CN102715462A - Whole broad bean flour glass noodles and sheet jelly and production method thereof - Google Patents

Whole broad bean flour glass noodles and sheet jelly and production method thereof Download PDF

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Publication number
CN102715462A
CN102715462A CN2012102051564A CN201210205156A CN102715462A CN 102715462 A CN102715462 A CN 102715462A CN 2012102051564 A CN2012102051564 A CN 2012102051564A CN 201210205156 A CN201210205156 A CN 201210205156A CN 102715462 A CN102715462 A CN 102715462A
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China
Prior art keywords
bean
powder
broad bean
sheet jelly
broad
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CN2012102051564A
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Chinese (zh)
Inventor
宋吉辉
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诸城市桃林食品有限责任公司
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Priority to CN2012102051564A priority Critical patent/CN102715462A/en
Publication of CN102715462A publication Critical patent/CN102715462A/en

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Abstract

The invention discloses whole broad bean flour glass noodles and sheet jelly and a production method thereof. The whole broad bean flour glass noodles and sheet jelly is prepared by the following steps: 1), crushing broad beans or a mixture of broad beans and peas to obtain whole flour with the grain size of less than 50 microns; and 2), mixing mung bean starch and potato starch according to the mass ratio of 10:(5-150), adding 0.1 to 30 mass percent of crushed whole flour obtain in the step 1), adding water with the temperature of 50 to 100 DEG C, stirring uniformly, shaping, cooking the shaped glass noodles or sheet jelly in water at the temperature of 70 to 100 DEG C for 1 to 16 seconds, cooling and drying the glass noodles or sheet jelly to obtain the whole broad bean flour glass noodles or sheet jelly. The whole broad bean flour glass noodles or sheet jelly can be directly eaten after being mixed with water with the temperature of 80 DEG C for 3 to 10 minutes. The prepared glass noodles or sheet jelly has abundant nutrients and has fine, smooth and tenacious mouthfeel.

