CN102960638A - Kudzu root compound nutritious vermicelli and preparation method thereof - Google Patents
Kudzu root compound nutritious vermicelli and preparation method thereof Download PDFInfo
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- CN102960638A CN102960638A CN2012105063864A CN201210506386A CN102960638A CN 102960638 A CN102960638 A CN 102960638A CN 2012105063864 A CN2012105063864 A CN 2012105063864A CN 201210506386 A CN201210506386 A CN 201210506386A CN 102960638 A CN102960638 A CN 102960638A
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Abstract
The invention discloses a kudzu root compound nutritious vermicelli and a preparation method thereof. The kudzu root compound nutritious vermicelli comprises the following components in parts by weight: 80 parts of green bean starch, 15-25 parts of kudzu root starch, and 0.5-1 part of compound thickening agent, wherein the compound thickening agent is composed of the following components in parts by weight: 10-30 parts of fenugreek gum, 10-30 parts of pullulan, and 60-100 parts of hydroxypropyl distarch phosphate. The kudzu root compound nutritious vermicelli does not contain alum, is high in safety, smooth in the surface, not easily broken or burnt in soup, soft in mouthfeel, good in elasticity, and good in palatability, and is suitable for cold and hot eating. Moreover, the kudzu root compound nutritious vermicelli is stable in product quality, and long in shelf life, and does not easily mildew; and long-term eating of the vermicelli can adjust human body functions, enhance physical fitness, improve body disease resistance, resist ageing, prolong life, and persistently maintain youthful vitality.
Description
Technical field
The present invention relates to a kind of bean vermicelli and preparation method thereof, relate in particular to a kind of root of kudzu vine compound nutritional bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is one of common food of China, often is called again vermicelli silk, Green bean noodle, and Japan claims spring rain, and the Korea peninsula claims Tang's face, and Vietnam claims face.Be difficult for mashedly when bean vermicelli boils, mouthfeel is satiny, and similar fine flour strip is peddled after the drying, edible before best first soaked its softness that allows, the diameter of bean vermicelli is generally in 0.5 millimeter, this also is the origin that it has the name of " silk ".
Bean vermicelli is various in style, such as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli.More be farinaceous bean vermicelli, such as sweet potato noodles, sweet potato vermicelli, potato vermicelli etc.Bean vermicelli has again the difference of beans, potato class, sweet potato class by its main materials.
The nutritional labeling of bean vermicelli mainly is the mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium.Bean vermicelli has good attached flavor, and it can absorb the taste of various delicious soup stocks, adds the soft and moist soft of bean vermicelli itself, and is more tasty and refreshing pleasant.Cold and dressed with sauce better.
The tradition bean vermicelli has added alum in processing and making process, alum is used for precipitating impurity in the water in daily life, claims again alum, arcanite, potassium aluminium alum, potassium alum.To contain the potassium sulfate of the crystallization water and the double salt of aluminum sulfate.Chemical formula KAl (SO
4)
212H
2O.Antibacterial action, astriction are arranged, be applied to ground rice and bean vermicelli adds man-hour, can improve starch burn degree, improve the boiling fastness of bean vermicelli, can make the bean vermicelli non muddy soup.But because alum contains aluminium ion, excess intake can affect the function of brain cell, thereby affect and disturb people's consciousness and memory function, causes senile dementia, also can cause the cholestasia hepatopathy, can cause skeleton softening, also can cause the illnesss such as ovarian atrophy.
China is since entry into the World Trade Organization, and bean vermicelli has also been squeezed into the international market successively.But, because product quality is stable not, mildew phenomena often appears in exit procedure, caused more serious economic loss.
Summary of the invention
One of technical problem to be solved by this invention provides a kind of root of kudzu vine compound nutritional bean vermicelli.
Two of technical problem to be solved by this invention provides a kind of preparation method of root of kudzu vine compound nutritional bean vermicelli.
The present invention seeks to be achieved through the following technical solutions:
A kind of root of kudzu vine compound nutritional bean vermicelli comprises the component of following weight parts: 80 parts of green starch, pueraria starch 15-25 part, composite thickening agent 0.5-1 part.
Described composite thickening agent is made of by weight following component: trigonella bean gum 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part.
Preferably, described root of kudzu vine compound nutritional bean vermicelli also comprises biological compound preservative 0.01-0.05 part.
