CN112056548A - Preparation method of instant flavored vermicelli - Google Patents
Preparation method of instant flavored vermicelli Download PDFInfo
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- CN112056548A CN112056548A CN202010895125.0A CN202010895125A CN112056548A CN 112056548 A CN112056548 A CN 112056548A CN 202010895125 A CN202010895125 A CN 202010895125A CN 112056548 A CN112056548 A CN 112056548A
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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
- 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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The application provides a preparation method of instant flavored vermicelli, which comprises the following steps: mixing potato starch and salt at room temperature to obtain a mixed raw material for later use; cleaning fructus Lycii, pulverizing with a pulverizer, and sieving to obtain fructus Lycii raw material; cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution; pressurizing the mixed raw material and the stock solution and freeze-drying to obtain reaction starch; uniformly stirring the reaction starch, the Chinese wolfberry raw material and water in a stirring pot to obtain slurry; performing blanking operation on the slurry, and curing the slurry in a steam box to obtain sheet jelly; aging the sheet jelly; vertically shredding the aged sheet jelly to obtain a raw material of vermicelli; and drying the vermicelli raw material to obtain the instant flavored vermicelli. The instant flavored vermicelli prepared by the method has the advantages of regular appearance, good forming and the like.
Description
Technical Field
The application relates to the technical field of foods, in particular to a preparation method of instant flavored vermicelli.
Background
Vermicelli is one of common Chinese food, which is often called vermicelli and winter flour (mainly in Taiwan), is called spring rain in Japan, is called Tang flour in Korean peninsula, and is called flour in Vietnam. The best vermicelli is made from mung bean, or corn starch or sweet potato starch, but the quality is inferior to that of mung bean vermicelli, because the mung bean contains the most amylose, the mung bean is not easy to be rotten when being cooked, and the mouthfeel is the most greasy. The vermicelli is like a vermicelli and is sold after being dried, before eating, the vermicelli is best soaked in water to be soft, the diameter of the vermicelli is about 0.5 mm generally, and the vermicelli is also the source of the name of vermicelli. In China, the best known vermicelli is Longkou vermicelli.
Compared with the traditional vermicelli, the instant vermicelli has great difference in eating characteristics, the traditional vermicelli is eaten by directly putting in a pot and boiling soup for more than 6min, the seasoning mode is cooking while seasoning, the operation is complex, and the eating place is home cooking or purchased in a restaurant; the instant vermicelli is eaten after being soaked in boiling water for 4-6min, and the seasoning is eaten after being directly added into a prepared seasoning bag and soaked in boiling water, and the eating place is a journey or any place.
However, the existing instant vermicelli is matched with the seasoning bag, and the seasoning bag and the vermicelli are required to be put in hot water for brewing when being eaten, which wastes time and labor.
Disclosure of Invention
The application provides a preparation method of instant flavored vermicelli, which aims to solve the problems that the conventional instant vermicelli needs to be brewed in hot water together with a material bag when being eaten, and time and labor are wasted.
The preparation method of the instant flavored vermicelli comprises the following steps:
mixing potato starch and salt at room temperature to obtain a mixed raw material for later use;
cleaning fructus Lycii, pulverizing with a pulverizer, and sieving to obtain fructus Lycii raw material;
cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution;
pressurizing the mixed raw material and the stock solution and freeze-drying to obtain reaction starch;
uniformly stirring the reaction starch, the Chinese wolfberry raw material and water in a stirring pot to obtain slurry;
performing blanking operation on the slurry, and curing the slurry in a steam box to obtain sheet jelly;
aging the sheet jelly;
vertically shredding the aged sheet jelly to obtain a raw material of vermicelli;
and drying the vermicelli raw material to obtain the instant flavored vermicelli.
Optionally, the weight ratio of the potato starch, the salt and the water is (500- > 650): 1: (450-500).
Optionally, the weight ratio of the potato starch, the medlar, the kudzu root and the spinach is (30-60): (1-3): (1-2): (2-5).
