CN102640923A - Common yam rhizome silk noodles and preparation method thereof - Google Patents
Common yam rhizome silk noodles and preparation method thereof Download PDFInfo
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- CN102640923A CN102640923A CN201210135992XA CN201210135992A CN102640923A CN 102640923 A CN102640923 A CN 102640923A CN 201210135992X A CN201210135992X A CN 201210135992XA CN 201210135992 A CN201210135992 A CN 201210135992A CN 102640923 A CN102640923 A CN 102640923A
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- powder
- yam rhizome
- common yam
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- huai shan
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses common yam rhizome silk noodles and a preparation method thereof. The common yam rhizome noodles are prepared by performing pulping, powder squeezing, cutting, power retting and sun drying on raw materials which include common yam rhizome pulp and starch with the ratio of parts by weight of 7-8:2-3. The common yam rhizome noodles utilize common yam rhizome as main raw materials, effectively concentrate nutritional ingredients of original common yam rhizome, and are high in dietary therapy value, free of any pigment and preservatives, good in taste, resistant to boiling, free of turbid soup, good in elasticity and pure white and translucent in color and luster. In addition, the common yam rhizome silk noodles are not burnt or broken.
Description
Technical field
The present invention relates to food, specifically is a kind of common yam rhizome powder silk and preparation method thereof.
Background technology
Bean vermicelli is a kind of food that people like, the raw material of preparation bean vermicelli is varied, and the bean vermicelli of processing has green bean vermicelli, sweet potato noodles, common yam rhizome powder silk or the like.The new potato products factory in Henan, Qinyang City, Henan Province has been produced a kind of RHIIZOMA DIOSCOREAE frOm Henan of China bean vermicelli, and it is to process with Chinese yam rhizome, mung bean, potato, wheaten starch, a small amount of egg.Chinese patent CN02115027.3 discloses a kind of method for making of dietetic rice vermicelli, and its used raw material also has Huai Shan, the root of kudzu vine, lotus seeds, Gorgon fruit, lily etc. except that rice.It is too assorted that above-mentioned bean vermicelli has plenty of materials, has plenty of mountain, Huaihe River consumption very little, and the shade deviation of bean vermicelli.
Summary of the invention
The objective of the invention is to provide a kind of is primary raw material with Huai Shan, is equipped with common yam rhizome powder silk that appropriate amount of starch processes and preparation method thereof, and this bean vermicelli is not only nutritious, and mouthfeel is good, do not stick with paste constantly, and color and luster is snow-white bright.
The technical scheme that realizes the object of the invention is:
A kind of common yam rhizome powder silk, it is made up of the raw material by following weight part ratio: Huai Shan slurry ︰ starch=7-8 ︰ 2-3.
The slurry that described Huai Shan slurry breaks into for the Huai Shan with dehydration 55-65%.
Described starch is cornstarch, tapioca or wheaten starch.
A kind of preparation method of common yam rhizome powder silk comprises the steps:
(1) bright Huai Shan is peeled, cleans;
(2) Jiang Huaishan cuts away half, and is placed in the baking box to dewater, and dehydration rate is 55-65%;
(3) pull an oar with beater;
(4) in the Huai Shan slurry, add starch, in closing the powder machine, fully stir;
(5) press into bean vermicelli with powder press;
(6) cut off;
(7) macerate powder: in macerating the powder room, macerated powder 10-13 hour, temperature is 25-30 ℃;
(8) dry, pack finished product.
A kind of another kind of preparation method of common yam rhizome powder silk comprises the steps:
(1) mountain, Huaihe River dry plate is beaten powder;
(2) water of adding 9-11% dry powder weight in the dry powder of mountain, Huaihe River, pulping stirs;
(3) in the Huai Shan slurry, add starch, in closing the powder machine, fully stir;
(4) press into bean vermicelli with the powder machine;
(5) cut off;
(6) macerate powder: in macerating the powder room, macerated powder 10-13 hour, temperature is 25-30 ℃;
(7) dry, pack finished product.
This product is primary raw material with Huai Shan, has concentrated the nutritional labeling of original Huai Shan effectively, and food therapy value is high, and does not contain any pigment, anticorrisive agent, and mouthfeel is good, prolonged anti-boiling, and non muddy soup is not stuck with paste constantly, good springiness, and also color and luster is snow-white bright.
The specific embodiment
Below in conjunction with embodiment the present invention is done further elaboration, but should be understood that following examples only are used for the present invention is illustrated, and be not in order to limit protection scope of the present invention.
The materials and the materials weight part ratio of the silk of common yam rhizome powder described in the embodiment are: Huaihe River Shan Jiang ︰ starch=7-8 ︰ 2-3; Wherein: the slurry that the Huai Shan slurry breaks into for the Huai Shan with dehydration 55-65%; Starch is cornstarch, tapioca or wheaten starch.
