CN105310056A - Cushaw stem lung-clearing convenient silk noodles and preparation method thereof - Google Patents
Cushaw stem lung-clearing convenient silk noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105310056A CN105310056A CN201510709333.6A CN201510709333A CN105310056A CN 105310056 A CN105310056 A CN 105310056A CN 201510709333 A CN201510709333 A CN 201510709333A CN 105310056 A CN105310056 A CN 105310056A
- Authority
- CN
- China
- Prior art keywords
- cushaw stem
- starch
- parts
- lung
- bean vermicelli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 25
- 235000003949 Cucurbita mixta Nutrition 0.000 title claims abstract description 25
- 240000004244 Cucurbita moschata Species 0.000 title claims abstract description 25
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 34
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 34
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 10
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241000272525 Anas platyrhynchos Species 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 19
- 238000000034 method Methods 0.000 claims description 15
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 13
- 244000294611 Punica granatum Species 0.000 claims description 12
- 235000014360 Punica granatum Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 241000283690 Bos taurus Species 0.000 claims description 8
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000003068 static effect Effects 0.000 claims description 7
- 241001423497 Himalayacalamus falconeri Species 0.000 claims description 6
- 241001237160 Kallima inachus Species 0.000 claims description 6
- 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
- 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
- 235000011389 fruit/vegetable juice Nutrition 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
- 238000002156 mixing Methods 0.000 claims description 2
- 244000063525 Dracaena braunii Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 239000000571 coke Substances 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 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
- 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
- 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
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses cushaw stem lung-clearing convenient silk noodles and a preparation method thereof. The cushaw stem lung-clearing convenient silk noodles are prepared from the following raw materials in parts by weight: 300-400 parts of fresh sweet potato, 10-20 parts of pericarpium granati, 4-6 parts of salted duck egg yolk, 3-5 parts of coke, 6-8 parts of wax gourd, 1-3 parts of dracaena sanderiana dead leaves and 2-4 parts of cushaw stem. The silk noodles obtained according to the preparation method is good in elasticity and excellent in hardness, and the cushaw stem is utilized as a raw material for processing, and then the processed cushaw stem is added into sweet potato starch, so that the prepared silk noodles have the health efficacy of clearing away the lung-heat, and are more unique in taste.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of cushaw stem clearing lung-heat 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 cushaw stem clearing lung-heat instant bean vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cushaw stem clearing lung-heat instant bean vermicelli, is made up of following raw material: new fresh sweet potatoes 300-400, granatum 10-20, Salted duck egg yellow 4-6, laughable 3-5, wax gourd 6-8, fairy bamboo dead leaf 1-3, cushaw stem 2-4.
The preparation method of described a kind of cushaw stem clearing lung-heat 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, fairy bamboo dead leaf, cushaw stem mixing are added 3-4 water doubly, after big fire is boiled, 10-20 minute stewed by little fire, adds cola after cold filtration, 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, cut into slices by wax gourd, after preserved egg yellow is smashed to pieces, after broken preserved egg yellow and waxgourd peel uniform stirring, after water proof is placed on and steamer steams 20-30 minute, 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 cushaw stem clearing lung-heat 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 raw material uses cushaw stem, joins after treatment in starch from sweet potato, the bean vermicelli made the is possessed health-care efficacy of clearing lung-heat, and taste is also unique.
Detailed description of the invention
A kind of cushaw stem clearing lung-heat instant bean vermicelli, is made up of following raw material: new fresh sweet potatoes 300, granatum 10, Salted duck egg Huang 4, cola 3, wax gourd 6, fairy bamboo dead leaf 1, cushaw stem 2.
The preparation method of described a kind of cushaw stem clearing lung-heat 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, fairy bamboo dead leaf, cushaw stem are mixed the water adding 3 times, after big fire is boiled, little fire is stewed 10 minutes, adds cola, 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, cut into slices by wax gourd, after preserved egg yellow is smashed to pieces, after broken preserved egg yellow and waxgourd peel uniform stirring, water proof is placed on steamer and steams after 20 minutes, and 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 cushaw stem clearing lung-heat instant bean vermicelli muffin.
