CN110367519A - A kind of pumpkin vermicelli and preparation method thereof - Google Patents
A kind of pumpkin vermicelli and preparation method thereof Download PDFInfo
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- CN110367519A CN110367519A CN201910793590.0A CN201910793590A CN110367519A CN 110367519 A CN110367519 A CN 110367519A CN 201910793590 A CN201910793590 A CN 201910793590A CN 110367519 A CN110367519 A CN 110367519A
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- 206010000060 Abdominal distension Diseases 0.000 description 2
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- 229940067606 lecithin Drugs 0.000 description 2
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- 239000000203 mixture Substances 0.000 description 2
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229940083466 soybean lecithin Drugs 0.000 description 1
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of pumpkin vermicelli of the present invention, it is prepared by mixing starch, soybean, pumpkin and auxiliary material, the auxiliary material includes glutamine transaminage, glutamine transaminage accounts for soybean quality 0.05~0.1%, the mixing starch includes one or more of starch from sweet potato, potato starch, tapioca, pea starch, cornstarch and other similar starch, and the mixing starch further includes the tanimoto powder for accounting for mixing starch quality 0.1~10%.The pumpkin vermicelli that the present invention obtains, protein content is high, and nutrition is balanced, and golden yellow color is tempting, and chewy in taste is smooth, and rehydration is fast, and condiment is added after 85 DEG C of bubbles, and it can be served, convenient and efficient.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of pumpkin vermicelli and preparation method thereof.
Background technique
Existing glass noodle processing method includes manual processing and machining, manual processing process are as follows: water will be added in starch
And it is stirred continuously, 0.3% or so alum is added in whipping process and is uniformly mixing to obtain gelatinized corn starch；Gelatinized corn starch is taken to be put into a little
In capstan made of copper or galvanized iron sheet, gelatinized corn starch immediately floats capstan above the boiled water in pot after being added, and is stirred with hand
Rotation, the effect for making gelatinized corn starch receive centrifugal force are uniformly spread out by center chassis around therewith, while being heated and being pressed capstan bottom
The shapes and sizes in portion are gelatinized molding, capstan taking-up are placed in clear water after molding, bean sheet jelly is deviate from from capstan；By bean sheet jelly with drying in the air
Chopping forms up to manual bean vermicelli product is arrived after dry；Alum is added during the preparation process to increase the tough of bean vermicelli in manual bean vermicelli product
Property and elasticity, make product have the characteristics that anti-corrosion and dampness not easy to moisture absorption, however alum contains chloride ion, and Excess free enthalpy will affect
Human body absorbs iron, calcium etc., leads to osteoporosis, anaemia, or even influence the development of nerve cell, and therefore, nutritionist proposes
To eat the food containing alum less as far as possible.And bean vermicelli machining process are as follows: by starch in pulp grinder stirring be slurried after, make
Slurries flow into sheet jelly machine and are molded into bean vermicelli, are cut into pieces after sub-cooled, demoulding after molding, and then spontaneously dry or dry
To finished product, Automation in Mechanical Working degree is high, and yield is big, greatly meets the daily supplies and needs of bean vermicelli.
However the bean vermicelli that either manual bean vermicelli is still machined in the prior art, there are the problem of it is as follows: first,
Content of starch is high and protein content is low or close to nothing, and structure is more single, and nutritive value is not high；Second, edible Discussing Convenience
Not high, the boiling that traditional bean vermicelli needs to carry out the long period is just edible；Third, mouthfeel and toughness rely on alum or other additions
Agent improves, and is easy to cause after absorbing water sticky；Fourth, continuous eat is easy to produce uncomfortable abdominal distension.
Summary of the invention
Technical problem solved by the invention is to provide a kind of preparation side for being formulated its pumpkin vermicelli of pumpkin vermicelli
Method, a kind of health delicious to obtain, protein content is high and convenient for edible pumpkin vermicelli product.
Technical problem solved by the invention is realized using following technical scheme:
A kind of pumpkin vermicelli is prepared by mixing starch, soybean, pumpkin and auxiliary material, and the auxiliary material includes glutamine
Transaminase.
Further, the glutamine transaminage accounts for soybean quality 0.05~0.1%.
Further, the mixing starch includes starch from sweet potato, potato starch, tapioca, pea starch, corn shallow lake
One or more of powder and other similar starch.
