CN1589650A - Protein vermicelli and its production method - Google Patents
Protein vermicelli and its production method Download PDFInfo
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- CN1589650A CN1589650A CNA2004100030713A CN200410003071A CN1589650A CN 1589650 A CN1589650 A CN 1589650A CN A2004100030713 A CNA2004100030713 A CN A2004100030713A CN 200410003071 A CN200410003071 A CN 200410003071A CN 1589650 A CN1589650 A CN 1589650A
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- bean vermicelli
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Abstract
The invention relates to a protein vermicelli and its production method. The protein vermicelli is made by following materials, based on weight portion: 8 to 12 portions of wheat starch, 4 to 8 portions of potato starch. The production method includes plasma mixing, vermicelli making, low temperature ageing, vermicelli slacking and forming, drying and packing. The convenient vermicelli uses wheat starch as main component, coupling with wheat protein, potato starch and other nurture elements. The invention reduces ageing time by being processed in special technology, especially the low temperature cooling technology, thereby preventing the problems of low gelation degree and long ageing time existing on current domestic non-protein vermicelli, and the product has good taste and water-restorative performance and high gelation degree and low fat and non cholesterol, and is rich in necessary aminoacid for human body and beneficial mineral substance.
Description
Technical field
The present invention relates to a kind of albumen bean vermicelli and production method thereof.
Background technology
Present bean vermicelli is made raw material and is generally simple Ipomoea batatas, potato, bean starch, Ipomoea batatas, potato starch pulp etc. are added chemical addition agent, through after the gelatinization, by artificial or bean vermicelli make-up machine extrusion modling, made product protein content is low, does not meet the requirement of nutrition, owing to the reason on the production technology, the bean vermicelli gelatinization degree of being produced is low, and rehydration and mouthfeel are not good.
Technology contents
The object of the present invention is to provide a kind of is primary raw material with the wheaten starch, be equipped with farina and other nutrient, be rich in multiple human body essential amino acid and useful mineral matter element, and low fat, no cholesterol, the product features good taste, rehydration is good, the albumen bean vermicelli that the bean vermicelli gelatinization degree is high.Another object of the present invention provides the production method of above-mentioned albumen bean vermicelli.
Albumen bean vermicelli of the present invention is formed by the raw material processing and fabricating of following weight portion (below be weight portion): 8～12 parts of wheaten starches, 4～8 parts of farinas.
Preferably add 1～2 part of starch from sweet potato, 2～4 parts of cornstarch or wherein a kind of.
The production method of albumen bean vermicelli of the present invention comprises following production process:
Size mixing: get 8～12 parts of good quality wheat starch and farina and be added to respectively in the paste mixer for 4～8 parts, add water furnishing concentration and be 30～40% slurry;
When sizing mixing, preferably add 1～2 part of starch from sweet potato, 2～4 parts of cornstarch or wherein a kind of;
Throwing: under 0.4～0.8Mpa pressure, feed Steam Heating to 120～145 ℃, by wire producing machine throwing;
Low temperature aging: with the bean vermicelli of above-mentioned high gelatinization degree insert under-18～-8 ℃ of low temperature 3～4 hours aging;
Pine silk: after Song Sikai powder machine is made loose bean vermicelli, insert centrifuge dewatering;
Dry packing: be dried to water content≤16% after metering and the moulding, be sent to the baling line packing.
Instant bean vermicelli of the present invention is primary raw material with the wheaten starch, be equipped with wheat gluten, farina and other nutrient,, especially adopted low-temperature refrigeration technology through special process processing, shortened ageing time, overcome the shortcoming that present domestic non-albumen bean vermicelli gelatinization degree is low, ageing time is long, the product features good taste of being produced, rehydration is good, bean vermicelli gelatinization degree height, be rich in multiple human body essential amino acid and useful mineral matter element, and low fat, no cholesterol albumen bean vermicelli.
The specific embodiment
Embodiment 1: get 8 parts of good quality wheat starch, 8 parts of farinas, 1 part of starch from sweet potato, cornstarch and be added in the paste mixer respectively for 2 parts, add water furnishing concentration and be 40% slurry, under 0.8Mpa pressure, feed Steam Heating to 145 ℃, by wire producing machine throwing, above-mentioned bean vermicelli was inserted under-15 ℃ of low temperature aging 4 hours, after Song Sikai powder machine is made loose independently root root bean vermicelli, insert centrifuge dewatering, send into drying equipment after metering and the moulding and be dried to water content≤16%, enter the baling line packing.
Embodiment 2: get 12 parts of good quality wheat starch, 4 parts of farinas, cornstarch and add in the paste mixer respectively for 3 parts, add water furnishing concentration and be 35% slurry, under 0.7Mpa pressure, feed Steam Heating to 135 ℃, wore out 4 hours by inserting after the wire producing machine throwing under-8 ℃ of low temperature, make loose bean vermicelli through Song Sikai powder machine, insert and send into drying equipment after the centrifuge dewatering moulding and be dried to water content≤16%, be sent to baling line metering and packing.