Claims (2)
1. a cushaw stem clearing lung-heat instant bean vermicelli, is characterized in that: be made up of following raw material: new fresh sweet potatoes 300-400, granatum 10-20, Salted duck egg yellow 4-6, laughable 3-5, wax gourd 6-8, fairy bamboo dead leaf 1-3, cushaw stem 2-4.
2. the preparation method of a kind of cushaw stem clearing lung-heat 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, fairy bamboo dead leaf, cushaw stem mixing are added 3-4 water doubly, after big fire is boiled, 10-20 minute stewed by little fire, adds cola after cold filtration, 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, cut into slices by wax gourd, after preserved egg yellow is smashed to pieces, after broken preserved egg yellow and waxgourd peel uniform stirring, after water proof is placed on and steamer steams 20-30 minute, 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 cushaw stem clearing lung-heat instant bean vermicelli muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709333.6A CN105310056A (en) | 2015-10-28 | 2015-10-28 | Cushaw stem lung-clearing convenient silk noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709333.6A CN105310056A (en) | 2015-10-28 | 2015-10-28 | Cushaw stem lung-clearing convenient silk noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105310056A true CN105310056A (en) | 2016-02-10 |
Family
ID=55239151
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510709333.6A Pending CN105310056A (en) | 2015-10-28 | 2015-10-28 | Cushaw stem lung-clearing convenient silk noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105310056A (en) |
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 |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening alum-free sweet potato vermicelli and preparation process thereof |
-
2015
- 2015-10-28 CN CN201510709333.6A patent/CN105310056A/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 |
| CN104705552A (en) * | 2015-03-24 | 2015-06-17 | 钱浩然 | Heat clearing and lung moistening 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》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285806A (en) | Instant silk noodles and preparation method thereof | |
| CN105394728A (en) | Pumpkin flower instant vermicelli capable of clearing away heat and preparation method of pumpkin flower instant vermicelli | |
| CN103932121A (en) | Processing method for potato dry noodle | |
| CN103005397A (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103652528B (en) | Preparation method of purple sweet potato sauce | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| KR101011177B1 (en) | Recipe of pickled mulberry leaves | |
| CN102771728A (en) | Premna microphylla bean curd powder and application method thereof | |
| CN105105203A (en) | Novel processing method of dried salted yellow croakers | |
| CN104938563A (en) | Cress-flavored seed cake and processing technology thereof | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN105285946A (en) | Vinegar flavored instant silk noodles and preparation method thereof | |
| CN105326025A (en) | Spleen-strengthening convenient termitomyces albuminosus silk noodles and making method thereof | |
| CN105285805A (en) | Asparagus lettuce diuretic instant silk noodles and preparation method thereof | |
| CN105310056A (en) | Cushaw stem lung-clearing convenient silk noodles and preparation method thereof | |
| CN105285947A (en) | Instant vermicelli with fragrance of oranges and preparation method of instant vermicelli | |
| CN105285948A (en) | Instant vermicelli capable of promoting digestion and preparation method of instant vermicelli | |
| CN105285950A (en) | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli | |
| CN105326024A (en) | Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli | |
| CN105285951A (en) | Instant vermicelli having fragrance of sesame seeds and preparation method of instant vermicelli | |
| CN102793096B (en) | Method for producing chitosan oligosaccharide ready-to-eat vegetables | |
| CN105285945A (en) | Durio zibethinus flavored instant silk noodles and preparation method thereof | |
| CN105285944A (en) | Milk flavored instant silk noodles and preparation method thereof | |
| CN105285807A (en) | Instant spicy vermicelli and preparation method thereof | |
| CN105285949A (en) | Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20160210 |
|
| RJ01 | Rejection of invention patent application after publication |