CN101317643A - Bean sprout seedling vermicelli and preparation thereof - Google Patents
Bean sprout seedling vermicelli and preparation thereof Download PDFInfo
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- CN101317643A CN101317643A CNA200810062418XA CN200810062418A CN101317643A CN 101317643 A CN101317643 A CN 101317643A CN A200810062418X A CNA200810062418X A CN A200810062418XA CN 200810062418 A CN200810062418 A CN 200810062418A CN 101317643 A CN101317643 A CN 101317643A
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Abstract
The invention discloses a bean sprout dried noodle and a preparation method thereof, which belongs to the technical field of food processing. According to the weight portions, the bean sprout dried noodle comprises the compositions as follows: 30-35 of bean sprout, 100 of strong flour, 1-1.2 of no-iodine salt and 0.26-0.30 of composite binder; the preparation method comprises the steps as follows: preparing the bean sprout, preparing the bean sprout slurry, preparing the bean spout sauce, preparing the bean sprout dough, preparing the finished noodle, etc. The bean sprout dried noodle has the advantages of rich nutrition, fresh colour, pure flavour, low noodle breakage rate (less than 5.0%), high yield, etc. The bean sprout dried noodle and the preparation method thereof can be generalized and applied to noodles enterprise or food processing enterprise.
Description
Technical field
The present invention relates to food processing technology field, relating in particular to beans bud seedling and flour is vermicelli of raw material and preparation method thereof.
Background technology
Intraseminal plumule is rich in nutrition, therefore researches and develops plumule food, such as the germ protein powder, and the germ protein beverage, embryo oil, the wheat embryo face, germ biscuit, bread, cakes and sweetmeats dessert, development such as brown rice is rapidly.Although countries in the world cooking culture difference, it is consistent will moving towards " natural, health " for " eating ".Recently discover that the nutrition and health care effect of bean sprouts is better than its seed originally.The world today " natural ", " health " food lead one of literary excellence, are the tall scrawny person'ss (being the bean sprouts seedling) who comes from China.According to reports, the tall scrawny person is very popular abroad, and all there is tall scrawny person's special manufactory in many countries in Europe, America, Asia and area, Hong Kong, Macao and Taiwan.The fresh and tender life of tall scrawny person is crisp, and is nutritious, delicious good to eat, is a kind of popular vegetables that are loved by the people.Though the tall scrawny person comes from various bean or pea, but its nutrition is better than former beans, its reason is that beans is after immersion is sprouted, in beans under the effect of contained various biology enzymes, proteolysis becomes amino acid and polypeptide, and starch changes monose and compound sugar etc. into, like this, their easier being absorbed by the body, bioavailability are also improved greatly.With the soya bean is example, and about experiment showed, that riboflavin contained in the moyashi obviously increases, carrotene increases 2-3 doubly, and niacin increases by 2 times, and folic acid increases by 1 times, and pyridoxol also is significantly increased, and the cobalamin increase reaches 12 times more than.This shows that though the nutrition of soya bean is abundant, the nutritive value of moyashi is higher.In recent years find also to contain in the bean sprouts a kind of interferon inducers, the energy inducement interferon is to increase antiviral, anticancer swollen ability in the human body.In addition, the dietary fibre in the bud dish is also very useful to rubbish in the removing human body.In the domestic edible stage that still rests on to eat raw to the tall scrawny person, deep processing and utilization is not extensively carried out as yet but for now.By retrieval, be the making of corresponding bean germination prescription or all kinds of vermicelli as China Patent No. 941041980,031325726,200410030912X, 2004100390973 and 2006100400599 etc., but with bright bean sprouts seedling and flour is primary raw material, and the preparation method who is made into vermicelli product and this product still is not reported so far.
Its nutritive value of seedling is better than on the basis of former beans in clear and definite above-mentioned bean sprouts, for further developing the new varieties of vermicelli, strengthen the nutritive value of vermicelli, the inventor has carried out the development work of bean sprouts seedling vermicelli, but in trial-manufacturing process, find, mainly there are following technological difficulties: at first,, be made into and just lost original tempting color and luster after the vermicelli substantially though various bean sprouts seedling all presents pleasing light green; Secondly, all kinds of bean sprouts seedling all contains some special, unused raw tastes of people, and this will influence the mouthfeel with its made vermicelli; Once more, by levigate cellulose that forms of bean sprouts seedling and flour is the diverse materials of two class physicochemical characters, each other cohesive is relatively poor, when the two compound formation vermicelli body, certainly exists the interface between the two-phase, there is the gap, when the wet body of such vermicelli entered the air channel oven dry, because the speed difference of two-phase drying, dehydration, shrinkage factor was also different, the gap that two-phase interface exists is widened, and causes the coarse and section rate height of face body.
