CN102987301B - Canna edulis ker composite nutritive vermicelli and preparation method thereof - Google Patents
Canna edulis ker composite nutritive vermicelli and preparation method thereof Download PDFInfo
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Abstract
The invention discloses canna edulis ker composite nutritive vermicelli and a preparation method thereof. The canna edulis ker composite nutritive vermicelli comprises the following components in parts by weight: 80 parts of sweet potato starch, 15 to 25 parts of canna edulis ker starch, and 0.5 to 1 part of a composite thickening agent, wherein the composite thickening agent consists of the following components in parts by weight: 10 to 30 parts of abelmoschus manihot gum, 10 to 30 parts of pulullan polysaccharide, and 60 to 100 parts of hydroxypropyl distarch phosphate. The canna edulis ker composite nutritive vermicelli does not contain alum, is high in safety, has a smooth surface, and is difficult to break and can not be burnt in the soup, is soft in mouthfeel, high in elasticity, strong in palatability, and suitable for cold and hot eating. Besides, the canna edulis ker composite nutritive vermicelli is stable in product quality and long in shelf life. and can not go mouldy easily. Through the detection, the canna edulis ker composite nutritive vermicelli is rich in 16 types of amino acids, and abundant in soluble dietary fibers, and microelements such as calcium, iron, zinc, selenium, vitamins B and C.
Description
Technical field
The present invention relates to a kind of bean vermicelli and preparation method thereof, relate in particular to a kind of bajiao banana taro compound nutritional bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is one of common food of China, is often called again vermicelli silk, Green bean noodle, and Japan claims spring rain, and the Korea peninsula claims Tang's face, and Vietnam claims face.When bean vermicelli boils, be difficult for rottenly, mouthfeel is satiny, and similar fine flour strip is peddled after dry, edible before best first soaked its softness that allows, the diameter of bean vermicelli is generally in 0.5 millimeter, this is also the origin that it has the name of " silk ".
Bean vermicelli is various in style, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli.More farinaceous bean vermicelli, 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 is mainly the mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium.Bean vermicelli has good attached taste, and it can absorb the taste of various delicious soup stocks, adds the soft and moist soft of bean vermicelli itself, more tasty and refreshing pleasant.Cold and dressed with sauce better.
Tradition bean vermicelli has added alum in processing and making process, and alum is impurity in daily life is used for precipitating water, claims again alum, arcanite, potassium aluminium alum, potassium alum.The potassium sulfate that contains the crystallization water and the double salt of aluminum sulfate.Chemical formula KAl (SO
4)
212H
2o.There are antibacterial action, astriction, are applied to ground rice and bean vermicelli adds man-hour, can improve starch burn degree, improve the boiling fastness of bean vermicelli, can make 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 and can cause skeleton softening by cholestasia hepatopathy, 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 international market successively.But, because product quality is stable not, in exit procedure, often there is mildew phenomena, cause more serious economic loss.
Summary of the invention
One of technical problem to be solved by this invention provides a kind of bajiao banana taro compound nutritional bean vermicelli.
Two of technical problem to be solved by this invention provides a kind of preparation method of bajiao banana taro compound nutritional bean vermicelli.
The present invention seeks to be achieved through the following technical solutions:
A kind of bajiao banana taro compound nutritional bean vermicelli, comprises the component of following weight parts: 80 parts of sweet potato starch, canna starch 15-25 part, composite thickening agent 0.5-1 part.
Described composite thickening agent, is made up of by weight following component: Sunset Abelmoschus Root glue 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part.
Preferably, described bajiao banana taro compound nutritional bean vermicelli, also comprises biological compound preservative 0.01-0.05 part.
Described biological compound preservative, is made up of by weight following component: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
Sunset Abelmoschus Root glue, pulullan polysaccharide and hydroxypropyl PASELLI EASYGEL are uniformly mixed, can make this biology composite thickening agent.
Nisin, calcium propionate, shitosan and AOB are uniformly 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 bajiao banana taro compound nutritional bean vermicelli.Also can adopt following each method to be prepared.
A kind of preparation method of bajiao banana taro compound nutritional bean vermicelli:
Each raw material is added water and is uniformly mixed, then be placed in vermicelli machine powder process, cooling, soak, clean and dry, dry, can make this bajiao banana taro compound nutritional bean vermicelli.
