CN103110048A - Spirulina vermicelli and preparation method thereof - Google Patents
Spirulina vermicelli and preparation method thereof Download PDFInfo
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- CN103110048A CN103110048A CN2013100697779A CN201310069777A CN103110048A CN 103110048 A CN103110048 A CN 103110048A CN 2013100697779 A CN2013100697779 A CN 2013100697779A CN 201310069777 A CN201310069777 A CN 201310069777A CN 103110048 A CN103110048 A CN 103110048A
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Abstract
The invention discloses spirulina vermicelli and a preparation method thereof, aiming at achieving the technical purpose that the vermicelli has a health-care effect. The spirulina vermicelli disclosed by the invention comprises the following components in mass percentage: 0.5-1.5% of the spirulina, 0.1-0.3% of salt, 0.1-0.3% of dietary alkali and 97.9-99.3% of potato starch. The preparation method of the spirulina vermicelli comprises the following steps of: thickening the potato starch; slushing and cooling; uniformly stirring the raw material; forming in a vermicelli machine, steaming and drying; finally cutting to obtain the vermicelli. Compared with the prior art, the spirulina vermicelli has the advantages that the spirulina is adopted as the raw material to produce the vermicelli without adding any additive, so that when person enjoy the food, the spirulina vermicelli has the effects on health care and high nutritive value; the vermicelli is crystal clear and has delicate and smooth taste after being cooked thoroughly, so that the food has good taste; and the spirulina vermicelli can be cooked into soup, cold and dressed with sauce or cooked in hot pot, can be adopted as staple food of breakfast and midnight snack, and can be adopted as daily cuisine.
Description
Technical field
The present invention designs a kind of vermicelli and preparation method thereof, particularly a kind of vermicelli with health care and preparation method thereof.
Background technology
Spirulina contains the essential amino acids such as abundant lysine, threonine, to the infant, especially to lack breastfeeding infant very important.Abundant mineral matter and trace element can prevent alimentary anemia effectively, are also the good nutritional supplementation sources of partial eclipse children, the bad habit that can correct gradually partial eclipse.The teenager is in adolescence, and required nutrient adds learning heavy much larger than the adult, and the motion physical consumption is very large, very easily causes recessive subalimentation, depauperation, decrease of memory, hypopsia etc.Spirulina can provide sufficient balanced various nutrition, absorbs good.Modern's rhythm of life is obviously accelerated, diet is tending towards simply, convenience, often eat too much delicious food, fat is piled up in vivo, and the blood slant acidity adds that the whirl of society, operating pressure, work and rest are disorderly, has no time to take exercise, tobacco and wine are excessive etc., all can cause organism metabolism not normal, normal sense is deficient in energy, and tired sleepy, resistance descends.But the acid-base value of spirulina balance the body, its chlorophyll can purify the blood, and removes vivotoxin and cleaning rectum, and contained each seed amino acid, vitamin, mineral matter and trace element can strengthen the internal organs function.Mankind aging's main cause is to have produced a large amount of oxygen radicals in metabolism, and it destroys biomolecule structure in human body strongly, causes the cell function decline, accelerates human senility.Multiple anti-ageing material is arranged in spirulina.As beta carotene, vitamin e, gamma-Linolenic acid and hepatocuprein, these materials are removed free radical by antioxidation, delaying cell aging effectively, spirulina contains abundant iron, calcium simultaneously, and easily absorb, the common anaemia of the elderly, osteoporosis, hypertension, artery sclerosis, waist leg ache are had assisting in preventing and treating effect preferably.Spirulina contains abundant nutrient, takes spirulina 1 hour ante cibum, and the phenylalanine in spirulina can also appetite-suppressing, exempts the hunger that the fat-reducing of going on a diet brings to the people, the hardship of malnutrition, makes people when losing weight, and still can keep vigorous vitality.Keeping the basic factor of the soft and moist gloss of appearance skin, is balanced nutritious.Beta carotene, superoxide dismutase and gamma-Linolenic acid to keep skin physiology elasticity, eliminate color spot, to improve scytitis effective.Spirulina Products on the market mostly is health products, and a kind of vermicelli product that contains spirulina is not arranged.
