CN103564298A - Nutritional bean vermicelli and preparation method thereof - Google Patents
Nutritional bean vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN103564298A CN103564298A CN201310502002.6A CN201310502002A CN103564298A CN 103564298 A CN103564298 A CN 103564298A CN 201310502002 A CN201310502002 A CN 201310502002A CN 103564298 A CN103564298 A CN 103564298A
- Authority
- CN
- China
- Prior art keywords
- powder
- bean vermicelli
- farina
- wet
- vermicelli
- Prior art date
- 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.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 52
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000016709 nutrition Nutrition 0.000 title abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 70
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000005520 cutting process Methods 0.000 claims abstract description 20
- 235000000832 Ayote Nutrition 0.000 claims abstract description 18
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 18
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 18
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 18
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001238 wet grinding Methods 0.000 claims description 36
- 239000002002 slurry Substances 0.000 claims description 35
- 229910000831 Steel Inorganic materials 0.000 claims description 34
- 239000010959 steel Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000011812 mixed powder Substances 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 19
- 230000005070 ripening Effects 0.000 claims description 18
- 240000001980 Cucurbita pepo Species 0.000 claims description 17
- 241001247821 Ziziphus Species 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 235000012054 meals Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 13
- 238000007711 solidification Methods 0.000 claims description 12
- 230000008023 solidification Effects 0.000 claims description 12
- 235000015110 jellies Nutrition 0.000 claims description 10
- 239000008274 jelly Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 14
- 239000008107 starch Substances 0.000 abstract description 14
- 235000019698 starch Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 229920001592 potato starch Polymers 0.000 abstract 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 244000268590 Euryale ferox Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- -1 comprises farina Polymers 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses nutritional bean vermicelli belonging to the fields of foods and food processing. The nutritional bean vermicelli comprises the following components in parts by weight: 28 parts of potato starch and 972 parts of mixed dry powder, wherein the mixed dry powder comprises potato starch, pumpkin powder, carrot powder and date powder according to a weight percent of 1:(0.1-0.3):(0.08-0.2):(0.06-0.1) through implementing steps of mixing the raw materials to be in a paste state, forming through a slab, curing, separating, curing at the normal temperature, curing at the low temperature, vertically cutting, drying, transversely cutting at a fixed length, and packaging. The nutritional bean vermicelli provided by the invention is not added with any additive, is short in cooking time and rich in nutrients; the quality of the nutritional bean vermicelli is stable and is ensured; an eating method of the nutritional bean vermicelli is convenient and easy and is identical to a method of eating fine dried noodles; the nutritional bean vermicelli can be used as a non-staple food, and is also used as a raw material for stewing, frying and instant-boiling, and the eating method of the nutritional bean vermicelli is identical to an eating method of other kinds of starch vermicelli.
Description
Technical field
The technical field that the invention belongs to food and processing thereof, is specifically related to a kind of nutrient vermicelli and preparation method thereof.
Background technology
Tradition bean vermicelli main body composition is starch, comprises farina, starch from sweet potato, green starch etc., and nutritional labeling is single, and its production technology is:
(1) thickening---get dry starch, boiling water is infused Gorgon euryale and is hooked paste;
And powder (2)---take the ripe pasty mixture of starch and water as bed material, add starch continuously and water is constantly stirred by butter-mixing machine, until starch stops stirring while presenting starch slurry character, all take out into rubbing paste machine, rubbing paste machine has electric arm constantly to squeeze and rub starch slurry to keep its character;
(3) moulding---starch slurry continuously flows into hammer wooden dipper machine, leaks wooden dipper, enters a pot interior slaking by rubbing paste machine, then produces finished product through operations such as supercooling, curing, airings;
Wherein in butter-mixing machine, the character of semi-finished product starch slurry directly determines vermicelli quality.Existing technique is limited to equipment, the Quality Detection to starch slurry, and just the personal experience by workman controls quality.
Summary of the invention
The object of the present invention is to provide a kind ofly overcome that the nutrition that traditional bean vermicelli exists is single, production equipment is simple and crude, unstable product quality, production efficiency are low, quality is difficult to the shortcomings such as control, and provide a kind of take high-quality farina, containing multivitamin, polysaccharide, the pumpkin powder of mineral matter nutritional and nutrient vermicelli that jujube powder is raw material and preparation method thereof, it does not add any additive, adopts unique processing technology to process.
