CN104982775A - Mungbean vermicelli rich in dietary fiber and production method thereof - Google Patents
Mungbean vermicelli rich in dietary fiber and production method thereof Download PDFInfo
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Classifications
-
- 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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- Noodles (AREA)
Abstract
The invention discloses mungbean vermicelli rich in dietary fiber and a production method thereof and relates to the technical field of vermicelli production. The mungbean vermicelli is made of, by mass, 90-100 parts of mung bean starch, 10-15 parts of kelp powder, 5-8 parts of black fungus powder, 8-10 parts of high-gluten wheat flour, 4-6 parts of egg white powder, 2-3 parts of powder of Chinese prickly ash, 1-2 parts of sesame powder, 1-3 parts of amino acid additives, 1-2 parts of salt, 1-1.5 parts of complex vitamin and 0.5-1 part of natural preservatives. The mungbean vermicelli is free of any chemicals and pigments and high in edible safety, and the produced vermicelli is free of being greasy after being cooked and tastes smooth, fine and chewy.
Description
Technical field:
The present invention relates to technical field of starch noodle production, be specifically related to a kind of green bean vermicelli and the production method thereof that are rich in dietary fiber.
Background technology:
Green bean vermicelli is one of common food of China, and primary raw material is mung bean, and best bean vermicelli makes with mung bean, also can be made by cornstarch or sweet potato starch, but quality is not as green bean vermicelli, because the amylose in mung bean is maximum, not easily rotten when boiling, mouthfeel is the most satiny.Similar fine flour strip, peddles after drying, preferably first soakedly before edible makes its soft, and the diameter of bean vermicelli is generally in 0.5 millimeter, and this is also that it has the origin of the name of " silk ".
Along with production technology improves constantly, there is many new processing methods in current bean vermicelli, but all trend towards machining, although machining has the advantage that production efficiency is high, save labour, compared with the bean vermicelli produced with traditional-handwork, have a lot of weak point.Entrance is smooth, fine and smooth, the mouthfeel in strength road to utilize merely the green starch bean vermicelli that machining is produced as raw material not possess, and have cook after broken once boiling, what have is very hard not easily well-done.In order to overcome these shortcomings, add number of chemical reagent in machining bean vermicelli process, to improve the edible quality of bean vermicelli, but the use of these chemical reagent not only can reduce the nutrition of bean vermicelli itself, and can produce certain injury to human body.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of nutritious, green bean vermicelli being rich in dietary fiber that edible safety is high and production method thereof.
Technical problem to be solved by this invention adopts following technical scheme to realize:
Be rich in a green bean vermicelli for dietary fiber, be made up of the raw material of following mass fraction:
Green starch 90-100 part, Kelp Powder 10-15 part, black fungus powder 5-8 part, high gluten wheat flour 8-10 part, egg-white powder 4-6 part, zanthoxylum powder 2-3 part, black sesame powder 1-2 part, amino acid additive 1-3 part, salt 1-2 part, B B-complex 1-1.5 part, natural antiseptic agent 0.5-1 part.
Described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
Described B B-complex is selected from one or more in vitamin A, vitamin C, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12.
Described natural antiseptic agent is selected from the one in Tea Polyphenols, shitosan, allicin, propolis.
Be rich in a production method for the green bean vermicelli of dietary fiber, comprise the following steps:
(1) first by Kelp Powder, black fungus powder and 1/10 green starch are scattered in 10-15 water doubly, after soaking 30-60min, adding citric acid adjusts pH to 5-6, then be heated to 50-55 DEG C and stir 3-5h, mixed liquor filters, filter residue is washed to neutrality, crushed after being dried is sieved, get 20-40 object powder dispersion in 5-10 times of water, and add AMS and alkali protease, 2-4h is hydrolyzed at 60-70 DEG C, go out at 95-100 DEG C enzyme 5-10min, solution filters, 8-10 hydrogenperoxide steam generator decolouring 1-3h is doubly added after filter residue washing, finally by drying, pulverize and cross 80-100 mesh sieve and namely obtain food fibre powder,
(2) first salt is dissolved in 60 DEG C of hot water, get 1/10 green starch again, with this salt solution furnishing pasty state, in modulated process, add high gluten wheat flour, food fibre powder, black sesame powder and zanthoxylum powder prepared by step (1), make it mix, then pour boiling water and make paste hardening;
(3) add remaining green starch, egg-white powder, amino acid additive, B B-complex and natural antiseptic agent successively in the paste mixed up to step (2), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(4) join in wooden dipper by the powder face mixed up in step (3), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(5) directly drained to by the bean vermicelli that step (4) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(6) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(7) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
The consumption of described AMS is that every 100g Kelp Powder, black fungus powder and green starch use 2500-3000U.
