CN102511803A - Processing method of lobed kudzuvine root instant vermicelli - Google Patents
Processing method of lobed kudzuvine root instant vermicelli Download PDFInfo
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- CN102511803A CN102511803A CN2011104303245A CN201110430324A CN102511803A CN 102511803 A CN102511803 A CN 102511803A CN 2011104303245 A CN2011104303245 A CN 2011104303245A CN 201110430324 A CN201110430324 A CN 201110430324A CN 102511803 A CN102511803 A CN 102511803A
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Abstract
The invention discloses a processing method of lobed kudzuvine root instant vermicelli. The method comprises specific processing steps of material blending, slurry preparing, self-curing and molding, cooling and aging, thawing and vermicelli loosening, washing and dehydrating, weighing and molding, drying and testing, and packaging. According to the invention, refined starch of lobed kudzuvine roots with no chemical fertilizer and pesticide pollution is adopted as a main material of the instant vermicelli. A traditional production technology is adopted, and the vermicelli is refined by using a high and novel technology. The vermicelli is crystal-clear, soft, and tasty. The vermicelli does not contain alum, formaldehyde, or antiseptic. The vermicelli is chewy and refreshing. With the vermicelli, soup is prevented from turbidity, and the vermicelli can hardly break. Lobed kudzuvine root nutrients and natural properties are fully preserved.
Description
Technical field
The present invention relates to a kind of processing method of root of kudzu vine instant bean vermicelli, belong to food processing technology field.
Background technology
The root of kudzu vine is formally assert the mountain region plant of " be food be again medicine " by health ministry; The root of kudzu vine contains various trace elements such as Puerarin, isoflavones, calcium, iron, zinc and selenium; The often edible root of kudzu vine, can quench the thirst, whet the appetite, down food, sharp stool and urine, relieve the effect of alcohol, go dysphoria with smothery sensation, pressure borax, deposited children's's herpes simplex.The green nature of Guizhou elegant jessamine, smell delicate fragrance, pure taste, to human body step-down, lipopenicillinase, remove fiery, cardiovascular and cerebrovascular microcirculation function and women's chest enlarge beautifying face and moistering lotion has tangible opsonic action; Existing kudzuvine root vermicelli need add chemical substances such as anticorrisive agent in process of production; This bean vermicelli nutrition leak is serious; The muscle degree is poor, and health care reduces greatly; Can not eat immediately in addition.
Summary of the invention
For solving the deficiency of prior art, the invention provides a kind of processing method of root of kudzu vine instant bean vermicelli.
Concrete procedure of processing of the present invention is following:
(1) batching is sized mixing: the pueraria starch that is up to the standards is added an amount of drinking water, and batching gets into blended size system and is modulated into uniform slurries, and concentration of slurry reaches 25～29%.
(2) from the maturation type: will modulate uniform slurries, and deliver to the self-cooked type make-up machine, the control forming temperature reaches about 98% the amount of cure of bean vermicelli at 95～98 ℃.
(3) freezing aging: the bean vermicelli of slaking is naturally cooled to room temperature, send into freezer then, freezing wearing out requires cryogenic temperature below-15 ℃, and the whole crystallizations of the inner free moisture of bean vermicelli are separated out, and cooling time was controlled at about 8 hours.
(4) thaw: send the bean vermicelli piece of deep colling to thawing vat and thaw, the back that thaws gets into powder-clean machine, bean vermicelli is separated fully, no adhesion and drafting.
(5) washing dehydration: the bean vermicelli that thaws gets into the rinsing maching washing, removes bean vermicelli surface viscosity material, sends into dehydration equipment, sloughs surface moisture, reaches with holding the bean vermicelli adhesion in hand, no moisture.
(6) weighing moulding: with inserting the drying mould synthesis type after the accurate weighing of wet-milling silk.
(7) dry check: the wet-milling silk gets into the automatic tunnel chain and closes drying machine, and the control baking temperature is at 45～55 ℃, and dry muffin is through the entering packaging process that is up to the standards.