Technical scheme of the present invention is as follows:
A kind of nutrient vermicelli, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is comprised of farina, pumpkin powder, carrot meal, jujube powder, is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1:(0.1～0.3): (0.08～0.2): (0.06～0.1).
A preparation method for nutrient vermicelli, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:(0.1～0.3): (0.08～0.2): (0.06～0.1); The temperature of pure water is 20～30 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 58～65 ℃, slaking 5～7min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 30～40 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, and the spraying cooling time is 2～3 min, and bean sheet jelly is finally cooled to 15～20 ℃;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 65 ℃～105 ℃ of the temperature in drying box, be 20～30min drying time, while being dried, the moisture of bean vermicelli is controlled at 12～15%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
The invention has the advantages that: 1, owing to not adding additive, reduce harmful substance, cooking time is short, by within original tens minutes, being reduced to a few minutes; 2, nutritious, increased protein, cellulose, carbohydrate, mineral matter, vitamin etc.; 3, Fully-mechanized control, reduces manually, and constant product quality, has guaranteed the quality of bean vermicelli, and sanitary condition is good; 4, eating method is easy, can cook staple food, identical with the method for edible vermicelli; Can cook non-staple foodstuff again, do the raw material of stew, cooking, Shabu pot, eating method is identical with the eating method of other starch based bean vermicelli; 5, color and luster is orange, and natural colored, containing artificial plain color.
Below the specific embodiment, the invention will be further described.
The preparation method of 1 one kinds of nutrient vermicellis of embodiment, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.1:0.08:0.06; The temperature of pure water is 20～30 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 58 ℃, slaking 7min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 30 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, the spraying cooling time is 2min, bean sheet jelly is finally cooled to 15 ℃, through overcuring and cooling bean sheet jelly tool have certain elasticity, can be from steel band separated and snap on the netted conveyer belt of subsequent processing;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 65 ℃ ℃ of the temperature in drying box, be 20min drying time, while being dried, the moisture of bean vermicelli is controlled at 12%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off, and length can be adjusted as required;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
The preparation method of 2 one kinds of nutrient vermicellis of embodiment, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.3:0.2:0.1; The temperature of pure water is 30 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 65 ℃, slaking 5min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 40 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, the spraying cooling time is 3 min, bean sheet jelly is finally cooled to 20 ℃, through overcuring and cooling bean sheet jelly tool have certain elasticity, can be from steel band separated and snap on the netted conveyer belt of subsequent processing;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 105 ℃ of the temperature in drying box, be 30min drying time, while being dried, the moisture of bean vermicelli is controlled at 15%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off, and length can be adjusted as required;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
The preparation method of 3 one kinds of nutrient vermicellis of embodiment, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.2:0.12:0.08; The temperature of pure water is 25 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 60 ℃, slaking 6min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 35 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, the spraying cooling time is 2.5 min, bean sheet jelly is finally cooled to 18 ℃, through overcuring and cooling bean sheet jelly tool have certain elasticity, can be from steel band separated and snap on the netted conveyer belt of subsequent processing;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 85 ℃ of the temperature in drying box, be 25min drying time, while being dried, the moisture of bean vermicelli is controlled at 13%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off, and length can be adjusted as required;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
The preparation method of 4 one kinds of nutrient vermicellis of embodiment, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.25:0.15:0.07; The temperature of pure water is 20 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 65 ℃, slaking 5min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 30 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, the spraying cooling time is 3 min, bean sheet jelly is finally cooled to 16 ℃, through overcuring and cooling bean sheet jelly tool have certain elasticity, can be from steel band separated and snap on the netted conveyer belt of subsequent processing;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 75 ℃ of the temperature in drying box, be 30min drying time, while being dried, the moisture of bean vermicelli is controlled at 12%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off, and length can be adjusted as required;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
Claims (2)
1. a nutrient vermicelli, it is characterized in that, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is comprised of farina, pumpkin powder, carrot meal, jujube powder, is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1:(0.1～0.3): (0.08～0.2): (0.06～0.1).
