CN104585646A - Preparation method of purely-natural broad bean vermicelli - Google Patents
Preparation method of purely-natural broad bean vermicelli Download PDFInfo
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- CN104585646A CN104585646A CN201510046883.4A CN201510046883A CN104585646A CN 104585646 A CN104585646 A CN 104585646A CN 201510046883 A CN201510046883 A CN 201510046883A CN 104585646 A CN104585646 A CN 104585646A
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Abstract
The invention discloses a preparation method of purely-natural broad bean vermicelli. The preparation method comprises the steps of soaking broad beans into water; grinding the broad beans; separating starch; blending flour; forming bean vermicelli; freezing; unfreezing; airing the vermicelli; finishing and the like. The purely-natural broad bean vermicelli is convenient to prepare, good in taste and natural in color and luster; and the quality of the bean vermicelli is improved through increasing the requirement for water quality, but not adding any chemical additives.
Description
Technical field
The present invention relates to a kind of preparation method of bean vermicelli.
Background technology
Existing bean vermicelli product, is produced by some starch and some food additives, and in starch production process, uses some chemicals, what have even adds some alum to improve the quality of bean vermicelli, and this causes damage to health.
Summary of the invention
The object of the present invention is to provide and a kind of do not use any food additives, chemicals adding in engineering, and the preparation method of good, the nutritious pure natural broad bean vermicelli of mouthfeel.
Technical solution of the present invention is:
A preparation method for pure natural broad bean vermicelli, is characterized in that: comprise the following steps
(1) beans are steeped: take 100kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(2) beans are ground: will soak good later broad bean, with the levigate mill of steel, during upper mill, first broad bean is converted upper water, in the ratio of 1:3-5, filling limit, limit is ground, and defoams in time during mill beans with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(3) starch separation
Slurry is put into still and precipitates 20min, pump 100-200L upper liquid with water pump, then add 100-200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(4) powder is joined
Take 10Kg Crude starch, add 2Kg water, after slurry being stirred evenly with mixer, continue to stir;
(5) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(6) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(7) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(8) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
Industrial water water quality meets GB 5749 standards for drinking water quality.
The present invention is easy to make, and mouthfeel is good, and natural in color, by the requirement of increasing water quality, does not add the quality that any chemical addition agent increases bean vermicelli.
Below in conjunction with embodiment, the invention will be further described.
Detailed description of the invention
A preparation method for pure natural broad bean vermicelli, comprises the following steps
(1) beans are steeped: take 100kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(2) beans are ground: will soak good later broad bean, with the levigate mill of steel, during upper mill, first broad bean is converted upper water, in the ratio of 1:3-5, filling limit, limit is ground, and defoams in time during mill beans with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(3) starch separation
Slurry is put into still and precipitates 20min, pump 100-200L upper liquid with water pump, then add 100-200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(4) powder is joined
Take 10Kg Crude starch, add 2Kg water, after slurry being stirred evenly with mixer, continue to stir;
(5) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(6) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(7) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(8) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
Industrial water water quality meets GB 5749 standards for drinking water quality.
Claims (2)
1. a preparation method for pure natural broad bean vermicelli, is characterized in that: comprise the following steps
(1) beans are steeped: take 100kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(2) beans are ground: will soak good later broad bean, with the levigate mill of steel, during upper mill, first broad bean is converted upper water, in the ratio of 1:3-5, filling limit, limit is ground, and defoams in time during mill beans with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(3) starch separation
Slurry is put into still and precipitates 20min, pump 100-200L upper liquid with water pump, then add 100-200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(4) powder is joined
Take 10Kg Crude starch, add 2Kg water, after slurry being stirred evenly with mixer, continue to stir;
(5) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(6) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(7) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(8) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
2. the preparation method of a kind of pure natural broad bean vermicelli according to claim 1, is characterized in that: industrial water water quality meets GB 5749 standards for drinking water quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510046883.4A CN104585646A (en) | 2015-01-30 | 2015-01-30 | Preparation method of purely-natural broad bean vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510046883.4A CN104585646A (en) | 2015-01-30 | 2015-01-30 | Preparation method of purely-natural broad bean vermicelli |
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| CN104585646A true CN104585646A (en) | 2015-05-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510046883.4A Pending CN104585646A (en) | 2015-01-30 | 2015-01-30 | Preparation method of purely-natural broad bean vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982779A (en) * | 2015-06-29 | 2015-10-21 | 江苏沿江地区农业科学研究所 | Method for making nutrient silk noodles composed of colorful waxy corn, broad bean and wheat liver bud |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715462A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Whole broad bean flour glass noodles and sheet jelly and production method thereof |
| CN103960597A (en) * | 2014-03-11 | 2014-08-06 | 郎溪县天子粉丝厂 | Preparation method of broad bean vermicelli |
-
2015
- 2015-01-30 CN CN201510046883.4A patent/CN104585646A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715462A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Whole broad bean flour glass noodles and sheet jelly and production method thereof |
| CN103960597A (en) * | 2014-03-11 | 2014-08-06 | 郎溪县天子粉丝厂 | Preparation method of broad bean vermicelli |
Non-Patent Citations (1)
| Title |
|---|
| 邓德希: "蚕豆粉丝制作工艺及设备对出粉率影响", 《粮油加工与食品机械》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982779A (en) * | 2015-06-29 | 2015-10-21 | 江苏沿江地区农业科学研究所 | Method for making nutrient silk noodles composed of colorful waxy corn, broad bean and wheat liver bud |
| 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 |
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Application publication date: 20150506 |
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