CN105326024A - Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli - Google Patents
Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli Download PDFInfo
- Publication number
- CN105326024A CN105326024A CN201510709293.5A CN201510709293A CN105326024A CN 105326024 A CN105326024 A CN 105326024A CN 201510709293 A CN201510709293 A CN 201510709293A CN 105326024 A CN105326024 A CN 105326024A
- Authority
- CN
- China
- Prior art keywords
- bean vermicelli
- starch
- chrysanthemum
- water
- parts
- 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
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 241000723353 Chrysanthemum Species 0.000 title claims abstract description 26
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 18
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 32
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 30
- 235000019698 starch Nutrition 0.000 claims abstract description 30
- 239000008107 starch Substances 0.000 claims abstract description 30
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 240000001085 Trapa natans Species 0.000 claims abstract description 10
- 235000009165 saligot Nutrition 0.000 claims abstract description 10
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 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
- 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
- 244000036905 Benincasa cerifera Species 0.000 claims description 7
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 7
- 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
- 238000002360 preparation method Methods 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
- 238000001914 filtration Methods 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
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000012459 muffins Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 241000219991 Lythraceae Species 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 2
- 240000006108 Allium ampeloprasum Species 0.000 abstract 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 206010013786 Dry skin Diseases 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
- 239000003205 fragrance Substances 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
- 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
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)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses instant chrysanthemum bean vermicelli capable of eliminating dampness and a preparing method of the instant chrysanthemum bean vermicelli. The instant chrysanthemum bean vermicelli is prepared from, by weight, 300-400 parts of fresh sweet potatoes, 10-20 parts of pericarpium granati, 1-3 parts of leek roots, 4-6 parts of water chestnuts, 2-4 parts of fried gluten puff, 1-3 parts of exocarpium benincasae and 4-6 parts of chrysanthemums. The bean vermicelli prepared through the method is good in elasticity and hardness, the raw materials of chrysanthemums and exocarpium benincasae are mixed and boiled out into a nutrient solution, the nutrient solution is then added into starch, and the prepared bean vermicelli has the healthcare effects of dispelling wind, eliminating dampness and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of chrysanthemum dehumidifying 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 chrysanthemum dehumidifying instant bean vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of chrysanthemum dehumidifying instant bean vermicelli, is made up of following raw material: new fresh sweet potatoes 300-400, granatum 10-20, Radix Folium Allii tuberosi 1-3, water caltrop 4-6, fried gluten puff 2-4, waxgourd peel 1-3, chrysanthemum 4-6.
The preparation method of described a kind of chrysanthemum dehumidifying 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, waxgourd peel, chrysanthemum mixing are added 3-4 water doubly, after big fire is boiled, 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, be contained in by Radix Folium Allii tuberosi in yarn bag and mix with water caltrop, fried gluten puff after sealing, add 10-12 water doubly, after big fire is boiled, 20-30 minute stewed by little fire, pulls water caltrop, fried gluten puff out, and after 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 chrysanthemum dehumidifying 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, raw material use chrysanthemum become nutrient solution with waxgourd peel mixing infusion after join in starch, the bean vermicelli made has health-care efficacies such as dispelling rheumatism.
Detailed description of the invention
A kind of chrysanthemum dehumidifying instant bean vermicelli, is made up of following raw material: new fresh sweet potatoes 300, granatum 10, Radix Folium Allii tuberosi 1, water caltrop 4, fried gluten puff 2, waxgourd peel 1, chrysanthemum 4.
The preparation method of described a kind of chrysanthemum dehumidifying 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, waxgourd peel, chrysanthemum are mixed the water adding 3 times, after big fire is boiled, 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 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, be contained in by Radix Folium Allii tuberosi in yarn bag and mix with water caltrop, fried gluten puff after sealing, add the water of 10 times, after big fire is boiled, little fire is stewed 20 minutes, and pull water caltrop, fried gluten puff out, after 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 chrysanthemum dehumidifying instant bean vermicelli muffin.
