CN102640903A - Production method of colored nutritional Sagittaria sagittifolia vermicelli - Google Patents
Production method of colored nutritional Sagittaria sagittifolia vermicelli Download PDFInfo
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Abstract
The invention discloses a production method of colored nutritional Sagittaria sagittifolia vermicelli. The production method comprises the steps of washing Sagittaria sagittifolia, skinning, crushing, pulping, filtering, settling, removing impurities, and spray-drying to obtain Sagittaria sagittifolia starch; making into starch paste, and blending with Sagittaria sagittifolia starch, vegetable raw juice and other auxiliary materials to obtain dough; and shaping, cooling, freezing and drying to obtain the Sagittaria sagittifolia vermicelli. The vermicelli is featured with brilliant color, no impurity, special Sagittaria sagittifolia flavor, good toughness after cooking, and rich nutrition; can supplement multiple nutritional and essential ingredients such as chlorophyll, vitamins and carotene; and the production method is an effective approach for increasing added value of Sagittaria sagittifolia, and increasing income of peasants.
Description
Technical field
The present invention relates to the manufacturing technology of bean vermicelli, be specifically related to a kind of preparation method of colour nutritive arrowhead bean vermicelli.
Background technology
Arrowhead is claimed arrowhead, adjoin clinopodium herb, Herba Passiflorae Cupiformis, vegetables ovum again, belongs to Alismataceae, is a kind of herbaceos perennial, originates in China, and all there is distribution the various places, north and south, and the south cultivation is more.These article nature and flavor are sweet, bitter, be slightly cold, nontoxic, go into the heart, liver, lung channel.Has cancer-resisting, the knot that disappears that dispels the heat, detoxifcation diuresis, the effect of cardiac stimulant moistening lung.Cure mainly disease nuclear scheme ulcer, lump sore furuncle, the cough with lung heat, syndrome characterized by dyspnea gas is suppressed, and palpitaition is nervous, oedema, illnesss such as difficult urination.
The arrowhead per mu yield can reach very heavy about, high reaches 1500 jin, and hundreds of thousands jin listing is all arranged every year.But mainly concentrate on by the end of December to February in next year, belong in all the other months and sell the vacancy stage.And it is main mainly selling with aquatic foods, and processed goods is few.
Summary of the invention:
The objective of the invention is to: a kind of preparation method of colour nutritive arrowhead bean vermicelli is provided, the arrowhead deep development is processed into bean vermicelli, both can improve added value of product, can increase farmers' income again, improve the enthusiasm of peasant planting.
Technical solution of the present invention is that the preparation method of this colour nutritive arrowhead bean vermicelli may further comprise the steps:
(1) preparation of arrowhead starch
1) material choice: select fruit fresh, epidermis is smooth, grows normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
3) peeling: the use mass concentration is 7 ~ 12% 85 ~ 95 ℃ of NaOH solution, temperature, immersion 1 ~ 5min, and constantly stirs with pressure-air, makes the arrowhead skin obtain suitable corrosion; Utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water, draining;
4) fragmentation: the arrowhead behind the draining uses disintegrating machine to break into the fragment that length is 0.5 ~ 2cm;
5) defibrination: the arrowhead fragment is sent into the Buddha's warrior attendant sand milling add water mill and become arrowhead to stick with paste, the ratio of arrowhead weight and amount of water is 1:3 ~ 3.5, and again arrowhead being stuck with paste the impouring aperture is to filter in 60 ~ 100 purpose sieves, removes fiber, impurity, must starch milk;
6) deposition: the starch milk through filtering is put into vat, staticly settles 4 ~ 6h, and suction filtration removes supernatant, stays sediment;
7) removal of impurities: sediment further removes albumen, fiber impurity with the NaOH solution soaking 10 ~ 20min of mass concentration 0.02 ~ 0.2%, is neutralized to neutrality with the HCL solution of mass concentration 0.02 ~ 0.2%, the arrowhead slurries;
