CN106579350A - Nutritionally balanced mung bean vermicelli and preparation method thereof - Google Patents
Nutritionally balanced mung bean vermicelli and preparation method thereof Download PDFInfo
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- 230000001754 anti-pyretic effect Effects 0.000 description 1
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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)
Abstract
The invention discloses nutritionally balanced mung bean vermicelli comprising the raw materials in parts by weight: 60-80 parts of mung bean starch, 20-30 parts of purple sweet potato powder, 10-20 parts of taro powder, 10-20 parts of fresh shrimp meat, 3-5 parts of water chestnut, 3-8 parts of Chinese honey locust fruit, 3-5 parts of herba houttuyniae, 1-3 parts of black rice pigment, 2-4 parts of xanthan gum, 1-3 parts of gleditsia sinensis polysaccharide gum, 0.2-0.4 part of edible salt, and 40-100 parts of water. The invention also discloses a preparation method of the nutritionally balanced mung bean vermicelli. The shrimp meat and various starch and health-preserving food materials are added in the mung bean powder, so the nutrition structure of the mung bean vermicelli is enriched while the taste of the vermicelli is improved; at the same time, the preparation technology process and parameters are controlled, so that the vermicelli has good reconstituability, and the problem that the vermicelli does not easily get tasty is solved.
Description
Technical field
The present invention relates to green bean vermicelli technical field, more particularly to a kind of nutrition equilibrium green bean vermicelli and preparation method.
Background technology
Vermicelli is one of very popular traditional food of China, and delicate mouthfeel, smooth, chewiness sense are by force, deep to be disappeared
Expense person likes, vermicelli is the filament food that a kind of Semen phaseoli radiati, sweet potato starch etc. are made, therefore named vermicelli.Its similar fine flour strip, does
It is dry after sell, eat front hot water boil make it softness, the diameter of vermicelli typically in 0.5 millimeter, this be also it have " silk " it
The origin of name.Due to the amylose in Semen phaseoli radiati at most, it is difficult rotten when boiling, mouthfeel is the most satiny, therefore conventional green starch
Prepare vermicelli.But commercially available green bean vermicelli haves the shortcomings that nutritional labeling is single, taste is general, it is tasty to be difficult, it is therefore desirable to right
Green bean vermicelli is improved.
The content of the invention
The present invention proposes a kind of nutrition equilibrium green bean vermicelli and preparation method, adds Macrobrachium nipponensis and multiclass to form sediment in Semen phaseoli radiati powder
Powder and health preserving food materials, enrich the trophic structure of green bean vermicelli, control preparation technology flow process and ginseng while improving vermicelli mouthfeel
Number, makes vermicelli have good rehydration, solves the problems, such as that vermicelli is difficult tasty.
A kind of nutrition equilibrium green bean vermicelli proposed by the present invention, its raw material include by weight：60～80 parts of green starch,
20～30 parts of purple sweet potato powder, 10～20 parts of taro meal, 10～20 parts of fresh shrimp meat, 3～5 parts of Corm Eleocharitiss, 3～8 parts of saponin rice, Herba Houttuyniae 3
～5 parts, 1～3 part of black rice extract, 2～4 parts of xanthan gum, 1～3 part of Fructus Gleditsia polysaccharide gum, 0.2～0.4 part of edible salt, water 40～100
Part.
Preferably, its raw material includes by weight：65～75 parts of green starch, 22～28 parts of purple sweet potato powder, taro meal 12～
18 parts, 12～18 parts of fresh shrimp meat, 3.5～4.5 parts of Corm Eleocharitiss, 4～7 parts of saponin rice, 3.5～4.5 parts of Herba Houttuyniae, black rice extract 1.5～
2.5 parts, 2.5～3.5 parts of xanthan gum, 1.5～2.5 parts of Fructus Gleditsia polysaccharide gum, 0.25～0.35 part of edible salt, 50～90 parts of water.
Preferably, its raw material includes by weight：68～72 parts of green starch, 23～27 parts of purple sweet potato powder, taro meal 14～
16 parts, 14～16 parts of fresh shrimp meat, 3.8～4.2 parts of Corm Eleocharitiss, 5～6 parts of saponin rice, 3.8～4.2 parts of Herba Houttuyniae, black rice extract 1.8～
2.2 parts, 2.8～3.2 parts of xanthan gum, 1.8～2.2 parts of Fructus Gleditsia polysaccharide gum, 0.28～0.32 part of edible salt, 70～90 parts of water.
