CN102511733A - Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles - Google Patents
Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles Download PDFInfo
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- CN102511733A CN102511733A CN2011104557330A CN201110455733A CN102511733A CN 102511733 A CN102511733 A CN 102511733A CN 2011104557330 A CN2011104557330 A CN 2011104557330A CN 201110455733 A CN201110455733 A CN 201110455733A CN 102511733 A CN102511733 A CN 102511733A
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Abstract
The invention relates to fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and a method of making the fine dried noodles. The fine dried noodles are made of, by weight, 28-30 parts of Dioscorea opposita Thunb. cv. Tiegun, 15-16 parts of wheat flour, 1-2 parts of salt, 1 part of hydrolyzed protein powder, 5-7 parts of honey, 0.5 part of saponin powder, 0.5 part of choline powder, 2-5 parts of amylase, and 40-48 parts of pure water. The method of making the fine dried noodles includes: according to the weight parts, selecting materials, pulping, cutting, emulsifying, kneading, pressing, drying, packaging, inspecting and putting in storage. The noodles can be eaten by patients with diabetes to supplement nutrition, have smell of Dioscorea opposita, and are delicious, sweet and smooth in taste, the shortages that existing fine dried noodles are easy to break and non-tenacious and cooked soup with the existing fine dried noodles is salty are overcome, and medicinal and edible agricultural starchy products such as Dioscorea opposita and the like can be developed and utilized.
Description
Technical field
The invention belongs to the vermicelli manufacture technology field, particularly a kind of is main material production iron rod yam vermicelli and preparation method thereof with the iron rod yam.
Background technology
During the Chinese yam master hinders; Qi-restoratives is won, removes fever and chills perverse trend, tonifying middle-Jiao and Qi, longue meat, enriching yin, is obeyed clear-headed and clear-sighted intelligence development for a long time, the modern medicine of promoting longevity shows iron rod yam content of starch 27.98%; Protein content 10.05%-11.74%, polyoses content 1.48%, moisture 61.84%.Iron rod yam polysaccharide YP, MYP and YPC all have certain inhibitory action to alpha-amylase activity; It to the inhibiting size order of alpha-amylase activity is: MYP>YP>YPC; Iron rod yam polysaccharide MYP and YP all increase with the increase of the concentration of polysaccharide the inhibitory action of amylase activity; And the effect of MYP is greater than the effect of YP, shows that amylase is closely bound up to the effect of wheaten starch amylose and amylopectin, also can influence its intumescent system simultaneously.But at present, vermicelli still are that traditional starch making is difficult for converting to polysaccharide, and the people has eaten and has been prone to get fat, and mouthfeel is general.
Summary of the invention
The objective of the invention is to overcome and have the deficiency that exists in the vermicelli manufacturing technology now and a kind of vermicelli edibility that improves is provided; Do not add any anticorrisive agent; Prolong the vermicelli shelf-life, produce through composition generation chemical reaction such as iron rod yam, amylase, wheat flour, protein hydrolysate powder, saponin(e powder, choline powder have Chinese yam fragrance, sweet, the lubricious iron rod yam vermicelli and preparation method thereof of tasting.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of iron rod yam vermicelli is characterized in that: be prepared from by weight following raw materials: iron rod yam 28-30 part, wheat flour 15-16 part, salt 1-2 part, 1 part in protein hydrolysate powder, honey 5-7 part, 0.5 part in saponin(e powder, 0.5 part in choline powder, amylase 2-5 part, pure water 40-48 part.