8) dehydrate: the arrowhead slurries of pH=7.0 are adjusted to mass concentration 5% ~ 15%, send into spray dryer rapidly and carry out drying, dry back abrasive dust is crossed 60 ~ 80 mesh sieves, gets arrowhead starch; Drying condition is: 180 ~ 200 ℃ of EATs, and feed rate is: (4.4 ~ 5.4) * 180ml/h, 80 ~ 90 ℃ of leaving air temps;
(2) squeeze the juice
Select vegetables carrot, three-coloured amaranth, tomato or leek bright in colour; The vegetables water is cleaned up; Segment or stripping and slicing are placed on 90～l00 ℃ of 5 ~ 20min that precooks in the citric acid solution of mass concentration 0.1% ~ 0.15%; Make its tissue fully softening, the vegetables after softening are placed the juice extractor squeeze juice, get original vegetable juice after the filtration;
(3) making beating
Earlier arrowhead starch is stuck with paste with the rare powder of 3 ~ 4 times of 40 ~ 50 ℃ of warm water furnishings of its amount; Again 100 ℃ of boiling water are poured the rare powder that mixes up and stick with paste, the boiling water water consumption is to beat 2 times that stick with paste with the powder amount, and constantly stirs 10 ~ 20min fast towards a direction; Stick with paste retrogradation, transparent, even to rare powder, get the pasty mixture of starch and water;
(4) transfer powder
Together pour the pasty mixture of starch and water of accomplishing fluently, arrowhead starch, original vegetable juice and other auxiliary materials into mixer and stir 2min to not having pimple, tack-free, colored soft powder ball that can wire drawing, soft powder ball water content is 30 ~ 40%, 30 ℃ ~ 40 ℃ of soft powder ball temperature; Wherein, the pasty mixture of starch and water 3 ~ 6kg, arrowhead starch 50 ~ 70kg, original vegetable juice 15 ~ 20kg, natural colouring matter 50 ~ 100g, alum 75 ~ 100g, monoglyceride 25 ~ 40g, limewash 50 ~ 75g, salt 0.9 ~ 1.2kg;
(5) leak powder
Soft powder ball is placed in the medium-sized strainer in 48 holes, and the soft powder ball with in the hand vibration spoon sees through aperture, and soft powder ball leaks down into the fecula silk; 55 ~ 65cm is put at the place boiled water pot below strainer, and the fecula silk falls into 97 ℃ ~ 98 ℃ boiled water pot, meets thermocoagulation and boils 1min, gets bean vermicelli; When leaking powder, use bamboo chopsticks in pot, to stir, in case bean vermicelli clings the bottom of a pan;
(6) cooling
When bean vermicelli treats that it will float in the boiling water pot, provoke, move in the cold water pot and cool off 1min, to increase elasticity with small bamboo;
(7) freezing
It is freezing that cooling back bean vermicelli is put into freezer, and cryogenic temperature is-8 ℃ ~ 10 ℃, reaches till the freeze over, then bean vermicelli put into 30 ℃ ~ 40 ℃ water and make its thawing, with pulling stranding, makes bean vermicelli all become monofilament to scatter, and is placed on airing on the airing frame;
(8) drying
The airing frame is placed on spacious threshing ground, during airing bean vermicelli is trembled out gently, makes it even drying, and dry back moisture is no more than 10 ~ 20%, and 2 ~ 4h is put at indoor stand in dry back, is cut into the long bag that is packaged into of 30 ~ 40cm.
The present invention has following advantage:
1. the raw material that adopts of the present invention is an arrowhead, and arrowhead output is high, per mu yield can reach very heavy about; High reaches 1500 jin, and the listing of hundreds of thousands jin is all arranged every year, and content of starch is high; Starch-containing 76.2g in every 100g dry; With the arrowhead is raw material production arrowhead starch, has improved arrowhead production added value, has expanded the kind of starch; The arrowhead starch that adopts the present invention to produce, the color and luster pure white, purity is high, can be used for the processing of bean vermicelli, also can add in other food being used as thickener to.
2. the starch color pure white that the shared processing of adopting during the removal of impurities of arrowhead starch of soda acid obtains, purity of starch is high, and it is few to contain other materials, is called fine white starch.
3. the dry employing of arrowhead starch is spray-drying, compares with traditional oven for drying method, and this method high temperature is instantaneous, arrowhead starch uniform drying, and moisture is low, does not have burnt paste, the color and luster pure white.
