CN109984331A - A kind of five colors vermicelli and preparation method thereof - Google Patents
A kind of five colors vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN109984331A CN109984331A CN201910305998.9A CN201910305998A CN109984331A CN 109984331 A CN109984331 A CN 109984331A CN 201910305998 A CN201910305998 A CN 201910305998A CN 109984331 A CN109984331 A CN 109984331A
- Authority
- CN
- China
- Prior art keywords
- juice
- vermicelli
- water
- slurry
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000003086 colorant Substances 0.000 title claims abstract description 15
- 239000002002 slurry Substances 0.000 claims abstract description 84
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 56
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 48
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 48
- 235000015110 jellies Nutrition 0.000 claims abstract description 47
- 239000008274 jelly Substances 0.000 claims abstract description 47
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 41
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 41
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 35
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 35
- 239000004178 amaranth Substances 0.000 claims abstract description 35
- 235000012735 amaranth Nutrition 0.000 claims abstract description 35
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 34
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 33
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 33
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 33
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 26
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 23
- 244000000626 Daucus carota Species 0.000 claims abstract description 20
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 230000032683 aging Effects 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 13
- 235000005273 Canna coccinea Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 6
- 240000008555 Canna flaccida Species 0.000 claims abstract 3
- 238000002156 mixing Methods 0.000 claims description 31
- 239000000843 powder Substances 0.000 claims description 27
- 238000001914 filtration Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 12
- 239000011265 semifinished product Substances 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 241000219315 Spinacia Species 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims 1
- 229930014669 anthocyanidin Natural products 0.000 abstract description 6
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 6
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002366 mineral element Substances 0.000 abstract description 2
- 241000234587 Canna Species 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002352 surface water Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000234586 Cannaceae Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- -1 plain B1 Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of multicolored vermicelli and preparation method thereof, it is related to food technology field, solve the problems, such as that vermicelli color and nutritive value are single in the prior art, it has technical point that a kind of multicolored vermicelli, including presses mass parts raw material: canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice and water below；A kind of preparation method of five colors vermicelli, comprising the following steps: S1, juice preparation；S2, configuration slurry；S3, bean sheet jelly is steamed；S4, bean sheet jelly drying；S5, aging；S6, vermicelli are cut；S7, vermicelli are dry；Invention in the preparation process of banana dasheen vermicelli by being added carrot, purple sweet potato, spinach and three-coloured amaranth, improve the carrot of vermicelli, the content of vitamin, anthocyanidin and mineral element, the color of banana dasheen vermicelli is increased simultaneously, so that vermicelli color is more preferable, nutritive value is higher.
Description
Technical field
The present invention relates to food technology fields more particularly to a kind of multicolored vermicelli and preparation method thereof.
Background technique
Banana dasheen category Cannaceae, herbaceos perennial originate in America subtropical zone, are a kind of thick life, pest and disease damage pole
Few amylum crops, stem tuber are rich in starch, crude protein, crude fibre, reduced sugar, various trace elements and amino acid.Utilize fragrant plant
Five colors banana dasheen vermicelli made of banana lily starch are a kind of lovely lusters, riot of color, sparkling and crystal-clear bright, along with it resistant to cook not
Paste, quality is fine and smooth, and mouthfeel cunning is tender, and toughness is full, and it is it in bean vermicelli that taste, which tastes rich in plant fragrance and makes us enjoying endless aftertastes,
Top grade；Purple sweet potato is called black potato, and potato meat is purple to darkviolet, it is also rich in selenium other than the nutritional ingredient with common sweet potato
Element and anthocyanidin, purple sweet potato are one of the primary raw material of anthocyanidin；Carrot is crisp delicious, the full of nutrition homely vegetable of a germplasm
Dish is known as the title of " glabrousleaf asiabell root ", and carrot nutritional is abundant, rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, dimension life
The nutritional ingredients such as plain B1, vitamin B2, anthocyanidin, calcium, iron separately contain pectin, starch, inorganic salts and a variety of amino acid, facilitate
Prevent heart disease and tumour.
Currently, vermicelli nutritive value in the prior art is single and color is single, therefore, we have proposed a kind of five toners
Item and preparation method thereof.
Summary of the invention
The technical problem to be solved by the present invention is in view of the foregoing drawbacks, provide a kind of multicolored vermicelli, to solve the prior art
Middle vermicelli color and the single problem of nutritive value.