Embodiment 3: get in 10 parts of good quality wheat starch, 5 parts of farinas, 1 part of adding paste mixer of starch from sweet potato, add water furnishing concentration and be 30% slurry, under 0.5Mpa pressure, feed Steam Heating to 120 ℃, by wire producing machine throwing, insert subsequently under-15 ℃ of low temperature and wore out 3 hours, after Song Sikai powder machine is made loose bean vermicelli, insert centrifuge dewatering, measure and shape is also made the bean vermicelli cake, send into drying equipment and be dried to water content≤16%, be sent to baling line and be equipped with the seasoning material package and pack, make fast food type instant bean vermicelli.
Embodiment 4: get 10 parts of good quality wheat starch, 8 parts of farinas, 2 parts of starch from sweet potato, cornstarch is added in the paste mixer respectively for 4 parts, add water furnishing concentration and be 35% slurry, under 0.6Mpa pressure, feed Steam Heating to 130 ℃, by wire producing machine throwing, above-mentioned bean vermicelli was inserted under-16 ℃ of low temperature aging 3.5 hours, make loose independently root root bean vermicelli through Song Sikai powder machine, insert centrifuge dewatering, measure and shape is also made the bean vermicelli cake, send into drying equipment and be dried to water content≤16%, be sent to baling line and be equipped with the seasoning material package and pack, make fast food type instant bean vermicelli.
Embodiment 5: get 9 parts of good quality wheat starch and farina and be added in the paste mixer respectively for 5 parts, add water furnishing concentration and be 40% slurry, under 0.8Mpa pressure, feed Steam Heating to 135 ℃, by wire producing machine throwing, the bean vermicelli of above-mentioned high gelatinization degree is inserted-15 ℃ of low temperature wore out in following 4 hours, after Song Sikai powder machine is made loose bean vermicelli, insert centrifuge dewatering, be dried to water content≤16% after metering and the moulding, be sent to the baling line packing.
Claims (6)
1, a kind of albumen bean vermicelli is characterized in that being formed by the raw material processing and fabricating of following weight portion (below be weight portion): 8～12 parts of wheaten starches, 4～8 parts of farinas.
2, albumen bean vermicelli as claimed in claim 1 is characterized in that also containing 1～2 part of starch from sweet potato.
3, albumen bean vermicelli as claimed in claim 1 or 2 is characterized in that also containing 2～4 parts of cornstarch.
4, a kind of production method of albumen bean vermicelli is characterized in that comprising following production process:
Size mixing: get 8～12 parts of good quality wheat starch and farina and be added to respectively in the paste mixer for 4～8 parts, add water furnishing concentration and be 30～40% slurry;
Throwing: under 0.4～0.8Mpa pressure, feed Steam Heating to 120～145 ℃, by wire producing machine throwing;
Low temperature aging: with the bean vermicelli of above-mentioned high gelatinization degree insert under-18～-8 ℃ of low temperature 3～4 hours aging;
Pine silk: after Song Sikai powder machine is made loose bean vermicelli, insert centrifuge dewatering;
Dry packing: be dried to water content≤16% after metering and the moulding, be sent to the baling line packing.
5, as the production method of albumen bean vermicelli as described in the claim 4, it is characterized in that when sizing mixing, also can adding 1～2 part of starch from sweet potato.
6, as the production method of albumen bean vermicelli as described in claim 4 or 5, it is characterized in that when sizing mixing, also can adding 2～4 parts of cornstarch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100030713A CN1589650A (en) | 2003-08-28 | 2004-01-17 | Protein vermicelli and its production method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03154195.X | 2003-08-28 | ||
| CN03154195 | 2003-08-28 | ||
| CNA2004100030713A CN1589650A (en) | 2003-08-28 | 2004-01-17 | Protein vermicelli and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1589650A true CN1589650A (en) | 2005-03-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100030713A Pending CN1589650A (en) | 2003-08-28 | 2004-01-17 | Protein vermicelli and its production method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940205A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Wheat nutritional vermicelli and preparation method thereof |
| CN106136216A (en) * | 2016-06-24 | 2016-11-23 | 安徽三兄弟薯业有限责任公司 | A kind of instant Radix Ipomoeae seasoning vermicelli |
| CN108260783A (en) * | 2017-12-08 | 2018-07-10 | 安徽三兄弟薯业有限责任公司 | A kind of non-fried sweet potato noodles |
-
2004
- 2004-01-17 CN CNA2004100030713A patent/CN1589650A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940205A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Wheat nutritional vermicelli and preparation method thereof |
| CN102940205B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Wheat nutritional vermicelli and preparation method thereof |
| CN106136216A (en) * | 2016-06-24 | 2016-11-23 | 安徽三兄弟薯业有限责任公司 | A kind of instant Radix Ipomoeae seasoning vermicelli |
| CN108260783A (en) * | 2017-12-08 | 2018-07-10 | 安徽三兄弟薯业有限责任公司 | A kind of non-fried sweet potato noodles |
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