CN101744238A - Kudzuvine root vermicelli and process for producing same - Google Patents
Kudzuvine root vermicelli and process for producing same Download PDFInfo
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- CN101744238A CN101744238A CN200810180264A CN200810180264A CN101744238A CN 101744238 A CN101744238 A CN 101744238A CN 200810180264 A CN200810180264 A CN 200810180264A CN 200810180264 A CN200810180264 A CN 200810180264A CN 101744238 A CN101744238 A CN 101744238A
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- kudzuvine root
- sweet potato
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Abstract
The invention relates to kudzuvine root vermicelli, which comprises the following main components in part by weight: 50 to 51 parts of kudzuvine root powder, 30 to 38 parts of sweet potato powder and 20 to 11 parts of corn flour. A ratio of the mixture of the kudzuvine root powder, the sweet potato powder and the corn flour to water is 100: 78-86. A process for producing the kudzuvine root vermicelli comprises the following steps of preparation, stirring, molding, freezing, airing, dishing, shaping, secondary airing and packaging, and a finished product. The kudzuvine root vermicelli has the following advantages that: the main components comprise amino acid, selenium, zinc, manganese, germanium, puerarin, daidzein and isoflavone which are needed by a human body; the puerarin enjoys the fame as 'Asian ginseng' and 'long life powder', can enhance human immunity and the constitution of the human body, prevent ageing and prolong the life of the human body if the puerarin is frequently taken, also can prevent hypertensions and coronary diseases and has the effects of producing refreshing effect to the mind, neutralizing the effect of alcoholic drinks and expelling toxin; and the kudzuvine root vermicelli has simple process, low production cost, good product quality, pure and delicate taste and unique flavor, and is good for both children and adults.
Description
Technical field
The present invention relates to a kind of food production process, especially a kind of kudzuvine root vermicelli and production technology thereof.
Background technology
Vermicelli and food is one of main food of China southerner breakfast, and its mouthfeel is smooth, is subjected to liking of numerous people deeply.And traditional vermicelli and food is the ground rice silk of producing as its main raw material(s) with rice mostly, along with rapid development of social economy, the very big improvement of people's living standard, people's material requisite is also more and more higher, and simple ground rice silk also is difficult to satisfy people's demand.Though also occurred some sweet potato noodles, taro vermicelli etc. in recent years on the market, satisfied part crowd's demand to a certain extent.And people's material requisite can not only be further satisfied in the appearance of kudzuvine root vermicelli, and because the root of kudzu vine has the property of medicine, can also keep healthy, treat disease, helps the popularization of root of kudzu vine product.
Summary of the invention
The purpose of this invention is to provide a kind of kudzuvine root vermicelli and production technology thereof, it adopts has property of medicine kudzu-vine root powder as raw material, not only satisfies people's material requisite, also has the good property of medicine, can play the effect of health care, treatment disease, help the popularization of product.
The objective of the invention is to be achieved through the following technical solutions:
A kind of kudzuvine root vermicelli, main component comprises kudzu-vine root powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, kudzu-vine root powder and corn flour is: the weight proportion of kudzu-vine root powder is 50%～51%, and the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%; Proportioning with water after the mixing of sweet potato powder, kudzu-vine root powder and corn flour is 100: 78-86.
A kind of production technology of kudzuvine root vermicelli: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.
Concrete steps are:
Allotment: sweet potato powder, kudzu-vine root powder and corn flour are mixed by proportioning, and add a certain amount of mountain spring water;
Stir: fully stir, until evenly not stratified powder slurry;
Moulding: uniform powder slurry is added in the bean vermicelli make-up machine,, and the moulding product are cut off at the HTHP compacted under;
Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, spend under the following condition 0 in temperature, with the bean vermicelli naturally frozen of putting on the shelf, separate fully until bean vermicelli;
Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried;
Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into;
Secondary airing: will coil with bean vermicelli and place the field airing of drying in the air together, until bone dry;
Packing:, and form finished product according to the specification quantitative package.
