CN102113653A - Pure pea starch noodle and preparation method - Google Patents
Pure pea starch noodle and preparation method Download PDFInfo
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- CN102113653A CN102113653A CN2010101996276A CN201010199627A CN102113653A CN 102113653 A CN102113653 A CN 102113653A CN 2010101996276 A CN2010101996276 A CN 2010101996276A CN 201010199627 A CN201010199627 A CN 201010199627A CN 102113653 A CN102113653 A CN 102113653A
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Abstract
The invention relates to a pure pea starch noodle and a preparation method which take pure peas as a raw material and. The process of the pure pea starch noodle is as follows: soaking peas by two times, then grinding the peas into thick liquid, conducting deslagging on pea milk, conducting twice sedimentation and obtaining pure pea meal, stirring the pure pea meal uniformly by warm water, flinging the pure pea meal by hot water, then adding salt solution so as to obtain starch flour, vacuuming the starch flour by a vacuum flour mixing machine, feeding the starching into a gourd ladle beating machine for leaking starch noodles by spiral conveying, taking the starch noodles out of a pot when being boiled slightly, cooling the starch noodles by cold water, then cooling the starch noodles naturally, freezing the starch noodles by a refrigeration house, spraying and unfreezing the starch noodles by warm water, draining water of the starch noodles, drying the starch noodles by a drying machine, and the like, and finally testing and packaging the starch noodles, offering finished product on the market. The pure pea starch noodles produced by the method is convenient to eat, the protein content achieves 46%, the original quality of the pea is kept, chemical additives and preservatives are not added, the immunity of organisms can be improved if people often eat the pea starch noodle, and the pure pea starch noodle is natural heath-care food.
Description
Technical field
The present invention relates to a kind of is the pure pea bean vermicelli and preparation method thereof of raw material with pure peameal.
Background technology
Pea belongs to legume, originates from the cold E Biya of western part of Asia, Mediterranean Region and dust, western part, Asia Minor, and is because of its adaptability is very strong, very wide in global geographical distribution.Pea is at the cultivation history in existing more than 2,000 year of China, and all there is cultivation various places now.There are more than ten provinces and regions such as Sichuan, Henan, Hubei, Jiangsu, Qinghai, Gansu the major production areas.Pea nutrition is very abundant, to contain in the 100g pea: 105 kilocalories of energy, protein 7.4 grams, fat 0.3 gram, carbohydrate 21.2 grams, folic acid 82.6 micrograms, dietary fiber 3 grams, 3-Hydroxyretinol 7 micrograms, carrotene 220 micrograms, 0.43 milligram of thiamine, 0.09 milligram in riboflavin, 2.3 milligrams in nicotinic acid, 14 milligrams of vitamin Cs, vitamin e1 .21 milligram, 21 milligrams of calcium, 127 milligrams in phosphorus, 332 milligrams in potassium, 1.2 milligrams in sodium, iodine 0.9 microgram, 43 milligrams in magnesium, 1.7 milligrams of iron, 1.29 milligrams on zinc, selenium 1.74 micrograms, 0.22 milligram of copper, 0.65 milligram in manganese.The pea nature and flavor are sweet flat, also have regulating middle-JIAO and making the adverse QI downward, diuresis, separate sore, antidiarrheal dysentery, the effect of transferring Ying Wei, separating the mammary calculus poison; Cure mainly that beriberi, carbuncle are swollen, alactation, taste discomfort, hiccup vomiting, trusted subordinate's distending pain, the thirsty illness such as dysentery of letting out.The carrotene that is rich in the pea can prevent the synthetic of human carcinogen's material after eating, thereby reduces the formation of cancer cell, reduces the incidence of disease of human body cancer.The crude fibre that is rich in the pea can promote intestinal peristalsis, keeps stool freely to play the effect of cleaning large intestine.Normal food pea can improve immunity of organisms.
Zhangye Minyue County, Gansu Province utilizes the geographical features of Hexi Corridor; with Qilian mountains snow-broth pouring plantation pea; formed large-scale planting; based on Gansu Co., Ltd of milky way food group planting base; plantation, processing, incorporate production model have been formed; become the important industry project that drives local peasant programme; they are according to the characteristic of pea; in conjunction with the market characteristics; overcome the single edible and processing method of pea; develop a kind of bean vermicelli of instant edible with pea, obtained good market efficiency.
Summary of the invention
The objective of the invention is that pea is processed into pure peameal and be prepared into the pure pea bean vermicelli that can be used as appetizing food.
In order to achieve the above object, technical scheme of the present invention is as follows:
1, technological process: immersion → defibrination → mixing batter → silk pressing → freezing → rinsing oven dry → check → finished product.