Optionally, in the step of obtaining the reaction starch by performing pressure treatment on the mixed raw material and the stock solution and freeze-drying, the pressure condition is 200-300 Mpa.
Optionally, in the step of uniformly stirring the reaction starch, the raw wolfberry fruit and water in a stirring pot to obtain slurry, the stirring time is 10-30 min.
Optionally, in the step of blanking the slurry and curing the slurry in a steam box to obtain the sheet jelly, the temperature of the steam box is 80-120 ℃, and the pressure is 4-6 Mpa.
Optionally, the step of aging the sheet jelly further includes:
firstly, aging the sheet jelly at normal temperature;
and (3) aging the sheet jelly aged at the normal temperature in a refrigeration house at the temperature of 0-5 ℃.
Optionally, in the step of drying the raw materials of the vermicelli to obtain the instant flavored vermicelli, the drying temperature is 40-50 ℃.
According to the technical scheme, the preparation method of the instant flavored vermicelli comprises the following steps: mixing potato starch and salt at room temperature to obtain a mixed raw material for later use; cleaning fructus Lycii, pulverizing with a pulverizer, and sieving to obtain fructus Lycii raw material; cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution; pressurizing the mixed raw material and the stock solution and freeze-drying to obtain reaction starch; uniformly stirring the reaction starch, the Chinese wolfberry raw material and water in a stirring pot to obtain slurry; performing blanking operation on the slurry, and curing the slurry in a steam box to obtain sheet jelly; aging the sheet jelly; vertically shredding the aged sheet jelly to obtain a raw material of vermicelli; and drying the vermicelli raw material to obtain the instant flavored vermicelli. The instant flavored vermicelli prepared by the method can be directly brewed and eaten without adding a seasoning packet, and the problem that the conventional instant vermicelli needs to be brewed in hot water together with the seasoning packet when eaten, so that time and labor are wasted is solved. The instant flavored vermicelli prepared by the method has the advantages of regular appearance, good forming and the like.
Drawings
In order to more clearly explain the technical solution of the present application, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious to those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a preparation method of instant flavored vermicelli provided by the application.
Detailed Description
Reference will now be made in detail to embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following examples do not represent all embodiments consistent with the present application. But merely as exemplifications of systems and methods consistent with certain aspects of the application, as recited in the claims.
Referring to fig. 1, a flow chart of a preparation method of instant flavored vermicelli provided by the application is shown.
The preparation method of the instant flavored vermicelli comprises the following steps:
mixing potato starch and salt at room temperature to obtain mixed raw materials for later use.
Specifically, the weight ratio of the potato starch, the salt and the water is (500- & ltSUB & gt 650): 1: (450-500).
Cleaning fructus Lycii, pulverizing with pulverizer, and sieving to obtain fructus Lycii raw material.
In practical application, the high-speed pulverizer is used for operation, and the high-speed pulverizer mainly comprises a machine shell, a feeding pipe, a fixed fluted disc, a flashboard, a feeding hopper, an annular sieve, a tooth claw, a movable fluted disc, a belt pulley, a bearing, a main shaft, a powder outlet pipe, a motor and the like. The pulverizer is mainly used for pulverizing various grains such as corn, soybean, sorghum and the like, can also be used for processing various feeds such as bean cakes, sweet potato tendrils, medlar peels and the like, and can also be used for pulverizing various raw materials such as fresh sweet potato, fresh fruits, medlar and the like. Its advantages are high rotation speed, fine granularity, wide adaptability to material, small size and light weight. The medlar can be more thoroughly crushed by the high-speed crusher.
Cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution.
Specifically, the weight ratio of the potato starch, the medlar, the kudzu root and the spinach is (30-60): (1-3): (1-2): (2-5).
And (3) pressurizing the mixed raw material and the stock solution, and freeze-drying to obtain the reaction starch.
Specifically, in the step of obtaining the reaction starch by pressurizing the mixed raw material and the stock solution and freeze-drying, the pressure condition is 200-300 Mpa.