Summary of the invention
The purpose of this invention is to provide a kind of spirulina vermicelli and preparation method thereof, the technical problem that solve is to make vermicelli have the effect of health care.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of spirulina vermicelli, by mass percentage, and by spirulina 0.5-1.5%, salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.9-99.3% forms.
Vermicelli of the present invention by mass percentage, by spirulina 1%, salt 0.2%, dietary alkali 0.2%, farina 98.6% forms.
A kind of preparation method of spirulina vermicelli comprises the following steps: one, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry; Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature; Three, stir mixing, cooled powder is stuck with paste poured in mass percent 95.9-97.3% farina, the limit edged stirs, mixing speed 10r/min adds spirulina 0.5-1.5% simultaneously, salt 0.1-0.3%, dietary alkali 0.1-0.3%, stir, get former slip, former slip water content is 60%; Four, material loading moulding is poured former slip in the hopper of vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film; Five, cook, conveyer belt transmits the powder film in the steam chest that enters vermicelli machine and cooks; Six, cooling, be sent on the overlapping stainless steel guipure of transmission from stainless steel band cooking the powder film, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet; Seven, cutting, be cut into the wide vertical bar of 1cm with the powder sheet; Eight, oven dry is sent the powder sheet that is cut into vertical bar into the drying box oven dry, naturally cools to room temperature, gets vermicelli.
The described vermicelli machine of the preparation method of spirulina vermicelli of the present invention is 6FT140B type vermicelli machine.
In preparation method's step 5 of spirulina vermicelli of the present invention, steam the temperature inside the box is 125 ℃, and the powder film is 4 minutes by the steam chest time.
In the preparation method of spirulina vermicelli of the present invention, the powder sheet that makes is first sent into household freezer before cutting freezing, and temperature is 2 ℃, and the time is 1 hour.
In preparation method's step 8 of spirulina vermicelli of the present invention, the drying box temperature is 80 ℃, time 20min.
In the preparation method of spirulina vermicelli of the present invention, the vermicelli that make adopt prior art, by one jin of quality packing.
The present invention compared with prior art, adopt spirulina as the raw material of producing vermicelli, do not add any additive, make people can also play the effect of health care when tasting cuisines, be of high nutritive value, vermicelli boil rear glittering and translucent, the smooth exquisiteness of mouthfeel, the taste of food of working it out is good, but soup, cold and dressed with sauce or boil in the hotpot is done in boiling, namely can be used as the staple food of breakfast, food taken late at night, can make daily dish again.
The specific embodiment
The below is described in further detail the specific embodiment of the present invention.Spirulina vermicelli of the present invention form by mass percentage, by spirulina 0.5-1.5%, and salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.9-99.3% forms.
Preferably by spirulina 1%, salt 0.2%, dietary alkali 0.2%, farina 98.6% forms.
Spirulina contains rich in protein, vitamin and bata-carotene, the content of bata-carotene is 15 times of carrot, the 40-60 of spinach doubly, the trace element that also contains multiple needed by human, calcium, magnesium, sodium, potassium, phosphorus, iodine, selenium, iron, copper, zinc etc., contain very high acid and gamma-linolenic in spirulina, have to promote calcium to absorb, improve immunity, prevent metabolic disorder and prevent old and feeble function.Polysaccharide in spirulina has radiation-resistant function, and by strengthening immunity of organisms.Spirulina polysaccharide can improve the activity of the SOD in blood plasma in addition, reduces the generation of MDA, and antidotal effect is arranged.
At first farina is resolved into maltose by ptyalin in edible process, then maltose resolves into glucose, for physical activity provides energy.
The preparation method of spirulina vermicelli of the present invention comprises the following steps:
One, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry.
Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature.
Three, stir mixing, cooled powder is stuck with paste poured in mass percent 95.9-97.3% farina, the limit edged stirs, mixing speed 10r/min adds spirulina 0.5-1.5% simultaneously, salt 0.1-0.3%, dietary alkali 0.1-0.3%, stir, get former slip, former slip water content is 60%.
Four, material loading moulding is poured former slip in the hopper of 6FT140B type vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film.