The beneficial effect of kudzuvine root vermicelli of the present invention and production technology thereof is: main component comprises amino acid, selenium, zinc, manganese, germanium and Puerarin, daizeol and the isoflavones of human body needs; The root of kudzu vine have the good reputation of " Asia genseng ", " long-lived powder ", and normal food can strengthen body immunity, builds up health anti-ageing prolonging life.Can also prevent hypertension, coronary heart disease, have and produce refreshing effect to the mind, the effect of sobering-up toxin-eliminating.
Technology is simple, and production cost is low, good product quality; Good taste, delicate mouthfeel, unique flavor, all-ages.
Description of drawings
Fig. 1 is the process chart of described kudzuvine root vermicelli of the embodiment of the invention and production technology thereof.
The specific embodiment
The described kudzuvine root vermicelli of the embodiment of the invention, main component comprises kudzu-vine root powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, kudzu-vine root powder and corn flour is: the weight proportion of kudzu-vine root powder is 50%～51%, the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%; Proportioning with water after the mixing of sweet potato powder, kudzu-vine root powder and corn flour is 100: 78～86.
As shown in Figure 1, the production technology of the described kudzuvine root vermicelli of the embodiment of the invention: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.
Concrete steps are:
Allotment: is 50%～51% with sweet potato powder, kudzu-vine root powder and corn flour by the weight proportion of sweet potato powder, kudzu-vine root powder and corn flour, the weight proportion of sweet potato powder is 30%～38%, the weight proportion of corn flour is that 11%～20% proportioning is mixed, and mixes the proportioning adding mountain spring water of back and water 100: 78～86 by sweet potato powder, kudzu-vine root powder and corn flour; This procedure must strictly be controlled various proportion of raw materials, otherwise can influence the quality and the moulding of bean vermicelli.
Stir: fully stir, until evenly not stratified powder slurry.
Moulding: uniform powder slurry is added in the bean vermicelli make-up machine, and at the HTHP compacted under, and every 60cm cuts off once; The make-up machine that this process adopts is electrical heating, and it is water to be become steam produce HTHP, by HTHP bean vermicelli is cooked at short notice.Before beginning production, make-up machine needs first preheating 30min, and then, continuous wire vent opens the sluices.Continuously during wire vent the powder slurry in body running time about 30s, what the bean vermicelli outlet must not stop too tightly is unfavorable for follow-up freezing separation with fan for cooling in order to avoid well-done high temperature bean vermicelli is inter-adhesive.
Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, at freezer or night, temperature is spent under the following condition 0, with the bean vermicelli naturally frozen of putting on the shelf, separates fully until bean vermicelli; Its freezing purpose is: tentatively discharge the moisture in the bean vermicelli, make between every in the bean vermicelli and separate fully.
Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried; This process such as need strip packaging then can once dry, and cut off then; As being volume type packing, then airing is this time only dried in the air into half-driedly, and moisture is about about 75%, and body still has flexibility so that coil.
Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into.
Secondary airing: as be the stripe shape bean vermicelli, then must this step; As be volume type bean vermicelli, then will coil and volume type bean vermicelli places the field airing of drying in the air together, until bone dry; If for the first time the airing overdrying can not clot, after can spraying mountain spring water and getting damp again, ease back, carrying out clot.
Packing:, and form finished product according to the specification quantitative package.
Above-described embodiment, the present invention specific embodiment a kind of more preferably just, the common variation that those skilled in the art carries out in the technical solution of the present invention scope and replacing all should be included in protection scope of the present invention.
Claims (4)
1. kudzuvine root vermicelli, it is characterized in that: its main component comprises kudzu-vine root powder, sweet potato powder and corn flour, wherein the proportioning mode of sweet potato powder, kudzu-vine root powder and corn flour is: the weight proportion of kudzu-vine root powder is 50%～51%, the weight proportion of sweet potato powder is 30%～38%, and the weight proportion of corn flour is 11%～20%.