Concrete can be: each raw material is stirred to 20-40 minute, mix, add appropriate water, then stir; Be placed in again vermicelli machine powder process; Adopt air blast quenching; In water, soak 20-40 minute; Clean and dry, the drying time is 10-15 second; At 30-40 ℃, dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
A kind of preparation method of bajiao banana taro compound nutritional bean vermicelli:
Each raw material is added water and is uniformly mixed, and obtaining moisture content is the mixing wet starch of 40-60wt%, adds self heating type vermicelli machine, extrude, naturally cooling, wash by rubbing with the hands with 30-50 ℃ of warm water, at 30-40 ℃, dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
A kind of preparation method of bajiao banana taro compound nutritional bean vermicelli:
Each raw material is added water and is uniformly mixed, obtaining moisture content is the mixing wet starch of 40-60wt%, put into powder leaking ladle, naturally hang and boil and boil 6-12 second in boiling water, put into again cold water and be down to room temperature, cooling 8-10 hour in-8 ℃ to-14 ℃, 40-60 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
Concrete, in the present invention, each raw material is specifically described as follows:
Sweet potato starch provides and clearly states in GB/T8887-2009, and can facilitate commercial and obtain.
Canna starch provides and clearly states in GB/T8887-2009, and can facilitate commercial and obtain.
Sunset Abelmoschus Root glue, ablmoschus manihot gum, No. CNS: 20.019.
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 di starch phosphate.
Nisin, Nisin, also claims nisin or transliteration pungent for Buddhist nun, is a kind of peptide material that streptococcus lactis produces, and is made up of 34 amino acid residues.After edible, under the physiological pH condition of human body and alpha-chymotrypsin effect, be hydrolyzed into very soon amino acid, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.
Calcium propionate, english common name Calcium propionate, No. CAS: 4075-81-4.
Shitosan (chitosan) is that the chitin (chitin) extensively being existed by nature obtains through deacetylation, and chemical name is Chitosan (1-4)-2-amino-B-D glucose.Shitosan is the product of chitin N-deacetylation; generally speaking, N mono-acetyl group is sloughed and more than 55% just can be referred to as shitosan, in other words; can in 1% acetic acid or 1% hydrochloric acid, dissolve 1% chitosan, 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, No. CNS: 04.019, English name: antioxidant of bamboo leaves.AOB is to adopt natural, nutrition that modern biotechnology means are extracted from the tender leaf of specific Phyllostachys (phyllostachys) bamboo, take flavones and phenolic compound as active ingredient, multi-functional food antioxidant.
Bajiao banana taro compound nutritional bean vermicelli of the present invention, not containing alum, safe, smooth surface, not easily broken and paste soup, mouthfeel softness, good springiness, palatability is strong, is suitable for Cold and hot food and uses.And bajiao banana taro compound nutritional bean vermicelli of the present invention, constant product quality, is difficult for going mouldy, long shelf-life.The present invention after testing, is rich in the trace elements such as 16 seed amino acids of needed by human body and abundant soluble dietary fiber and calcium, iron, zinc, selenium, Cobastab, C.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
Take: 2 kilograms, Sunset Abelmoschus Root glue, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make composite thickening agent.
By 0.75 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of canna starches and above-mentioned composite thickening agent, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make mixing wet starch, control its water content at 50wt%.
Mixing wet starch is placed in to general vermicelli machine and carries out powder process, controlling powder process temperature is 70 ℃.
Adopt air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%, can make this bajiao banana taro compound nutritional bean vermicelli.
Vermicelli machine is selected from southern suburbs, the Lucheng District, Wenzhou City five rich grain machinery WF-18 of factory model vermicelli machine.
Embodiment 2
Take: 2 kilograms, Sunset Abelmoschus Root glue, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of canna starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, stir 30 minutes, mix, add water again and stir 20 minutes, mix, make mixing wet starch, control its water content at 50wt%.
Mixing wet starch is placed in to general vermicelli machine and carries out powder process, controlling powder process temperature is 70 ℃.
Adopt air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%, can make this bajiao banana taro compound nutritional bean vermicelli.
Vermicelli machine is selected from southern suburbs, the Lucheng District, Wenzhou City five rich grain machinery WF-18 of factory model vermicelli machine.
