CN103125878A - Inulin vermicelli and preparation method thereof - Google Patents
Inulin vermicelli and preparation method thereof Download PDFInfo
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- CN103125878A CN103125878A CN2013100861190A CN201310086119A CN103125878A CN 103125878 A CN103125878 A CN 103125878A CN 2013100861190 A CN2013100861190 A CN 2013100861190A CN 201310086119 A CN201310086119 A CN 201310086119A CN 103125878 A CN103125878 A CN 103125878A
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Abstract
The invention discloses inulin vermicelli and a preparation method of the inulin vermicelli, which ensure that the vermicelli has a function of health care. The inulin vermicelli is prepared from 4-6 percent of inulin, 0.05-0.15 percent of salt, 0.05-0.15 percent of dietary alkali and 93.8-95.8 percent of potato starch. The preparation method of the inulin vermicelli comprises the following steps of: mixing inulin to be juice; mixing the potato starch with starchy sauce and pulping and cooling; adding salt and dietary alkali to be uniformly stirred and mixed; forming, stewing and airing in a vermicelli making machine; and finally, cutting to obtain vermicelli. Compared with the prior art, the inulin vermicelli and the preparation method have the advantages that inulin is used as a raw material for producing the vermicelli, and any addictives are not added, so that the vermicelli has a function of health care while people tastes the delicious food; the vermicelli is high in nutritive value; the vermicelli looks glittering and translucent and tastes smooth after the vermicelli is cooked thoroughly; the food with the vermicelli tastes good; and the vermicelli can be cooked and used for making soup, making cold dishes or used as a dish for hot pot, also can be used as staple food of a breakfast and a midnight snack, and also can be used as daily cooked food.
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
Inulin is the mixture of a class natural fruit glycan, and in the commercialization inulin, the average degree of polymerization of levulan is 10-30 usually; Different according to the degree of polymerization, inulin is through separation means, can produce average degree of polymerization at the FOS of 2-9 and average degree of polymerization greater than 23 polyfructosan; Can find the existence of inulin in nearly all plant, it is the form of the another kind of energy storage of plant except starch.We extract and make with extra care from jerusalem artichoke, witloof and agave plant and obtain the inulin product, the degree of polymerization from the mixture of more than 2～60 kinds of levulan, is that very good functional food ingredient, the while is also the very good material of producing the products such as FOS, polyfructosan, high fructose syrup, crystal diabetin.Inulin on the market is many to be produced as health products, and a kind of vermicelli product that contains inulin is not arranged.
Summary of the invention
The purpose of this invention is to provide a kind of inulin 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 inulin vermicelli, and by inulin 4-6%, salt 0.05-0.15%, dietary alkali 0.05-0.15%, farina 93.8-95.8% forms.
Inulin vermicelli of the present invention, preferably by inulin 5%, salt 0.1%, dietary alkali 0.1%, farina 94.8% forms.
A kind of preparation method of inulin 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, transfer juice, get by mass percentage inulin 4-6%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice; Three, the punching slurry is cooling, while hot inulin juice is poured 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; Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 93.9-95.7% farina, and the limit edged stirs, and mixing speed 10r/min adds salt 0.05-0.15% simultaneously, and dietary alkali 0.05-0.15% stirs, and gets former slip; Five, 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; Six, cook, conveyer belt transmits with the powder film steam chest that enters vermicelli machine and cooks; Seven, 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%; 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 the drying box drying, naturally cools to room temperature, gets the inulin vermicelli.
The preparation method of inulin vermicelli of the present invention, the former slip water content that makes in step 4 is 60%.
The preparation method of inulin vermicelli of the present invention, the temperature inside the box of steam described in step 6 is 125 ℃, the powder film is 4 minutes by the steam chest time.
The preparation method of inulin vermicelli of the present invention: after step 7 was cooling, it is freezing that gained powder sheet is first sent into household freezer, and temperature is 2 ℃, and the time is 50～70 minutes, then cutting.