Five, cook, conveyer belt transmits the powder film and enters in the steam chest of vermicelli machine, and steam the temperature inside the box is 125 ℃, and the powder film is 4 minutes by the steam chest time.
Six, cooling, the powder film is sent on the overlapping stainless steel guipure of transmission from stainless steel band, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet, and powder sheet water content is 45%.
Seven, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 50～70 minutes.
Eight, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Nine, oven dry, send the powder sheet that is cut into vertical bar into drying box, 80 ℃ of temperature, and time 20min gets vermicelli, and the vermicelli water content is 14%, naturally cools to room temperature.
Ten, adopt prior art, by one jin of quality packing.
The spirulina vermicelli that adopt method of the present invention to prepare, the outward appearance green transparent, the surface is straight smooth; Toughness is strong, biceps good, and easy ripe resistant to cook is difficult for sticking with paste the disconnected bar of soup; Boil rear glittering and translucent, mouthfeel is smooth.Eating method: the method for vermicelli is made in applicable various culinary arts.
Embodiment 1
One, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry.
Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature.
Three, stir mixing is stuck with paste cooled powder and is poured in mass percent 96.6% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously spirulina 1%, salt 0.2%, dietary alkali 0.2%, stir, get former slip, former slip water content is 60%.
Four, material loading moulding is poured former slip in the hopper of 6FT140B type vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film.
Five, cook, conveyer belt transmits the powder film and enters in the steam chest of vermicelli machine, and steam the temperature inside the box is 125 ℃, and the powder film is 4 minutes by the steam chest time.
Six, cooling, the powder film is sent on the overlapping stainless steel guipure of transmission from stainless steel band, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet, and powder sheet water content is 45%.
Seven, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 50～70 minutes.
Eight, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Nine, oven dry, send the powder sheet that is cut into vertical bar into drying box, 80 ℃ of temperature, and time 20min gets vermicelli, and the vermicelli water content is 14%, naturally cools to room temperature.
Ten, adopt prior art, by one jin of quality packing.
Embodiment 2
One, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry.
Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature.
Three, stir mixing is stuck with paste cooled powder and is poured in mass percent 95.9% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously spirulina 1.5%, salt 0.3%, dietary alkali 0.3%, stir, get former slip, former slip water content is 60%.
Four, material loading moulding is poured former slip in the hopper of 6FT140B type vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film.
Five, cook, conveyer belt transmits the powder film and enters in the steam chest of vermicelli machine, and steam the temperature inside the box is 125 ℃, and the powder film is 4 minutes by the steam chest time.
Six, cooling, the powder film is sent on the overlapping stainless steel guipure of transmission from stainless steel band, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet, and powder sheet water content is 45%.
Seven, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 1 hour.
Eight, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Nine, oven dry, send the powder sheet that is cut into vertical bar into drying box, 80 ℃ of temperature, and time 20min gets vermicelli, and the vermicelli water content is 14%, naturally cools to room temperature.
Ten, adopt prior art, by one jin of quality packing.
Embodiment 3
One, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry.
Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature.
Three, stir mixing is stuck with paste cooled powder and is poured in mass percent 97.3% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously spirulina 0.5%, salt 0.1%, dietary alkali 0.1%, stir, get former slip, former slip water content is 60%.
Four, material loading moulding is poured former slip in the hopper of 6FT140B type vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film.
Five, cook, conveyer belt transmits the powder film and enters in the steam chest of vermicelli machine, and steam the temperature inside the box is 125 ℃, and the powder film is 4 minutes by the steam chest time.
Six, cooling, the powder film is sent on the overlapping stainless steel guipure of transmission from stainless steel band, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet, and powder sheet water content is 45%.
Seven, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 1 hour.
Eight, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Nine, oven dry, send the powder sheet that is cut into vertical bar into drying box, 80 ℃ of temperature, and time 20min gets vermicelli, and the vermicelli water content is 14%, naturally cools to room temperature.
Ten, adopt prior art, by one jin of quality packing.
Claims (8)
1. spirulina vermicelli is characterized in that: described vermicelli by mass percentage, by spirulina 0.5-1.5%, salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.9-99.3% forms.