4. what add in the arrowhead bean vermicelli is original vegetable juice and natural colouring matter, includes the multiple nutritional components such as chlorophyll, vitamin, carrotene of needed by human body, and finished product is bright in luster, does not have visible impurity.
5. arrowhead bean vermicelli mouthfeel is good, cannot not boil mashedly for a long time, and toughness is strong, and forming is easy to packing.
The specific embodiment
Through specific embodiment technical solution of the present invention is detailed below, but technical solution of the present invention is not limited to following embodiment.
Embodiment 1:Red nutrition arrowhead bean vermicelli comprises the steps:
(1) preparation of arrowhead starch
1) material choice: select fruit fresh, epidermis is smooth, grows normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
3) peeling: the use mass concentration is 7% 95 ℃ of NaOH solution, temperature, immersion 1min, and constantly stirs with pressure-air, makes the arrowhead skin obtain suitable corrosion; Utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water, draining;
4) fragmentation: the arrowhead behind the draining uses disintegrating machine to break into the fragment of length as 0.5cm;
5) defibrination: the arrowhead fragment is sent into the Buddha's warrior attendant sand milling add water mill and become arrowhead to stick with paste, the ratio of arrowhead weight and amount of water is 1:3, and again arrowhead being stuck with paste the impouring aperture is to filter in the 60 purpose sieves, removes fiber, impurity, must starch milk;
6) deposition: the starch milk through filtering is put into vat, staticly settles 4h, and suction filtration removes supernatant, stays sediment;
7) removal of impurities: sediment further removes albumen, fiber impurity with the NaOH solution soaking 20min of mass concentration 0.02%, is neutralized to neutrality with the HCL solution of mass concentration 0.02%, the arrowhead slurries;
8) dehydrate: the arrowhead slurries of pH=7.0 are adjusted to mass concentration 5%, send into spray dryer rapidly and carry out drying, dry back abrasive dust is crossed 60 mesh sieves, gets arrowhead starch; Drying condition is: 180 ℃ of EATs, and feed rate is: 4.4 * 180ml/h, 80 ℃ of leaving air temps;
(2) squeeze the juice
The three-coloured amaranth water is cleaned up, and segment is placed on l00 ℃ of 5min that precooks in the citric acid solution of mass concentration 0.1%, makes its tissue fully softening, and the vegetables after softening are placed the juice extractor squeeze juice, after the filtration original vegetable juice;
(3) making beating
Earlier arrowhead starch is stuck with paste with the rare powder of 3 times of 40 ℃ of warm water furnishings of its amount; Again 100 ℃ of boiling water are poured the rare powder that mixes up and stick with paste, the boiling water water consumption is to beat 2 times that stick with paste with the powder amount, and constantly stirs 10min fast towards a direction; Stick with paste retrogradation, transparent, even to rare powder, get the pasty mixture of starch and water;
(4) transfer powder
Together pour the pasty mixture of starch and water of accomplishing fluently, arrowhead starch, original vegetable juice and other auxiliary materials into mixer and stir 2min to not having pimple, tack-free, colored soft powder ball that can wire drawing, soft powder ball water content is 30%, 30 ℃ ℃ of soft powder ball temperature; Wherein, pasty mixture of starch and water 3kg, arrowhead starch 50kg, original vegetable juice 15kg, natural three-coloured amaranth pigment 50g, alum 75g, monoglyceride 25g, limewash 50g, salt 0.9kg;
(5) leak powder
Soft powder ball is placed in the medium-sized strainer in 48 holes, and the soft powder ball with in the hand vibration spoon sees through aperture, and soft powder ball leaks down into the fecula silk; 55cm is put at the place boiled water pot below strainer, and the fecula silk falls into 97 ℃ ~ 98 ℃ boiled water pot, meets thermocoagulation and boils 1min, gets bean vermicelli; When leaking powder, use bamboo chopsticks in pot, to stir, in case bean vermicelli clings the bottom of a pan;
(6) cooling
When bean vermicelli treats that it will float in the boiling water pot, provoke, move in the cold water pot and cool off 1min, to increase elasticity with small bamboo;
(7) freezing
It is freezing that cooling back bean vermicelli is put into freezer, and cryogenic temperature is-8 ℃, reaches till the freeze over, then bean vermicelli put into 30 ℃ water and make its thawing, with pulling stranding, makes bean vermicelli all become monofilament to scatter, and is placed on airing on the airing frame;
(8) drying
The airing frame is placed on spacious threshing ground, during airing bean vermicelli is trembled out gently, makes it even drying, and dry back moisture is no more than 10%, and 2h is put at indoor stand in dry back, is cut into the long bag that is packaged into of 30cm.