The preparation method of inulin vermicelli of the present invention, the temperature in drying box described in step 9 is 80 ℃, time 20min.
The preparation method of inulin vermicelli of the present invention, the inulin vermicelli that make after described oven dry adopt prior art, by one jin of quality packing.
The preparation method of inulin vermicelli of the present invention, described vermicelli machine is 6FT140B type vermicelli machine.
The present invention compared with prior art, adopt inulin 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.Inulin vermicelli of the present invention form by mass percentage, by inulin 4-6%, and salt 0.05-0.15%, dietary alkali 0.05-0.15%, farina 93.8-95.8% forms.
Preferably by inulin 5%, salt 0.1%, dietary alkali 0.1%, farina 94.8% forms.
Edible inulin can reduce blood glucose value, desalinate the concentration of blood sugar, alleviates the symptom of diabetes, and digestion and bowel movement function are strengthened, and the treatment constipation is had special effect; Inulin is mainly the motion by the adjustment stomach, promotes the absorption to vitamin and trace element, thereby healthy, full of physical strength, promotes so conversely the consumption of energy i (in vivo), reaches the purpose of fat-reducing.Inulooligosaccharide is difficult to or is not digested, the energy value that provides is very low or do not have at all, therefore can play a role in low-energy food, satisfy to greatest extent those and liked sweets to worry again the person's of getting fat requirement, also can supply diabetes patient, adiposis patient and hypoglycemia patient edible.
At first farina is resolved into maltose by ptyalin in edible process, then maltose resolves into glucose, for physical activity provides energy.
Inulin and farina are jointly edible, when providing energy for physical activity, can also promote digestion, reduce the content of blood sugar in body, are particularly suitable for being afraid of that fat crowd is edible.
The preparation method of inulin 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, transfer juice, get by mass percentage inulin 4-6%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice.Inulin is soluble in hot water.
Three, the punching slurry is cooling, while hot inulin juice is poured 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.
Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 91.8-93.8% farina, and the limit edged stirs, mixing speed 10r/min adds salt 0.05-0.15% simultaneously, dietary alkali 0.05-0.15%, stir, get former slip, former slip water content is 60%.
Five, 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.
Six, 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.
Seven, 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%.
Eight, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 50～70 minutes.
Nine, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Ten, 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.
11, adopt prior art, by one jin of quality packing.
The inulin vermicelli that adopt method of the present invention to prepare, outward appearance is creamy white, 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, transfer juice, get by mass percentage inulin 4%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice.Inulin is soluble in hot water.
Three, the punching slurry is cooling, while hot inulin juice is poured 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.
Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 93.8% farina, and the limit edged stirs, and mixing speed 10r/min adds salt 0.15% simultaneously, and dietary alkali 0.05% stirs, and gets former slip, and former slip water content is 60%.
Five, 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.
Six, 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.
Seven, 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%.
Eight, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 50 minutes.
Nine, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Ten, 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.
11, 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, transfer juice, get by mass percentage inulin 6%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice.Inulin is soluble in hot water.
Three, the punching slurry is cooling, while hot inulin juice is poured 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.
Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 91.8% farina, and the limit edged stirs, and mixing speed 10r/min adds salt 0.05% simultaneously, and dietary alkali 0.15% stirs, and gets former slip, and former slip water content is 60%.
Five, 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.
Six, 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.
Seven, 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%.
Eight, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 60 minutes.
Nine, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Ten, 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.
11, 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, transfer juice, get by mass percentage inulin 5%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice.Inulin is soluble in hot water.
Three, the punching slurry is cooling, while hot inulin juice is poured 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.
Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 92.8% farina, and the limit edged stirs, and mixing speed 10r/min adds salt 0.1% simultaneously, and dietary alkali 0.1% stirs, and gets former slip, and former slip water content is 60%.
Five, 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.
Six, 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.
Seven, 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%.
Eight, freezing, the powder sheet is sent into household freezer freezing, temperature is 2 ℃, the time is 70 minutes.
Nine, cutting, be cut into the wide vertical bar of 1cm with the powder sheet.