The reaction starch obtained by pressurization treatment has the advantages that the internal pore diameter of the starch granules is changed, the diameter is gradually increased, the gelatinization degree of the starch granules is increased, and the processing time of the vermicelli is shortened.
Starch is insoluble in water at normal temperature, but when the water temperature is over 53 ℃, the physical properties of the starch are obviously changed. The characteristic of starch that swells and splits at high temperature to form a homogeneous pasty solution is called gelatinization of starch.
The raw starch is heated in water until the micelle structure is completely collapsed, and starch molecules form single molecules and are surrounded by water to form a solution state. This phenomenon is called gelatinization, since the starch molecules are chain-like or even branched and drag each other, resulting in a viscous pasty solution. The gelatinization temperature of starch must reach a certain degree, the gelatinization temperature of different starches is different, the particle size of the same starch is different, the gelatinization temperature is different, the gelatinization is carried out before the particle size is large, and the gelatinization is carried out after the particle size is small.
And uniformly stirring the reaction starch, the medlar raw material and water in a stirring pot to obtain slurry.
Specifically, in the step of uniformly stirring the reaction starch, the raw wolfberry fruit and water in a stirring pot to obtain slurry, the stirring time is 10-30 min.
And (3) carrying out blanking operation on the slurry, and curing the slurry in a steam box to obtain the sheet jelly.
Specifically, the slurry is subjected to blanking operation, and the slurry is cured in a steam box to obtain the sheet jelly, wherein the temperature of the steam box is 80-120 ℃, and the pressure is 4-6 Mpa.
And (5) aging the sheet jelly.
Specifically, the step of aging the sheet jelly further comprises:
firstly, aging the sheet jelly at normal temperature;
and (3) aging the sheet jelly aged at the normal temperature in a refrigeration house at the temperature of 0-5 ℃.
Vertically shredding the aged sheet jelly to obtain the raw material of the vermicelli.
Freezing is the most effective measure for accelerating the aging of the vermicelli, and is the most common vermicelli aging technology at home and abroad. The second purpose of freezing is to prevent the vermicelli from sticking and to provide evacuation, so that the vermicelli can be generally treated without a dispersing agent before freezing. A third purpose of freezing is to promote straightening of the strands. The vermicelli icing process is also the vermicelli dewatering process, so that the moisture in the vermicelli after ice melting is greatly reduced, the drying speed is accelerated during airing, and in addition, the vermicelli is aged and shaped in a vertical state and is easy to keep a straight shape after being dried in the sun.
In order to improve the quality of the vermicelli, the vermicelli is frozen by a cold storage, and is kept frozen for 12 to 14 hours, preferably completely frozen. The full-automatic vermicelli machine is provided with a scientific aging system and a hectometer S-shaped conveyor belt, and can be used for natural precooling and low-temperature aging to ensure the quality of vermicelli products.
And drying the vermicelli raw material to obtain the instant flavored vermicelli.
Specifically, in the step of drying the raw materials of the vermicelli to obtain the instant flavored vermicelli, the drying temperature is 40-50 ℃.
The following is an example provided by the present application.
600kg of potato starch and 1kg of salt are weighed out for further use.
Cleaning 20kg of medlar, crushing by a crusher and sieving to obtain the raw material of medlar.
Adding 30kg radix Puerariae and 40kg herba Spinaciae into 100kg water, steaming at 80-90 deg.C, pulping, and cooling to obtain vegetable stock solution.
Treating the weighed potato starch, salt and vegetable stock solution at high pressure, increasing the pressure to 200Mpa at a speed of 100Mpa/min, keeping the pressure for 5min, and freeze-drying the obtained solution to obtain the reaction starch.
Pouring the reaction starch, the medlar raw material and 400kg of water into a cooked gordon euryale seed barrel, starting a stirring motor in the cooked gordon euryale seed barrel, stirring for 5 minutes, and then quickly putting the water in a hot water barrel into the gordon euryale seed barrel. Stirring for 5min preferably until the cooked starch is glittering and translucent. Obtaining the slurry, namely cooked gordon euryale seed.