Preferably, its raw material includes by weight：70 parts of green starch, 25 parts of purple sweet potato powder, 15 parts of taro meal, fresh shrimp meat 15
Part, 4 parts of Corm Eleocharitiss, 5.5 parts of saponin rice, 4 parts of Herba Houttuyniae, 2 parts of black rice extract, 3 parts of xanthan gum, 2 parts of Fructus Gleditsia polysaccharide gum, edible salt 0.3
Part, 80 parts of water.
Preferably, xanthan gum and wild Fructus Gleditsia polysaccharide gum weight ratio are 3：2.
Preferably, in green starch, purple sweet potato powder and taro meal amylose content summation account for three's gross weight 18～
25wt%.
Preferably, the iodine visibility of the easily tasty nutrition equilibrium green bean vermicelli is 1.2～1.5.
Iodine visibility is an important indicator of evaluation starch amount of cure, and starch there are two kinds of structures：Amylose
And amylopectin, the reaction of side chain and straight chain to iodine in starch is different, and amylopectin is in chelation structure with iodine because which is difficult, iodine
In brownish red, and iodine molecule forms blue complex easily into inside the helical ring of amylose.Therefore, will be through de-
Fat, the starch of gelatinizing, during iodine～liquor kalii iodide, gelatinization degree is higher, and absorption iodine is just more, and iodine visibility is higher.For powder
Silk, iodine visibility are related to the volume density of vermicelli and rehydration, and in the present invention, adjusting squeezing parameter makes vermicelli iodine visibility control
, 1.2～1.5, the quality of vermicelli is best for system.When iodine visibility is less than 1.2 vermicelli tell slurry rate it is high, intolerant to bubble, poor taste, be higher than
When 1.5, bubble is few, rehydration time length, not tasty, the easy broken strip of dry run.
A kind of preparation method of nutrition equilibrium green bean vermicelli proposed by the present invention, comprises the steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, by the Corm Eleocharitiss after draining, saponin rice and fish raw meat
Grass carries out vacuum quick-freezing dehydration, crushes, sieves and obtain mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh green starch gross mass 10～13% green starch add 30～50 DEG C of warm water stir into starchiness,
Add 100 DEG C of boiling water to brew, be stirred continuously, gelatinizing obtains thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp
Meat paste, mixed-powder, annex solution and water carry out dough-making powder, obtain the dough that water content is 30～40wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, cutting is air-cooled, at 0～4 DEG C
At a temperature of freeze it is aging, be dried to obtain nutrition equilibrium green bean vermicelli.
Preferably, in S6, extruder includes ripening unit and squeeze unit, and dough sequentially passes through ripening unit and wire squeeze
Unit；Preferably, during squeezing, maturing, the operating frequency of ripening unit is 45～50Hz, the operating frequency of wire squeeze unit
For 35～38Hz.
Preferably, in S4, the w/v g of the green starch that weighs and warm water：Ml is 1：1～2；Preferably, claim
The green starch for taking and boiling water w/v g：Ml is 1：8～9.
Preferably, in S2,100 mesh sieves are crossed after crushing and obtains mixed-powder.
Preferably, in S5, vermicelli is cut into into the long section of 22-25cm or so.
Preferably, it is in S5, air-cooled at ambient temperature.
Preferably, the air-cooled time is 30～50min.
Preferably, the air-cooled time is 40min.
Preferably, in S5, freezing ageing time is 6～10h.
Preferably, it is 8h to freeze ageing time.