(8) packing: qualified muffin is joined soup stock through pillow type packaging or bowl formula packing machine packing, and being up to the standards is finished product.
Compared with prior art, the technique effect that reaches of the present invention is:
1. it is primary raw material that instant bean vermicelli of the present invention adopts the root of kudzu vine purified starch of no chemical fertilizer, no pollution by pesticides; In conjunction with traditional processing technology, the introduction new and high technology is refining to form, and bean vermicelli is glittering and translucent; Soft good to eat; Do not contain alum, formaldehyde, anticorrisive agent, the strength road is salubrious, non muddy soup, unbroken noodles, has intactly kept the nutrition and the natural true qualities of the root of kudzu vine;
2. the present invention adopts the processing of non-frying technological process, belongs to low sugar, low fat, low heat energy wholefood, have deoil greasy, fat-reducing is fat, profit skin, beauty treatment face, relax bowel and prevent various health-care such as the carcinoma of the rectum;
3. the present invention also can be matched with the flavoring of flavour, and instant as instant noodles, opens the package, and condiment is put into bowl, and pouring 85 ℃ of boiling water bubbles was edible in 3～5 minutes; Root of kudzu vine instant bean vermicelli of the present invention can be processed as serial local flavors such as Saute beef with cayenne pepper flavor, bubble green pepper flavor, vinegar-pepper flavor, mushroom chicken extract flavor, is fit to the consumer of different taste.
The specific embodiment
In order to deepen to understanding of the present invention; Below in conjunction with embodiment the present invention is described in further detail; This embodiment only is used to explain the present invention; Do not constitute qualification, all any modifications of within spirit of the present invention and principle, being done, be equal to replacement and improvement etc., all should be included within protection scope of the present invention protection domain of the present invention.
Root of kudzu vine instant bean vermicelli of the present invention is a raw material with root of kudzu vine purified starch, adopts modern high technology to process.
Concrete procedure of processing of the present invention is following:
(1) batching is sized mixing: the pueraria starch that is up to the standards is added an amount of drinking water, and batching gets into blended size system and is modulated into uniform slurries, and concentration of slurry reaches 25～29%.
(2) from the maturation type: will modulate uniform slurries, and deliver to the self-cooked type make-up machine, the control forming temperature reaches about 98% the amount of cure of bean vermicelli at 95～98 ℃.
(3) freezing aging: the bean vermicelli of slaking is naturally cooled to room temperature, send into freezer then, freezing wearing out requires cryogenic temperature below-15 ℃, and the whole crystallizations of the inner free moisture of bean vermicelli are separated out, and cooling time was controlled at about 8 hours.
(4) thaw: send the bean vermicelli piece of deep colling to thawing vat and thaw, the back that thaws gets into powder-clean machine, bean vermicelli is separated fully, no adhesion and drafting.
(5) washing dehydration: the bean vermicelli that thaws gets into the rinsing maching washing, removes bean vermicelli surface viscosity material, sends into dehydration equipment, sloughs surface moisture, reaches with holding the bean vermicelli adhesion in hand, no moisture.
(6) weighing moulding: with inserting the drying mould synthesis type after the accurate weighing of wet-milling silk.
(7) dry check: the wet-milling silk gets into the automatic tunnel chain and closes drying machine, and the control baking temperature is at 45～55 ℃, and dry muffin is through the entering packaging process that is up to the standards.
(8) packing: qualified muffin is joined soup stock through pillow type packaging or bowl formula packing machine packing, and being up to the standards is finished product.
Raw material of the present invention can be transported to vermicelli machine after mixing continuously, adopts insulation self-cooked type automatic vermicelli machine, and is temperature automatically controlled, and stepless speed regulation can be squeezed silk speed according to the adjustment of productions needs, easy to operate, output greatly, good quality of product; Waving distributes makes bean vermicelli loose more easily, and the multilayer guipure is preserved moisture to wear out to carry and avoided hanging the prostitute that aging mode produces, and output and quality are further improved; Cylinder pine silk machine can effectively disperse bean vermicelli; Chain boxlike heated-air drying has higher automation, serialization level continuously; The whole production line power configuration is minimum, and energy consumption is minimum.