Description

The full powder bean vermicelli of a kind of broad bean and bean sheet jelly and production method thereof
Technical field
The present invention relates to the full powder bean vermicelli of a kind of broad bean and bean sheet jelly and production method thereof.
Background technology
At present, the production of coarse cereal vermicelli, bean sheet jelly is many to be primary raw material with Ipomoea batatas, mung bean, pea etc., filters through making beating and removes skin and bits, and slurries obtain coarse cereals starch through deposition, produce bean vermicelli through the series of process link again.Although the method has adopted coarse cereals, that in fact uses is coarse cereals starch, and the skin of coarse cereals and bits are all removed.Therefore, the bean vermicelli nutritive value of production is lower.
Contain the important component calcium of regulating brain and nerve fiber, zinc, manganese, phosphatide etc. in the broad bean, and contain abundant cholelith alkali, the brain strengthening function of enhance memory power is arranged.Rich in protein in the broad bean, and do not contain cholesterol, can improve food value, angiocardiopathy preventing.Vitamin C in the broad bean can delay artery sclerosis, and the dietary fiber in the broad bean skin has the effect that reduces cholesterol, promotes enterocinesia.The modern thinks that also broad bean also is one of anticancer food, and prevention intestinal cancer is had effect.Therefore, the full powder of broad bean is made into bean vermicelli or bean sheet jelly, can enlarges the edible range of broad bean, satisfy people's modern diet demand simultaneously.
Summary of the invention
The purpose of this invention is to provide the full powder bean vermicelli of a kind of broad bean and bean sheet jelly and production method thereof.
Full powder bean vermicelli of broad bean provided by the present invention or bean sheet jelly are to prepare according to the method that comprises the steps:
1) mixture of broad bean or broad bean and pea is pulverized, obtaining particle diameter is the full powder of 1-50 micron;
2) green starch and the farina mass ratio with 10:5-150 is mixed; Again to the full powder that wherein adds after mass fraction is the pulverizing that obtains of 0.1%~30% step 1); The water that adds 50-100 ℃ then stirs, and leaks powder, and the powder that spills is boiled 1~16 second (being as the criterion to boil) in 70-100 ℃ water; Powder cooling and oven dry after will boiling obtain full powder bean vermicelli of said broad bean or bean sheet jelly again.
Better for the mouthfeel that makes bean vermicelli or bean sheet jelly, and be easy to steep ripe, before said bean vermicelli or bean sheet jelly are dried, also need in-8 ℃ to-14 ℃ environment freezing 6-15 hour after cooling.
Wherein, pulverizing described in the step 1) is ultramicro grinding, specifically can in jet pulverizing and classifying equipoment, carry out.
Both mass ratioes can be 1:0-1 in the mixture of step 1) broad bean and pea.
The temperature of the powder cooling after will boiling step 2) is 5~30 ℃; The temperature of said oven dry is 30~80 ℃.
The leakage wooden dipper eye of the leakage wooden dipper that is adopted when leaking powder step 2) is circular or flat type, and its diameter can be 0.1~10mm.
General when producing mung bean, pea, broad bean vermicelli or bean sheet jelly, all be after mung bean, pea, broad bean making beating are filtered, to be settled out starch, with Starch Production bean vermicelli or bean sheet jelly, thereby the nutritional labeling in the bean vermicelli is single.And the present invention pulverizes broad bean through the JFC-5 jet and the classifying equipoment pulverizing is the particle of 1-50 micron; After being backfilled in the starch; Bean vermicelli is produced in regeneration or bean sheet jelly has not only increased dietary fiber and some content of elements in bean vermicelli or the bean sheet jelly; The nutritive value of bean vermicelli or bean sheet jelly is increased, and innovated the notion of full powder bean vermicelli of a kind of broad bean and bean sheet jelly.The present invention pulverizes broad bean and is the particle below the 1-50 micron, has solved the problem of adding break when macromolecular substances causes powder easily with Louing bar, bean vermicelli and bean sheet jelly coarse mouthfeel, has improved product quality.
The present invention compares with prior art has following characteristics: the full powder of broad bean is adopted in (1); (2) adopt the ultra-fine grinding method, make the full powder degree of broad bean reduce to the 1-50 micron; (3) content of the full powder of broad bean in raw materials for production is 0.1%-30%; (4) do not change traditional processing technology.
Full powder bean vermicelli of broad bean provided by the present invention or bean sheet jelly are when making, because the step that does not vacuumize, have reduced the density of bean vermicelli or bean sheet jelly, it are brewed with 80 ℃ of water can directly eat after 3~10 minutes, and no longer need boil process through superheated water.Full powder adopts the mode that directly adds, and operating procedure is simple.Use jet to pulverize in the production to pulverize with classifying equipoment broad bean is pulverized, granular size reaches below the 1-50 micron, and bean vermicelli and the bean sheet jelly therefore produced are not only nutritious, and delicate mouthfeel, smooth, chewiness.
The specific embodiment
Through specific embodiment method of the present invention is described below, but the present invention is not limited thereto.
Experimental technique described in the following embodiment like no specified otherwise, is conventional method; Said material like no specified otherwise, all can obtain from commercial sources.