Summary of the invention
The present invention seeks to, be difficult to the pale green color and luster that keeps the bean sprouts seedling pleasing at existing vermicelli in the seedling vermicelli trial-manufacturing process of above-mentioned bean sprouts; It is relatively poor that the raw taste that the bean sprouts seedling exists influences between the mouthfeel of vermicelli and bean sprouts seedling cellulose and the flour cohesive, cause the high defective of vermicelli section rate, provide a kind of and can reach nutritious, bright in colour, face body exquisiteness is soft and smooth, pure taste, the section rate is low, yield rate is high bean sprouts seedling series fine dried noodles and preparation method thereof.
The object of the invention is achieved by the following technical programs.
A kind of bean sprouts seedling vermicelli, the component of these vermicelli and the weight portion of each component are:
Bean sprouts seedling 30-35
Strong flour 100
No salt compounded of iodine 1-1.2
Composite adhesive 0.26-0.30.
Described bean sprouts seedling is any or the mixing beans more than two kinds in black soya bean, soya bean, red bean, mung bean or the coloured kidney bean, through the bean sprouts seedling that germinating growth forms.
Described composite adhesive is by guar gum, xanthans, and sodium alginate is 0.8-1.4 by weight: 1-1.3: the adhesive that the 0.9-1.2 ratio is formulated.
The preparation method of a kind of bean sprouts seedling vermicelli, this method is carried out according to the following steps:
(1) preparation of bean sprouts seedling: with any or the mixing beans more than two kinds in black soya bean, soya bean, red bean, mung bean or the coloured kidney bean, after cold water cleans, drains, put in the container, the tripolyphosphate sodium water solution that injects 0.13-0.16% be germination liquid to flooding raw material bean flour, soak down at 20-25 ℃, and pull out every day, the clear water flushing, drain after, the germination liquid that reinjects soaks, when the bean sprouts seedling grows to 4.5-6.0CM, abandon undercut seedling, clear water rinsing, pick up, drain, standby;
(2) preparation of bean sprouts bacterin: with step (1) bean sprouts seedling and 95-98 ℃ of hot water and ginger slice 100: 800 by weight: the 0.3-0.6 ratio is got the raw materials ready, earlier ginger slice is dropped in the hot water and soaked 3-5 minute, again the bean sprouts seedling is dropped in the hot water blanching 30-45 after second, take out bean sprouts seedling, cold water as early as possible towards floating, draining, grind to form pasty state bean sprouts bacterin with colloid mill;
(3) preparation of bean sprouts seedling sauce: with step (2) bean sprouts bacterin and by guar gum, xanthans, sodium alginate is 0.8-1.4 by weight: 1-1.3: the composite adhesive that the 0.9-1.2 ratio is mixed with, 30-35 by weight: the 0.26-0.30 ratio is mixed, and beats through mixer and wipes the bean sprouts seedling sauce of making stiff viscosity;
(4) preparation of bean sprouts seedling dough: with Strong flour, step (3) bean sprouts seedling sauce, no salt compounded of iodine and water by weight 100: 30.26-35.30: 1-1.2: 0-3 ratio, progressively bean sprouts seedling sauce and no salt compounded of iodine are added in the flour, and look humidity and add or do not add moisture in proportion, beat earlier face at a slow speed, mix fast again after agglomerating and beat, make it to become uniform bean sprouts seedling dough; Insert the proofer face of waking up, proof and be matured dough;
(5) preparation of finished product face: step (4) matured dough is inserted automatic noodle machine, makes wet vermicelli, through drying room drying, fixed length cutting, packing product.
Beneficial effect of the present invention:
1, the bean sprouts seedling vermicelli is nutritious: because of the nutrition and health care effect of bean sprouts seedling is better than its seed, and the converted product of its protein and starch is easier to be absorbed and utilization by human body, taking its tender seedling that soaks in back 10 days is raw material, the bean sprouts seedling vermicelli that is prepared into has been guaranteed its nutritive value and dietary function, and can promote body immunity; Adopt the combination of different cultivars bean sprouts seedling, can be prepared into bean sprouts seedling vermicelli series of products,, satisfy the demand of market different vermicelli kinds with outstanding different dietotherapy function and mouthfeels;
2, bright-coloured, the pure taste of product color: with the tripolyphosphate sodium water solution is the bean sprouts seedling that germination liquid soaks, germinates, and its color and luster is particularly dark green and bright-coloured; Through having 95--98 ℃ scalding of ginger slice soak, both reach the enzyme that goes out, protected look, removed the raw taste of bean sprouts seedling again, make made bean sprouts seedling vermicelli have pleasing light green, and mouthfeel is purer;
3, the section rate is low, the yield rate height: owing to added unique composite adhesive in surface making process, solved the difficult problem of poor adhesion between bean sprouts seedling cellulose and flour originally, made product section rate＜5.0%, reached≤8.0% industry standard.
