A kind of preparation method of non-irrigated lotus root taro vermicelli, it comprises the steps:
(1) raw material is processed: clean 50kg drought lotus root stem piece is pulverized, added 400kg water mill slurry, crosses after 100 mesh sieves filter and obtain non-irrigated lotus root starch slurry; By clean the 50kg taro pulverize, add 500kg water mill slurry, cross after 100 mesh sieves filter and obtain the taro meal slurry;
(2) batching: non-irrigated lotus root starch slurry 400kg and taro meal slurry 100kg are uniformly mixed, obtain the mixed powder slurries, under stirring, in the mixed powder slurries, add water, make concentration be controlled at 12 ~ 14 Baume degrees; Mixing speed is 50 ~ 100r/min.
(3) bean sheet jelly steams: the mixed powder slurries of having prepared burden are proceeded to and steam the powder coating system and steamed and cure into bean sheet jelly, and coating thickness is controlled at below 5mm, and vapor (steam) temperature is controlled at 95 ℃ of left and right, and the time is to get final product in 3 ~ 5 minutes;
(4) predrying: as bean sheet jelly to be transported in drying machine through 70～80 ℃ of dryings 6～9 minutes, then to proceed to 100～120 ℃ of dryings 6～9 minutes, and then proceed to 35～45 ℃ of dryings 12～15 minutes, the bean sheet jelly water content is down to below 35%;
(5) chopping: will carry out chopping by automatic machine for cutting vermicelli through pre-dried bean sheet jelly and obtain vermicelli; Then under natural environment, place 30 hours;
(6) drying and packaging: the vermicelli that step (5) is obtained, under 30 ~ 50 ℃, dry to content amount 10%, obtain non-irrigated lotus root taro vermicelli, then packing gets final product.
The non-irrigated lotus root taro vermicelli that adopt method of the present invention to prepare are transparent smooth, and toughness is moderate, flexible, and mouthfeel is smooth.
Claims (4)
1. the preparation method of non-irrigated lotus root taro vermicelli, it is characterized in that: it comprises the steps:
(1) raw material is processed: obtain non-irrigated lotus root starch slurry after water mill slurry, filtration are pulverized, added to the non-irrigated lotus root stem piece of cleaning, the weight ratio of non-irrigated lotus root stem piece and water is: 1: 5 ~ 10; Taro is peeled, cleans, then by its pulverizing, add the water mill slurry, obtain the taro meal slurry after filtering, the weight ratio of taro and water is: 1: 5 ~ 10;
(2) batching: non-irrigated lotus root starch slurry and taro meal are starched according to 3 ~ 5: 1 weight proportion is uniformly mixed, and obtains the mixed powder slurries, under stirring, in the mixed powder slurries, adds water, makes concentration be controlled at 10 ~ 15 Baume degrees;
(3) bean sheet jelly steams: the mixed powder slurries of having prepared burden are proceeded to and steam the powder coating system and steamed and cure into bean sheet jelly, and coating thickness is controlled at below 5mm, and vapor (steam) temperature is controlled at 95～105 ℃, and the time is to get final product in 3 ~ 5 minutes;
(4) predrying: as bean sheet jelly to be transported in drying machine through 70～80 ℃ of dryings 5～10 minutes, then to proceed to 100～120 ℃ of dryings 5～10 minutes, and then proceed to 35～45 ℃ of dryings 10～15 minutes, the bean sheet jelly water content is down to below 35%;
(5) chopping: will carry out chopping by automatic machine for cutting vermicelli through pre-dried bean sheet jelly and obtain vermicelli; Then cool putting 24 ~ 36 hours under natural environment;
(6) drying and packaging: the vermicelli that step (5) is obtained, dry at low temperatures to content amount 10%, obtain non-irrigated lotus root taro vermicelli, then packing gets final product.
2. the preparation method of non-irrigated lotus root taro vermicelli according to claim 1 is characterized in that: described step (1) be filtered into 80 ~ 150 mesh sieves.
3. the preparation method of non-irrigated lotus root taro vermicelli according to claim 2, it is characterized in that: the mixing speed of described step (2) is 50 ~ 150r/min.
4. the preparation method of non-irrigated lotus root taro vermicelli according to claim 1, it is characterized in that: the low temperature of described step (6) is 30 ~ 50 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989043A (en) * | 2014-05-19 | 2014-08-20 | 广西马山县六合之家农产品加工厂 | Production process for dried lotus root vermicelli |
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN108260801A (en) * | 2018-01-18 | 2018-07-10 | 汪静雯 | A kind of full-automatic dry lotus root vermicelli manufacturing and processing equipment |
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| CN102415538A (en) * | 2011-12-09 | 2012-04-18 | 谭美才 | Method for preparing dry lotus root vermicelli |
| CN102987301A (en) * | 2012-11-30 | 2013-03-27 | 上海韬鸿投资管理咨询有限公司 | Canna edulis ker composite nutritive vermicelli and preparation method thereof |
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2013
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| Publication number | Priority date | Publication date | Assignee | Title |
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