2. a preparation method for nutrient vermicelli, is characterized in that, adopts following steps:
(A) mixing batter: take by weight farina 28, mixed powder 972, in cylinder barrel, first by farina with pure boiling water by weight farina: the ratio of pure boiling water=0.35:1 stirs into thick paste closing in pulp grinder; Then the mixed powder and the pure water that continue remaining farina of interpolation, pumpkin powder, carrot meal, jujube powder continue to stir into colloidal, and the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:(0.1～0.3): (0.08～0.2): (0.06～0.1); The temperature of pure water is 20～30 ℃, by 1.5kW driven by motor, stirs into pasty state to evenly, obtains mixed material powder and sticks with paste;
(B) flat-plate molded: mixed material powder magma pump is delivered on slurries film-forming apparatus, and the serosa being formed by slurries film-forming apparatus tiles and forms the uniform powder slurry of thickness layer on steel band;
(C) slaking: the powder slurry layer of moulding is sent into ripening device used high-temperature steam and cook, keep temperature in ripening device used to reach 58～65 ℃, slaking 5～7min, cooks steaming by tiling to the powder slurry layer on steel band and thoroughly obtain wet-milling skin;
(D) depart from: at ripening device used end, scraper plate scrapes off slabbing by wet-milling skin from steel band;
(E) normal temperature cure: the wet-milling skin after disengaging transmits and enters solidification equipment through steel band, cooling with fan blowing normal temperature, wet-milling skin is cooled to 30～40 ℃;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, the end at wet-milling skin transmission steel band arranges bosh and spray equipment, and the spraying cooling time is 2～3 min, and bean sheet jelly is finally cooled to 15～20 ℃;
(G) perpendicular cutting: the wet-milling skin after low-temperature setting, after perpendicular cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through netted conveyer belt;
(H) dry: the bean vermicelli after perpendicular cutting is dried through heat-exchanger rig at drying device, 65 ℃～105 ℃ of the temperature in drying box, be 20～30min drying time, while being dried, the moisture of bean vermicelli is controlled at 12～15%;
(I) fixed length crosscut: the bean vermicelli of drying enters after infeed set-up, cuts off;
(J) packing: the bean vermicelli that crosscut is good packs packaging bag into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310502002.6A CN103564298B (en) | 2013-10-23 | 2013-10-23 | A kind of nutrient vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310502002.6A CN103564298B (en) | 2013-10-23 | 2013-10-23 | A kind of nutrient vermicelli and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103564298A true CN103564298A (en) | 2014-02-12 |
| CN103564298B CN103564298B (en) | 2015-07-29 |
Family
ID=50037692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310502002.6A Expired - Fee Related CN103564298B (en) | 2013-10-23 | 2013-10-23 | A kind of nutrient vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564298B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256433A (en) * | 2014-09-25 | 2015-01-07 | 廖昕琳 | Mushroom and vegetable vermicelli with function of conditioning angiocarpy, high blood pressure and diabetes syndrome |
| CN104366189A (en) * | 2014-11-19 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Preparation method of alum-free vermicelli high in resistant starch content |
| CN104799274A (en) * | 2015-03-09 | 2015-07-29 | 普洱市兴安食品有限公司 | Bean vermicelli containing polygonatum sibiricum and production process thereof |
| CN105124346A (en) * | 2015-06-29 | 2015-12-09 | 江苏沿江地区农业科学研究所 | Production method of broad bean-carrot nutritional vermicell |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN112056548A (en) * | 2020-08-31 | 2020-12-11 | 宁夏黄土地农业食品有限公司 | Preparation method of instant flavored vermicelli |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262161A (en) * | 2016-08-08 | 2017-01-04 | 永安市毛氏食品有限公司 | A kind of production method of dried bamboo shoots bean noodles |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101048073A (en) * | 2004-11-19 | 2007-10-03 | 爱使口可有限公司 | Instant gelatin noodle and method for producing the same |
| CN101095483A (en) * | 2007-07-18 | 2008-01-02 | 开封市丽星机械设备有限公司 | Slurry paving and cutting type processor of instant vermicelli |
| CN102754823A (en) * | 2011-04-27 | 2012-10-31 | 蒋晓平 | Pumpkin vermicelli |