Described biological compound preservative is made of by weight following component: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
Trigonella bean gum, pulullan polysaccharide and hydroxypropyl PASELLI EASYGEL are mixed, can make this biology composite thickening agent.
Nisin, calcium propionate, shitosan and AOB are mixed, can make this biology compound preservative.
Adopt the general method of the industry, add water mixing, powder process moulding and oven dry, all can make this root of kudzu vine compound nutritional bean vermicelli.Also can adopt following each method to be prepared.
A kind of preparation method of root of kudzu vine compound nutritional bean vermicelli:
Each raw material is added water mix, place vermicelli machine powder process again, cooling is soaked, and cleans to dry, and oven dry can make this root of kudzu vine compound nutritional bean vermicelli.
Concrete can for: each raw material was stirred 20-40 minute, mixes, add an amount of water, stir again; Place again vermicelli machine powder process; Adopt the air blast quenching; In water, soaked 20-40 minute; Clean drying, the drying time is 10-15 second; 30-40 ℃ of lower oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
A kind of preparation method of root of kudzu vine compound nutritional bean vermicelli:
Each raw material is added water mix, obtaining moisture content is the mixing wet starch of 40-60wt%, adds self heating type vermicelli machine, extrude, cooling is washed by rubbing with the hands with 30-50 ℃ of warm water naturally, 30-40 ℃ of lower oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
A kind of preparation method of root of kudzu vine compound nutritional bean vermicelli:
Each raw material is added water to be mixed, obtaining moisture content is the mixing wet starch of 40-60wt%, put into powder leaking ladle, naturally hanging boils in the boiling water boils 6-12 second, put into again cold water and be down to room temperature, cooling is 8-10 hour in-8 ℃ to-14 ℃, and 40-60 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
Concrete, in the present invention, each raw material is specifically described as follows:
Green starch provides in GB/T8887-2009 and offers some clarification on, and can make things convenient for commercial and get.
Pueraria starch provides in GB/T8887-2009 and offers some clarification on, and can make things convenient for commercial and get.
Trigonella bean gum, English name: Bottle gourd Pakistan rubber, fenugreek gum, CNS numbers 20.035.
Pulullan polysaccharide, English name: Pululan, CAS accession number: 9057-02-7.
Hydroxypropyl PASELLI EASYGEL, the CAS 53124-00-8 that encodes, english common name Hydroxypropyl distarch phosphate.
Nisin, Nisin also claims nisin or transliteration hot for the Buddhist nun, is a kind of peptide material that streptococcus lactis produces, and is comprised of 34 amino acid residues.Under the physiological pH condition of human body and alpha-chymotrypsin effect, be hydrolyzed into very soon amino acid after edible, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
Calcium propionate, english common name Calcium propionate, CAS number: 4075-81-4.
Shitosan (chitosan) is to be obtained through deacetylation by the chitin (chitin) that nature extensively exists, and chemical name is Chitosan (1-4)-2-amino-B-D glucose.Shitosan is the product of chitin N-deacetylation; generally speaking, N one acetyl group is sloughed and just can be referred to as shitosan more than 55%, in other words; can dissolve 1% chitosan in 1% acetic acid or 1% hydrochloric acid, this chitosan is referred to as shitosan.Its another name " chitin ", " chitosan ", " deacetyl chitin ", " soluble chitin ", " soluble chitin ", " chitosamine ", " chitosan ", " chitose ", " glycosaminoglycan ", " crust polysaccharide ", " chitosan " etc.
AOB, CNS number: 04.019, English name: antioxidant of bambooleaves.AOB is to adopt that the modern biotechnology means are extracted from the tender leaf of specific Phyllostachys (phyllostachys) bamboo, natural, the nutrition take flavones and phenolic compound as active ingredient, multi-functional food antioxidant.
Root of kudzu vine compound nutritional bean vermicelli of the present invention does not contain alum, safe, smooth surface, and not easily broken and paste soup, mouthfeel is soft, good springiness, palatability is strong, is suitable for Cold and hot food and uses.And root of kudzu vine compound nutritional bean vermicelli of the present invention, constant product quality is difficult for going mouldy, long shelf-life, edible the present invention's energy balance the body function is built up health for a long time, improves body resistance against diseases, anti-ageing prolonging life, the vigor of remaining youthful forever.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Take by weighing: 2 kilograms of trigonella bean gums, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Mix, make the composite thickening agent.