2, production process:
First procedure is for soaking: soak: pea is cleaned, divided 2 immersions.Add 120～140 kilograms in water by per 100 kilograms of peas, make pea suction moisture with soaking 4～6 hours with 90～100 ℃ 50～60 ℃ of warm water, winter summer.Then, fully stirring up and down, carry out the 2nd time and soak, is standard to soak 6～8 hours summers 16～20 hours winters.
Second operation work is a defibrination: soaked pea is worn into slurry.The pea that soaks is added water and carries out defibrination for 350～450 kilograms for per 100 kilograms, and the soya-bean milk that mill is good filters with 90～100 mesh sieves, removes bean dregs, carries out precipitating the first time.Precipitate 12～16 hours, the face of falling gumming water and clear liquid.Carry out precipitation the 2nd time, precipitate after 8～12 hours, the face of falling gumming water and clear liquid shovel out starch.The starch that shovels out is put into bag, drained away the water, take out and manifest pure white wet starch piece through 12 hours.
Three process is a mixing batter: promptly 100 kilograms of starch add 68～72 kilograms in 55 ℃ of warm water, use 150～165 kilograms of boiling water ballistic kick magma powder again after accent is even, and are stirred to the paste foaming fast, make it become the transparent and uniform aleuron.Add 500～800 gram salt by per 100 kilograms of aleurons, mix after water-soluble the separating and stir accent in the aleuron and evenly be powder ball.
The 4th procedure is a silk pressing: powder ball is passed through the vacuum dough mixing machine, vacuumizing, vacuum pass through helical feed greater than 0.068MPa, send into and break wooden dipper machine leakage silk, the bean vermicelli that leaks down boils in entering and boiling, and the boiling water temperature is greater than 96 ℃, and boiling time was about for 10 seconds, the concrete time will this decide with bean vermicelli thickness degree, and require pot water is little to boil, water boils very much and then easily boils disconnected bean vermicelli, and the water bean vermicelli that do not boil then easily sinks to the bottom of a pan and sticks into group.Well-done bean vermicelli takes the dish out of the pot the back earlier to cool off 4 hours naturally after the cold water cooling again in the workshop.
Five processes is freezing: cooled bean vermicelli pushes freezer, and the starting refrigeration machine cools to below-14 ℃ shuts down, and can carry out next procedure in about 12 hours.
The 6th procedure is rinsing oven dry: the bean vermicelli that freezes, and spray with 20 ℃ warm water and to thaw, after the bean vermicelli after thawing drains the water, push the suspension type drying machine drying, the bake out temperature initial stage is about 50 ℃, the later stage is 30 ℃.Treat bean vermicelli comparatively loose open diffusing, do not lump, the light stranding with the hands makes it not glue and holds together to get final product.
The 7th procedure is a test package: with country's " instant bean vermicelli " standard: GB/T 23783-2009 tests, and packing is finished product warehouse-in or listing, and the shelf-life is set at 6 months.
Pure pea bean vermicelli provided by the invention be a kind of be raw material with pure pea, pure pea bean vermicelli through immersion, defibrination, mixing batter, silk pressing, freezing, rinsing oven dry, test package finished product, pure pea bean vermicelli with the method production, instant, and the original quality that has kept pea, without any chemical addition agent and anticorrisive agent, be natural health care.
The specific embodiment
Embodiment 1,
With summer for being processed as the time period, get 200 jin of pea raw materials, finish the processing of pure pea bean vermicelli through following operation:
First procedure is for soaking: pea is cleaned, divided 2 immersions.Earlier pea is cleaned, added 140 kilograms in water then, 50 ℃ of water temperatures were soaked 4 hours, made pea suction moisture.Then, fully stirring up and down, carry out the 2nd time and soak, soaked 6 hours, is standard to soak.
Second operation work is a defibrination: soaked pea is worn into slurry.Add 450 kilograms of defibrinations of water for the pea that soaks, the soya-bean milk that mill is good filters with 100 mesh sieves, removes bean dregs, carries out the precipitation first time.Precipitate after 12 hours the face of falling gumming water and clear liquid.Carry out precipitation the 2nd time, after 8 hours, the face of falling gumming water and clear liquid.Starch is shoveled out, put into bag, drained away the water, take out and manifest pure white wet starch piece through 12 hours.
Three process is a mixing batter: give 72 kilograms in the warm water that adds 55 ℃ in per 100 kilograms of the above-mentioned starch that processes, use 150 kilograms of boiling water ballistic kick magma powder again after transferring evenly, and be stirred to paste fast and bubble, make it become the transparent and uniform aleuron.500 gram salt are mixed in the aleuron after with water-soluble separating, aleuron is stirred transfer evenly, be powder ball.