Further, the mixing starch further includes the tanimoto powder for accounting for mixing starch quality 0.1~10%.
The preparation method of pumpkin vermicelli of the present invention, includes the following steps:
1) it is cooked after mature pumpkin peeling deseeding and is prepared into pumpkin paste；
2) soybean paste is prepared into after mixing soybean with glutamine transaminage；
3) the pumpkin paste in mixing starch, step 1) and the soybean paste in step 2) are mixed and stirred for obtaining
Milk；
4) mixing milk is processed into filiform, the filiform generated in process is put into temperature immediately and is greater than or waits
It is pulled out 80 DEG C contain after mass concentration is to keep 0.5~1min in 0.5% calcium sulphate soln or 0.5% magnesium chloride solution,
In burn-in chamber aging between filiform no longer adhesion and obtain bean vermicelli；
5) bean vermicelli is cleaned to separate in clear water, is formed after cutting, dries, is packaged to be product.
Further, in step 2), soybean is cooked into after soft rotten shape, the ratio that soybean and water are 1:5 in mass ratio is added
Cutmixer is simultaneously cut and mixes paste, continuously adds to cut to mix after glutamine transaminage and obtains soybean paste.
Further, in step 2), after soybean is sufficiently impregnated by soybean and water be in mass ratio the ratio defibrination of 1:5 simultaneously
After soya-bean milk and bean dregs are boiled into paste, soybean is obtained by cutting to mix in paste and glutamine transaminage addition cutmixer
Paste.
Further, in step 4), when aging, bean vermicelli dispersion is layed on netted sieve plate, in burn-in chamber temperature be 0~
10 DEG C, ageing time is 6~10h.
Further, the mass ratio of the mixing starch, soybean paste and pumpkin paste is (1~1.5): (0.2~
0.5): (0.01~0.02).
Further, in step 4), the mass ratio of the mixing starch, soybean paste and pumpkin paste is 1:0.3:
0.013。
The utility model has the advantages that
1) pumpkin vermicelli protein content of the present invention is high, full of nutrition comprehensive, bean vermicelli mouth than in the prior art
Feel more smooth Q bullet, and rehydration is fast, condiment is added after 85 DEG C of bubble 3min, and it can be served, convenient and efficient；
2) preparation method of pumpkin vermicelli of the present invention is to create, the degree of automation for meticulous selection proportion
Height, process setting is rationally, easy to operate, and Quality Control is easy, obtained bean vermicelli stable product quality, is convenient for industrialization promotion and life
It produces.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below
Specific embodiment is closed, the present invention is further explained.
Embodiment 1
Pumpkin vermicelli is prepared by mixing starch, soybean, pumpkin and auxiliary material in the present embodiment, and wherein mixing starch is by red
Sweet potato starch and potato starch are mixed in the ratio of 1:1, and auxiliary material glutamine transaminase accounts for soybean quality 0.05%.
The pumpkin vermicelli preparation method includes the following steps:
1) pumpkin can choose commercially available gold Chinese chestnut pumpkin, cleans up and is cut into small after mature pumpkin is removed the peel deseeding
Block is put into pressure vessel and cooks, and is put into cutmixer to cut after cooking and mixes fine and smooth and paste without the pumpkin of obvious particulate matter spare；
2) soybean is cooked into cut the ratio addition that soybean and water are 1:5 in mass ratio after soft rotten shape in high-pressure bottle and is mixed
Machine is simultaneously cut and mixes paste, continuously adds to cut to mix after glutamine transaminage and obtains soybean paste, paste with it is fine and smooth
Subject to the even and obvious particulate matter that is visible by naked eyes；Soybean, which is cooked, in advance so that skin of beancurd is softened, and beany flavor weakens, and can be made big
Lipoxidase inactivation in beans, the starch in soybean are gelatinized, cooked soybean cut mix paste again with glutamine
Transaminase mixes and continues to cut and mixes, and convenient for increasing contact area, makes between the grease in soybean and starch, protein and other ingredients
And mutually collide, come into full contact with glutamine transaminage and be crosslinked and constitute compact texture, it is conducive to final improvement product mouth
Sense increases bean vermicelli transparency；
3) in mass ratio it is 1:0.3 by the pumpkin paste in mixing starch, step 1) and the soybean paste in step 2):
0.013 ratio is mixed and stirred for obtaining milk；
4) mixing milk is processed into filiform, which is prepared by high pressure filament forming device or extruding strings device, processing
It is to pull out after keeping 0.5min in 0.5% calcium sulphate soln that the filiform generated in the process is put into 80 DEG C containing mass concentration immediately,
By bean vermicelli dispersion be layed on netted sieve plate, aging in burn-in chamber between filiform no longer adhesion and obtain bean vermicelli, aging
Aging condition temperature is 5 DEG C in room, ageing time 8h.