With 0.75 kilogram of 80 kilograms of green starch, 20 kilograms of pueraria starches and above-mentioned composite thickening agent, stirred 30 minutes, mix, add again water and stirred 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and place general vermicelli machine to carry out powder process, control powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soaked 30 minutes; Clean drying, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%, can make this root of kudzu vine compound nutritional bean vermicelli.
Vermicelli machine is selected from the Lucheng District, Wenzhou City southern suburbs five rich grain machinery WF-18 of factory model vermicelli machines.
Embodiment 2
Take by weighing: 2 kilograms of trigonella bean gums, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Mix, make the composite thickening agent.
Take by weighing: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Mix, make biological compound preservative.
With 0.03 kilogram of 80 kilograms of green starch, 20 kilograms of pueraria starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, stirred 30 minutes, mix, adding water stirred 20 minutes again, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and place general vermicelli machine to carry out powder process, control powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soaked 30 minutes; Clean drying, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%, can make this root of kudzu vine compound nutritional bean vermicelli.
Vermicelli machine is selected from the Lucheng District, Wenzhou City southern suburbs five rich grain machinery WF-18 of factory model vermicelli machines.
Embodiment 3
Take by weighing: 2 kilograms of trigonella bean gums, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Mix, make the composite thickening agent.
Take by weighing: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Mix, make biological compound preservative.
With 0.03 kilogram of 80 kilograms of green starch, 20 kilograms of pueraria starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, adding water mixes, obtaining moisture content is the mixing wet starch of 50wt%, add self heating type vermicelli machine, extrude, cooling is washed by rubbing with the hands with 40 ℃ warm water naturally, 35 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%.
Self heating type vermicelli machine is selected from the product type that Qidong County Fu Da machinery plant produces: FSJ-100 type self heating type vermicelli machine.
Embodiment 4
Take by weighing: 2 kilograms of trigonella bean gums, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Mix, make the composite thickening agent.
Take by weighing: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Mix, make biological compound preservative.
With 0.03 kilogram of 80 kilograms of green starch, 20 kilograms of pueraria starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, adding water mixes, obtaining moisture content is the mixing wet starch of 50wt%, put into powder leaking ladle, naturally hanging boils in the boiling water boils 9 seconds, puts into cold water again and is down to room temperature, and cooling is 9 hours in-10 ℃, 50 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%.
Comparative Examples 1
With 0.75 kilogram in 80 kilograms of green starch, 20 kilograms of pueraria starches and alum, stirred 30 minutes, mix, add again water and stirred 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and place general vermicelli machine to carry out powder process, control powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soaked 30 minutes; Clean drying, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%, can make this root of kudzu vine compound nutritional bean vermicelli.
Comparative Examples 2
With 0.03 kilogram of 80 kilograms of green starch, 20 kilograms of pueraria starches, 0.75 kilogram in alum and Sodium Benzoate, stirred 30 minutes, mix, add again water and stirred 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and place general vermicelli machine to carry out powder process, control powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soaked 30 minutes; Clean drying, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%, can make this root of kudzu vine compound nutritional bean vermicelli.
Comparative Examples 3
With 20 kilograms of 80 kilograms of green starch and pueraria starches, stirred 30 minutes, mix, add again water stirring 20 minutes, mix, make the mixing wet starch, control its water content at 50wt%.
To mix wet starch and place general vermicelli machine to carry out powder process, control powder process temperature is 70 ℃.
Adopt the air blast quenching.
In water, soaked 30 minutes; Clean drying, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 15wt%, can make this root of kudzu vine compound nutritional bean vermicelli.
Test case 1
The test of bean vermicelli strip-breaking rate:
Bean vermicelli is cut into every be about 20cm, get and shear 100 in good bean vermicelli, place the 3000ml beaker, add 1500ml water, heating.After poach is opened, put into again bean vermicelli, continue again to boil 20min.Naturally cooling is pressed from both sides out bean vermicelli one by one, and number goes out to boil rear total number, calculates strip-breaking rate, in this test case, and strip-breaking rate (%)=boil rear total number-100.
| ? | Boil rear total number, bar | Strip-breaking rate, % |
| Embodiment 1 | 110 | 10 |
| Embodiment 2 | 112 | 12 |
| Embodiment 3 | 118 | 18 |
| Embodiment 4 | 117 | 17 |
| Comparative Examples 1 | 111 | 11 |
| Comparative Examples 3 | 143 | 43 |
Comparative Examples 1 is substantially the same manner as Example 1, and the difference part only is that the thickener selection is different, and Comparative Examples 1 selects alum as thickener, and addition is identical with embodiment 1.