Embodiment 3
Take: 2 kilograms, Sunset Abelmoschus Root glue, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of canna starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, add water and be uniformly mixed, obtaining moisture content is the mixing wet starch of 50wt%, add self heating type vermicelli machine, extrude, naturally cooling, wash by rubbing with the hands with the warm water of 40 ℃, 35 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%.
Self heating type vermicelli machine is selected from the product type that Fu Da machinery plant of Qidong County produces: FSJ-100 type self heating type vermicelli machine.
Embodiment 4
Take: 2 kilograms, Sunset Abelmoschus Root glue, 2 kilograms of pulullan polysaccharides, 8 kilograms of hydroxypropyl PASELLI EASYGELs.Be uniformly mixed, make composite thickening agent.
Take: 3 kilograms of nisins, 3 kilograms of calcium propionates, 0.6 kilogram of shitosan, 0.6 kilogram of AOB.Be uniformly mixed, make biological compound preservative.
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of canna starches, 0.75 kilogram of above-mentioned composite thickening agent and above-mentioned biological compound preservative, add water and be uniformly mixed, obtaining moisture content is the mixing wet starch of 50wt%, put into powder leaking ladle, naturally hang and boil and boil 9 seconds in boiling water, then put into cold water and be down to room temperature, in-10 ℃ cooling 9 hours, 50 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%.
Comparative example 1
By 0.75 kilogram, 80 kilograms of sweet potato starch, 20 kilograms of canna starches and alum, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make mixing wet starch, control its water content at 50wt%.
Mixing wet starch is placed in to general vermicelli machine and carries out powder process, controlling powder process temperature is 70 ℃.
Adopt air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%, can make this bajiao banana taro compound nutritional bean vermicelli.
Comparative example 2
By 0.03 kilogram of 80 kilograms of sweet potato starch, 20 kilograms of canna starches, 0.75 kilogram, alum and Sodium Benzoate, stir 30 minutes, mix, then add water and stir 20 minutes, mix, make mixing wet starch, control its water content at 50wt%.
Mixing wet starch is placed in to general vermicelli machine and carries out powder process, controlling powder process temperature is 70 ℃.
Adopt air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%, can make this bajiao banana taro compound nutritional bean vermicelli.
Comparative example 3
By 20 kilograms of 80 kilograms of sweet potato starch and canna starches, stirs 30 minutes, mix, then the stirring 20 minutes that adds water, mix, make mixing wet starch, control its water content at 50wt%.
Mixing wet starch is placed in to general vermicelli machine and carries out powder process, controlling powder process temperature is 70 ℃.
Adopt air blast quenching.
In water, soak 30 minutes; Clean and dry, the drying time is 12 seconds.
40 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 15wt%, can make this bajiao banana taro compound nutritional bean vermicelli.
Test case 1
The test of bean vermicelli strip-breaking rate:
Bean vermicelli is cut into every and be about 20cm, get 100, the bean vermicelli sheared, be placed in 3000ml beaker, add 1500ml water, heating.After poach is opened, then put into bean vermicelli, then continue to boil 20min.Naturally cooling, bean vermicelli is pressed from both sides out one by one, number goes out to boil rear total number, calculates strip-breaking rate, in this test case, rear total number-100 of strip-breaking rate (%)=boil.
| ? | Boil rear total number, bar | Strip-breaking rate, % |
| Embodiment 1 | 118 | 18 |
| Embodiment 2 | 119 | 19 |
| Embodiment 3 | 122 | 22 |
| Embodiment 4 | 124 | 24 |
| Comparative example 1 | 117 | 17 |
| Comparative example 3 | 181 | 81 |
Comparative example 1 is substantially the same manner as Example 1, and difference part is only that thickener selection is different, and comparative example 1 selects alum as thickener, and addition is identical with embodiment 1.
Visible, bean vermicelli of the present invention, adopts composite thickening agent to substitute alum, safe, also can obviously improve its disconnected bar and stick with paste soup situation.
Bean vermicelli of the present invention, smooth surface, not easily broken and paste soup, mouthfeel softness, good springiness, palatability is strong, is suitable for Cold and hot food and uses.
Test case 2
Anti-mold effect test:
| ? | Cultivation temperature, ℃ | Moulding ability (cultivating 20 days) |
| Embodiment 1 | 35 | ++ |
| Embodiment 2 | 35 | - |
| Embodiment 3 | 35 | - |
| Embodiment 4 | 35 | - |
| Comparative example 2 | 35 | + |
Wherein, in upper table :-be without going mouldy; + for slightly going mouldy; ++ for moderate is gone mouldy; +++ for seriously going mouldy.