Claims (2)
1. a chrysanthemum dehumidifying instant bean vermicelli, is characterized in that: be made up of following raw material: new fresh sweet potatoes 300-400, granatum 10-20, Radix Folium Allii tuberosi 1-3, water caltrop 4-6, fried gluten puff 2-4, waxgourd peel 1-3, chrysanthemum 4-6.
2. the preparation method of a kind of chrysanthemum dehumidifying 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, waxgourd peel, chrysanthemum mixing are added 3-4 water doubly, after big fire is boiled, 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, be contained in by Radix Folium Allii tuberosi in yarn bag and mix with water caltrop, fried gluten puff after sealing, add 10-12 water doubly, after big fire is boiled, 20-30 minute stewed by little fire, pulls water caltrop, fried gluten puff out, and after 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 chrysanthemum dehumidifying instant bean vermicelli muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709293.5A CN105326024A (en) | 2015-10-28 | 2015-10-28 | Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709293.5A CN105326024A (en) | 2015-10-28 | 2015-10-28 | Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105326024A true CN105326024A (en) | 2016-02-17 |
Family
ID=55277009
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510709293.5A Pending CN105326024A (en) | 2015-10-28 | 2015-10-28 | Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105326024A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606309A (en) * | 2018-04-28 | 2018-10-02 | 湖南湘硒堂现代农业综合开发有限公司 | A kind of chrysanthemum health bean 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 |
| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology thereof |
-
2015
- 2015-10-28 CN CN201510709293.5A patent/CN105326024A/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 |
| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology 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 |
|---|---|---|---|---|
| CN108606309A (en) * | 2018-04-28 | 2018-10-02 | 湖南湘硒堂现代农业综合开发有限公司 | A kind of chrysanthemum health bean vermicelli and preparation method thereof |
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 | |
| CN103314788B (en) | A kind of practical seafood mushroom medium and collocation method thereof | |
| CN103976411B (en) | A kind of manufacture method of product of delivering vegetables | |
| CN104206596A (en) | Momordica grosvenori and honeysuckle flower solid tea with health function | |
| CN103652528B (en) | Preparation method of purple sweet potato sauce | |
| CN111096447A (en) | Tremella pulp, preparation method and application thereof, thickener and preparation method thereof | |
| CN104783234B (en) | A kind of preparation method of ostreae testa pulverata | |
| CN106722146A (en) | A kind of wormwood glutinous rice cake | |
| CN103549374A (en) | Seaweed broad bean paste and preparation method thereof | |
| KR20170076301A (en) | Functional noddles comprising extract of dried persimmon and method of manufacturing the same | |
| CN103238842A (en) | Limulus egg and maca health-care tablets and preparation method thereof | |
| CN105326024A (en) | Instant chrysanthemum bean vermicelli capable of eliminating dampness and preparing method of instant chrysanthemum bean vermicelli | |
| CN102219932A (en) | Preparation method of edible soup bases packaging film containing tremellan | |
| CN105285947A (en) | Instant vermicelli with fragrance of oranges and preparation method of instant vermicelli | |
| CN105285805A (en) | Asparagus lettuce diuretic instant silk noodles and preparation method thereof | |
| 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 | |
| CN105326025A (en) | Spleen-strengthening convenient termitomyces albuminosus silk noodles and making method thereof | |
| CN105285946A (en) | Vinegar flavored instant silk noodles and preparation method thereof | |
| KR20190122948A (en) | Method for preparing seaweed salt using the fermented soybean paste | |
| CN107981263A (en) | A kind of processing method of kelp fine powder | |
| CN107467550A (en) | A kind of complex food of minced fillet and dried small shrimp and preparation method thereof | |
| CN105285951A (en) | Instant vermicelli having fragrance of sesame seeds and preparation method of instant vermicelli | |
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160217 |