The 4th procedure is a silk pressing: powder ball is passed through the vacuum dough mixing machine, and vacuumizing, vacuum is sent into dozen wooden dipper machine by helical feed and is leaked silk greater than 0.068MPa, puts powder leaking ladle well on the pot, and the powder leaking ladle eye diameter is 1 millimeter, makes 97 ℃ of pot interior water temperature maintenances.Take the dish out of the pot after little 10 seconds of boiling in the bean vermicelli that leaks down enters and boils, cooled off 4 hours in the workshop more naturally earlier with after the cold water cooling back that takes the dish out of the pot.
Five processes is freezing: cooled bean vermicelli pushes freezer, and the starting refrigeration machine cools to below-14 ℃ shuts down, and can carry out next procedure in about 12 hours.
The 6th procedure is rinsing oven dry: the bean vermicelli that freezes, and spray with 20 ℃ warm water and to thaw, after the bean vermicelli after thawing drains the water, push the suspension type drying machine drying, the bake out temperature initial stage is about 50 ℃, the later stage is 30 ℃.Treat bean vermicelli comparatively loose open diffusing, do not lump, the light stranding with the hands makes it not glue and holds together to get final product.
The 7th procedure is a test package: with country's " instant bean vermicelli " standard: GB/T 23783-2009 tests, and packing is finished product warehouse-in or listing.
This pure pea bean vermicelli is through constituent analysis, and pea protein content is up to 46%.
Embodiment 2,
With winter for being processed as the time period, get 200 jin of pea raw materials, finish pure pea through following operation
Bean vermicelli processing:
First procedure is for soaking: pea is cleaned, divided 2 immersions.Earlier pea is cleaned, added the water 120 kg then, 60 ℃ of water temperatures were soaked 6 hours, made pea suction moisture.Then, fully stirring up and down, carry out the 2nd time and soak, soaked 8 hours, is standard to soak.
To soak is standard.
Second operation work is a defibrination: soaked pea is worn into slurry.Add 350 kilograms of defibrinations of water for the pea that soaks, the soya-bean milk that mill is good filters with 100 mesh sieves, removes bean dregs, carries out the precipitation first time.Precipitate after 16 hours the face of falling gumming water and clear liquid.Carry out precipitation the 2nd time, after 12 hours, the face of falling gumming water and clear liquid.Starch is shoveled out, put into bag, drained away the water, take out and manifest pure white wet starch piece through 12 hours.
Three process is a mixing batter: add 68 kilograms in 55 ℃ of warm water for the per 100 kilograms of starch of the above-mentioned starch that processes, use 165 kilograms of boiling water ballistic kick magma powder again after accent is even, and be stirred to the paste foaming fast, make it become the transparent and uniform aleuron.Add 500 gram salt again, mix after water-soluble the separating and stir accent in the aleuron and evenly be powder ball.
The 4th procedure is a silk pressing: powder ball is passed through the vacuum dough mixing machine, and vacuumizing, vacuum is sent into dozen wooden dipper machine by helical feed and is leaked silk greater than 0.068MPa, puts powder leaking ladle well on the pot, and the powder leaking ladle eye diameter is 1 millimeter, makes 98 ℃ of pot interior water temperature maintenances.Take the dish out of the pot after little 10 seconds of boiling in the bean vermicelli that leaks down enters and boils, cooled off 4 hours in the workshop more naturally earlier with after the cold water cooling back that takes the dish out of the pot.
Five processes is freezing: cooled bean vermicelli pushes freezer, and the starting refrigeration machine cools to below-14 ℃ shuts down, and can carry out next procedure in about 12 hours.
The 6th procedure is rinsing oven dry: the bean vermicelli that freezes, and spray with 20 ℃ warm water and to thaw, after the bean vermicelli after thawing drains the water, push the suspension type drying machine drying, the bake out temperature initial stage is about 50 ℃, the later stage is 30 ℃.Treat bean vermicelli comparatively loose open diffusing, do not lump, the light stranding with the hands makes it not glue and holds together to get final product.
The 7th procedure is a test package: with country's " instant bean vermicelli " standard: GB/T 23783-2009 tests, and packing is finished product warehouse-in or listing.
This pure pea bean vermicelli is through constituent analysis, and pea protein content is up to 46%.
Claims (4)
1. pure pea bean vermicelli and preparation method thereof is characterized in that the immersion process of pea: earlier pea is cleaned, added 120～140 kilograms in water by per 100 kilograms of peas, summer is with making pea suction moisture with 90～100 ℃ of immersions 4～6 hours 50～60 ℃ of warm water, winter; Then, fully stir up and down, carry out the 2nd time and soak 6～8 hours summers, 16～20 hours winters.