The present invention adds purple sweet potato powder, taro meal to combine the various starch of beans, potato class, plant, powder in green starch
Silk trophic structure is more balanced, adds Macrobrachium nipponensis to make vermicelli more soft, improves eating mouth feel, and Macrobrachium nipponensis protein content is high, rich in various
Vitamin, enriches the impact structure of vermicelli, improves the nutritive value of vermicelli；Corm Eleocharitiss, saponin rice, Herba Houttuyniae be nutritive value and
The all very high food materials of medical value, saponin rice are the fruit of leguminous plant Fructus Gleditsia, have functions that liver heat removing and eyesight improving, looks improving and the skin nourishing；
Herba Houttuyniae is cold, the effect with heat-clearing and toxic substances removing, containing abundant nutrition, containing carbohydrate, dietary fiber, Duo Zhongwei
Raw element and trace element magnesium, ferrum, copper, potassium, Corm Eleocharitiss mouthfeel are sweet crisp, nutritious, containing protein, fat, crude fibre, Radix Dauci Sativae
Element, vitamin B, vitamin C, with helping digestion, antipyretic function, Corm Eleocharitiss and Herba Houttuyniae belong to the food of heat clearing away, Corm Eleocharitiss and fish raw meat
Grass is shared, and can neutralize the bad smell of Herba Houttuyniae, makes mouthfeel more preferable；It is dehydrated using vacuum quick-freezing, preferably maintains three's nutrition
Value；Xanthan gum, the collocation of Fructus Gleditsia polysaccharide gum improve the filamentation effect of Semen phaseoli radiati powder, improve powder using instead of traditional Alumen
The elasticity of silk, hardness and chewiness, improve mouthfeel, supplement of the black rice extract as color and luster, improve the color of vermicelli and smooth
Property, while black rice extract, containing abundant ferrum, zinc, phosphorus, calcium, vitamin B group, crude fibre and biological active substanceies, improves vermicelli
Nutritive value；By controlling preparation technology parameter, make the water content of dough in the range of 30～40wt%, amylose total amount is accounted for
The content of all starch is 18～25wt%, and adjusts the iodine visibility of vermicelli in zone of reasonableness, both ensure that vermicelli was gelatinized into
Ripe, turn avoid gelatinizing causes few vermicelli bubble, rehydration time length, not tasty, after cooling stage first air-cooled a period of time
Cooled down, it is ensured that dehydration that vermicelli will not be excessive and be hardened, reduce the volume density of vermicelli, further increase vermicelli
Water suction, suction salt in culinary art, oil absorption, it is good tasty；By controlling each amyloid rational proportion, keeping dough reasonably to contain
The water yield, and squeezing, maturing parameter and technological process are adjusted in manufacturing process, make in vermicelli, to produce a large amount of intensive uniform bubbles,
Vermicelli flavouring agent when edible is easily accessible inside vermicelli, vermicelli is fully merged with soup taste, vermicelli unbroken noodles, it is in good taste energetically
Road, efficiently solves the not tasty shortcoming of vermicelli, improves the market competitiveness of vermicelli.
Specific embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：80 parts of green starch, 20 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
20 parts of powder, 10 parts of fresh shrimp meat, 5 parts of Corm Eleocharitiss, 3 parts of saponin rice, 3 parts of Herba Houttuyniae, 3 parts of black rice extract, 2 parts of xanthan gum, Fructus Gleditsia polysaccharide gum 1
Part, 0.2 part of edible salt, 70 parts of water.
Embodiment 2
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：60 parts of green starch, 30 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
20 parts of powder, 20 parts of fresh shrimp meat, 3 parts of Corm Eleocharitiss, 8 parts of saponin rice, 5 parts of Herba Houttuyniae, 1 part of black rice extract, 4 parts of xanthan gum, Fructus Gleditsia polysaccharide gum 3
Part, 0.4 part of edible salt, 40 parts of water；In green starch, purple sweet potato powder and taro meal, amylose content summation accounts for three's gross weight
18wt%.
Embodiment 3
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：Green starch 70, potato starch 25,10 parts of taro meal,
It is 15 parts of fresh shrimp meat, 4 parts of Corm Eleocharitiss, 5 parts of saponin rice, 4 parts of Herba Houttuyniae, 2 parts of black rice extract, 3 parts of xanthan gum, 2 parts of Fructus Gleditsia polysaccharide gum, edible
0.3 part of salt, 90 parts of water；In green starch, purple sweet potato powder and taro meal, amylose content summation accounts for the 25wt% of three's gross weight,
The iodine visibility of nutrition equilibrium green bean vermicelli is 1.2.
Embodiment 4
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：80 parts of green starch, 28 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
12 parts of powder, 18 parts of fresh shrimp meat, 3.5 parts of Corm Eleocharitiss, 4 parts of saponin rice, 3.5 parts of Herba Houttuyniae, 1.5 parts of black rice extract, 2.5 parts of xanthan gum, soap
3.5 parts of angle polysaccharide gum, 0.25 part of edible salt, 100 parts of water；Amylose content summation in green starch, purple sweet potato powder and taro meal
The 22wt% of three's gross weight is accounted for, the iodine visibility of nutrition equilibrium green bean vermicelli is 1.5；
Nutrition equilibrium green bean vermicelli is prepared using following steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, by the Corm Eleocharitiss after draining, saponin rice and fish raw meat
Grass carries out vacuum quick-freezing dehydration, crushes, sieves and obtain mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh 10.4 parts of green starchs and add 30 DEG C of warm water to stir into starchiness, add 100 DEG C of boiling water to brew, constantly
Stirring, gelatinizing obtain thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp
Meat paste, mixed-powder, annex solution and water carry out dough-making powder, obtain dough of the water content for 39wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, cutting is air-cooled, warm at 0 DEG C
The lower freezing of degree is aging, is dried to obtain nutrition equilibrium green bean vermicelli.