Embodiment 1, the full powder bean vermicelli of preparation broad bean
The jet of broad bean through model JFC-5 pulverized with classifying equipoment pulverize, sieve, obtain particle diameter less than 50 microns broad bean powder, subsequent use; In 5kg green starch, 5kg farina, add the full powder of broad bean after 0.3kg pulverizes, the warm water that adds about 60 ℃ of 1.5kg then stirs, and then mixing starch is flowed in the powder leaking ladle; (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper; Be shaped as circle) boil after 10 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and be cooled to about 10 ℃, in-8 ℃ of environment freezing 6 hours then; After thawing with product 50 ℃ of oven dry, promptly obtain containing the instant vermicelli of broad bean powder.The sensory evaluation result is shown in table 2 (numbering 2).
Prepared bean vermicelli brewed with 80 ℃ of water can directly eat its delicate mouthfeel, smooth, chewiness after 3~10 minutes.
Replace with above-mentioned leakage wooden dipper Lou that the wooden dipper eye is the leakage ticket of flat, can obtain the full powder bean sheet jelly of broad bean.
Embodiment 2, the full powder bean vermicelli of preparation broad bean
Broad bean is pulverized and the classifying equipoment pulverizing through the JFC-5 jet, sieved, it is subsequent use less than 50 microns broad bean powder to obtain particle diameter; In 5kg green starch, 5kg farina, add the broad bean powder after 0.5kg pulverizes; The warm water that adds about 80 ℃ of 1.5kg then stirs through mixer; Then mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Putting into running water is cooled to about 5 ℃; In-14 ℃ of environment freezing 6 hours then, after thawing with product 30 ℃ of oven dry, promptly obtain containing the instant vermicelli of broad bean powder.The sensory evaluation result is shown in table 2 (numbering 3).
Prepared bean vermicelli brewed with 80 ℃ of water can directly eat its delicate mouthfeel, smooth, chewiness after 3~10 minutes.
Embodiment 3, the full powder bean vermicelli of preparation broad bean
With broad bean and pea with quality 1:1 mixed after, pulverize with classifying equipoment through the JFC-5 jet and to pulverize, sieve, it is subsequent use less than 50 microns broad bean and pea mixed powder to obtain particle diameter; In 10kg green starch, 5kg farina, add broad bean and pea mixed powder after 3kg pulverizes; The warm water that adds about 60 ℃ of 3kg then stirs through mixer; Then mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Putting into running water is cooled to about 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry, promptly obtain containing the instant vermicelli of broad bean powder and peameal.The sensory evaluation result is shown in table 2 (numbering 4).
Prepared bean vermicelli brewed with 80 ℃ of water can directly eat its delicate mouthfeel, smooth, chewiness after 3~10 minutes.
Embodiment 4, the full powder bean vermicelli of preparation broad bean
With broad bean and pea with quality 1:1 mixed after, pulverize with classifying equipoment through the JFC-5 jet and to pulverize, sieve, it is subsequent use less than 50 microns broad bean and pea mixed powder to obtain particle diameter; In 10kg green starch, 150kg farina, add broad bean and pea mixed powder after 16kg pulverizes; The warm water that adds then about 30kg70 ℃ stirs through mixer; Then mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Putting into running water is cooled to about 15 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 80 ℃ of oven dry, promptly obtain containing the instant vermicelli of broad bean powder and peameal.The sensory evaluation result is shown in table 2 (numbering 5).
Prepared bean vermicelli brewed with 80 ℃ of water can directly eat its delicate mouthfeel, smooth, chewiness after 3~10 minutes.
Comparative Examples 1, the pure starch vermicelli of preparation
The warm water that 5kg green starch, 5kg farina is added about 60 ℃ of 1.5kg stirs; Then mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as circle); Putting into running water is cooled to about 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry, promptly obtain instant vermicelli.The sensory evaluation result is shown in table 1 (numbering 1).
Comparative Examples 2, the full powder bean vermicelli of preparation broad bean
With broad bean and pea with quality 1:1 mixed after, pulverize with classifying equipoment through the JFC-5 jet and to pulverize, sieve, it is subsequent use less than 50 microns broad bean and pea mixed powder to obtain particle diameter; In 10kg green starch, 5kg farina, add broad bean and pea mixed powder after 5kg pulverizes; The warm water that adds then about 4kg60 ℃ stirs through mixer; Then mixing starch is flowed in the powder leaking ladle, hang naturally to boil after 10 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.5cm, is shaped as flat); Putting into running water is cooled to about 10 ℃; In-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry, promptly obtain containing the instant vermicelli of broad bean powder and peameal.The sensory evaluation result is shown in table 2 (numbering 6).
Sensory evaluation code of points according to table 1 is marked to the product of the foregoing description and Comparative Examples preparation, and the result sees table 2.
Table 1 sensory evaluation code of points
Pure starch vermicelli of table 2 and the full powder bean vermicelli of the different broad beans of interpolation sensory evaluation score value table
Full powder bean vermicelli of broad bean that the present invention is prepared and bean sheet jelly on the basis that guarantees product appearance and taste quality, the nutrition that has improved the value of broad bean and saved broad bean from damage.