Iron rod yam is a black earth soil iron rod yam.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose black earth soil iron rod yam 28-30 part, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get amylase 2-5 part, salt 1-2 part, 0.5 part of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 part of pure water 40-48 part, wheat flour 15-16 part, 1 part in protein hydrolysate powder, honey 5-7 part, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
The present invention has following good effect:
1, produce polysaccharide in the manufacturing process, patients with diabetes mellitus helps supplementing the nutrients;
2, iron rod yam is strengtheninged the spleen and tonifying the lung, reinforced the kidney, and benefit is smart, skin moisten hair care, anti-ageing, enhances metabolism, and reduces superabundant fats, is the good food of keeping good figure, and consolidates invention and has the characteristics of nourishing and health preserving;
3, the present invention contains choline, cellulose, vitamin E, thiamine, riboflavin etc., can protect intestines and stomach, prevents and treats hyperhydrochloria, symptoms such as tripe expands, indigestion;
4, unique flavor of the present invention, mouthfeel is lubricious good to eat, the fragrant and sweet aftertaste of vermicelli soup, iron rod yam starch changes into polysaccharide through diastatic activation, and heat is low, and normal food can not make the people get fat;
5, have the title of " bosom ginseng " because of iron rod yam, is tonic invigorator, and the pectin that the while iron rod yam is rich in is a kind of inducement interferon appearance material; Can increase lymphocytic activity, improve the phagocytic activity of reticuloendothelial system, strengthen and the adjuster body immunity function; The propagation that suppresses tumour cell and virus; The present invention is primary raw material with the iron rod yam, is seasoning matter with wheat flour, salt, amylase, can be used as antitumor, antiviral and put, chemotherapy and postoperative body void person's ancillary drug.
6, the present invention can let the not high starch of nutrition converts polysaccharide in iron rod yam, the wheat, thereby has improved the edibility of iron rod yam food, and adds salt, amylase simultaneously, does not add any additives, still can process the wheaten food that mouthfeel is smooth, color and luster is pure white.
7, the essential distinction that exists of method of the present invention and prior art just is: its distinguishing feature is in step 3,4,5 synergy, and step 3 is got amylase, the saponin(e powder adds step 2 and makes into emulsification pretreatment in the slurries of iron rod yam, processes emulsion; And when step 4 neutral plane, add, mix and react with wheat flour, protein hydrolysate powder, honey, choline powder, overcome starch in traditional vermicelli and made the defective that is difficult for converting to polysaccharide, make the local flavor of vermicelli unique more.
8, contain fatty 1.4-1.8 gram, calcium 0.019-0.024 gram, iron 0.0027-0.0035 gram, selenium 0.00536 gram, zinc 0.00164 gram, saponin(e 0 gram, amino acid 4 grams, protein 9.4 grams in the common vermicelli of per 100 grams; And per 100 grams contain fatty 0.5-0.7 gram, calcium 0.028-0.033 gram, iron 0.0036-0.0038 gram, selenium 0.0063 gram, zinc 0.049 gram, saponin(e 0.2 gram, amino acid 7.3 grams, protein 13.5 grams in the iron rod yam vermicelli; Two groups of data can be found out thus; Fatty proportion in the iron rod yam vermicelli is less; And trace element, amino acid, Protein content showed increased; Also contain some saponin(e; The vermicelli that also combine cleverly and react to each other and process between iron rod yam, wheat flour, protein hydrolysate powder, saponin(e powder, choline powder, amylase and the honey just not only impel the Chinese yam fragrance of iron rod yam stronger, and it is sweet, lubricious more to taste.
The specific embodiment
Embodiment 1: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 48 kilograms of pure water.
Iron rod yam is a black earth soil iron rod yam among this embodiment, and the iron rod yam in following examples is black earth soil iron rod yam.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 2: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 15 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 3: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 15 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 4: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 16 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 5: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 15 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 6: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 15 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 7: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 15 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 8: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 15 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 9: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 28 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 28 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 10: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 15 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 11: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 16 kilograms of wheat flours, 1 kilogram of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 1 kilogram of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 12: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 13: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 2 kilograms of amylase, 48 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 2 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 48 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 14: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 30 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 40 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 30 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 40 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 7 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 15: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 29 kilograms of iron rod yams, 16 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 4 kilograms of amylase, 45 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 29 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 4 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 45 kilograms of pure water, 16 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 6 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 16: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 29 kilograms of iron rod yams, 15 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 5 kilograms of amylase, 46 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 29 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 5 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 46 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 5 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Embodiment 17: a kind of iron rod yam vermicelli is characterized in that: restrain numeral system by weight by following raw materials and form fully: 29 kilograms of iron rod yams, 15 kilograms of wheat flours, 2 kilograms of salt, 1 kilogram in protein hydrolysate powder, 6 kilograms of honey, 0.5 kilogram in saponin(e powder, 0.5 kilogram in choline powder, 3 kilograms of amylase, 47 kilograms of pure water.