The consumption of described alkali protease is that every 100g Kelp Powder, black fungus powder and green starch use 3-4.5AU.
The mass concentration of described hydrogenperoxide steam generator is 5-8%.
The invention has the beneficial effects as follows:
(1) take green starch as primary raw material, be aided with high gluten wheat flour and egg-white powder, and add and extract by Kelp Powder, black fungus powder, green starch the food fibre powder obtained, and the necessary amino acid of human body, vitamin, nutritious and human body easily absorbs;
(2) black sesame powder add bean vermicelli is boiled after there is sweet-smelling smell, improve the appetite of consumer;
(3) the adding of zanthoxylum powder and natural antiseptic agent, bean vermicelli is made to have mothproof and anti-corrosion function;
(4) do not add any chemical substance and pigment, edible safety is high;
(5) bean vermicelli gone out through manual production is cooked oiliness, and entrance is smooth, fine and smooth, chewiness.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
Be rich in a green bean vermicelli for dietary fiber, be made up of the raw material of following mass fraction:
Green starch 9kg, Kelp Powder 1kg, black fungus powder 0.5kg, high gluten wheat flour 0.8kg, egg-white powder 0.4kg, zanthoxylum powder 0.2kg, black sesame powder 0.1kg, amino acid additive 0.2kg, salt 0.1kg, B B-complex 0.15kg, allicin 0.05kg.
Wherein, amino acid additive is made up of lysine, methionine, arginine and tryptophan, and amount ratio is 1:1:1:1; B B-complex is made up of vitamin A, vitamin C, vitamin D, vitamin E and vitamin B1, and amount ratio is 1:1:1:1.
Its preparation method is as follows:
(1) first by Kelp Powder, black fungus powder and 1/10 green starch are scattered in the water of 10 times, after soaking 30-60min, adding citric acid adjusts pH to 5-6, then be heated to 50-55 DEG C and stir 4h, mixed liquor filters, filter residue is washed to neutrality, crushed after being dried is sieved, get 20-40 object powder dispersion in 5 times of water, and add AMS and alkali protease, 2-4h is hydrolyzed at 60-70 DEG C, go out at 95-100 DEG C enzyme 10min, solution filters, the 8% hydrogenperoxide steam generator decolouring 3h of 8 times is added after filter residue washing, finally by drying, pulverize and cross 80-100 mesh sieve and namely obtain food fibre powder,
(2) first salt is dissolved in 60 DEG C of hot water, get 1/10 green starch again, with this salt solution furnishing pasty state, in modulated process, add high gluten wheat flour, food fibre powder, black sesame powder and zanthoxylum powder prepared by step (1), make it mix, then pour boiling water and make paste hardening;
(3) add remaining green starch, egg-white powder, amino acid additive, B B-complex and allicin successively in the paste mixed up to step (2), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(4) join in wooden dipper by the powder face mixed up in step (3), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(5) directly drained to by the bean vermicelli that step (4) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(6) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(7) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
Wherein, the consumption of AMS is that every 100g Kelp Powder, black fungus powder and green starch use 2500-3000U, and the consumption of alkali protease is that every 100g Kelp Powder, black fungus powder and green starch use 3-4.5AU.
Embodiment 2
Be rich in a green bean vermicelli for dietary fiber, be made up of the raw material of following mass fraction:
Green starch 9.5kg, Kelp Powder 1.2kg, black fungus powder 0.6kg, high gluten wheat flour 0.9kg, egg-white powder 0.5kg, zanthoxylum powder 0.25kg, black sesame powder 0.15kg, amino acid additive 0.2kg, salt 0.15kg, B B-complex 0.15kg, allicin 0.08kg.
Wherein, amino acid additive is made up of lysine, methionine, arginine and tryptophan, and amount ratio is 1:1:1:1; B B-complex is made up of vitamin A, vitamin C, vitamin D, vitamin E and vitamin B1, and amount ratio is 1:1:1:1.
The preparation method of the present embodiment green bean vermicelli is with embodiment 1.