2. spirulina vermicelli according to claim 1 is characterized in that: described vermicelli by mass percentage, by spirulina 1%, salt 0.2%, dietary alkali 0.2%, farina 98.6% forms.
3. the preparation method of spirulina vermicelli comprises the following steps:
One, beat Gorgon euryale, get by mass percentage 2% of farina, be in harmonious proportion evenly with equivalent cold water, get the powder slurry;
Two, the punching slurry is cooling, and 100 ℃ of boiling water with 10 times of powder slurry quality pour in the powder slurry, stirs the transparent powder of furnishing and sticks with paste, and then mixing speed 10r/min naturally cools to room temperature;
Three, stir mixing, cooled powder is stuck with paste poured in mass percent 95.9-97.3% farina, the limit edged stirs, mixing speed 10r/min adds spirulina 0.5-1.5% simultaneously, salt 0.1-0.3%, dietary alkali 0.1-0.3%, stir, get former slip, former slip water content is 60%;
Four, material loading moulding is poured former slip in the hopper of vermicelli machine, and former slip is expected the interior outflow of bucket even cloth film on the stainless steel band of vermicelli machine transmission and got the powder film;
Five, cook, conveyer belt transmits the powder film in the steam chest that enters vermicelli machine and cooks;
Six, cooling, be sent on the overlapping stainless steel guipure of transmission from stainless steel band cooking the powder film, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously 10 minutes gets the powder sheet;
Seven, cutting, be cut into the wide vertical bar of 1cm with the powder sheet;
Eight, oven dry is sent the powder sheet that is cut into vertical bar into the drying box oven dry, naturally cools to room temperature, gets vermicelli.
4. the preparation method of spirulina vermicelli according to claim 3, it is characterized in that: described vermicelli machine is 6FT140B type vermicelli machine.
5. the preparation method of spirulina vermicelli according to claim 3, it is characterized in that: in step 5, steam the temperature inside the box is 125 ℃, the powder film is 4 minutes by the steam chest time.
6. the preparation method of spirulina vermicelli according to claim 3, it is characterized in that: the powder sheet that makes is first sent into household freezer before cutting freezing, and temperature is 2 ℃, and the time is 1 hour.
7. the preparation method of spirulina vermicelli according to claim 3, it is characterized in that: in step 8, the drying box temperature is 80 ℃, time 20min.
8. the preparation method of spirulina vermicelli according to claim 3 is characterized in that: the vermicelli that make adopt prior art, by one jin of quality packing.
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| CN2013100697779A CN103110048A (en) | 2013-03-05 | 2013-03-05 | Spirulina vermicelli and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494053A (en) * | 2013-09-11 | 2014-01-08 | 界首市五统甘薯专业合作社 | Alum-free rinsing-free purple sweet potato cyanidin vermicelli and preparation method thereof |
| CN103564299A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vermicelli preparation method |
| CN104585583A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Broad-bean vermicelli containing spirulina and preparation method of broad-bean vermicelli |
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| JPS61146160A (en) * | 1984-12-19 | 1986-07-03 | Yosuzu Ootaka | Uncooked noodle |
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| KR20050087576A (en) * | 2004-02-27 | 2005-08-31 | 양동규 | Manufacturing process of spirulina include noodle |
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| JPS6075244A (en) * | 1983-10-01 | 1985-04-27 | Shimadaya Honten:Kk | Production of noodle |
| JPS61146160A (en) * | 1984-12-19 | 1986-07-03 | Yosuzu Ootaka | Uncooked noodle |
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| CN1383740A (en) * | 2002-04-16 | 2002-12-11 | 湖南金健米业股份有限公司 | Production process of noodles and sheet jelly made from arrowroot starch |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103494053A (en) * | 2013-09-11 | 2014-01-08 | 界首市五统甘薯专业合作社 | Alum-free rinsing-free purple sweet potato cyanidin vermicelli and preparation method thereof |
| CN103564299A (en) * | 2013-10-28 | 2014-02-12 | 定襄县科隆鑫新能源有限公司 | Vermicelli preparation method |
| CN104585583A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Broad-bean vermicelli containing spirulina and preparation method of broad-bean vermicelli |
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Application publication date: 20130522 |