In the step, soybean protein is further crosslinked under temperature control and divalent ion effect to consolidate the net formed
Shape structure, meanwhile, starch, which is crosslinked between 80 DEG C of gelatinized starch molecules and further consolidates, forms reticular structure, while in soybean
Lecithin and soya-bean oil it is fully emulsified and minced pumpkin include wherein formed it is fine and close, it is smooth, have a bean vermicelli of transparent feel, temperature and when
Between control abundant gelatinization for guaranteeing mixing starch, prevent from being excessively gelatinized and bean vermicelli water swelling be excessive and production the phenomenon that rot
It is raw, and guarantee that the appropriateness of cross-linking reaction carries out, it prevents mouthfeel aging caused by crosslinking excessively and tenacity excessive, it is refreshing to be to maintain mouthfeel
The key of sliding Q bullet.
5) bean vermicelli is cleaned to form after separating, cutting, dry, be packaged to be product.
Embodiment 2
Pumpkin vermicelli is prepared by mixing starch, soybean, pumpkin and auxiliary material in the present embodiment, and wherein mixing starch is by red
Sweet potato starch, potato starch and tapioca are mixed in the ratio of 1:1:2, and auxiliary material glutamine transaminase accounts for soybean
Quality 0.08%, it is 5% that tanimoto powder, which accounts for mixing starch mass ratio,.
The pumpkin vermicelli preparation method includes the following steps:
1) pumpkin can choose commercially available gold Chinese chestnut pumpkin, cleans up and is cut into small after mature pumpkin is removed the peel deseeding
Block is put into pressure vessel and cooks, and is put into cutmixer to cut after cooking and mixes fine and smooth and paste without the pumpkin of obvious particulate matter spare；
2) soybean is cooked into cut the ratio addition that soybean and water are 1:5 in mass ratio after soft rotten shape in high-pressure bottle and is mixed
Machine is simultaneously cut and mixes paste, continuously adds to cut to mix after glutamine transaminage and obtains soybean paste, paste with it is fine and smooth
Subject to the even and obvious particulate matter that is visible by naked eyes；Soybean, which is cooked, in advance so that skin of beancurd is softened, and beany flavor weakens, and can be made big
Lipoxidase inactivation in beans, the starch in soybean are gelatinized, cooked soybean cut mix paste again with glutamine
Transaminase mixes and continues to cut and mixes, and convenient for increasing contact area, makes between the grease in soybean and starch, protein and other ingredients
And mutually collide, come into full contact with glutamine transaminage and be crosslinked and constitute compact texture, it is conducive to final improvement product mouth
Sense increases bean vermicelli transparency；
3) in mass ratio it is 1.2 by the pumpkin paste in mixing starch, step 1) and the soybean paste in step 2):
The ratio of 0.2:0.01 is mixed and stirred for obtaining milk；
4) mixing milk is processed into filiform, which is prepared by high pressure filament forming device or extruding strings device, processing
It is to pull out after keeping 01min in 0.5% magnesium chloride solution that the filiform generated in the process is put into 90 DEG C containing mass concentration immediately, will
Bean vermicelli dispersion be layed on netted sieve plate, aging in burn-in chamber between filiform no longer adhesion and obtain bean vermicelli, burn-in chamber
Middle aging condition temperature is 10 DEG C, ageing time 6h.
Soybean protein is further crosslinked to consolidate the reticular structure formed, together under temperature control and divalent ion effect
When, starch, which is crosslinked between 85 DEG C of gelatinized starch molecules and further consolidates, forms reticular structure, while the lecithin in soybean
It is fully emulsified with soya-bean oil and minced pumpkin is fine and close comprising wherein being formed, it is smooth, there is the bean vermicelli of transparent feel.Temperature and time control is used
In the abundant gelatinization for guaranteeing mixing starch, prevents from being excessively gelatinized and bean vermicelli water swelling is excessive and generation the phenomenon that rot, and protect
The appropriateness for demonstrate,proving cross-linking reaction carries out, and prevents mouthfeel aging caused by crosslinking excessively and tenacity excessive, is to maintain smooth in taste Q bullet
It is crucial.