The specific embodiment
The present invention is described in further detail by following examples, but the present invention is not subjected to placing restrictions on of following content.
Guar gum: India snow dragon (import) food-grade .RSO-9001
Xanthans: the biochemical food-grade .GB-13886-92 of Co., Ltd of pavilion in the Shandong Zibo
Sodium alginate: the food-grade .GB-1976-80 of Qingdao bright moon group
Sodium phosphate trimer: the good orient chemical of Xuzhou profit. food-grade .QB-1034-91
The preparation of embodiment 1:(black soya bean seedling vermicelli)
These vermicelli prepare according to the following steps:
(1) preparation of bean sprouts seedling: with the full grains free from insect pests by black soya bean, soya bean, red bean, coloured kidney bean 100: 10: 10 by weight: 20 ratio raw materials mixed beans clean up through cold water, after draining, put in the container, the tripolyphosphate sodium water solution of injection 0.13% is that (it had both made the easy deliquescing of crust of material bean to germination liquid, and increase phosphate fertilizer again, promote the green degree of depth of bean sprouts seedling, help the processing in vernalization and later stage) to flooding raw material bean flour, soak down at 20-25 ℃, and every day pull out, the clear water flushing, after draining, the germination liquid that reinjects soaks, in order to avoid be clamminess in the bean sprouts, when the bean sprouts seedling grows to 4.5-6.0CM (generally within 10 days), abandon the undercut seedling, the clear water rinsing, pick up, drain, therefrom take by weighing 32Kg rootless bean sprouts seedling, standby;
(2) preparation of bean sprouts bacterin: with step (1) bean sprouts seedling and 95-98 ℃ of hot water and ginger slice 32Kg: 256Kg by weight: the 0.19Kg ratio is got the raw materials ready, earlier ginger slice is dropped into soak 3-5 minute (and keeping the former temperature of hot water) in the hot water after, again the bean sprouts seedling is dropped in the hot water blanching 30-45 after second, take out bean sprouts seedling (the ginger slice residue stays in the water), cold water as early as possible towards floating, draining, with colloid mill (the two deer in Shanghai, split type 12 kilowatts, regulation and control fineness to 12 lattice) will contain the seedling refinement of cellulosic bean sprouts, grind to form the pasty state bean sprouts bacterin that is easily absorbed by human consumption;
(3) preparation of bean sprouts seedling sauce: with step (2) bean sprouts bacterin 32Kg and existing strong adhesion strength, have again the power of making up by guar gum, the composite adhesive 0.26Kg that 0.8: 1.3: 0.9 by weight ratio of xanthans and sodium alginate is mixed with mixes, play wiping 12 minutes through mixer with every 100KG raw material, make the bean sprouts seedling sauce 32.26Kg of stiff viscosity;
(4) preparation of bean sprouts seedling dough: get the raw materials ready by high-quality Strong flour 100Kg, step (3) bean sprouts seedling sauce 32.26Kg, no salt compounded of iodine 1Kg and water 3Kg, progressively bean sprouts seedling sauce and no salt compounded of iodine and water are added in the flour, beat earlier face at a slow speed, mix fast again after agglomerating and beat, make it to become uniform bean sprouts seedling dough; Insert proofer and wake up face about 15 minutes, proof and be matured dough, with abundant raising gluten vigor;
(5) preparation of finished product face: step (4) matured dough is inserted automatic noodle machine, makes wet vermicelli, through drying room drying, fixed length cutting, packing product.