Claims (1)
1. the processing method of a root of kudzu vine instant bean vermicelli is characterized in that concrete procedure of processing is following:
(1) batching is sized mixing: the pueraria starch that is up to the standards is added an amount of drinking water, and batching gets into blended size system and is modulated into uniform slurries, and concentration of slurry reaches 25～29%.
(2) from the maturation type: will modulate uniform slurries, and deliver to the self-cooked type make-up machine, the control forming temperature reaches about 98% the amount of cure of bean vermicelli at 95～98 ℃.
(3) freezing aging: the bean vermicelli of slaking is naturally cooled to room temperature, send into freezer then, freezing wearing out requires cryogenic temperature below-15 ℃, and the whole crystallizations of the inner free moisture of bean vermicelli are separated out, and cooling time was controlled at about 8 hours.
(4) thaw: send the bean vermicelli piece of deep colling to thawing vat and thaw, the back that thaws gets into powder-clean machine, bean vermicelli is separated fully, no adhesion and drafting.
(5) washing dehydration: the bean vermicelli that thaws gets into the rinsing maching washing, removes bean vermicelli surface viscosity material, sends into dehydration equipment, sloughs surface moisture, reaches with holding the bean vermicelli adhesion in hand, no moisture.
(6) weighing moulding: with inserting the drying mould synthesis type after the accurate weighing of wet-milling silk.
(7) dry check: the wet-milling silk gets into the automatic tunnel chain and closes drying machine, and the control baking temperature is at 45～55 ℃, and dry muffin is through the entering packaging process that is up to the standards.
(8) packing: qualified muffin is joined soup stock through pillow type packaging or bowl formula packing machine packing, and being up to the standards is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104303245A CN102511803A (en) | 2011-12-20 | 2011-12-20 | Processing method of lobed kudzuvine root instant vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104303245A CN102511803A (en) | 2011-12-20 | 2011-12-20 | Processing method of lobed kudzuvine root instant vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511803A true CN102511803A (en) | 2012-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104303245A Pending CN102511803A (en) | 2011-12-20 | 2011-12-20 | Processing method of lobed kudzuvine root instant vermicelli |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN103053947A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Nutrient vermicelli and preparation process thereof |
| CN103168988A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Kudzu vine root vermicelli production method |
| CN105639418A (en) * | 2016-01-01 | 2016-06-08 | 梁荫健 | Kudzu vine root healthcare convenient vermicelli |
| CN111543627A (en) * | 2020-06-23 | 2020-08-18 | 四川光友薯业有限公司 | Intelligent manufacturing method of instant vermicelli |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561810A (en) * | 2004-04-12 | 2005-01-12 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101744238A (en) * | 2008-12-03 | 2010-06-23 | 许玉宝 | Kudzuvine root vermicelli and process for producing same |
-
2011
- 2011-12-20 CN CN2011104303245A patent/CN102511803A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561810A (en) * | 2004-04-12 | 2005-01-12 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN101744238A (en) * | 2008-12-03 | 2010-06-23 | 许玉宝 | Kudzuvine root vermicelli and process for producing same |
Non-Patent Citations (2)
| Title |
|---|
| 刘惠民: "方便粉丝生产工艺及设备", 《西部粮油科技》 * |
| 王卫等: "红薯营养方便粉丝加工工艺研究", 《成都大学学报（自然科学版）》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053947A (en) * | 2012-10-27 | 2013-04-24 | 孙丽君 | Nutrient vermicelli and preparation process thereof |
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN103168988A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Kudzu vine root vermicelli production method |
| CN105639418A (en) * | 2016-01-01 | 2016-06-08 | 梁荫健 | Kudzu vine root healthcare convenient vermicelli |
| CN111543627A (en) * | 2020-06-23 | 2020-08-18 | 四川光友薯业有限公司 | Intelligent manufacturing method of instant vermicelli |
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Application publication date: 20120627 |