2. kudzuvine root vermicelli according to claim 1 is characterized in that: the weight proportion that sweet potato powder, kudzu-vine root powder and corn flour mix back and water is 100: 78～86.
3. the production technology of a kudzuvine root vermicelli is characterized in that: comprise allotment, stirring, moulding, freezing, airing, sabot typing, secondary airing, packing and finished product.
4. the production technology of kudzuvine root vermicelli according to claim 1, it is characterized in that: concrete steps are:
Allotment: sweet potato powder, kudzu-vine root powder and corn flour are mixed by proportioning, and add a certain amount of mountain spring water;
Stir: fully stir, until evenly not stratified powder slurry;
Moulding: uniform powder slurry is added in the bean vermicelli make-up machine,, and the moulding product are cut off at the HTHP compacted under;
Freezing: the bean vermicelli that cuts off is put in cooling naturally on the bamboo mat, treat that temperature is reduced to the 20-30 degree after, spend under the following condition 0 in temperature, with the bean vermicelli naturally frozen of putting on the shelf, separate fully until bean vermicelli;
Airing: with the mode drying of the employing of the bean vermicelli after freezing gravity-flow ventilation, until half-dried;
Sabot typing: finalize the design in the dish of will half-dried bean vermicelli packing into;
Secondary airing: will coil with bean vermicelli and place the field airing of drying in the air together, until bone dry;
Packing:, and form finished product according to the specification quantitative package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN200810180264A CN101744238A (en) | 2008-12-03 | 2008-12-03 | Kudzuvine root vermicelli and process for producing same |
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| CN200810180264A CN101744238A (en) | 2008-12-03 | 2008-12-03 | Kudzuvine root vermicelli and process for producing same |
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| CN101744238A true CN101744238A (en) | 2010-06-23 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN102429170A (en) * | 2011-03-30 | 2012-05-02 | 李时令 | Kudzuvine root silk noodles and making method |
| CN102511803A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Processing method of lobed kudzuvine root instant vermicelli |
| CN103190606A (en) * | 2012-01-04 | 2013-07-10 | 宋真君 | Corn nutrition powder |
| CN104585581A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli composed of broad beans, radix puerariae and taro and preparation method of nutritious bean vermicelli |
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
| CN109864302A (en) * | 2017-12-01 | 2019-06-11 | 南充光友薯业有限公司 | A kind of pueraria lobata powder, preparation method thereof |
| CN111938139A (en) * | 2020-08-04 | 2020-11-17 | 广西科技大学 | Radix puerariae vermicelli and preparation process thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
-
2008
- 2008-12-03 CN CN200810180264A patent/CN101744238A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178080A (en) * | 1997-11-03 | 1998-04-08 | 邹光友 | Process for producing vermicelli from sweet potato |
Non-Patent Citations (1)
| Title |
|---|
| 江苏新医学院: "《中药大辞典》", 30 June 1986, 上海科学技术出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN102429170A (en) * | 2011-03-30 | 2012-05-02 | 李时令 | Kudzuvine root silk noodles and making method |
| CN102511803A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Processing method of lobed kudzuvine root instant vermicelli |
| CN103190606A (en) * | 2012-01-04 | 2013-07-10 | 宋真君 | Corn nutrition powder |
| CN104585581A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli composed of broad beans, radix puerariae and taro and preparation method of nutritious bean vermicelli |
| CN109864302A (en) * | 2017-12-01 | 2019-06-11 | 南充光友薯业有限公司 | A kind of pueraria lobata powder, preparation method thereof |
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
| CN111938139A (en) * | 2020-08-04 | 2020-11-17 | 广西科技大学 | Radix puerariae vermicelli and preparation process thereof |
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Application publication date: 20100623 |