The arrowhead bean vermicelli color and luster bright red of present embodiment is vivid, and mouthfeel is good, cannot not boil mashedly for a long time, and toughness is strong.
Embodiment 2:Green arrowhead bean vermicelli comprises the steps:
(1) preparation of arrowhead starch
1) material choice: select fruit fresh, epidermis is smooth, grows normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
3) peeling: the use mass concentration is 9.5% 90 ℃ of NaOH solution, temperature, immersion 3min, and constantly stirs with pressure-air, makes the arrowhead skin obtain suitable corrosion; Utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water, draining;
4) fragmentation: the arrowhead behind the draining uses disintegrating machine to break into length broken section as 1cm;
5) defibrination: the arrowhead fragment is sent into the Buddha's warrior attendant sand milling add water mill and become arrowhead to stick with paste, the ratio of arrowhead weight and amount of water is 1:3.25, and again arrowhead being stuck with paste the impouring aperture is to filter in the 80 purpose sieves, removes fiber, impurity, must starch milk;
6) deposition: the starch milk through filtering is put into vat, staticly settles 5h, and suction filtration removes supernatant, stays sediment;
7) removal of impurities: sediment further removes albumen, fiber impurity with the NaOH solution soaking 15min of mass concentration 0.11%, is neutralized to neutrality with the HCL solution of mass concentration 0.11%, the arrowhead slurries;
8) dehydrate: the arrowhead slurries of pH=7.0 are adjusted to mass concentration 10%, send into spray dryer rapidly and carry out drying, dry back abrasive dust is crossed 70 mesh sieves, gets arrowhead starch; Drying condition is: 190 ℃ of EATs, and feed rate is: 4.9 * 180ml/h, 85 ℃ of leaving air temps;
(2) squeeze the juice
The leek water is cleaned up, and segment is placed on 95 ℃ of 12.5min that precook in the citric acid solution of mass concentration 0.125%, makes its tissue fully softening, and the vegetables after softening are placed the juice extractor squeeze juice, after the filtration original vegetable juice;
(3) making beating
Earlier arrowhead starch is stuck with paste with the rare powder of 3.5 times of 45 ℃ of warm water furnishings of its amount; Again 100 ℃ of boiling water are poured the rare powder that mixes up and stick with paste, the boiling water water consumption is to beat 2 times that stick with paste with the powder amount, and constantly stirs 15min fast towards a direction; Stick with paste retrogradation, transparent, even to rare powder, get the pasty mixture of starch and water;
(4) transfer powder
Together pour the pasty mixture of starch and water of accomplishing fluently, arrowhead starch, original vegetable juice and other auxiliary materials into mixer and stir 2min to not having pimple, tack-free, colored soft powder ball that can wire drawing, soft powder ball water content is 35%, 35 ℃ of soft powder ball temperature; Wherein, pasty mixture of starch and water 4.5kg, arrowhead starch 60kg, original vegetable juice 17.5kg, natural chlorophyll 75g, alum 87.5g, monoglyceride 32.5g, limewash 62.5g, salt 1.05kg;
(5) leak powder
Soft powder ball is placed in the medium-sized strainer in 48 holes, and the soft powder ball with in the hand vibration spoon sees through aperture, and soft powder ball leaks down into the fecula silk; 60cm is put at the place boiled water pot below strainer, and the fecula silk falls into 97 ℃ ~ 98 ℃ boiled water pot, meets thermocoagulation and boils 1min, gets bean vermicelli; When leaking powder, use bamboo chopsticks in pot, to stir, in case bean vermicelli clings the bottom of a pan;
(6) cooling
When bean vermicelli treats that it will float in the boiling water pot, provoke, move in the cold water pot and cool off 1min, to increase elasticity with small bamboo;
(7) freezing
It is freezing that cooling back bean vermicelli is put into freezer, and cryogenic temperature is 1 ℃, reaches till the freeze over, then bean vermicelli put into 35 ℃ water and make its thawing, with pulling stranding, makes bean vermicelli all become monofilament to scatter, and is placed on airing on the airing frame;
(8) drying
The airing frame is placed on spacious threshing ground, during airing bean vermicelli is trembled out gently, makes it even drying, and dry back moisture is no more than 15%, and 3h is put at indoor stand in dry back, is cut into the long bag that is packaged into of 35cm.
