CN105124346A - Production method of broad bean-carrot nutritional vermicell - Google Patents
Production method of broad bean-carrot nutritional vermicell Download PDFInfo
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- CN105124346A CN105124346A CN201510364232.XA CN201510364232A CN105124346A CN 105124346 A CN105124346 A CN 105124346A CN 201510364232 A CN201510364232 A CN 201510364232A CN 105124346 A CN105124346 A CN 105124346A
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- bean
- vermicelli
- bean vermicelli
- carrot
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a production method of broad bean-carrot nutritional vermicelli, wherein the production method includes the steps of treatment with water for production, powder preparation, vermicelli shaping, freezing, thawing, vermicelli sun-drying, finishing and the like. The broad bean-carrot nutritional vermicelli is convenient to prepare, good in mouthfeel, rich in nutrition, and orange red and bright in color and luster, and the quality of the vermicelli is improved through improving water quality requirements and adding no any chemical additives.
Description
Technical field
The present invention relates to the preparation method of a kind of broad bean, carrot nutritional 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 one and color and luster is orange red, beautiful, the preparation method of the broad bean that mouthfeel is good, nutritious, carrot nutritional bean vermicelli.
Technical solution of the present invention is:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 70-100 weight portion Faba bean starch and 1-30 weight portion carrot meal, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Described a kind of broad bean, the preparation method of carrot nutritional bean vermicelli, raw material dosage:
Faba bean starch 50-100 part
Carrot meal 1-30 part.
Raw material dosage:
Faba bean starch 60-95 part
Carrot meal 5-25 part.
Described a kind of broad bean, the preparation method of carrot nutritional bean vermicelli, raw material dosage:
Faba bean starch 70-90 part
Carrot meal 15-20 part.
The present invention is easy to make, and mouthfeel is good, nutritious, and color and luster is orange red, beautiful, 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
Embodiment 1:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 71 amount part Faba bean starchs and 2 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 2:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 80 amount part Faba bean starchs and 5 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 3:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 93 amount part Faba bean starchs and 15 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 4:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 93 amount part Faba bean starchs and 27 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 5:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 79 amount part Faba bean starchs and 24 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 6:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 99 amount part Faba bean starchs and 30 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Embodiment 7:
A production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 88 amount part Faba bean starchs and 6 weight portion carrot meals, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
Claims (4)
1. a production method for broad bean, carrot nutritional bean vermicelli, is characterized in that:
Comprise the following steps
(1) industrial water process: treated with running water, makes water quality meet GB5749 standards for drinking water quality.
(2) powder is joined
Take 70-100 weight portion Faba bean starch and 1-30 weight portion carrot meal, add the water of 1.5-2.5 times of quality, with mixer, starch size is stirred evenly, continue to stir;
(3) bean vermicelli is shaped
Pass into steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, start air blast and aim at bean vermicelli outlet; Add starch size; Cut off through the every 1m of air-cooled bean vermicelli, be placed on and dry in the air on bar;
(4) 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, and keep 8-10h;
(5) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(6) powder and arrangement is shone
By bean vermicelli natural drying or lower than 45 DEG C of oven dry, when moisture content lower than 15% time.
2. the preparation method of a kind of broad bean according to claim 1, carrot nutritional bean vermicelli, is characterized in that: raw material dosage:
Faba bean starch 50-100 part
Carrot meal 1-30 part.
3. the preparation method of a kind of broad bean according to claim 1, carrot nutritional bean vermicelli, is characterized in that: raw material dosage:
Faba bean starch 60-95 part
Carrot meal 5-25 part.
4. the preparation method of a kind of broad bean according to claim 1, carrot nutritional bean vermicelli, is characterized in that: raw material dosage:
Faba bean starch 70-90 part
Carrot meal 15-20 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510364232.XA CN105124346A (en) | 2015-06-29 | 2015-06-29 | Production method of broad bean-carrot nutritional vermicell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510364232.XA CN105124346A (en) | 2015-06-29 | 2015-06-29 | Production method of broad bean-carrot nutritional vermicell |
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| CN105124346A true CN105124346A (en) | 2015-12-09 |
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Citations (9)
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|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
| CN103919076A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Carrot bean vermicelli |
| 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 |
| CN104366300A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for children and manufacturing method thereof |
| CN104585581A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli composed of broad beans, radix puerariae and taro and preparation method of nutritious bean vermicelli |
| CN104585582A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
| CN104585583A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Broad-bean vermicelli containing spirulina and preparation method of broad-bean vermicelli |
| CN104585646A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Preparation method of purely-natural broad bean vermicelli |
| CN104664207A (en) * | 2015-01-30 | 2015-06-03 | 江苏沿江地区农业科学研究所 | Multi-component nutritious bean vermicelli and preparation method thereof |
-
2015
- 2015-06-29 CN CN201510364232.XA patent/CN105124346A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
| CN103919076A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Carrot bean vermicelli |
| CN104366300A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Vermicelli for children and manufacturing method thereof |
| 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 |
| CN104585581A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli composed of broad beans, radix puerariae and taro and preparation method of nutritious bean vermicelli |
| CN104585582A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
| CN104585583A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Broad-bean vermicelli containing spirulina and preparation method of broad-bean vermicelli |
| CN104585646A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Preparation method of purely-natural broad bean vermicelli |
| CN104664207A (en) * | 2015-01-30 | 2015-06-03 | 江苏沿江地区农业科学研究所 | Multi-component nutritious bean vermicelli and preparation method thereof |
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Application publication date: 20151209 |