To achieve the above object, the invention provides the following technical scheme:
A kind of five colors vermicelli, including mass parts raw material: 70-80 parts of canna starches, 1-5 parts of carrot juices, 1-5 is pressed below
Part purple sweet potato juice, 1-5 parts of spinach juices, 1-5 parts of amaranth juices and 10-20 parts of water.
As a further solution of the present invention, including below mass parts raw material: 75 parts of canna starches, 4 portions of carrots is pressed
Juice, 4 parts of purple sweet potato juices, 4 parts of spinach juices, 4 parts of amaranth juices and 15 parts of water.
A kind of preparation method based on above-mentioned multicolored vermicelli, comprising the following steps:
S1, juice preparation:
Carrot juice: cleaning peeling for carrot, is cut into after sheet adds boiling ripe, blender is added in carrot and water together
Stirring, is obtained by filtration carrot juice；Purple sweet potato is cleaned into peeling, is cut into after ding shape adds boiling ripe, purple sweet potato and water is added together and stirred
Machine stirring is mixed, purple sweet potato juice is obtained by filtration；Spinach is cleaned and is smashed to pieces after removing root, spinach juice is obtained by filtration after warm water is added；By three-coloured amaranth
It cleans and removes root, be added and boil after smashing to pieces, amaranth juice is then obtained by filtration；
S2, configuration slurry: according to formula take respectively canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice and
Water is spare, configures slurry as follows:
S2-1, yellow slurry: 1/5th banana dasheen powder, carrot juice and 1/6th water are taken according to formula, after mixing
It is uniformly mixing to obtain yellow slurry；
S2-2, purple slurry: 1/5th banana dasheen powder, purple sweet potato juice and 1/6th water are taken according to formula, are stirred after mixing
It mixes and uniformly obtains purple slurry；
S2-3, green slurry: 1/5th banana dasheen powder, spinach juice and 1/6th water are taken according to formula, are stirred after mixing
It mixes and uniformly obtains green slurry；
S2-4, red slurry: 1/5th banana dasheen powder, amaranth juice and 1/6th water are taken according to formula, are stirred after mixing
It mixes and uniformly obtains red slurry；
S2-5, white slurry: 1/5th banana dasheen powder and 2/6ths water are taken according to formula, are stirred evenly after mixing
To yellow slurry；
S3, it steams bean sheet jelly: by configured slurry while injecting in slurry frame, the edge of five kinds of slurries mixes in slurry frame
Steaming band is fallen into after conjunction, is then entered in steam box with steaming band and is cooked molding；
S4, bean sheet jelly drying: it is tack-free to bean sheet jelly surface that the bean sheet jelly cooked is sent into drying and dewatering in dryer；
S5, aging: bean sheet jelly after drying is stood into aging naturally；
S6, cut vermicelli: the bean sheet jelly after aging, which is laterally broken using filament cutter along bean sheet jelly, to be cut, and semi-finished product vermicelli are obtained；
S7, vermicelli are dry: by semi-finished product vermicelli natural drying or multicolored vermicelli obtained by drying.
As a further solution of the present invention, in S1, the mass ratio of carrot and water is 1:2；The mass ratio of purple sweet potato and water
For 1:1.5；The mass ratio of spinach and water is 1:1；The mass ratio of three-coloured amaranth and water is 1:6；When making spinach juice, spinach is in warm water
Impregnate 0.5-2h；When making amaranth juice, filtered after water boiling 25-40min.
As a further solution of the present invention, in S4, the water content of bean sheet jelly is 27%-30%.
As a further solution of the present invention, in S5, time of repose 12-24h.