Embodiment 5
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：65 parts of green starch, 23 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
16 parts of powder, 16 parts of fresh shrimp meat, 3.8 parts of Corm Eleocharitiss, 5 parts of saponin rice, 4.2 parts of Herba Houttuyniae, 1.8 parts of black rice extract, 2.8 parts of xanthan gum, soap
1.8 parts of angle polysaccharide gum, 0.3 part of edible salt, 60 parts of water；In green starch, purple sweet potato powder and taro meal, amylose content summation is accounted for
The 23wt% of three's gross weight, the iodine visibility of nutrition equilibrium green bean vermicelli is 1.3；
Nutrition equilibrium green bean vermicelli is prepared using following steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, by the Corm Eleocharitiss after draining, saponin rice and fish raw meat
Grass carries out vacuum quick-freezing dehydration, crushes, sieves and obtain mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh 6.5 parts of green starchs and add 50 DEG C of warm water to stir into starchiness, the weight of the green starch for weighing and warm water
Amount volume ratio g：Ml is 1：1, add 100 DEG C of boiling water to brew, the green starch for weighing and boiling water w/v g：Ml is 1：8,
It is stirred continuously, gelatinizing obtains thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp
Meat paste, mixed-powder, annex solution and water carry out dough-making powder, obtain dough of the water content for 30wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, extruder includes ripening unit
And squeeze unit, dough sequentially passes through ripening unit and wire squeeze unit；Cutting, air-cooled 30min, warm at 4 DEG C at ambient temperature
The degree aging 6h of lower freezing, is dried to obtain nutrition equilibrium green bean vermicelli.
Embodiment 6
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：65 parts of green starch, 23 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
16 parts of powder, 16 parts of fresh shrimp meat, 3.8 parts of Corm Eleocharitiss, 5 parts of saponin rice, 4.2 parts of Herba Houttuyniae, 1.8 parts of black rice extract, 2.8 parts of xanthan gum, soap
1.8 parts of angle polysaccharide gum, 0.3 part of edible salt, 95 parts of water；In green starch, purple sweet potato powder and taro meal, amylose content summation is accounted for
The 22wt% of three's gross weight, the iodine visibility of nutrition equilibrium green bean vermicelli is 1.4；
Nutrition equilibrium green bean vermicelli is prepared using following steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, by the Corm Eleocharitiss after draining, saponin rice and fish raw meat
Grass carries out vacuum quick-freezing dehydration, crushes, and crosses 100 mesh sieves and obtains mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh 7.8 parts of green starchs and add 40 DEG C of warm water to stir into starchiness, the weight of the green starch for weighing and warm water
Amount volume ratio g：Ml is 1：2, add 100 DEG C of boiling water to brew, the green starch for weighing and boiling water w/v g：Ml is 1：9,
It is stirred continuously, gelatinizing obtains thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp
Meat paste, mixed-powder, annex solution and water carry out dough-making powder, obtain dough of the water content for 40wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, extruder includes ripening unit
And squeeze unit, the operating frequency of ripening unit is 45Hz, and the operating frequency of wire squeeze unit is 35Hz, and dough sequentially passes through ripening
Unit and wire squeeze unit；Cutting, air-cooled 50min, freezes aging 10h at a temperature of 2 DEG C, is dried to obtain nutrition at ambient temperature
Balanced green bean vermicelli.
Embodiment 7
A kind of nutrition equilibrium green bean vermicelli, its raw material include by weight：65 parts of green starch, 23 parts of purple sweet potato powder, Fructus Colocasiae Esculentae
16 parts of powder, 16 parts of fresh shrimp meat, 3.8 parts of Corm Eleocharitiss, 5 parts of saponin rice, 4.2 parts of Herba Houttuyniae, 1.8 parts of black rice extract, 2.8 parts of xanthan gum, soap
1.8 parts of angle polysaccharide gum, 0.3 part of edible salt, 80 parts of water；In green starch, purple sweet potato powder and taro meal, amylose content summation is accounted for
The 22wt% of three's gross weight, the iodine visibility of nutrition equilibrium green bean vermicelli is 1.4；
Nutrition equilibrium green bean vermicelli is prepared using following steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, by the Corm Eleocharitiss after draining, saponin rice and fish raw meat
Grass carries out vacuum quick-freezing dehydration, crushes, and crosses 100 mesh sieves and obtains mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh 7.8 parts of green starchs and add 40 DEG C of warm water to stir into starchiness, the weight of the green starch for weighing and warm water
Amount volume ratio g：Ml is 1：2, add 100 DEG C of boiling water to brew, the green starch for weighing and boiling water w/v g：Ml is 1：9,
It is stirred continuously, gelatinizing obtains thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp
Meat paste, mixed-powder, annex solution and water carry out dough-making powder, obtain dough of the water content for 36wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, extruder includes ripening unit
And squeeze unit, the operating frequency of ripening unit is 50Hz, and the operating frequency of wire squeeze unit is 38Hz, and dough sequentially passes through ripening
Unit and wire squeeze unit；Cutting, air-cooled 40min, freezes aging 8h at a temperature of 3 DEG C, is dried to obtain nutrition at ambient temperature
Balanced green bean vermicelli.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any those familiar with the art the invention discloses technical scope in, technology according to the present invention scheme and its
Inventive concept equivalent or change in addition, should all be included within the scope of the present invention.