As seen, bean vermicelli of the present invention adopts the composite thickening agent to substitute alum, and is safe, also can obviously improve its disconnected bar and stick with paste the soup situation.
Bean vermicelli of the present invention, smooth surface, not easily broken and paste soup, mouthfeel is soft, good springiness, palatability is strong, is suitable for Cold and hot food and uses.
Test case 2
The anti-mold effect test:
| ? | Cultivation temperature, ℃ | Moulding ability (cultivating 20 days) |
| Embodiment 1 | 35 | ++ |
| Embodiment 2 | 35 | - |
| Embodiment 3 | 35 | - |
| Embodiment 4 | 35 | - |
| Comparative Examples 2 | 35 | + |
Wherein, in upper table :-be without going mouldy; + for slightly going mouldy; ++ for moderate is gone mouldy; +++for seriously going mouldy.
Comparative Examples 2 is substantially the same manner as Example 2, and the difference part only is that the anticorrisive agent selection is different, and Comparative Examples 2 selects Sodium Benzoate as anticorrisive agent, and addition is identical with embodiment 2.
Claims (8)
1. a root of kudzu vine compound nutritional bean vermicelli is characterized in that, comprises the component of following weight parts: 80 parts of green starch, pueraria starch 15-25 part, composite thickening agent 0.5-1 part.
2. root of kudzu vine compound nutritional bean vermicelli as claimed in claim 1 is characterized in that, described composite thickening agent is made of by weight following component: trigonella bean gum 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part.
3. root of kudzu vine compound nutritional bean vermicelli as claimed in claim 1 or 2 is characterized in that: also comprise biological compound preservative 0.01-0.05 part.
4. root of kudzu vine compound nutritional bean vermicelli as claimed in claim 3 is characterized in that, described biological compound preservative is made of by weight following component: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
5. such as the preparation method of each described root of kudzu vine compound nutritional bean vermicelli among the claim 1-4, it is characterized in that: each raw material is added water mix, place vermicelli machine powder process again, cooling is soaked, and cleans and dries oven dry.
6. the preparation method of root of kudzu vine compound nutritional bean vermicelli as claimed in claim 5 is characterized in that: each raw material was stirred 20-40 minute, mix, add an amount of water, stir; Place again vermicelli machine powder process; Adopt the air blast quenching; In water, soaked 20-40 minute; Clean drying, the drying time is 10-15 second; 30-40 ℃ of lower oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
7. such as the preparation method of each described root of kudzu vine compound nutritional bean vermicelli among the claim 1-4, it is characterized in that: each raw material is added water mix, obtaining moisture content is the mixing wet starch of 40-60wt%, add self heating type vermicelli machine, extrude, cooling is washed by rubbing with the hands with 30-50 ℃ of warm water naturally, 30-40 ℃ of lower oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
8. such as the preparation method of each described root of kudzu vine compound nutritional bean vermicelli among the claim 1-4, it is characterized in that: each raw material is added water mix, obtaining moisture content is the mixing wet starch of 40-60wt%, put into powder leaking ladle, naturally hanging boils in the boiling water boils 6-12 second, puts into cold water again and is down to room temperature, and cooling is 8-10 hour in-8 ℃ to-14 ℃, 40-60 ℃ of oven dry, the moisture of controlling final root of kudzu vine compound nutritional bean vermicelli is 10-20wt%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445087A (en) * | 2013-09-04 | 2013-12-18 | 文永盛 | Chuanminshen violaceum vermicelli and preparation method thereof |
| CN104026707A (en) * | 2014-06-03 | 2014-09-10 | 山东天森海洋生物科技有限公司 | Compound emulsifying thickener and beverage containing same |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445087A (en) * | 2013-09-04 | 2013-12-18 | 文永盛 | Chuanminshen violaceum vermicelli and preparation method thereof |
| CN103445087B (en) * | 2013-09-04 | 2015-09-30 | 文永盛 | Bright ginseng bean vermicelli and preparation method thereof |
| CN104026707A (en) * | 2014-06-03 | 2014-09-10 | 山东天森海洋生物科技有限公司 | Compound emulsifying thickener and beverage containing same |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
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| CN102960638B (en) | 2014-04-16 |
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