Embodiment 1:
A kind of is the method that primary raw material prepares the common yam rhizome powder silk with bright Huai Shan, comprises the steps:
(1) bright Huai Shan is peeled, cleans;
(2) Jiang Huaishan cuts away half, and is placed in the baking box to dewater, and baking is 3-5 hour under 60-80 ℃ temperature conditions, and making dehydration rate is 55-65%;
(3) pull an oar with beater;
(4) in the Huai Shan slurry, add cornstarch, in closing the powder machine, fully stir;
(5) press into bean vermicelli with powder press;
(6) cut off;
(7) macerate powder: will hang on the bamboo bar through the bean vermicelli that step (6) is cut off, macerated powder in the powder room 12 hours macerating of sealing, temperature is controlled at 25-30 ℃;
(8) dry, pack finished product.
Embodiment 2:
A kind of is the method that primary raw material prepares the common yam rhizome powder silk to do Huai Shan, comprises the steps:
(1) mountain, Huaihe River dry plate is beaten powder;
(2) water of adding 10% dry powder weight in the dry powder of mountain, Huaihe River, pulping stirs;
(3) in the Huai Shan slurry, add tapioca, in closing the powder machine, fully stir;
(4) press into bean vermicelli with the powder machine;
(5) cut off;
(6) macerate powder: will hang on the bamboo bar through the bean vermicelli that step (5) is cut off, macerated powder in the powder room 11 hours macerating of sealing, temperature is controlled at 25-30 ℃;
(7) dry, pack finished product.
Claims (5)
1. common yam rhizome powder silk is characterized in that: it by by the raw material of following weight part ratio through making beating, press powder, cut off, macerate powder, dry and process: Huai Shan slurry ︰ starch=7-8 ︰ 2-3.
2. common yam rhizome powder silk according to claim 1 is characterized in that: the slurry that described Huai Shan slurry breaks into for the Huai Shan with dehydration 55-65%.
3. common yam rhizome powder silk according to claim 1 is characterized in that: described starch is cornstarch, tapioca or wheaten starch.
4. the preparation method of a common yam rhizome powder silk is characterized in that: comprise the steps:
(1) bright Huai Shan is peeled, cleans;
(2) Jiang Huaishan cuts away half, and is placed in the baking box to dewater, and dehydration rate is 55-65%;
(3) pull an oar with beater;
(4) in the Huai Shan slurry, add starch, in closing the powder machine, fully stir;
(5) press into bean vermicelli with powder press;
(6) cut off;
(7) macerate powder: in macerating the powder room, macerated powder 10-13 hour, temperature is 25-30 ℃;
(8) dry, pack finished product.
5. the preparation method of a common yam rhizome powder silk is characterized in that: comprise the steps:
(1) mountain, Huaihe River dry plate is beaten powder;
(2) water of adding 9-11% dry powder weight in the dry powder of mountain, Huaihe River, pulping stirs;
(3) in the Huai Shan slurry, add starch, in closing the powder machine, fully stir;
(4) press into bean vermicelli with the powder machine;
(5) cut off;
(6) macerate powder: in macerating the powder room, macerated powder 10-13 hour, temperature is 25-30 ℃;
(7) dry, pack finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210135992XA CN102640923A (en) | 2012-05-04 | 2012-05-04 | Common yam rhizome silk noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210135992XA CN102640923A (en) | 2012-05-04 | 2012-05-04 | Common yam rhizome silk noodles and preparation method thereof |
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| CN102640923A true CN102640923A (en) | 2012-08-22 |
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| CN201210135992XA Pending CN102640923A (en) | 2012-05-04 | 2012-05-04 | Common yam rhizome silk noodles and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795392A (en) * | 2016-03-21 | 2016-07-27 | 梁荫健 | Chinese yam body strengthening rice strips |
| CN107232376A (en) * | 2017-05-05 | 2017-10-10 | 珠海永青泉商业管理有限公司 | A kind of Chinese yam oat syrup |
| CN112970631A (en) * | 2021-02-26 | 2021-06-18 | 海南卓津蜂业有限公司 | Modular bee-keeping device |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625969A (en) * | 2003-12-09 | 2005-06-15 | 梁有法 | Vermicelli prepared from chinese wam |
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN102349645A (en) * | 2011-09-28 | 2012-02-15 | 陈主义 | Nutritional rhizoma dioscoreae rice flour and preparation method thereof |
-
2012
- 2012-05-04 CN CN201210135992XA patent/CN102640923A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625969A (en) * | 2003-12-09 | 2005-06-15 | 梁有法 | Vermicelli prepared from chinese wam |
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN102349645A (en) * | 2011-09-28 | 2012-02-15 | 陈主义 | Nutritional rhizoma dioscoreae rice flour and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 于丽萍: "精白甘薯粉丝加工新技术", 《新农村》 * |
| 冯叙桥等: "粉丝加工技术", 《农村新技术》 * |
| 张驰等: "山药粉丝的研制", 《食品科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795392A (en) * | 2016-03-21 | 2016-07-27 | 梁荫健 | Chinese yam body strengthening rice strips |
| CN107232376A (en) * | 2017-05-05 | 2017-10-10 | 珠海永青泉商业管理有限公司 | A kind of Chinese yam oat syrup |
| CN112970631A (en) * | 2021-02-26 | 2021-06-18 | 海南卓津蜂业有限公司 | Modular bee-keeping device |
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Application publication date: 20120822 |