After the cooked gorgon euryale is reduced to below 50 ℃, a discharging butterfly valve of a cooked gorgon euryale barrel is opened, the cooked gorgon euryale is placed into a stirring machine barrel, a stirring machine is started to stir, and stirring is carried out for 20 minutes.
Starting a feeding machine, opening a steam valve and a steam box for preheating, wherein the temperature of the steam box is 80 ℃, opening cooling water of the steam box, and then opening a feeding valve and a vacuum pump to start feeding.
And after receiving a feeding instruction, opening a feeding valve and a vacuum pump in advance, then opening a material mixing groove valve, and opening a pump starting button to carry out feeding. And after the feeding is finished, closing a pump starting button, closing a material mixing groove valve, and closing a feeding valve.
After the feeding is finished, closing the feeding valve, and automatically closing after the vacuum pump runs for 600 seconds; the vacuum pressure is controlled at-0.075 MPa.
And opening a discharge valve after the vacuum pump is closed, and allowing the slurry to enter the transferring groove by using a discharge valve. And (5) waiting for the slurry to enter a steel strip for forming, and measuring the thickness of the sheet jelly by using a special tool (the thickness of the sheet jelly is controlled to be 1 mm).
The steam pressure is 5Mpa, the steam box temperature is 90 ℃, and the maturity of the sheet jelly is ensured.
And aging at 25 deg.C.
And (4) inserting the vermicelli into an aging mesh belt, and properly adjusting the dropping degree and tightness of the sheet jelly.
And (3) after the vermicelli enters the aging mesh belt for 3-4 layers, starting an air cooler of a refrigeration house for low-temperature aging, wherein the temperature of the refrigeration house is controlled to be 5 ℃.
Checking whether the aged vermicelli at normal temperature is normal at any time, checking and recording the temperature of the low-temperature aging refrigerator every 1 hour, and observing whether the aging effect and the sheet jelly form are normal.
When all the vermicelli reach the last layer of the freezer, the vertical knives are cleaned in advance, water can be properly sprayed, and the lubrication of the vertical knives is increased.
And when the low-temperature ageing of the vermicelli is finished, starting the vertical knife, and setting the running frequency to be 18 Hz.
And (5) putting the vermicelli into a vertical knife from a refrigeration house. And (3) vertically shredding the vermicelli by using a vertical cutter, wherein the vermicelli is required to be separated from silk without continuous silk or powder.
And (4) storing the cut vermicelli in a low-temperature sterile box.
The oven was started 2 hours earlier and run normally.
And (3) putting the vermicelli into a 50 ℃ vermicelli machine for drying for 5h to obtain the instant flavored vermicelli.
According to the technical scheme, the preparation method of the instant flavored vermicelli comprises the following steps: mixing potato starch and salt at room temperature to obtain a mixed raw material for later use; cleaning fructus Lycii, pulverizing with a pulverizer, and sieving to obtain fructus Lycii raw material; cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution; pressurizing the mixed raw material and the stock solution and freeze-drying to obtain reaction starch; uniformly stirring the reaction starch, the Chinese wolfberry raw material and water in a stirring pot to obtain slurry; performing blanking operation on the slurry, and curing the slurry in a steam box to obtain sheet jelly; aging the sheet jelly; vertically shredding the aged sheet jelly to obtain a raw material of vermicelli; and drying the vermicelli raw material to obtain the instant flavored vermicelli. The instant flavored vermicelli prepared by the method can be directly brewed and eaten without adding a seasoning packet, and the problem that the conventional instant vermicelli needs to be brewed in hot water together with the seasoning packet when eaten, so that time and labor are wasted is solved. The instant flavored vermicelli prepared by the method has the advantages of regular appearance, good forming and the like.
The embodiments provided in the present application are only a few examples of the general concept of the present application, and do not limit the scope of the present application. Any other embodiments extended according to the scheme of the present application without inventive efforts will be within the scope of protection of the present application for a person skilled in the art.