Claims (7)

1. a method of producing full powder bean vermicelli of broad bean or bean sheet jelly comprises the steps:
1) mixture of broad bean or broad bean and pea is pulverized, obtained particle diameter less than 50 microns full powder;
2) green starch and the farina mass ratio with 10:5-150 is mixed; Again to the full powder that wherein adds after mass fraction is the pulverizing that obtains of 0.1%~30% step 1); The water that adds 50~100 ℃ then stirs, and leaks powder, and the powder that spills was boiled in 70~100 ℃ water 1~16 second; Powder cooling and oven dry after will boiling obtain full powder bean vermicelli of said broad bean or bean sheet jelly again.
2. method according to claim 1 is characterized in that: pulverizing described in the step 1) is ultramicro grinding; Said pulverizing is carried out in jet pulverizing and classifying equipoment.
3. method according to claim 1 and 2 is characterized in that: both mass ratioes are 1 in the mixture of said broad bean of step 1) and pea: (0-1).
4. according to each described method among the claim 1-3, it is characterized in that: step 2) in the temperature of powder cooling after will boiling be 5~30 ℃; The temperature of said oven dry is 30~80 ℃.
5. according to each described method among the claim 1-4, it is characterized in that: step 2) described in leak the leakage wooden dipper that is adopted in the powder leakage wooden dipper eye be circular or flat type, its diameter is 0.1~10mm.
6. according to each described method among the claim 1-5, it is characterized in that: said method also is included in step 2) in before the powder cooling back oven dry after will boiling, freezing 6-15 hour step in-8 ℃ to-14 ℃ environment.
7. each said method prepares among the claim 1-6 full powder bean vermicelli of broad bean or bean sheet jelly.
CN2012102051564A 2012-06-20 2012-06-20 Whole broad bean flour glass noodles and sheet jelly and production method thereof CN102715462A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315206A (en) * 2013-06-12 2013-09-25 马同金 Method for processing sheet jelly
CN103960597A (en) * 2014-03-11 2014-08-06 郎溪县天子粉丝厂 Preparation method of broad bean vermicelli
CN104585646A (en) * 2015-01-30 2015-05-06 江苏沿江地区农业科学研究所 Preparation method of purely-natural broad bean vermicelli
WO2015158960A1 (en) * 2014-04-16 2015-10-22 Teknologian Tutkimuskeskus Vtt Oy Gluten-free pasta and method for the manufacture of gluten-free pasta
CN105285728A (en) * 2015-10-27 2016-02-03 颍上县天好食品有限公司 Toxin relieving and feature beautifying broad bean vermicelli

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CN1689434A (en) * 2004-04-21 2005-11-02 宋吉辉 Instant vermicelli and its production method
CN101380083A (en) * 2008-09-26 2009-03-11 宋吉辉 Instant vermicelli rich in dietary fiber and production method thereof
CN101491342A (en) * 2009-03-06 2009-07-29 杨贵成 Nutrient vermicelli
CN102266053A (en) * 2011-07-18 2011-12-07 姚存利 Health care silk noodles and manufacturing method thereof
CN102440376A (en) * 2010-10-11 2012-05-09 陕西天富食品设备有限公司 Health bitter buckwheat vermicelli and preparation method thereof

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CN1689434A (en) * 2004-04-21 2005-11-02 宋吉辉 Instant vermicelli and its production method
CN101380083A (en) * 2008-09-26 2009-03-11 宋吉辉 Instant vermicelli rich in dietary fiber and production method thereof
CN101491342A (en) * 2009-03-06 2009-07-29 杨贵成 Nutrient vermicelli
CN102440376A (en) * 2010-10-11 2012-05-09 陕西天富食品设备有限公司 Health bitter buckwheat vermicelli and preparation method thereof
CN102266053A (en) * 2011-07-18 2011-12-07 姚存利 Health care silk noodles and manufacturing method thereof

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315206A (en) * 2013-06-12 2013-09-25 马同金 Method for processing sheet jelly
CN103315206B (en) * 2013-06-12 2014-09-03 马同金 Method for processing sheet jelly
CN103960597A (en) * 2014-03-11 2014-08-06 郎溪县天子粉丝厂 Preparation method of broad bean vermicelli
WO2015158960A1 (en) * 2014-04-16 2015-10-22 Teknologian Tutkimuskeskus Vtt Oy Gluten-free pasta and method for the manufacture of gluten-free pasta
CN104585646A (en) * 2015-01-30 2015-05-06 江苏沿江地区农业科学研究所 Preparation method of purely-natural broad bean vermicelli
CN105285728A (en) * 2015-10-27 2016-02-03 颍上县天好食品有限公司 Toxin relieving and feature beautifying broad bean vermicelli

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Application publication date: 20121010