In conclusion compared with the prior art, the invention has the following beneficial effects:
The present invention improves powder by the way that carrot, purple sweet potato, spinach and three-coloured amaranth are added in the preparation process of banana dasheen vermicelli
The carrot of item, vitamin, anthocyanidin and mineral element content, while the color of banana dasheen vermicelli is increased, so that vermicelli
Color is more preferable, and nutritive value is higher.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments, based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1
A kind of five colors vermicelli, including mass parts raw material: 70 parts of canna starches, 1 portion of carrot juice, 1 part of purple sweet potato is pressed below
Juice, 1 part of spinach juice, 1 part of amaranth juice and 12 parts of water；
A kind of preparation method based on above-mentioned multicolored vermicelli, comprising the following steps:
S1, juice preparation:
Carrot juice: cleaning peeling for carrot, is cut into after sheet adds boiling ripe, blender is added in carrot and water together
Stirring, is obtained by filtration carrot juice；Purple sweet potato is cleaned into peeling, is cut into after ding shape adds boiling ripe, purple sweet potato and water is added together and stirred
Machine stirring is mixed, purple sweet potato juice is obtained by filtration；Spinach is cleaned and is smashed to pieces after removing root, stands 0.5h after warm water is added, is then obtained by filtration
Spinach juice；Three-coloured amaranth is cleaned and removes root, is added after smashing to pieces and boils 25min, amaranth juice is then obtained by filtration；
S2, configuration slurry: canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice are taken respectively according to mass parts
It is spare with water, slurry is configured as follows:
S2-1, yellow slurry: 14 parts of banana dasheen powder, 1 portion of carrot juice and 2 parts of water are taken according to mass parts, are stirred after mixing
Uniformly obtain yellow slurry；
S2-2, purple slurry: taking 14 parts of banana dasheen powder, 1 part of purple sweet potato juice and 2 parts of water according to mass parts, stirs after mixing equal
It is even to obtain purple slurry；
S2-3, green slurry: taking 14 parts of banana dasheen powder, 1 part of spinach juice and 2 parts of water according to mass parts, stirs after mixing equal
It is even to obtain green slurry；
S2-4, red slurry: taking 14 parts of banana dasheen powder, 1 part of amaranth juice and 2 parts of water according to mass parts, stirs after mixing equal
It is even to obtain red slurry；
S2-5, white slurry: 14 parts of banana dasheen powder and 4 parts of water are taken according to mass parts, are uniformly mixing to obtain yellow after mixing
Slurry；
S3, it steams bean sheet jelly: by configured slurry while injecting in slurry frame, the edge of five kinds of slurries mixes in slurry frame
A material strip is formed after conjunction, steaming band is then fallen into from slurry frame, then enters in steam box with steaming band and cooks molding, is formed
Containing there are five types of the wide bean sheet jelly of color；
S4, bean sheet jelly drying: the bean sheet jelly cooked is sent into drying and dewatering in dryer, at this time bean sheet jelly tack-free to bean sheet jelly surface
Water content is 27%；
S5, aging: bean sheet jelly after drying is stood into 12h, aging naturally；
S6, cut vermicelli: the bean sheet jelly after aging, which is laterally broken using filament cutter along bean sheet jelly, to be cut, and semi-finished product vermicelli are obtained；
S7, vermicelli are dry: by semi-finished product vermicelli natural drying up to multicolored vermicelli.
Embodiment 2
A kind of five colors vermicelli, including mass parts raw material: 80 parts of canna starches, 5 portions of carrot juices, 5 parts of purple sweet potatos is pressed below
Juice, 5 parts of spinach juices, 5 parts of amaranth juices and 18 parts of water；
A kind of preparation method based on above-mentioned multicolored vermicelli, comprising the following steps:
S1, juice preparation:
Carrot juice: cleaning peeling for carrot, is cut into after sheet adds boiling ripe, blender is added in carrot and water together
Stirring, is obtained by filtration carrot juice；Purple sweet potato is cleaned into peeling, is cut into after ding shape adds boiling ripe, purple sweet potato and water is added together and stirred
Machine stirring is mixed, purple sweet potato juice is obtained by filtration；Spinach is cleaned and is smashed to pieces after removing root, stands 1h after warm water is added, spinach is then obtained by filtration
Vegetable juice；Three-coloured amaranth is cleaned and removes root, is added after smashing to pieces and boils 40min, amaranth juice is then obtained by filtration；
S2, configuration slurry: canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice are taken respectively according to mass parts
It is spare with water, slurry is configured as follows:
S2-1, yellow slurry: 18 parts of banana dasheen powder, 5 portions of carrot juices and 3 parts of water are taken according to mass parts, are stirred after mixing
Uniformly obtain yellow slurry；
S2-2, purple slurry: taking 18 parts of banana dasheen powder, 5 parts of purple sweet potato juices and 3 parts of water according to mass parts, stirs after mixing equal
It is even to obtain purple slurry；