Comparative example 2 is substantially the same manner as Example 2, and difference part is only that anticorrisive agent selection is different, and comparative example 2 selects Sodium Benzoate as anticorrisive agent, and addition is identical with embodiment 2.
Claims (5)
1. a bajiao banana taro compound nutritional bean vermicelli, it is characterized in that, comprise the component of following weight parts: 80 parts of sweet potato starch, canna starch 15-25 part, composite thickening agent 0.5-1 part, described composite thickening agent, is made up of by weight following component: Sunset Abelmoschus Root glue 10-30 part, pulullan polysaccharide 10-30 part, hydroxypropyl PASELLI EASYGEL 60-100 part;
Described bajiao banana taro compound nutritional bean vermicelli, also comprises biological compound preservative 0.01-0.05 part, described biological compound preservative, formed by weight by following component: nisin 20-40 part, calcium propionate 20-40 part, shitosan 4-8 part, AOB 4-8 part.
2. the preparation method of bajiao banana taro compound nutritional bean vermicelli as claimed in claim 1, is characterized in that: each raw material added water and is uniformly mixed, then be placed in vermicelli machine powder process, and cooling, soak, clean and dry, dry.
3. the preparation method of bajiao banana taro compound nutritional bean vermicelli as claimed in claim 2, is characterized in that: each raw material is stirred to 20-40 minute, mix, add appropriate water, then stir; Be placed in again vermicelli machine powder process; Adopt air blast quenching; In water, soak 20-40 minute; Clean and dry, the drying time is 10-15 second; At 30-40 ℃, dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
4. the preparation method of bajiao banana taro compound nutritional bean vermicelli as claimed in claim 1, it is characterized in that: each raw material is added water and is uniformly mixed, obtaining moisture content is the mixing wet starch of 40-60wt%, add self heating type vermicelli machine, extrude, naturally cooling, wash by rubbing with the hands with 30-50 ℃ of warm water, at 30-40 ℃, dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
5. the preparation method of bajiao banana taro compound nutritional bean vermicelli as claimed in claim 1, it is characterized in that: each raw material is added water and is uniformly mixed, obtaining moisture content is the mixing wet starch of 40-60wt%, put into powder leaking ladle, naturally hang and boil and boil 6-12 second in boiling water, then put into cold water and be down to room temperature, cooling 8-10 hour in-8 ℃ to-14 ℃, 40-60 ℃ of oven dry, the moisture of controlling final bajiao banana taro compound nutritional bean vermicelli is 10-20wt%.
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| CN103478646A (en) * | 2013-10-11 | 2014-01-01 | 杨舒翔 | Preparation method of Canna edulis and taro vermicelli |
| CN103535598B (en) * | 2013-10-17 | 2015-03-18 | 江南大学 | Processing method of moisturized instant rice noodles with canna |
| CN103947934A (en) * | 2014-04-30 | 2014-07-30 | 贵州绿叶原生食品有限公司 | Method for processing canna edulis ker-potato starch noodles with pure plant additives |
| CN104026435A (en) * | 2014-06-03 | 2014-09-10 | 石钢 | Formula of fructus cannabis vermicelli and preparation process of fructus cannabis vermicelli |
| CN104381793A (en) * | 2014-12-23 | 2015-03-04 | 黄金利 | Preparation method of canna edulis ker vermicelli |
| CN104920939A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean and Chinese yam nutritional composite instant bean vermicelli and production method thereof |
| CN105104932A (en) * | 2015-08-17 | 2015-12-02 | 王韶华 | Technology for making mushroom vermicelli |
| CN105533654A (en) * | 2015-12-10 | 2016-05-04 | 张友兰 | Health-care vermicelli and preparation method thereof |
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| CN1422548A (en) * | 2001-11-30 | 2003-06-11 | 陶顺海 | Method for processing vermicell and sheet jelly made from konjak |
| CN1476781A (en) * | 2002-12-09 | 2004-02-25 | 邹光友 | Production method of vermicelli (sheet jelly) containing no alum |
| CN100396193C (en) * | 2004-11-24 | 2008-06-25 | 邹光友 | Process for making vermicelli without alums |
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| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
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