Claims (10)
1. a kind of nutrition equilibrium green bean vermicelli, it is characterised in that its raw material includes by weight：60～80 parts of green starch, purple
20～30 parts of potato starch, 10～20 parts of taro meal, 10～20 parts of fresh shrimp meat, 3～5 parts of Corm Eleocharitiss, 3～8 parts of saponin rice, Herba Houttuyniae 3～5
Part, 1～3 part of black rice extract, 2～4 parts of xanthan gum, 1～3 part of Fructus Gleditsia polysaccharide gum, 0.2～0.4 part of edible salt, 40～100 parts of water.
2. nutrition according to claim 1 equilibrium green bean vermicelli, it is characterised in that xanthan gum and wild Fructus Gleditsia polysaccharide gum weight
Than for 3：2.
3. nutrition according to claim 1 equilibrium green bean vermicelli, it is characterised in that green starch, purple sweet potato powder and taro meal
Middle amylose content summation accounts for 18～25wt% of three's gross weight.
4. nutrition according to claim 1 equilibrium green bean vermicelli, it is characterised in that the iodine of the nutrition equilibrium green bean vermicelli
It is 1.2～1.5 in colourity.
5. it is a kind of according to any one of Claims 1 to 4 nutrition equilibrium green bean vermicelli preparation method, it is characterised in that
Comprise the steps：
S1, by fresh meat clean drain, sterilize, add edible salt blend obtain shrimp meat；
S2, Corm Eleocharitiss are removed the peel, and saponin rice, Herba Houttuyniae are cleaned together and drained, and the Corm Eleocharitiss after draining, saponin rice and Herba Houttuyniae are entered
The quick-freezing of row vacuum is dehydrated, and crushes, sieves and obtain mixed-powder；
S3, be dissolved in water acquisition annex solution by xanthan gum, Fructus Gleditsia polysaccharide gum, black rice extract；
S4, weigh green starch gross mass 10～13% green starch add 30～50 DEG C of warm water stir into starchiness, add
100 DEG C of boiling water are brewed, and are stirred continuously, and gelatinizing obtains thickening；
S5, add purple sweet potato powder, taro meal and remaining green starch in the thickening that S4 is obtained, stir, add shrimp meat,
Mixed-powder, annex solution and water carry out dough-making powder, obtain the dough that water content is 30～40wt%；
S6, dough air pump is pumped into bubble, be put into squeezing, maturing molding in extruder, cutting is air-cooled, in 0～4 DEG C of temperature
Lower freezing is aging, is dried to obtain nutrition equilibrium green bean vermicelli.
6. the preparation method of nutrition according to claim 5 equilibrium green bean vermicelli, it is characterised in that in S6, extruder
Including ripening unit and squeeze unit, dough sequentially passes through ripening unit and wire squeeze unit；Preferably, in squeezing, maturing process
In, the operating frequency of ripening unit is 45～50Hz, and the operating frequency of wire squeeze unit is 35～38Hz.
7. the preparation method of nutrition according to claim 5 equilibrium green bean vermicelli, it is characterised in that in S4, in thickening
The w/v g of green starch and warm water：Ml is 1：1～2；Preferably, green starch and boiling water w/v in thickening
g：Ml is 1：8～9.
8. the preparation method of nutrition according to claim 5 equilibrium green bean vermicelli, it is characterised in that in S2, after crushing
Cross 100 mesh sieves and obtain mixed-powder.
9. the preparation method of easy entry flavor nourishing powder silk according to claim 5, it is characterised in that in S5, in room temperature bar
It is air-cooled under part；Preferably, the air-cooled time is 30～50min；Preferably, the air-cooled time is 40min.
10. the preparation method of easy entry flavor nourishing powder silk according to claim 5, it is characterised in that in S5, freezes aging
Time is 6～10h；Preferably, it is 8h to freeze ageing time.
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