S2-3, green slurry: taking 18 parts of banana dasheen powder, 5 parts of spinach juices and 3 parts of water according to mass parts, stirs after mixing equal
It is even to obtain green slurry；
S2-4, red slurry: taking 18 parts of banana dasheen powder, 5 parts of amaranth juices and 3 parts of water according to mass parts, stirs after mixing equal
It is even to obtain red slurry；
S2-5, white slurry: 18 parts of banana dasheen powder and 6 parts of water are taken according to mass parts, are uniformly mixing to obtain yellow after mixing
Slurry；
S3, it steams bean sheet jelly: by configured slurry while injecting in slurry frame, the edge of five kinds of slurries mixes in slurry frame
A material strip is formed after conjunction, steaming band is then fallen into from slurry frame, then enters in steam box with steaming band and cooks molding, is formed
Containing there are five types of the wide bean sheet jelly of color；
S4, bean sheet jelly drying: the bean sheet jelly cooked is sent into drying and dewatering in dryer, at this time bean sheet jelly tack-free to bean sheet jelly surface
Water content is 30%；
S5, aging: bean sheet jelly after drying is stood into aging for 24 hours naturally；
S6, cut vermicelli: the bean sheet jelly after aging, which is laterally broken using filament cutter along bean sheet jelly, to be cut, and semi-finished product vermicelli are obtained；
S7, vermicelli are dry: by semi-finished product vermicelli natural drying up to multicolored vermicelli.
Embodiment 3
A kind of five colors vermicelli, including mass parts raw material: 75 parts of canna starches, 4 portions of carrot juices, 4 parts of purple sweet potatos is pressed below
Juice, 4 parts of spinach juices, 4 parts of amaranth juices and 15 parts of water；
A kind of preparation method based on above-mentioned multicolored vermicelli, comprising the following steps:
S1, juice preparation:
Carrot juice: cleaning peeling for carrot, is cut into after sheet adds boiling ripe, blender is added in carrot and water together
Stirring, is obtained by filtration carrot juice；Purple sweet potato is cleaned into peeling, is cut into after ding shape adds boiling ripe, purple sweet potato and water is added together and stirred
Machine stirring is mixed, purple sweet potato juice is obtained by filtration；Spinach is cleaned and is smashed to pieces after removing root, stands 0.7h after warm water is added, is then obtained by filtration
Spinach juice；Three-coloured amaranth is cleaned and removes root, is added after smashing to pieces and boils 30min, amaranth juice is then obtained by filtration；
S2, configuration slurry: canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice are taken respectively according to mass parts
It is spare with water, slurry is configured as follows:
S2-1, yellow slurry: 15 parts of banana dasheen powder, 4 portions of carrot juices and 2.5 parts of water are taken according to mass parts, are stirred after mixing
It mixes and uniformly obtains yellow slurry；
S2-2, purple slurry: 15 parts of banana dasheen powder, 4 parts of purple sweet potato juices and 2.5 parts of water are taken according to mass parts, are stirred after mixing
Uniformly obtain purple slurry；
S2-3, green slurry: 15 parts of banana dasheen powder, 4 parts of spinach juices and 2.5 parts of water are taken according to mass parts, are stirred after mixing
Uniformly obtain green slurry；
S2-4, red slurry: 15 parts of banana dasheen powder, 4 parts of amaranth juices and 2.5 parts of water are taken according to mass parts, are stirred after mixing
Uniformly obtain red slurry；
S2-5, white slurry: 15 parts of banana dasheen powder and 5 parts of water are taken according to mass parts, are uniformly mixing to obtain yellow after mixing
Slurry；
S3, it steams bean sheet jelly: by configured slurry while injecting in slurry frame, the edge of five kinds of slurries mixes in slurry frame
A material strip is formed after conjunction, steaming band is then fallen into from slurry frame, then enters in steam box with steaming band and cooks molding, is formed
Containing there are five types of the wide bean sheet jelly of color；
S4, bean sheet jelly drying: the bean sheet jelly cooked is sent into drying and dewatering in dryer, at this time bean sheet jelly tack-free to bean sheet jelly surface
Water content is 25%；
S5, aging: bean sheet jelly after drying is stood into 20h aging naturally；
S6, cut vermicelli: the bean sheet jelly after aging, which is laterally broken using filament cutter along bean sheet jelly, to be cut, and semi-finished product vermicelli are obtained；
S7, vermicelli are dry: by semi-finished product vermicelli natural drying up to multicolored vermicelli
In conclusion the principle of the present invention is:
Be rich in anthocyanidin in purple sweet potato, be rich in carrotene and various vitamins in carrot, in spinach rich in vitamin and
Minerals, three-coloured amaranth are rich in vitamin and minerals, and banana dasheen powder is white, steam after the slurry edge mixing of five kinds of colors
A kind of bean sheet jelly with multicolored striped forms the bean sheet jelly with multicolored striped after transversely cutting.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of five colors vermicelli, which is characterized in that including pressing mass parts raw material: 70-80 parts of canna starches, 1-5 parts of Hus below
Radish Juice, 1-5 part purple sweet potato juice, 1-5 parts of spinach juices, 1-5 parts of amaranth juices and 10-20 parts of water.