| CN103082168A (en) * | 2013-02-05 | 2013-05-08 | 南昌市草珊瑚科技产业有限公司 | Infant nutritional rice powder beneficial for blood enriching and digestion aiding |
| CN203015784U (en) * | 2012-07-13 | 2013-06-26 | 广西马山县山里来食品有限公司 | Machine for continuously processing dry lotus root vermicelli |
| CN103190558A (en) * | 2013-04-23 | 2013-07-10 | 南京农业大学 | Instant wet seasoned vermicelli product and production process thereof |
-
2013
- 2013-10-23 CN CN201310502002.6A patent/CN103564298B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101048073A (en) * | 2004-11-19 | 2007-10-03 | 爱使口可有限公司 | Instant gelatin noodle and method for producing the same |
| CN101095483A (en) * | 2007-07-18 | 2008-01-02 | 开封市丽星机械设备有限公司 | Slurry paving and cutting type processor of instant vermicelli |
| CN102754823A (en) * | 2011-04-27 | 2012-10-31 | 蒋晓平 | Pumpkin vermicelli |
| CN203015784U (en) * | 2012-07-13 | 2013-06-26 | 广西马山县山里来食品有限公司 | Machine for continuously processing dry lotus root vermicelli |
| CN103082168A (en) * | 2013-02-05 | 2013-05-08 | 南昌市草珊瑚科技产业有限公司 | Infant nutritional rice powder beneficial for blood enriching and digestion aiding |
| CN103190558A (en) * | 2013-04-23 | 2013-07-10 | 南京农业大学 | Instant wet seasoned vermicelli product and production process thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256433A (en) * | 2014-09-25 | 2015-01-07 | 廖昕琳 | Mushroom and vegetable vermicelli with function of conditioning angiocarpy, high blood pressure and diabetes syndrome |
| CN104366189A (en) * | 2014-11-19 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Preparation method of alum-free vermicelli high in resistant starch content |
| CN104799274A (en) * | 2015-03-09 | 2015-07-29 | 普洱市兴安食品有限公司 | Bean vermicelli containing polygonatum sibiricum and production process thereof |
| CN105124346A (en) * | 2015-06-29 | 2015-12-09 | 江苏沿江地区农业科学研究所 | Production method of broad bean-carrot nutritional vermicell |
| CN110367519A (en) * | 2019-08-27 | 2019-10-25 | 武冈市卤卤香食品有限责任公司 | A kind of pumpkin vermicelli and preparation method thereof |
| CN112056548A (en) * | 2020-08-31 | 2020-12-11 | 宁夏黄土地农业食品有限公司 | Preparation method of instant flavored vermicelli |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103564298B (en) | 2015-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564298B (en) | A kind of nutrient vermicelli and preparation method thereof | |
| CN101816318B (en) | High-fiber biscuits processed from fresh bean dregs and processing method thereof | |
| CN100374038C (en) | Production method of nutritive rice flour | |
| CN101176522A (en) | Method for preparing nutrition convenient rice by bi-screw secondary compression | |
| CN102396664A (en) | Preparation method of instant rice with recombinant rice as raw material | |
| CN103190690A (en) | Processing technology of vegetable and coarse cereal formula rice | |
| CN101416699B (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN102160621A (en) | Method for processing animal bone paste dried noodles | |
| CN101933570A (en) | Method for producing unfried instant stewed noodles | |
| CN105639534A (en) | Method for preparing potato staple food raw material powder | |
| CN102008093B (en) | Starch mixed shrimp cracker and preparation method thereof | |
| CN104855526B (en) | A kind of imitative beef product based on dregs of beans | |
| CN104643056A (en) | Preparation method of congenital qi-strengthening paste | |
| CN104738382A (en) | Preparation method for alum-free vermicelli | |
| CN103340347A (en) | Dry-process rice noodle production method | |
| CN104921181A (en) | Preparation method of minced fillets with elasticity and water-retaining property | |
| CN105639441A (en) | Spinach-sheep bone soup fine dried noodles | |
| CN104783044A (en) | Novel infant formula rice flour | |
| CN104206990A (en) | Handmade noodles, dough-kneading device for manufacturing the same and preparation method of the same | |
| CN105380105A (en) | Manufacturing method of pumpkin flavor non-fried buckwheat instant noodle | |
| CN105558809A (en) | Method for producing pumpkin-flavored non-fried instant noodles | |
| CN103478572A (en) | Tartary buckwheat rice cake powder and eating method thereof | |
| CN103653027A (en) | Continuous filling processing method for crystal square ham | |
| CN110856533A (en) | Sweet potato noodles | |
| CN106173963A (en) | A kind of dried Fructus Vitis viniferae hand-pulled noodles manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150729 Termination date: 20151023 |
|
| EXPY | Termination of patent right or utility model |