A kind of preparation method of iron rod yam vermicelli is characterized in that: its preparation process is following:
Step 1): select materials: choose 29 kilograms of black earth soil iron rod yams, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get 3 kilograms of amylase, 2 kilograms of salt, 0.5 kilogram of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 kilogram of 47 kilograms of pure water, 15 kilograms of wheat flours, 1 kilogram in protein hydrolysate powder, 6 kilograms of honey, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
Claims (3)
1. iron rod yam vermicelli is characterized in that: be prepared from by weight following raw materials: iron rod yam 28-30 part, wheat flour 15-16 part, salt 1-2 part, 1 part in protein hydrolysate powder, honey 5-7 part, 0.5 part in saponin(e powder, 0.5 part in choline powder, amylase 2-5 part, pure water 40-48 part.
2. a kind of iron rod yam vermicelli according to claim 1 is characterized in that: iron rod yam is a black earth soil iron rod yam.
3. the preparation method of iron rod yam vermicelli, it is characterized in that: its preparation process is following:
Step 1): select materials: choose black earth soil iron rod yam 28-30 part, clean up, remove the peel;
Step 2): making beating: the iron rod yam of putting in order in the step 1) is cut into sheet, makes into slurries with special beater;
Step 3): emulsification pretreatment: get amylase 2-5 part, salt 1-2 part, 0.5 part of adding of saponin(e powder step 2) emulsification pretreatment in the slurries of making is processed emulsion;
Step 4): and face: get 0.5 part of pure water 40-48 part, wheat flour 15-16 part, 1 part in protein hydrolysate powder, honey 5-7 part, choline powder and add in the emulsion that step 3) processes, mix, carry out and face;
Step 5): pressure surface: the face that step 4) is become reconciled is suppressed, and cutter is cut into inch strips;
Step 6): oven dry: face constant temperature between the 30-40 degree that step 5) cuts was dried 5 hours;
Step 7): packing: the face of step 6) oven dry is cut off equably, wire up;
Step 8): check warehouse-in: the packaged vermicelli of step 7) are further tested again the qualified finished product warehouse-in of processing afterwards.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103609973A (en) * | 2013-12-11 | 2014-03-05 | 山东聚鑫农副产品加工有限公司 | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof |
| CN106819829A (en) * | 2017-01-24 | 2017-06-13 | 广东康力食品有限公司 | A kind of preparation method for mixing Chinese yam macaroni |
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| CN1083312A (en) * | 1992-08-22 | 1994-03-09 | 张连生 | The processing method of memory nutritious flour |
| CN1526304A (en) * | 2003-09-23 | 2004-09-08 | 尤章怀 | Healthy Chinese yam noodles |
| CN101756315A (en) * | 2010-01-13 | 2010-06-30 | 焦作市怀山纯食品开发有限公司 | Pure yam drink and preparation method thereof |
| CN102113646A (en) * | 2009-12-31 | 2011-07-06 | 宋晓东 | Method for manufacturing vermicelli from Chinese yam and corn |
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| CN1083312A (en) * | 1992-08-22 | 1994-03-09 | 张连生 | The processing method of memory nutritious flour |
| CN1526304A (en) * | 2003-09-23 | 2004-09-08 | 尤章怀 | Healthy Chinese yam noodles |
| CN102113646A (en) * | 2009-12-31 | 2011-07-06 | 宋晓东 | Method for manufacturing vermicelli from Chinese yam and corn |
| CN101756315A (en) * | 2010-01-13 | 2010-06-30 | 焦作市怀山纯食品开发有限公司 | Pure yam drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103609973A (en) * | 2013-12-11 | 2014-03-05 | 山东聚鑫农副产品加工有限公司 | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof |
| CN106819829A (en) * | 2017-01-24 | 2017-06-13 | 广东康力食品有限公司 | A kind of preparation method for mixing Chinese yam macaroni |
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Application publication date: 20120627 |