2. five colors vermicelli according to claim 1, which is characterized in that including pressing mass parts raw material: 75 parts of banana dasheens below
Starch, 4 portions of carrot juices, 4 parts of purple sweet potato juices, 4 parts of spinach juices, 4 parts of amaranth juices and 15 parts of water.
3. a kind of preparation method based on any multicolored vermicelli of claim 1-2, which comprises the following steps:
S1, juice preparation:
Carrot juice: cleaning peeling for carrot, is cut into after sheet adds boiling ripe, blender is added together and stirs for carrot and water
It mixes, carrot juice is obtained by filtration；Purple sweet potato is cleaned into peeling, is cut into after ding shape adds boiling ripe, stirring is added in purple sweet potato and water together
Machine stirring, is obtained by filtration purple sweet potato juice；Spinach is cleaned and is smashed to pieces after removing root, spinach juice is obtained by filtration after warm water is added；Three-coloured amaranth is washed
Only root is removed, is added and boils after smashing to pieces, amaranth juice is then obtained by filtration；
S2, configuration slurry: take canna starch, carrot juice, purple sweet potato juice, spinach juice, amaranth juice and water standby respectively according to formula
With configuring slurry as follows:
S2-1, yellow slurry: 1/5th banana dasheen powder, carrot juice and 1/6th water are taken according to formula, are stirred after mixing
Uniformly obtain yellow slurry；
S2-2, purple slurry: taking 1/5th banana dasheen powder, purple sweet potato juice and 1/6th water according to formula, stirs after mixing equal
It is even to obtain purple slurry；
S2-3, green slurry: taking 1/5th banana dasheen powder, spinach juice and 1/6th water according to formula, stirs after mixing equal
It is even to obtain green slurry；
S2-4, red slurry: taking 1/5th banana dasheen powder, amaranth juice and 1/6th water according to formula, stirs after mixing equal
It is even to obtain red slurry；
S2-5, white slurry: 1/5th banana dasheen powder and 2/6ths water are taken according to formula, are uniformly mixing to obtain Huang after mixing
Mill base material；
S3, it steams bean sheet jelly: by configured slurry while injecting in slurry frame, after the edge of five kinds of slurries mixes in slurry frame
Steaming band is fallen into, then enters in steam box with steaming band and cooks molding；
S4, bean sheet jelly drying: it is tack-free to bean sheet jelly surface that the bean sheet jelly cooked is sent into drying and dewatering in dryer；
S5, aging: bean sheet jelly after drying is stood into aging naturally；
S6, cut vermicelli: the bean sheet jelly after aging, which is laterally broken using filament cutter along bean sheet jelly, to be cut, and semi-finished product vermicelli are obtained；
S7, vermicelli are dry: by semi-finished product vermicelli natural drying or multicolored vermicelli obtained by drying.
4. the preparation method of five colors vermicelli according to claim 3, which is characterized in that in S1, the quality of carrot and water
Than for 1:2；The mass ratio of purple sweet potato and water is 1:1.5；The mass ratio of spinach and water is 1:1；The mass ratio of three-coloured amaranth and water is 1:6.
5. the preparation method of five colors vermicelli according to claim 4, which is characterized in that in S1, when making spinach juice, spinach
0.5-2h is impregnated in warm water；When making amaranth juice, filtered after water boiling 25-40min.
