CN103110072A - Anti-senile calleidic vermicelli and preparation method thereof - Google Patents
Anti-senile calleidic vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN103110072A CN103110072A CN2013100697745A CN201310069774A CN103110072A CN 103110072 A CN103110072 A CN 103110072A CN 2013100697745 A CN2013100697745 A CN 2013100697745A CN 201310069774 A CN201310069774 A CN 201310069774A CN 103110072 A CN103110072 A CN 103110072A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- powder
- preparation
- beautifying
- aging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses anti-senile calleidic vermicelli and a preparation method thereof, aiming at achieving the technical purpose that the vermicelli has an aesthetic effect and a health-care effect. The anti-senile calleidic vermicelli comprises the following components in mass percentage: 1-2% of procyanidine, 0.1-0.3% of salt, 0.1-0.3% of dietary alkali and 97.4-98.8% of potato starch. The preparation method of the anti-senile calleidic 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 anti-senile calleidic vermicelli has the advantages that the procyanidine 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 anti-senile calleidic 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
OPC (OPC) is the most effective natural of free radical in the removing human body of generally acknowledging in the world at present.Has very strong activity in vivo.The Green Tea Extract oxidability that experiment showed, OPC is 50 times of vitamin E, ascorbic 20 times, and absorb rapidly fully, can reach the highest haemoconcentration in oral 20 minutes, metabolic half life is for 7 hours.OPC is many as health products production, a kind of OPC is not applied to product in vermicelli and have.
Summary of the invention
The purpose of this invention is to provide a kind of beautifying and anti-aging vermicelli and preparation method thereof, the technical problem that solve is to make vermicelli have the effect of beauty treatment, health care.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of beautifying and anti-aging vermicelli, by mass percentage, and by OPC 1-2%, salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.4-98.8% forms.
Vermicelli of the present invention by mass percentage, by OPC 1.5%, salt 0.2%, dietary alkali 0.2%, farina 98.1% forms.
A kind of preparation method of beautifying and anti-aging 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 95.4-97.8% farina, the limit edged stirs, mixing speed 10r/min adds OPC 1-2% 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 preparation method of a kind of beautifying and anti-aging vermicelli of the present invention is 6FT140B type vermicelli machine.
In preparation method's step 5 of a kind of beautifying and anti-aging 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.
The powder sheet that the preparation method of a kind of beautifying and anti-aging vermicelli of the present invention 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 a kind of beautifying and anti-aging vermicelli of the present invention, the drying box temperature is 80 ℃, time 20min.
The vermicelli that the preparation method of a kind of beautifying and anti-aging vermicelli of the present invention makes adopt prior art, by one jin of quality packing.
The present invention compared with prior art, adopt OPC 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.Beautifying and anti-aging vermicelli of the present invention form by mass percentage, by OPC 1-2%, and salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.4-98.8% forms.
Preferably by OPC 1.5%, salt 0.2%, dietary alkali 0.2%, farina 98.1% forms.
OPC can be strengthened capillary, artery and vein blood vessel, effectively improves blood circulation, can also sight protectio, eliminate oedema; People from Europe claims that anthocyanidin is the youth nutriment, because it can recover the collagen vigor, makes skin level and smooth and flexible, can also help joint, artery and other tissue (as heart) to keep normal function.
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 beautifying and anti-aging 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 95.4-96.8% farina, the limit edged stirs, mixing speed 10r/min adds OPC 1-2% 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 beautifying and anti-aging vermicelli that adopt method of the present invention to prepare, appearance color is vivid transparent, and 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 96.1% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously OPC 1.5%, 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 95.4% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously OPC 2%, 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 96.8% farina, and the limit edged stirs, mixing speed 10r/min, add simultaneously OPC 1%, 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. beautifying and anti-aging vermicelli is characterized in that: described vermicelli by mass percentage, by OPC 1-2%, salt 0.1-0.3%, dietary alkali 0.1-0.3%, farina 97.4-98.8% forms.
2. beautifying and anti-aging vermicelli according to claim 1 is characterized in that: described vermicelli by mass percentage, by OPC 1.5%, salt 0.2%, dietary alkali 0.2%, farina 98.1% forms.