Claims (8)
1. The preparation method of the instant flavored vermicelli is characterized by comprising the following steps:
mixing potato starch and salt at room temperature to obtain a mixed raw material for later use;
cleaning fructus Lycii, pulverizing with a pulverizer, and sieving to obtain fructus Lycii raw material;
cleaning radix Puerariae and herba Spinaciae, adding water, mixing, and pulping to obtain stock solution;
pressurizing the mixed raw material and the stock solution and freeze-drying to obtain reaction starch;
uniformly stirring the reaction starch, the Chinese wolfberry raw material and water in a stirring pot to obtain slurry;
performing blanking operation on the slurry, and curing the slurry in a steam box to obtain sheet jelly;
aging the sheet jelly;
vertically shredding the aged sheet jelly to obtain a raw material of vermicelli;
and drying the vermicelli raw material to obtain the instant flavored vermicelli.
2. The method for preparing instant flavored vermicelli as claimed in claim 1, wherein the weight ratio of potato starch, salt and water is (500- > 650): 1: (450-500).
3. The method for preparing instant flavored vermicelli according to claim 1, wherein the weight ratio of the potato starch, the medlar, the kudzu root and the spinach is (30-60): (1-3): (1-2): (2-5).
4. The method as claimed in claim 1, wherein the pressure condition in the step of subjecting the mixed raw material and the stock solution to pressure treatment and freeze drying to obtain the reacted starch is 200-300 Mpa.
5. The method for preparing instant flavored vermicelli according to claim 1, wherein in the step of uniformly stirring the reaction starch, the raw wolfberry fruit and water in a stirring pot to obtain slurry, the stirring time is 10-30 min.
6. The method for preparing instant flavored vermicelli as claimed in claim 1, wherein the step of blanking the slurry and aging the slurry in a steam box to obtain the sheet jelly is carried out, wherein the steam box temperature is 80-120 ℃, and the pressure is 4-6 Mpa.
7. The method for preparing instant flavored vermicelli as claimed in claim 1, wherein the step of aging the sheet jelly further comprises:
firstly, aging the sheet jelly at normal temperature;
and (3) aging the sheet jelly aged at the normal temperature in a refrigeration house at the temperature of 0-5 ℃.
8. The method for preparing instant flavored vermicelli according to claim 1, wherein in the step of drying the vermicelli raw material to obtain the instant flavored vermicelli, the drying temperature is 40-50 ℃.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
| CN105285806A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant silk noodles and preparation method thereof |
| CN105285950A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli |
| CN107334145A (en) * | 2017-08-08 | 2017-11-10 | 宁夏天隆粉丝制品有限公司 | Potato vegetable nutrient bean vermicelli and its preparation technology |
| CN107348475A (en) * | 2017-08-08 | 2017-11-17 | 宁夏天隆粉丝制品有限公司 | Chinese-wolfberry nutritive bean vermicelli and its preparation technology |
-
2020
- 2020-08-31 CN CN202010895125.0A patent/CN112056548A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564298A (en) * | 2013-10-23 | 2014-02-12 | 赤峰天睿泽生物科技有限责任公司 | Nutritional bean vermicelli and preparation method thereof |
| CN105285806A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant silk noodles and preparation method thereof |
| CN105285950A (en) * | 2015-10-28 | 2016-02-03 | 固镇县金香丝粉丝专业合作社 | Instant vermicelli having the taste of chocolates and preparation method of instant vermicelli |
| CN107334145A (en) * | 2017-08-08 | 2017-11-10 | 宁夏天隆粉丝制品有限公司 | Potato vegetable nutrient bean vermicelli and its preparation technology |
| CN107348475A (en) * | 2017-08-08 | 2017-11-17 | 宁夏天隆粉丝制品有限公司 | Chinese-wolfberry nutritive bean vermicelli and its preparation technology |
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Application publication date: 20201211 |