2. pure pea bean vermicelli according to claim 1 and preparation method thereof, it is characterized in that the method for soaked pea defibrination powder process being: the pea that soaks is added water and carries out defibrination for 350～450 kilograms for per 100 kilograms, the soya-bean milk that mill is good filters with 90～100 mesh sieves, remove bean dregs, carry out the precipitation first time; Precipitate 12～16 hours, the face of falling gumming water and clear liquid carry out precipitation the 2nd time, precipitate after 8～12 hours, and the face of falling gumming water and clear liquid shovel out starch; The starch that shovels out is put into bag, drained away the water, take out and manifest pure white wet starch piece through 12 hours.
3. according to claim 1,2 described pure pea beans vermicelli and preparation method thereof, it is characterized in that pure peameal makes the method for powder ball and be: 100 kilograms of starch add 68～72 kilograms in 55 ℃ of warm water, use 150～165 kilograms of boiling water ballistic kick magma powder again after transferring evenly, and be stirred to the paste foaming fast, make it become the transparent and uniform aleuron; Add 500～800 gram salt by per 100 kilograms of aleurons, salt is dissolved in to mix behind the water stirs accent in the aleuron and evenly be powder ball.
4. according to claim 1,2,3 described pure pea beans vermicelli and preparation method thereof, the cooling means that it is characterized in that pure pea bean vermicelli is: well-done bean vermicelli takes the dish out of the pot the back earlier to cool off 4 hours naturally after the cold water cooling again in the workshop, freezing 12 hours with-14 ℃ in freezer at last.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715461A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method of whole buckwheat flour vermicelli or sheets |
| CN103445101A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Oat pea vermicelli |
| CN103478612A (en) * | 2013-08-15 | 2014-01-01 | 陈瑞 | Anti-cancer pea vermicelli and production method thereof |
| CN104206958A (en) * | 2014-09-15 | 2014-12-17 | 青岛农业大学 | Preparation method of enhanced bean vermicelli |
| CN104705557A (en) * | 2015-04-13 | 2015-06-17 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea vermicelli and production method thereof |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
| CN106107928A (en) * | 2016-06-24 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of composite vermicelli and preparation method thereof |
| CN106136215A (en) * | 2016-06-24 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of vinegar fragrance composite vermicelli and preparation method thereof |
| CN106983133A (en) * | 2017-04-06 | 2017-07-28 | 西藏年雄农产品开发有限责任公司 | Hide pea vermicelli |
| CN106983132A (en) * | 2017-04-06 | 2017-07-28 | 西藏年雄农产品开发有限责任公司 | The preparation method for hiding pea vermicelli |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715461A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method of whole buckwheat flour vermicelli or sheets |
| CN103445101A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Oat pea vermicelli |
| CN103478612A (en) * | 2013-08-15 | 2014-01-01 | 陈瑞 | Anti-cancer pea vermicelli and production method thereof |
| CN104206958B (en) * | 2014-09-15 | 2018-03-02 | 青岛农业大学 | A kind of preparation method for strengthening bean vermicelli |
| CN104206958A (en) * | 2014-09-15 | 2014-12-17 | 青岛农业大学 | Preparation method of enhanced bean vermicelli |
| CN104705557A (en) * | 2015-04-13 | 2015-06-17 | 西藏藏雄特色农产品科技发展有限公司 | Tibetan pea vermicelli and production method thereof |
| CN105029162A (en) * | 2015-09-23 | 2015-11-11 | 甘肃通渭飞天食品有限公司 | Production technology for pea silk noodles |
| CN105029162B (en) * | 2015-09-23 | 2018-06-12 | 甘肃通渭飞天食品有限公司 | A kind of pea starch noodle production technology |
| CN106107928A (en) * | 2016-06-24 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of composite vermicelli and preparation method thereof |
| CN106136215A (en) * | 2016-06-24 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of vinegar fragrance composite vermicelli and preparation method thereof |
| CN106983132A (en) * | 2017-04-06 | 2017-07-28 | 西藏年雄农产品开发有限责任公司 | The preparation method for hiding pea vermicelli |
| CN106983133A (en) * | 2017-04-06 | 2017-07-28 | 西藏年雄农产品开发有限责任公司 | Hide pea vermicelli |
| CN110506932A (en) * | 2019-08-28 | 2019-11-29 | 中国农业大学 | A kind of high-resistance starch bean vermicelli and preparation method |
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Owner name: GANSU YINHE FOODS GROUP CO., LTD. Free format text: FORMER OWNER: ZHANG XIAOWEN Effective date: 20140610 |
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Effective date of registration: 20140610 Address after: 734500, No. 103, West Avenue, Minle County, Gansu, Zhangye Patentee after: Galaxie Food Group Co., Ltd., Gansu Province Address before: 734500, No. 103, West Avenue, Minle County, Gansu, Zhangye Patentee before: Zhang Xiaowen |