CN105285944A - Milk flavored instant silk noodles and preparation method thereof - Google Patents
Milk flavored instant silk noodles and preparation method thereof Download PDFInfo
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- CN105285944A CN105285944A CN201510709292.0A CN201510709292A CN105285944A CN 105285944 A CN105285944 A CN 105285944A CN 201510709292 A CN201510709292 A CN 201510709292A CN 105285944 A CN105285944 A CN 105285944A
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Abstract
The present invention discloses milk flavored instant silk noodles which are made from the following raw materials in parts by weight: 300-400 parts of fresh sweet potatoes, 10-20 parts of pomegranate rinds, 4-6 parts of strawberries, 6-8 parts of corn kernels, 12-14 parts of milk, 8-10 parts of eggplants and 1-3 parts of bamboo shoots. The prepared instant silk noodles are good in elasticity and hardness. Strawberry juice and the milk of the raw materials are mixed, and the mixture is added into sweet potato starch, making the instant silk noodles have a milk flavor and a unique taste.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of milk flavored instant vermicelli and preparation method thereof.
Background technology
Sweet potato noodles has another name called sweet potato sheet jelly, slip-knot and sweet potato vermicelli.Ancient Han nationality's tradition cuisines.Primary raw material is fresh sweet potatoes, has to boil not rotten for a long time, and the feature that delicate fragrance is good to eat, food method is various is that the most of China area masses like and common food.
Have also appeared at present a kind of can with bubble with the instant bean vermicelli eaten, but existing instant bean vermicelli is still more single in nutritional labeling, and is also short of to some extent in bean vermicelli strength road.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of milk flavored instant vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of milk flavored instant vermicelli, is made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, strawberry 4-6, iblet 6-8, milk 12-14, eggplant 8-10, bamboo shoots 1-3.
The preparation method of described a kind of milk flavored instant vermicelli, comprises the following steps::
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2-3 hour, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1-1.5g/h, and dosage is 5-7mg/L, gas source and flow amount is 3-4L/min, after ozone fumigates 20-30 minute, drying and crushing filtration treatment is carried out to Ipomoea batatas, obtains starch from sweet potato;
Two, strawberry and bamboo shoots mixing are added 2-3 water doubly, after mixing making beating, filter and obtain strawberry juice, strawberry juice is mixed with milk, obtains nutrient solution;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300-400MPa with the speed of about 130MPa/min, keeps pressure 10-12min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, get eggplant after the incision of centre, folded up by iblet in the middle of eggplant, be placed on steamer and steam after 10 minutes, take out, drying and crushing after cooling, obtains nutritional powder; By fresh pomegranate after 35-45 DEG C of constant temperature drying is also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain milk flavored instant vermicelli muffin.
Advantage of the present invention is: the present invention adopts ozone to fumigate Ipomoea batatas, can reduce Ipomoea batatas Zhong α – amylase activity, gluten content be increased, improves the consistency and elasticity of bean vermicelli.
When starch from sweet potato particle is carried out high static pressure process, the aperture structure of starch granules inside gets more and more, duct lengthens gradually, diameter also increases gradually, and finally cause breaking of grain structure, namely the gelatinization degree of starch granules is more and more higher, and the easier gelatinization of easy gelatinized starch obtained after the method process, decreases the process time of bean vermicelli.
Pomegranate Rind is added in easy gelatinized starch, due in Pomegranate Rind containing Punica granatum L. polyphenol can with easy gelatinized starch generation recombination reaction, increase the tight type of the three-dimensional netted tissue of starch, hinder entering of moisture more, bean vermicelli water absorbing capacity is caused to decline, thus cause swelling capacity to reduce, improve the elasticity of bean vermicelli.Mouthfeel is better.
The inventive method bean vermicelli good springiness, hardness is good, in raw material strawberry juice and milk mixing after join in starch from sweet potato, make the instant bean vermicelli made have milk fragrance, special taste.
Detailed description of the invention
A kind of milk flavored instant vermicelli, is made up of following raw material: Ipomoea batatas 300, granatum 10, strawberry 4, iblet 6, milk 12, eggplant 8, bamboo shoots 1.
The preparation method of described a kind of milk flavored instant vermicelli, comprises the following steps::
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2 hours, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1g/h, and dosage is 5mg/L, gas source and flow amount is 3L/min, ozone is stifling after 20 minutes, carries out drying and crushing filtration treatment, obtain starch from sweet potato to Ipomoea batatas;
Two, strawberry and bamboo shoots mixing are added the water of 2 times, after mixing making beating, filter and obtain strawberry juice, strawberry juice is mixed with milk, obtains nutrient solution;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300MPa with the speed of about 130MPa/min, keeps pressure 10min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, get eggplant after the incision of centre, folded up by iblet in the middle of eggplant, be placed on steamer and steam after 10 minutes, take out, drying and crushing after cooling, obtains nutritional powder; By fresh pomegranate after 35 DEG C of constant temperature dryings are also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain milk flavored instant vermicelli muffin.
Claims (2)
1. a milk flavored instant vermicelli, is characterized in that: be made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, strawberry 4-6, iblet 6-8, milk 12-14, eggplant 8-10, bamboo shoots 1-3.
2. the preparation method of a kind of milk flavored instant vermicelli according to claim 1, is characterized in that, comprise the following steps::
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2-3 hour, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1-1.5g/h, and dosage is 5-7mg/L, gas source and flow amount is 3-4L/min, after ozone fumigates 20-30 minute, drying and crushing filtration treatment is carried out to Ipomoea batatas, obtains starch from sweet potato;
Two, strawberry and bamboo shoots mixing are added 2-3 water doubly, after mixing making beating, filter and obtain strawberry juice, strawberry juice is mixed with milk, obtains nutrient solution;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300-400MPa with the speed of about 130MPa/min, keeps pressure 10-12min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, get eggplant after the incision of centre, folded up by iblet in the middle of eggplant, be placed on steamer and steam after 10 minutes, take out, drying and crushing after cooling, obtains nutritional powder; By fresh pomegranate after 35-45 DEG C of constant temperature drying is also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain milk flavored instant vermicelli muffin.
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CN201510709292.0A CN105285944A (en) | 2015-10-28 | 2015-10-28 | Milk flavored instant silk noodles and preparation method thereof |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1696183A (en) * | 2003-11-19 | 2005-11-16 | 陈建操 | Crosslinking agent |
CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
CN104719711A (en) * | 2015-03-24 | 2015-06-24 | 陈震烁 | Bone-strengthening calcium-supplement alum-free sweet potato vermicelli and preparation method thereof |
-
2015
- 2015-10-28 CN CN201510709292.0A patent/CN105285944A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1696183A (en) * | 2003-11-19 | 2005-11-16 | 陈建操 | Crosslinking agent |
CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
CN104719711A (en) * | 2015-03-24 | 2015-06-24 | 陈震烁 | Bone-strengthening calcium-supplement alum-free sweet potato vermicelli and preparation method thereof |
Non-Patent Citations (1)
Title |
---|
黄峻榕等: "淀粉的不同糊化方法", 《食品科技》 * |
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Application publication date: 20160203 |