5) bean vermicelli is cleaned to form after separating, cutting, dry, be packaged to be product.
Embodiment 3
Pumpkin vermicelli is prepared by mixing starch, soybean, pumpkin and auxiliary material in the present embodiment, and wherein mixing starch is by red
Sweet potato starch, potato starch, tapioca, pea starch, cornstarch, green starch are mixed in the ratio of 1:1:1:1:1:1
It forms, auxiliary material glutamine transaminase accounts for soybean quality 0.1%, and tanimoto powder accounts for the 10% of mixing starch quality.
The pumpkin vermicelli preparation method includes the following steps:
1) pumpkin can choose commercially available gold Chinese chestnut pumpkin, cleans up and is cut into small after mature pumpkin is removed the peel deseeding
Block is put into pressure vessel and cooks, and is put into cutmixer to cut after cooking and mixes fine and smooth and paste without the pumpkin of obvious particulate matter spare；
2) in mass ratio it is the ratio defibrination of 1:5 by soybean and water after sufficiently impregnating soybean and boils soya-bean milk and bean dregs
After paste, paste and glutamine transaminage are added in cutmixer to cut to mix obtain soybean paste, paste with
Subject to the obvious particulate matter that exquisiteness is uniformly visible by naked eyes；Beany flavor can be made to weaken by soybean defibrination and during boiling,
And the lipoxidase in soybean can be made to inactivate, the starch in soybean is gelatinized, and by soybean defibrination and boils into paste again
Mixed with glutamine transaminage and continue to cut and mixed, convenient for increasing contact area, make grease in soybean and starch, protein and
It mutually collided between other ingredients and with glutamine transaminage, come into full contact with and be crosslinked and further constitute compact texture, benefit
In finally improving product mouthfeel, increase bean vermicelli transparency；
3) in mass ratio it is 1.5 by the pumpkin paste in mixing starch, step 1) and the soybean paste in step 2):
The ratio of 0.5:0.02 is mixed and stirred for obtaining milk；
4) mixing milk is processed into filiform, which is prepared by high pressure filament forming device or extruding strings device, processing
It is to pull out after keeping 0.5min in 0.5% calcium sulphate soln that the filiform generated in the process is put into 82 DEG C containing mass concentration immediately,
By bean vermicelli dispersion be layed on netted sieve plate, aging in burn-in chamber between filiform no longer adhesion and obtain bean vermicelli, aging
Aging condition temperature is 0~10 DEG C in room, and ageing time is 6~10h.
Soybean protein is further crosslinked to consolidate the reticular structure formed, together under temperature control and divalent ion effect
When, starch, which is crosslinked between 90 DEG C of gelatinized starch molecules and further consolidates, forms reticular structure, while the lecithin in soybean
It is fully emulsified with soya-bean oil and minced pumpkin is fine and close comprising wherein being formed, it is smooth, there is the bean vermicelli of transparent feel.Temperature and time control is used
In the abundant gelatinization for guaranteeing mixing starch, prevents from being excessively gelatinized and bean vermicelli water swelling is excessive and generation the phenomenon that rot, and protect
The appropriateness for demonstrate,proving cross-linking reaction carries out, and prevents mouthfeel aging caused by crosslinking excessively and tenacity excessive, is to maintain smooth in taste Q bullet
It is crucial.
5) bean vermicelli is cleaned to form after separating, cutting, dry, be packaged to be product.
The product that Examples 1 to 3 obtains is compared with commercially available Longkou green bean vermicelli as reference examples.
1 sense organ contrast table of table
As shown in Table 1, tempting golden yellow is presented in its color of the present invention obtains product, can increase appetite, and rehydration
Fastly, soft after rehydration, toughness is good, smooth in taste, non muddy soup, and proves to eat the bean vermicelli of same component, this hair during testing
Do not allow to be also easy to produce abdominal distension after bright bean vermicelli is edible, is superior to commercially available green bean vermicelli on edible Discussing Convenience and edible experience.