The arrowhead bean vermicelli color and luster of present embodiment is bud green, and mouthfeel is good, cannot not boil mashedly for a long time, toughness is strong.
Embodiment 3: yellow nutrition arrowhead bean vermicelli comprises the steps:
(1) preparation of arrowhead starch
1) material choice: select fruit fresh, epidermis is smooth, grows normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
3) peeling: the use mass concentration is 12% 85 ℃ of NaOH solution, temperature, immersion 5min, and constantly stirs with pressure-air, makes the arrowhead skin obtain suitable corrosion; Utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water, draining;
4) fragmentation: the arrowhead behind the draining uses disintegrating machine to break into the fragment of length as 2cm;
5) defibrination: the arrowhead fragment is sent into the Buddha's warrior attendant sand milling add water mill and become arrowhead to stick with paste, the ratio of arrowhead weight and amount of water is 1:3.5, and again arrowhead being stuck with paste the impouring aperture is to filter in the 100 purpose sieves, removes fiber, impurity, must starch milk;
6) deposition: the starch milk through filtering is put into vat, staticly settles 6h, and suction filtration removes supernatant, stays sediment;
7) removal of impurities: sediment further removes albumen, fiber impurity with the NaOH solution soaking 10min of mass concentration 0.2%, is neutralized to neutrality with the HCL solution of mass concentration 0.2%, the arrowhead slurries;
8) dehydrate: the arrowhead slurries of pH=7.0 are adjusted to mass concentration 15%, send into spray dryer rapidly and carry out drying, dry back abrasive dust is crossed 80 mesh sieves, gets arrowhead starch; Drying condition is: 200 ℃ of EATs, and feed rate is: 5.4 * 180ml/h, 90 ℃ of leaving air temps;
(2) squeeze the juice
The carrot water is cleaned up, and stripping and slicing is placed on l00 ℃ of 5min that precooks in the citric acid solution of mass concentration 0.15%, makes its tissue fully softening, and the vegetables after softening are placed the juice extractor squeeze juice, after the filtration original vegetable juice;
(3) making beating
Earlier arrowhead starch is stuck with paste with the rare powder of 4 times of 50 ℃ of warm water furnishings of its amount; Again 100 ℃ of boiling water are poured the rare powder that mixes up and stick with paste, the boiling water water consumption is to beat 2 times that stick with paste with the powder amount, and constantly stirs 20min fast towards a direction; Stick with paste retrogradation, transparent, even to rare powder, get the pasty mixture of starch and water;
(4) transfer powder
Together pour the pasty mixture of starch and water of accomplishing fluently, arrowhead starch, original vegetable juice and other auxiliary materials into mixer and stir 2min to not having pimple, tack-free, colored soft powder ball that can wire drawing, soft powder ball water content is 40%, 40 ℃ of soft powder ball temperature; Wherein, pasty mixture of starch and water 6kg, arrowhead starch 70kg, original vegetable juice 20kg, natural carrot pigment 100g, alum 100g, monoglyceride 40g, limewash 75g, salt 1.2kg;
(5) leak powder
Soft powder ball is placed in the medium-sized strainer in 48 holes, and the soft powder ball with in the hand vibration spoon sees through aperture, and soft powder ball leaks down into the fecula silk; 55 ~ 65cm is put at the place boiled water pot below strainer, and the fecula silk falls into 97 ℃ ~ 98 ℃ boiled water pot, meets thermocoagulation and boils 1min, gets bean vermicelli; When leaking powder, use bamboo chopsticks in pot, to stir, in case bean vermicelli clings the bottom of a pan;
(6) cooling
When bean vermicelli treats that it will float in the boiling water pot, provoke, move in the cold water pot and cool off 1min, to increase elasticity with small bamboo;
(7) freezing
It is freezing that cooling back bean vermicelli is put into freezer, and cryogenic temperature is 10 ℃, reaches till the freeze over, then bean vermicelli put into 40 ℃ water and make its thawing, with pulling stranding, makes bean vermicelli all become monofilament to scatter, and is placed on airing on the airing frame;
(8) drying
The airing frame is placed on spacious threshing ground, during airing bean vermicelli is trembled out gently, makes it even drying, and dry back moisture is no more than 20%, and 4h is put at indoor stand in dry back, is cut into the long bag that is packaged into of 40cm.
