CN105285950A - Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli - Google Patents
Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli Download PDFInfo
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- CN105285950A CN105285950A CN201510709567.0A CN201510709567A CN105285950A CN 105285950 A CN105285950 A CN 105285950A CN 201510709567 A CN201510709567 A CN 201510709567A CN 105285950 A CN105285950 A CN 105285950A
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- starch
- sweet potato
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- vermicelli
- bean vermicelli
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- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 13
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 41
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 16
- 244000294611 Punica granatum Species 0.000 claims abstract description 13
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 13
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000020232 peanut Nutrition 0.000 claims abstract description 10
- 241000283690 Bos taurus Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 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 19
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 13
- 239000008370 chocolate flavor Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 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
- 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
- 238000003756 stirring Methods 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
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking 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
- 235000012459 muffins Nutrition 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 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
- 230000003796 beauty Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021312 gluten Nutrition 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
- 235000012149 noodles Nutrition 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
- 230000001256 tonic effect 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
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- Confectionery (AREA)
Abstract
The invention discloses instant vermicelli having the taste of chocolates and a preparation method of the instant vermicelli. The instant vermicelli is prepared from the following raw materials in parts by weight: 300-400 parts of sweet potatoes, 10-20 parts of pomegranate rind, 4-6 parts of chocolates, 1-3 parts of sugar-cane juice, 4-6 parts of lotus roots, 3-5 parts of peanuts, 4-6 parts of tomatoes, and 1-3 parts of sweet potato leaves. The vermicelli prepared by the method disclosed by the invention is good in elasticity and moderate in hardness. The raw materials of the chocolates and various vegetables are mixed so as to obtain a mixture, and the mixture is added to sweet potato starch, so that the prepared vermicelli not only has the unique flavor of the chocolates, but also has the health care efficacies of beautifying, invigorating the brain and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of chocolate flavor 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 chocolate flavor instant bean vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chocolate flavor instant bean vermicelli, is made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, chocolate 4-6, sugar-cane juice 1-3, lotus rhizome 4-6, peanut 3-5, tomato 4-6, sweet potato leaves 1-3.
The preparation method of described a kind of chocolate flavor 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, tomato and sweet potato leaves mixing are added 1-2 water doubly, mixing making beating, add sugar-cane juice mixing after filtration, stir, obtain 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, after lotus rhizome and peanut being placed on and boiling in water, pull lotus rhizome and peanut out, after adding chocolate mix and blend, 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 chocolate flavor 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, joins in starch from sweet potato in raw material by chocolate and various vegetables mixed processing, the chocolate peculiar flavour that not only made the bean vermicelli made possess, and has also possessed the health-care efficacy such as beauty treatment, brain tonic.
Detailed description of the invention
A kind of chocolate flavor instant bean vermicelli, is made up of following raw material: Ipomoea batatas 300, granatum 10, chocolate 4, sugar-cane juice 1, lotus rhizome 4, peanut 3, tomato 4, sweet potato leaves 1.
The preparation method of described a kind of chocolate flavor 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, tomato and sweet potato leaves mixing are added the water of 1 times, mixing making beating, adds sugar-cane juice mixing, stirs, obtain nutrient solution after 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, after lotus rhizome and peanut being placed on and boiling in water, pull lotus rhizome and peanut out, after adding chocolate mix and blend, 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 chocolate flavor instant bean vermicelli muffin.
Claims (2)
1. a chocolate flavor instant bean vermicelli, is characterized in that: be made up of following raw material: Ipomoea batatas 300-400, granatum 10-20, chocolate 4-6, sugar-cane juice 1-3, lotus rhizome 4-6, peanut 3-5, tomato 4-6, sweet potato leaves 1-3.
2. the preparation method of a kind of chocolate flavor 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, tomato and sweet potato leaves mixing are added 1-2 water doubly, mixing making beating, add sugar-cane juice mixing after filtration, stir, obtain 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, after lotus rhizome and peanut being placed on and boiling in water, pull lotus rhizome and peanut out, after adding chocolate mix and blend, 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 chocolate flavor instant bean vermicelli muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709567.0A CN105285950A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709567.0A CN105285950A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285950A true CN105285950A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510709567.0A Pending CN105285950A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli |
Country Status (1)
| Country | Link |
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| CN (1) | CN105285950A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056548A (en) * | 2020-08-31 | 2020-12-11 | 宁夏黄土地农业食品有限公司 | Preparation method of instant flavored vermicelli |
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 CN201510709567.0A patent/CN105285950A/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 |
|---|---|---|---|---|
| CN112056548A (en) * | 2020-08-31 | 2020-12-11 | 宁夏黄土地农业食品有限公司 | Preparation method of instant flavored vermicelli |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160203 |