Embodiment 3
Be rich in a green bean vermicelli for dietary fiber, be made up of the raw material of following mass fraction:
Green starch 10kg, Kelp Powder 1.5kg, black fungus powder 0.8kg, high gluten wheat flour 1kg, egg-white powder 0.6kg, zanthoxylum powder 0.3kg, black sesame powder 0.2kg, amino acid additive 0.2kg, salt 0.2kg, B B-complex 0.15kg, allicin 0.1kg.
Wherein, amino acid additive is made up of lysine, methionine, arginine and tryptophan, and amount ratio is 1:1:1:1; B B-complex is made up of vitamin A, vitamin C, vitamin D, vitamin E and vitamin B1, and amount ratio is 1:1:1:1.
The preparation method of the present embodiment green bean vermicelli is with embodiment 1.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (8)
1. be rich in a green bean vermicelli for dietary fiber, it is characterized in that, be made up of the raw material of following mass fraction:
Green starch 90-100 part, Kelp Powder 10-15 part, black fungus powder 5-8 part, high gluten wheat flour 8-10 part, egg-white powder 4-6 part, zanthoxylum powder 2-3 part, black sesame powder 1-2 part, amino acid additive 1-3 part, salt 1-2 part, B B-complex 1-1.5 part, natural antiseptic agent 0.5-1 part.
2. the green bean vermicelli being rich in dietary fiber according to claim 1, is characterized in that: described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
3. the green bean vermicelli being rich in dietary fiber according to claim 1, is characterized in that: described B B-complex is selected from one or more in vitamin A, vitamin C, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12.
4. the green bean vermicelli being rich in dietary fiber according to claim 1, is characterized in that: described natural antiseptic agent is selected from the one in Tea Polyphenols, shitosan, allicin, propolis.
5. be rich in a production method for the green bean vermicelli of dietary fiber as claimed in claim 1, it is characterized in that, comprise the following steps:
(1) first by Kelp Powder, black fungus powder and 1/10 green starch are scattered in 10-15 water doubly, after soaking 30-60min, adding citric acid adjusts pH to 5-6, then be heated to 50-55 DEG C and stir 3-5h, mixed liquor filters, filter residue is washed to neutrality, crushed after being dried is sieved, get 20-40 object powder dispersion in 5-10 times of water, and add AMS and alkali protease, 2-4h is hydrolyzed at 60-70 DEG C, go out at 95-100 DEG C enzyme 5-10min, solution filters, 8-10 hydrogenperoxide steam generator decolouring 1-3h is doubly added after filter residue washing, finally by drying, pulverize and cross 80-100 mesh sieve and namely obtain food fibre powder,
(2) first salt is dissolved in 60 DEG C of hot water, get 1/10 green starch again, with this salt solution furnishing pasty state, in modulated process, add high gluten wheat flour, food fibre powder, black sesame powder and zanthoxylum powder prepared by step (1), make it mix, then pour boiling water and make paste hardening;
(3) add remaining green starch, egg-white powder, amino acid additive, B B-complex and natural antiseptic agent successively in the paste mixed up to step (2), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(4) join in wooden dipper by the powder face mixed up in step (3), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(5) directly drained to by the bean vermicelli that step (4) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(6) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(7) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
6. the production method being rich in the green bean vermicelli of dietary fiber according to claim 5, is characterized in that: the consumption of described AMS is that every 100g Kelp Powder, black fungus powder and green starch use 2500-3000U.
7. the production method being rich in the green bean vermicelli of dietary fiber according to claim 5, is characterized in that: the consumption of described alkali protease is that every 100g Kelp Powder, black fungus powder and green starch use 3-4.5AU.
8. the production method being rich in the green bean vermicelli of dietary fiber according to claim 5, is characterized in that: the mass concentration of described hydrogenperoxide steam generator is 5-8%.
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| CN105285969A (en) * | 2015-10-27 | 2016-02-03 | 颍上县天好食品有限公司 | Blood circulation promoting and lung moistening agaric vermicelli |
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| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN103652946A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Purple potato dietary fiber vermicelli and preparation method thereof |
| CN104206954A (en) * | 2014-08-21 | 2014-12-17 | 沭阳县苏合农产品销售专业合作联社 | Mung bean vermicelli |
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| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN103652946A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Purple potato dietary fiber vermicelli and preparation method thereof |
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| CN105285969A (en) * | 2015-10-27 | 2016-02-03 | 颍上县天好食品有限公司 | Blood circulation promoting and lung moistening agaric vermicelli |
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