The arrowhead bean vermicelli golden yellow color of present embodiment is vivid, and mouthfeel is good, cannot not boil mashedly for a long time, and toughness is strong.
Claims (1)
1. the preparation method of colour nutritive arrowhead bean vermicelli is characterized in that this preparation method may further comprise the steps:
(1) preparation of arrowhead starch
1) material choice: select fruit fresh, epidermis is smooth, grows normally, and the arrowhead of complete form, rejecting lignifying, serious machinery are hindered, the disease and pest arrowhead;
2) clean: fully wash with circulating water earlier, remove the dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
3) peeling: the use mass concentration is 7 ~ 12% 85 ~ 95 ℃ of NaOH solution, temperature, immersion 1 ~ 5min, and constantly stirs with pressure-air, makes the arrowhead skin obtain suitable corrosion; Utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis; Grind skin on one side, on one side towards clear water, draining;
4) fragmentation: the arrowhead behind the draining uses disintegrating machine to break into the fragment that length is 0.5 ~ 2cm;
5) defibrination: the arrowhead fragment is sent into the Buddha's warrior attendant sand milling add water mill and become arrowhead to stick with paste, the ratio of arrowhead weight and amount of water is 1:3 ~ 3.5, and again arrowhead being stuck with paste the impouring aperture is to filter in 60 ~ 100 purpose sieves, removes fiber, impurity, must starch milk;
6) deposition: the starch milk through filtering is put into vat, staticly settles 4 ~ 6h, and suction filtration removes supernatant, stays sediment;
7) removal of impurities: sediment further removes albumen, fiber impurity with the NaOH solution soaking 10 ~ 20min of mass concentration 0.02 ~ 0.2%, is neutralized to neutrality with the HCL solution of mass concentration 0.02 ~ 0.2%, the arrowhead slurries;
8) dehydrate: the arrowhead slurries of pH=7.0 are adjusted to mass concentration 5% ~ 15%, send into spray dryer rapidly and carry out drying, dry back abrasive dust is crossed 60 ~ 80 mesh sieves, gets arrowhead starch; Drying condition is: 180 ~ 200 ℃ of EATs, and feed rate is: (4.4 ~ 5.4) * 180ml/h, 80 ~ 90 ℃ of leaving air temps;
(2) squeeze the juice
Select vegetables carrot, three-coloured amaranth, tomato or leek bright in colour; The vegetables water is cleaned up; Segment or stripping and slicing are placed on 90～l00 ℃ of 5 ~ 20min that precooks in the citric acid solution of mass concentration 0.1% ~ 0.15%; Make its tissue fully softening, the vegetables after softening are placed the juice extractor squeeze juice, get original vegetable juice after the filtration;
(3) making beating
Earlier arrowhead starch is stuck with paste with the rare powder of 3 ~ 4 times of 40 ~ 50 ℃ of warm water furnishings of its amount; Again 100 ℃ of boiling water are poured the rare powder that mixes up and stick with paste, the boiling water water consumption is to beat 2 times that stick with paste with the powder amount, and constantly stirs 10 ~ 20min fast towards a direction; Stick with paste retrogradation, transparent, even to rare powder, get the pasty mixture of starch and water;
(4) transfer powder
Together pour the pasty mixture of starch and water of accomplishing fluently, arrowhead starch, original vegetable juice and other auxiliary materials into mixer and stir 2min to not having pimple, tack-free, colored soft powder ball that can wire drawing, soft powder ball water content is 30 ~ 40%, 30 ℃ ~ 40 ℃ of soft powder ball temperature; Wherein, the pasty mixture of starch and water 3 ~ 6kg, arrowhead starch 50 ~ 70kg, original vegetable juice 15 ~ 20kg, natural colouring matter 50 ~ 100g, alum 75 ~ 100g, monoglyceride 25 ~ 40g, limewash 50 ~ 75g, salt 0.9 ~ 1.2kg;
(5) leak powder