The product that 1~embodiment of embodiment 3 is obtained carries out detection and with commercially available Longkou green bean vermicelli nutrient component meter
It is compared as reference examples as follows, is detected as taking a small amount of sample feeding SGS to be detected respectively and obtains result.
Table 2: nutritional ingredient contrast table (every 100g content)
As shown in Table 2, its protein content is high for the more commercially available common product of product that the present invention obtains, each nutritional ingredient
It is evenly distributed, is more suitable daily consumption.
The product that 1~embodiment of embodiment 3 obtains is compared in commercially available Longkou green bean vermicelli.The detection of strip-breaking rate
Method are as follows: the bean vermicelli having no mechanical damage that 50 root long degree of interception are 10cm adds water 900ml in 1000ml beaker, puts after boiling
Enter bean vermicelli and cover surface plate, it is micro- boil 45min after, filter off moisture be calculated as follows with its complete strips number of glass bar number
Strip-breaking rate:
Wherein: A is strip-breaking rate.X is to boil rear complete strips number, tests three times, is averaged according to the above method.
3 strip-breaking rate contrast table of table
| Project | Strip-breaking rate |
| Embodiment 1 | 8.0% |
| Embodiment 2 | 6.0% |
| Embodiment 3 | 8.0% |
| Reference examples | 10.0% |
As shown in Table 3, its strip-breaking rate is lower for the more commercially available common product of product that the present invention obtains, and toughness is more preferably.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of pumpkin vermicelli, which is characterized in that be prepared by mixing starch, soybean, pumpkin and auxiliary material, the auxiliary material includes
Glutamine transaminage.
2. pumpkin vermicelli according to claim 1, which is characterized in that the glutamine transaminage accounts for soybean quality 0.05
~0.1%.
3. pumpkin vermicelli according to claim 2, which is characterized in that the mixing starch includes starch from sweet potato, potato
One or more of starch, tapioca, pea starch, cornstarch and other similar starch.
4. pumpkin vermicelli according to claim 3, which is characterized in that the mixing starch further includes accounting for mixing starch quality
0.1~10% tanimoto powder.
5. the preparation method of the pumpkin vermicelli based on claim 4, which comprises the steps of:
1) it is cooked after mature pumpkin peeling deseeding and is prepared into pumpkin paste；
2) soybean paste is prepared into after mixing soybean with glutamine transaminage；
3) it is mixed and stirred for the pumpkin paste in mixing starch, step 1) and the soybean paste in step 2) to obtain emulsus
Object；
4) mixing milk is processed into filiform, the filiform generated in process is put into temperature more than or equal to 80 immediately
DEG C be to be pulled out after keeping 0.5~1min in 0.5% calcium sulphate soln or 0.5% magnesium chloride solution containing mass concentration, in aging
In room aging between filiform no longer adhesion and obtain bean vermicelli；
5) bean vermicelli is cleaned in clear water to form after separating, cutting, dry, be packaged to be product.
6. the preparation method of pumpkin vermicelli according to claim 5, which is characterized in that in step 2), soybean is cooked into soft
The ratio that soybean and water are 1:5 in mass ratio is added cutmixer and cut after rotten shape and mixes paste, continuously adds glutamine
It cuts to mix after transaminase and obtains soybean paste.
7. the preparation method of pumpkin vermicelli according to claim 5, which is characterized in that in step 2), soybean is sufficiently soaked
After being in mass ratio the ratio defibrination of 1:5 for soybean and water after bubble and soya-bean milk and bean dregs being boiled into paste, by paste and
Glutamine transaminage, which is added in cutmixer to cut to mix, obtains soybean paste.
8. the preparation method of pumpkin vermicelli according to claim 5, which is characterized in that in step 4), when aging, by bean vermicelli
Dispersion is layed on netted sieve plate, and temperature is 0~10 DEG C in burn-in chamber, and ageing time is 6~10h.
9. the preparation method of pumpkin vermicelli according to claim 5, which is characterized in that the mixing starch, soybean paste
The mass ratio of object and pumpkin paste is (1~1.5): (0.2~0.5): (0.01~0.02).
10. the preparation method of pumpkin vermicelli according to claim 9, which is characterized in that in step 4), the mixing is formed sediment
The mass ratio of powder, soybean paste and pumpkin paste is 1:0.3:0.013.
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Application publication date: 20191025 |