3. the preparation method of beautifying and anti-aging 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 95.4-97.8% farina, the limit edged stirs, mixing speed 10r/min adds OPC 1-2% 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 beautifying and anti-aging vermicelli according to claim 3, it is characterized in that: described vermicelli machine is 6FT140B type vermicelli machine.
5. the preparation method of beautifying and anti-aging 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 beautifying and anti-aging 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 beautifying and anti-aging 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 beautifying and anti-aging vermicelli according to claim 3 is characterized in that: the vermicelli that make adopt prior art, by one jin of quality packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100697745A CN103110072A (en) | 2013-03-05 | 2013-03-05 | Anti-senile calleidic vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100697745A CN103110072A (en) | 2013-03-05 | 2013-03-05 | Anti-senile calleidic vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103110072A true CN103110072A (en) | 2013-05-22 |
Family
ID=48408464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100697745A Pending CN103110072A (en) | 2013-03-05 | 2013-03-05 | Anti-senile calleidic vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103110072A (en) |
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 |
| CN103652735A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Beauty treatment meal purple sweet potato vermicelli and making method thereof |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014100A (en) * | 2003-07-30 | 2005-02-07 | 주식회사우정식품 | Functional tangmyen and It's preparation |
| CN101347242A (en) * | 2008-05-09 | 2009-01-21 | 朵海林 | Medlar potato nutritional vermicelli |
| CN101869237A (en) * | 2010-06-04 | 2010-10-27 | 刘小松 | Rice/flour starch food containing proanthocyanidin and anthocyanin |
| CN102823828A (en) * | 2011-12-31 | 2012-12-19 | 王向华 | Vermicelli manufacturing method |
-
2013
- 2013-03-05 CN CN2013100697745A patent/CN103110072A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014100A (en) * | 2003-07-30 | 2005-02-07 | 주식회사우정식품 | Functional tangmyen and It's preparation |
| CN101347242A (en) * | 2008-05-09 | 2009-01-21 | 朵海林 | Medlar potato nutritional vermicelli |
| CN101869237A (en) * | 2010-06-04 | 2010-10-27 | 刘小松 | Rice/flour starch food containing proanthocyanidin and anthocyanin |
| CN102823828A (en) * | 2011-12-31 | 2012-12-19 | 王向华 | Vermicelli manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 贾军琪: "全自动全封闭绿色环保粉条生产线加工技术", 《甘肃科技》, vol. 25, no. 18, 30 September 2009 (2009-09-30), pages 56 - 58 * |
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 |
| CN103652735A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Beauty treatment meal purple sweet potato vermicelli and making method thereof |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN101664196B (en) | Method for producing instant pig ears | |
| CN103975988B (en) | A kind of delicate flavour shrimp cake among the people and preparation method thereof | |
| CN103110073A (en) | Vegetable juice vermicelli and preparation method thereof | |
| CN103932098B (en) | Trotter chips for beautifying and preparation method thereof | |
| CN103535663A (en) | Heat-clearing and stomach-invigorating cake and production method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN103110072A (en) | Anti-senile calleidic vermicelli and preparation method thereof | |
| CN100544619C (en) | The processing method of fresh water fish skin and cooking method | |
| CN104397708A (en) | Beautiful millettia root ball | |
| CN101480253A (en) | Peanut pig feet jelly and method for producing the same | |
| CN104757048A (en) | Making method of shrimp potato cake | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| CN103478648A (en) | Purple sweet potato shumai and preparation method thereof | |
| CN103110048A (en) | Spirulina vermicelli and preparation method thereof | |
| CN103005493B (en) | Duck-wing dumpling and manufacturing method thereof | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| CN102715223A (en) | Angelica keiskei health-care cake | |
| CN103125806A (en) | Codonopsis vermicelli and preparation method thereof | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN104473242A (en) | Preparation method of spiced marinated peanuts | |
| KR100394460B1 (en) | Bread made of sweet potato and producing method thereof | |
| CN109527429A (en) | A kind of production method of spice-boiled pork | |
| CN104366567A (en) | Preparation method of spiced marinated rabbit meat | |
| CN109315699A (en) | A kind of processing method that fresh and tender fruity local flavor beef is dry |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Tianren Document name: Notification that Application Deemed not to be Proposed |
|
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130522 |