Ten, 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.
11, adopt prior art, by one jin of quality packing.
Claims (9)
1. inulin vermicelli is characterized in that: by inulin 4-6%, and salt 0.05-0.15%, dietary alkali 0.05-0.15%, farina 93.8-95.8% forms.
2. inulin vermicelli according to claim 1 is characterized in that: by inulin 5%, and salt 0.1%, dietary alkali 0.1%, farina 94.8% forms.
3. the preparation method of inulin 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, transfer juice, get by mass percentage inulin 4-6%, join the interior dissolving of 100 ℃ of boiling water of its 10 times of quality, get inulin juice;
Three, the punching slurry is cooling, while hot inulin juice is poured 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;
Four, stir mixing is stuck with paste cooled powder and is poured in mass percent 93.9-95.7% farina, and the limit edged stirs, and mixing speed 10r/min adds salt 0.05-0.15% simultaneously, and dietary alkali 0.05-0.15% stirs, and gets former slip;
Five, 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;
Six, cook, conveyer belt transmits with the powder film steam chest that enters vermicelli machine and cooks;
Seven, 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%;
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 the drying box drying, naturally cools to room temperature, gets the inulin vermicelli.
4. the preparation method of inulin vermicelli according to claim 3, it is characterized in that: the former slip water content that makes in step 4 is 60%.
5. the preparation method of inulin vermicelli according to claim 3, it is characterized in that: the temperature inside the box of steam described in step 6 is 125 ℃, the powder film is 4 minutes by the steam chest time.
6. the preparation method of inulin vermicelli according to claim 3, it is characterized in that: after step 7 was cooling, it is freezing that gained powder sheet is first sent into household freezer, and temperature is 2 ℃, and the time is 50～70 minutes, then cutting.
7. the preparation method of inulin vermicelli according to claim 3 is characterized in that: the temperature in drying box described in step 9 is 80 ℃, time 20min.
8. the preparation method of inulin vermicelli according to claim 3 is characterized in that: the inulin vermicelli that make after described oven dry, adopt prior art, by one jin of quality packing.
9. the preparation method of according to claim 3-8 described inulin vermicelli of any one, it is characterized in that: described vermicelli machine is 6FT140B type vermicelli machine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
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|---|---|---|---|---|
| CN1177451A (en) * | 1997-10-17 | 1998-04-01 | 邹光友 | Method for processing instant vermicelli (sheet) made from bean starch |
| 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 |
| CN1559273A (en) * | 2004-02-26 | 2005-01-05 | 宋祝花 | Instant vermicelli made from potato starch without alums, and its prepn. method |
| CN102366131A (en) * | 2011-10-24 | 2012-03-07 | 西华大学 | Processing method of aluminum-free wet vermicelli |
| CN102524760A (en) * | 2010-12-14 | 2012-07-04 | 尚小成 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
-
2013
- 2013-03-18 CN CN2013100861190A patent/CN103125878A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1177451A (en) * | 1997-10-17 | 1998-04-01 | 邹光友 | Method for processing instant vermicelli (sheet) made from bean starch |
| 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 |
| CN1559273A (en) * | 2004-02-26 | 2005-01-05 | 宋祝花 | Instant vermicelli made from potato starch without alums, and its prepn. method |
| CN102524760A (en) * | 2010-12-14 | 2012-07-04 | 尚小成 | Functional food ingredient jerusalem artichoke powder and processing method thereof |
| CN102366131A (en) * | 2011-10-24 | 2012-03-07 | 西华大学 | Processing method of aluminum-free wet vermicelli |
Non-Patent Citations (2)
| Title |
|---|
| 《中国食品添加剂》 20000330 梅丛笑 等 天然食品配料-菊粉 第25-28页 1-9 , 第1期 * |
| 梅丛笑 等: "天然食品配料—菊粉", 《中国食品添加剂》, no. 1, 30 March 2000 (2000-03-30), pages 25 - 28 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
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Application publication date: 20130605 |