CN105285946A - Vinegar flavored instant silk noodles and preparation method thereof - Google Patents
Vinegar flavored instant silk noodles and preparation method thereof Download PDFInfo
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- CN105285946A CN105285946A CN201510709299.2A CN201510709299A CN105285946A CN 105285946 A CN105285946 A CN 105285946A CN 201510709299 A CN201510709299 A CN 201510709299A CN 105285946 A CN105285946 A CN 105285946A
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- starch
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- bean vermicelli
- drying
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- 235000021419 vinegar Nutrition 0.000 title claims abstract description 25
- 239000000052 vinegar Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000012149 noodles Nutrition 0.000 title abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 34
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 34
- 244000294611 Punica granatum Species 0.000 claims abstract description 13
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 13
- 241000283690 Bos taurus Species 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 240000004713 Pisum sativum Species 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 24
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000003068 static effect Effects 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 241000746966 Zizania Species 0.000 claims description 6
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000012459 muffins Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 244000085595 Zizania latifolia Species 0.000 abstract 1
- 235000004259 Zizania latifolia Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses vinegar flavored instant silk noodles which are made from the following raw materials in parts by weight: 300-400 parts of sweet potatoes, 10-20 parts of pomegranate rinds, 1-3 parts of white vinegar, 8-10 parts of minced pork, 4-6 parts of Zizania latifolia, 1-3 parts of pea leaves and 2-4 parts of lotus leaves. The prepared instant silk noodles are good in elasticity and hardness. The pea leaves and the lotus leaves of the raw materials are boiled into juice, the juice is mixed with the white vinegar, and the mixture is added into sweet potato starch, so that the prepared instant silk noodles not only have heat-clearing and detoxifying effects, but also have a vinegar flavor and a unique taste.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of vinegar fragrance instant bean 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 vinegar fragrance instant bean vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of vinegar fragrance instant bean vermicelli, is made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, light-coloured vinegar 1-3, chopped pork 8-10, wild rice stem 4-6, pea leaf 1-3, lotus leaf 2-4.
The preparation method of described a kind of vinegar fragrance instant bean 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, pea leaf, lotus leaf mixing are added 3-4 water doubly, after big fire is boiled, little fire temperature 10-20 minute, adds light-coloured vinegar again and mixes, obtain nutrient solution after cold filtration;
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, add in chopped pork after being shredded by wild rice stem and mix, be placed on after steamer cooks, cooling, drying and crushing, 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 vinegar fragrance instant bean 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, and pea leaf and lotus leaf infusion are obtained in raw material with vinegar mixing after juice, then join in starch from sweet potato, the instant bean vermicelli made not only has clearing heat and detoxicating effect, has also possessed vinegar fragrance, special taste.
Detailed description of the invention
A kind of vinegar fragrance instant bean vermicelli, is made up of following raw material: Ipomoea batatas 300, granatum 10, light-coloured vinegar 1, chopped pork 8, wild rice stem 4, pea leaf 1, lotus leaf 2.
The preparation method of described a kind of vinegar fragrance instant bean 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, pea leaf, lotus leaf are mixed the water adding 3 times, after big fire is boiled, little fire temperature 10 minutes, adds light-coloured vinegar again and mixes, obtain nutrient solution after cold filtration;
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, add in chopped pork after being shredded by wild rice stem and mix, be placed on after steamer cooks, cooling, drying and crushing, 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 vinegar fragrance instant bean vermicelli muffin.
Claims (2)
1. a vinegar fragrance instant bean vermicelli, is characterized in that: be made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, light-coloured vinegar 1-3, chopped pork 8-10, wild rice stem 4-6, pea leaf 1-3, lotus leaf 2-4.
2. the preparation method of a kind of vinegar fragrance instant bean 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, pea leaf, lotus leaf mixing are added 3-4 water doubly, after big fire is boiled, little fire temperature 10-20 minute, adds light-coloured vinegar again and mixes, obtain nutrient solution after cold filtration;
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, add in chopped pork after being shredded by wild rice stem and mix, be placed on after steamer cooks, cooling, drying and crushing, 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 vinegar fragrance instant bean vermicelli muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709299.2A CN105285946A (en) | 2015-10-28 | 2015-10-28 | Vinegar flavored instant silk noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709299.2A CN105285946A (en) | 2015-10-28 | 2015-10-28 | Vinegar flavored instant silk noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285946A true CN105285946A (en) | 2016-02-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510709299.2A Pending CN105285946A (en) | 2015-10-28 | 2015-10-28 | Vinegar flavored instant silk noodles and preparation method thereof |
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| CN (1) | CN105285946A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136215A (en) * | 2016-06-24 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of vinegar fragrance composite vermicelli and preparation method thereof |
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 |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
-
2015
- 2015-10-28 CN CN201510709299.2A patent/CN105285946A/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 |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄峻榕等: "淀粉的不同糊化方法", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136215A (en) * | 2016-06-24 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of vinegar fragrance composite vermicelli and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20160203 |