The preparation of embodiment 2:(soya bean seedling vermicelli)
The consumption of each component raw material of this example and auxiliary material is: be mixed into material bean by 20: 100: 10 by weight ratios of black soya bean, soya bean, coloured kidney bean, the tripolyphosphate sodium water solution with 0.14% is a germination liquid, and immersion therefrom takes by weighing bean sprouts seedling 31Kg after germinateing; In step (2), bean sprouts seedling and 95-98 ℃ hot water and ginger slice be 31Kg: 248Kg by weight: after the 0.16Kg ratio is got the raw materials ready, be prepared into the bean sprouts bacterin; In step (3), with bean sprouts bacterin 31Kg with by guar gum, the composite adhesive 0.27Kg that 1.0: 1.2: 1.0 by weight ratios of xanthans and sodium alginate are mixed with mixes, and makes the bean sprouts seedling sauce 31.27Kg of stiff viscosity; In step (4), get the raw materials ready the preparation matured dough by high-quality Strong flour 100Kg, bean sprouts seedling sauce 31.27Kg, no salt compounded of iodine 1.1Kg and water 2Kg; Remaining preparation process, technology are with embodiment 1.
The preparation of embodiment 3:(red bean seedling vermicelli)
The consumption of each component raw material of this example and auxiliary material is: be mixed into material bean by 10: 100: 20 by weight ratios of black soya bean, red bean, coloured kidney bean, the tripolyphosphate sodium water solution with 0.15% is a germination liquid, and immersion therefrom takes by weighing bean sprouts seedling 34Kg after germinateing; In step (2), bean sprouts seedling and 95-98 ℃ hot water and ginger slice be 34Kg: 272Kg by weight: after the 0.14Kg ratio is got the raw materials ready, be prepared into the bean sprouts bacterin; In step (3), with bean sprouts bacterin 34Kg with by guar gum, the composite adhesive 0.28Kg that 1.1: 1.1: 1.0 by weight ratios of xanthans and sodium alginate are mixed with mixes, and makes the bean sprouts seedling sauce 34.28Kg of stiff viscosity; In step (4), get the raw materials ready the preparation matured dough by high-quality Strong flour 100Kg, bean sprouts seedling sauce 34.28Kg, no salt compounded of iodine 1.2Kg and water 0.5Kg; Remaining preparation process, technology are with embodiment 1.
The preparation of embodiment 4:(green bean-leaf vermicelli)
The consumption of each component raw material of this example and auxiliary material is: be material bean with the mung bean, the tripolyphosphate sodium water solution with 0.16% is a germination liquid, and immersion therefrom takes by weighing bean sprouts seedling 35Kg after germinateing; In step (2), bean sprouts seedling and 95-98 ℃ hot water and ginger slice be 35Kg: 280Kg by weight: after the 0.11Kg ratio is got the raw materials ready, be prepared into the bean sprouts bacterin; In step (3), with bean sprouts bacterin 35Kg with by guar gum, the composite adhesive 0.29Kg that 1.3: 1.0: 1.1 by weight ratios of xanthans and sodium alginate are mixed with mixes, and makes the bean sprouts seedling sauce 35.29Kg of stiff viscosity; In step (4), by high-quality Strong flour 100Kg, bean sprouts seedling sauce 35.29Kg with do not have salt compounded of iodine 1.0Kg and get the raw materials ready, the preparation matured dough; Remaining preparation process, technology are with embodiment 1.
The preparation of embodiment 5:(coloured kidney bean seedling vermicelli)
The consumption of each component raw material of this example and auxiliary material is: be mixed into material bean by 15: 100 by weight ratios of black soya bean, coloured kidney bean, the tripolyphosphate sodium water solution with 0.14% is a germination liquid, and immersion therefrom takes by weighing bean sprouts seedling 33Kg after germinateing; In step (2), bean sprouts seedling and 95-98 ℃ hot water and ginger slice be 33Kg: 264Kg by weight: after the 0.20Kg ratio is got the raw materials ready, be prepared into the bean sprouts bacterin; In step (3), with bean sprouts bacterin 33Kg with by guar gum, the composite adhesive 0.30Kg that 1.4: 1.1: 1.2 by weight ratios of xanthans and sodium alginate are mixed with mixes, and makes the bean sprouts seedling sauce 33.30Kg of stiff viscosity; In step (4), get the raw materials ready the preparation matured dough by high-quality Strong flour 100Kg, bean sprouts seedling sauce 33.30Kg, no salt compounded of iodine 1.2Kg and water 1.0Kg; Remaining preparation process, technology are with embodiment 1.
Claims (4)
1, a kind of bean sprouts seedling vermicelli is characterized in that the component of these vermicelli and the weight portion of each component are:
Bean sprouts seedling 30-35
Strong flour 100
No salt compounded of iodine 1-1.2
Composite adhesive 0.26-0.30.
2,, it is characterized in that described bean sprouts seedling is any or the mixing beans more than two kinds in black soya bean, soya bean, red bean, mung bean or the coloured kidney bean, through the bean sprouts seedling that germinating growth forms by the described bean sprouts of claim 1 seedling vermicelli.