Soft powder ball is placed in the medium-sized strainer in 48 holes, and the soft powder ball with in the hand vibration spoon sees through aperture, and soft powder ball leaks down into the fecula silk; 55 ~ 65cm is put at the place boiled water pot below strainer, and the fecula silk falls into 97 ℃ ~ 98 ℃ boiled water pot, meets thermocoagulation and boils 1min, gets bean vermicelli; When leaking powder, use bamboo chopsticks in pot, to stir, in case bean vermicelli clings the bottom of a pan;
(6) cooling
When bean vermicelli treats that it will float in the boiling water pot, provoke, move in the cold water pot and cool off 1min, to increase elasticity with small bamboo;
(7) freezing
It is freezing that cooling back bean vermicelli is put into freezer, and cryogenic temperature is-8 ℃ ~ 10 ℃, reaches till the freeze over, then bean vermicelli put into 30 ℃ ~ 40 ℃ water and make its thawing, with pulling stranding, makes bean vermicelli all become monofilament to scatter, and is placed on airing on the airing frame;
(8) drying
The airing frame is placed on spacious threshing ground, during airing bean vermicelli is trembled out gently, makes it even drying, and dry back moisture is no more than 10 ~ 20%, and 2 ~ 4h is put at indoor stand in dry back, is cut into the long bag that is packaged into of 30 ~ 40cm.
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| CN104366496A (en) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | Fresh ginger bean vermicelli with middle-warming and stomach-warming function and processing method thereof |
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN105361043A (en) * | 2015-12-10 | 2016-03-02 | 张友兰 | Fruit and vegetable vermicelli and preparation method thereof |
| CN105995747A (en) * | 2016-06-20 | 2016-10-12 | 王佳宁 | Instant brewing arrowhead nutrition powder and preparation method thereof |
| CN110923282A (en) * | 2019-12-12 | 2020-03-27 | 江苏大学 | Method for preparing resistant starch by using ultrasonic-assisted amylase |
| CN111041055A (en) * | 2019-12-12 | 2020-04-21 | 江苏大学 | Method for preparing arrowhead resistant starch by using ultrasound in cooperation with pullulanase |
| CN111235195A (en) * | 2020-01-20 | 2020-06-05 | 江苏大学 | Preparation method of ultrasonic wave synergistic biological enzyme of lotus root resistant starch |
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| CN103461883A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Beauty maintaining and youth keeping vegetable vermicelli and production method thereof |
| CN104000143A (en) * | 2014-05-21 | 2014-08-27 | 广西马山县六合之家农产品加工厂 | Nourishing and cooling dry lotus root vermicelli and preparation method thereof |
| CN104187250A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Non-alum amaranth vermicelli and preparation method thereof |
| CN104366496A (en) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | Fresh ginger bean vermicelli with middle-warming and stomach-warming function and processing method thereof |
| CN104381911A (en) * | 2014-11-17 | 2015-03-04 | 安龙县福荣昌巴蕉芋淀粉农民专业合作社 | Preparation method of natural five-colored canna edulis ker vermicelli |
| CN105361043A (en) * | 2015-12-10 | 2016-03-02 | 张友兰 | Fruit and vegetable vermicelli and preparation method thereof |
| CN105995747A (en) * | 2016-06-20 | 2016-10-12 | 王佳宁 | Instant brewing arrowhead nutrition powder and preparation method thereof |
| CN110923282A (en) * | 2019-12-12 | 2020-03-27 | 江苏大学 | Method for preparing resistant starch by using ultrasonic-assisted amylase |
| CN111041055A (en) * | 2019-12-12 | 2020-04-21 | 江苏大学 | Method for preparing arrowhead resistant starch by using ultrasound in cooperation with pullulanase |
| CN111235195A (en) * | 2020-01-20 | 2020-06-05 | 江苏大学 | Preparation method of ultrasonic wave synergistic biological enzyme of lotus root resistant starch |
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