6. the preparation method of five colors vermicelli according to claim 5, which is characterized in that in S4, the water content of bean sheet jelly is
27%-30%.
7. the preparation method of five colors vermicelli according to claim 6, which is characterized in that in S5, time of repose 12-24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910305998.9A CN109984331A (en) | 2019-04-16 | 2019-04-16 | A kind of five colors vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910305998.9A CN109984331A (en) | 2019-04-16 | 2019-04-16 | A kind of five colors vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109984331A true CN109984331A (en) | 2019-07-09 |
Family
ID=67133941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910305998.9A Pending CN109984331A (en) | 2019-04-16 | 2019-04-16 | A kind of five colors vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109984331A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180231A (en) * | 2021-05-20 | 2021-07-30 | 贵州佳里佳农业发展有限公司 | Processing method of vermicelli and vermicelli |
| CN113951499A (en) * | 2021-09-06 | 2022-01-21 | 民乐县苗琳薯业有限公司 | Processing method of colorful vermicelli for improving appetite of customers |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011169A (en) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | Making method of noodle made of vegetable and sweet potato |
| CN103110073A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Vegetable juice vermicelli and preparation method thereof |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN104397175A (en) * | 2014-11-17 | 2015-03-11 | 周口师范学院 | Carrot and purple sweet potato mixed yogurt and preparation method thereof |
-
2019
- 2019-04-16 CN CN201910305998.9A patent/CN109984331A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011169A (en) * | 2007-02-13 | 2007-08-08 | 黄绍敏 | Making method of noodle made of vegetable and sweet potato |
| CN103110073A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Vegetable juice vermicelli and preparation method thereof |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN104397175A (en) * | 2014-11-17 | 2015-03-11 | 周口师范学院 | Carrot and purple sweet potato mixed yogurt and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180231A (en) * | 2021-05-20 | 2021-07-30 | 贵州佳里佳农业发展有限公司 | Processing method of vermicelli and vermicelli |
| CN113951499A (en) * | 2021-09-06 | 2022-01-21 | 民乐县苗琳薯业有限公司 | Processing method of colorful vermicelli for improving appetite of customers |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107873855A (en) | A kind of vegetable protein element meat product and preparation method thereof | |
| CN101642216A (en) | Fried dried beancurd with spiced sauce and method for producing same | |
| CN102379351A (en) | Yellow soybean curd processing method | |
| CN102038161A (en) | Processing method of sweet potato cake | |
| CN101461496A (en) | Method for making colorful wet milled rice cake | |
| CN109984331A (en) | A kind of five colors vermicelli and preparation method thereof | |
| CN104187533A (en) | Healthcare beef soup flavoring and processing method thereof | |
| CN105410196A (en) | Black soybean gluten and production method of the black soybean gluten | |
| KR20200084196A (en) | Preparation Method of Nurungji by Fruit Juice and Herbal Medicine Extract | |
| CN106805202A (en) | The preparation method of sweet potato noodles | |
| CN101647527B (en) | Lower-sugar paste stuffing and preparation method thereof | |
| KR20110053876A (en) | Method of making jujube rice cake | |
| CN104187366A (en) | Papaw/donkey-hide gelatin healthcare salty fine dried noodles and preparing method thereof | |
| KR20130031865A (en) | Manufacturing method of colorful bar-rice cakes | |
| KR101801254B1 (en) | A manufacturing method of Jajang sauce | |
| CN104187933A (en) | Yin-nourishing and fire-lowering protein powder drink and preparation method thereof | |
| KR20110122036A (en) | Scorched rice of sweet potato | |
| KR101729975B1 (en) | Manufacturing method of bean curd and bean curd thereby the same that | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| KR101766317B1 (en) | Manufacturing method of sausages mixed sweet potato chips | |
| CN109566990A (en) | A kind of processing technology of purple sweet potato rice flour | |
| CN109042899A (en) | The flavouring and preparation method thereof prepared by blinds defect ware | |
| KR102453143B1 (en) | Method for producing high quality dried radish leaves | |
| KR19980065617A (en) | Manufacturing method of vegetable soybean paste | |
| CN1066962A (en) | Technology for making fresh vegetable juice series instant noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190709 |
|
| RJ01 | Rejection of invention patent application after publication |