3, by the described bean sprouts of claim 1 seedling vermicelli, it is characterized in that described composite adhesive is by guar gum, xanthans, sodium alginate is 0.8-1.4 by weight: 1-1.3: the adhesive that the 0.9-1.2 ratio is formulated.
4, a kind of method for preparing the described bean sprouts of claim 1 seedling vermicelli is characterized in that described method carries out according to the following steps:
(1) preparation of bean sprouts seedling: with any or the mixing beans more than two kinds in black soya bean, soya bean, red bean, mung bean or the coloured kidney bean, after cold water cleans, drains, put in the container, the tripolyphosphate sodium water solution that injects 0.13-0.16% be germination liquid to flooding raw material bean flour, soak down at 20-25 ℃, and pull out every day, the clear water flushing, drain after, the germination liquid that reinjects soaks, when the bean sprouts seedling grows to 4.5-6.0CM, abandon undercut seedling, clear water rinsing, pick up, drain, standby;
(2) preparation of bean sprouts bacterin: with step (1) bean sprouts seedling and 95-98 ℃ of hot water and ginger slice 100: 800 by weight: the 0.3-0.6 ratio is got the raw materials ready, earlier ginger slice is dropped in the hot water and soaked 3-5 minute, again the bean sprouts seedling is dropped in the hot water blanching 30-45 after second, take out bean sprouts seedling, cold water as early as possible towards floating, draining, grind to form pasty state bean sprouts bacterin with colloid mill;
(3) preparation of bean sprouts seedling sauce: with step (2) bean sprouts bacterin and by guar gum, xanthans, sodium alginate is 0.8-1.4 by weight: 1-1.3: the composite adhesive that the 0.9-1.2 ratio is mixed with, 30-35 by weight: the 0.26-0.30 ratio is mixed, and beats through mixer and wipes the bean sprouts seedling sauce of making stiff viscosity;
(4) preparation of bean sprouts seedling dough: with Strong flour, step (3) bean sprouts seedling sauce, no salt compounded of iodine and water by weight 100: 30.26-35.30: 1-1.2: 0-3 ratio, progressively bean sprouts seedling sauce and no salt compounded of iodine are added in the flour, and look humidity and add or do not add moisture in proportion, beat earlier face at a slow speed, mix fast again after agglomerating and beat, make it to become uniform bean sprouts seedling dough; Insert the proofer face of waking up, proof and be matured dough;
(5) preparation of finished product face: step (4) matured dough is inserted automatic noodle machine, makes wet vermicelli, through drying room drying, fixed length cutting, packing product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810062418XA CN101317643B (en) | 2008-06-06 | 2008-06-06 | Bean sprout seedling vermicelli and preparation thereof |
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| CN200810062418XA CN101317643B (en) | 2008-06-06 | 2008-06-06 | Bean sprout seedling vermicelli and preparation thereof |
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| CN101317643A true CN101317643A (en) | 2008-12-10 |
| CN101317643B CN101317643B (en) | 2011-11-16 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206978A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Green bean sprout compound highland barley flour and preparation method thereof |
| CN105520126A (en) * | 2016-03-02 | 2016-04-27 | 四川省汇泉罐头食品有限公司 | Bonded flour improver |
| CN110839822A (en) * | 2018-08-21 | 2020-02-28 | 庐江县海神面业有限公司 | Method for making fruity fermented noodles |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161792A (en) * | 1997-03-21 | 1997-10-15 | 周光华 | Vermicelli made from five kinds of grain |
| CN1382393A (en) * | 2001-04-23 | 2002-12-04 | 赵万奎 | Nutritive crude fiber food and its preparing process |
| CN1303887C (en) * | 2004-05-24 | 2007-03-14 | 冯昀 | Nutrient flour pastry |
| CN100593370C (en) * | 2006-12-15 | 2010-03-10 | 杨梓棠 | Highland barley noodle |
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2008
- 2008-06-06 CN CN200810062418XA patent/CN101317643B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206978A (en) * | 2014-08-12 | 2014-12-17 | 凤台县永丰面业有限公司 | Green bean sprout compound highland barley flour and preparation method thereof |
| CN105520126A (en) * | 2016-03-02 | 2016-04-27 | 四川省汇泉罐头食品有限公司 | Bonded flour improver |
| CN110839822A (en) * | 2018-08-21 | 2020-02-28 | 庐江县海神面业有限公司 | Method for making fruity fermented noodles |
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| CN101317643B (en) | 2011-11-16 |
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Granted publication date: 20111116 Termination date: 20160606 |