CN103168986A - Production method of mungbean vermicelli - Google Patents
Production method of mungbean vermicelli Download PDFInfo
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- CN103168986A CN103168986A CN2013100656849A CN201310065684A CN103168986A CN 103168986 A CN103168986 A CN 103168986A CN 2013100656849 A CN2013100656849 A CN 2013100656849A CN 201310065684 A CN201310065684 A CN 201310065684A CN 103168986 A CN103168986 A CN 103168986A
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Abstract
The invention discloses a production method of mungbean vermicelli. The production method comprises the following steps of: weighing the following starch raw materials in parts by weight: 500-550 parts of cassava starch, 50-65 parts of glutinous rice flour and 60-70 parts of mungbean starch; and weighing the following auxiliary raw materials in parts by weight: 10-15 parts of gracilaria lemaneiformis, 10-15 parts of pitaya flower, 3-5 parts of hawk tea, 20-30 parts of mushrooms, 3-5 parts of honeysuckle flowers, 3-5 parts of sugarcane top, 3-5 parts of dandelion, 1-2 parts of hawthorn, 2-3 parts of ginger, 3-5 parts of broadleaf holly leaf, 3-5 parts of boxthorn leaves, 3-5 parts of hibiscus sabdariffa, 3-5 parts of sweet-scented osmanthus and 3-5 parts of pericarpium citri reticulatae. The multiple traditional Chinese medicines, edible wild herbs and the like with homology of medicine and food are added to the raw materials of the vermicelli, so that the nutrition and health care values of the vermicelli increase, and after being eaten for a long time, the lotus root vermicelli has a health care function and can regulate body functions; and then undesirable constituents such as an aluminum compound are not added to the vermicelli, and meanwhile, after the vermicelli is cooked for a long time, the soup pasting can not be caused. The mungbean vermicelli is good in elasticity, flexibility and mouth feel.
Description
Technical field
The present invention relates generally to a kind of production method of green bean vermicelli, belongs to food processing field.
Background technology
Bean vermicelli is one of traditional food of China, and is very popular, and the various bean vermicelli qualities of domestic production at present are single, lack healthy nutritive value, secondly, add the compositions such as aluminium in bean vermicelli, moreover, after bean vermicelli boils for a long time, can occur to stick with paste the soup situation, affect mouthfeel, last, bean vermicelli poor flexibility, poor toughness, mouthfeel is bad.
Summary of the invention
The object of the invention just is to provide a kind of production method of green bean vermicelli.
The present invention is achieved by the following technical solutions:
The production method of green bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 500-550, glutinous rice flour 50-65, green starch 60-70;
(2) take the auxiliary material of following weight portion:
Asparagus 10-15, overlord spend 10-15, Laoyin tea 3-5, mushroom 20-30, honeysuckle 3-5, sugarcane top 3-5, dandelion 3-5, hawthorn 1-2, ginger 2-3, Ilex Latifolia Thunb 3-5, folium lycii 3-5, roselle 3-5, sweet osmanthus 3-5, dried orange peel 3-5,
(3) add its weight 0.5-1 clear water mix and blend doubly in the starch material of above-mentioned weight portion, make starch, starch is put into basin, the 2-3 times of hot water that adds the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 30-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
Advantage of the present invention is:
In bean vermicelli raw material of the present invention, increase Chinese medicine, edible wild herbs of multiple integration of drinking and medicinal herbs etc., increased the healthy nutritive value that has suffered bean vermicelli, long-term edible, with health role, regulate physical function, secondly, do not add the undesirable constituents such as aluminium compound in bean vermicelli, simultaneously, bean vermicelli can not stuck with paste the soup situation after boiling for a long time, bean vermicelli good springiness, good toughness, mouthfeel is good.
The specific embodiment
Embodiment 1
The production method of green bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 500, glutinous rice flour 50, green starch 60;
(2) take the auxiliary material of following weight portion:
Asparagus 10, overlord spend 15, Laoyin tea 3, mushroom 20, honeysuckle 3, sugarcane top 3, dandelion 3, hawthorn 2, ginger 2, Ilex Latifolia Thunb 3, folium lycii 3, roselle 3, sweet osmanthus 3, dried orange peel 5,
(3) add the clear water mix and blend of 1 times of its weight in the starch material of above-mentioned weight portion, make starch, starch is put into basin, 2 times of hot water that add the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 50-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
In the bean vermicelli raw material, increase Chinese medicine, edible wild herbs of multiple integration of drinking and medicinal herbs etc., increased the healthy nutritive value that has suffered bean vermicelli, long-term edible, with health role, regulate physical function, secondly, do not add the undesirable constituents such as aluminium compound in bean vermicelli, simultaneously, bean vermicelli can not stuck with paste the soup situation after boiling for a long time, bean vermicelli good springiness, good toughness, mouthfeel is good.
Claims (1)
1. the production method of a green bean vermicelli is characterized in that comprising the following steps:
(1) take the starch material of following weight portion:
Tapioca 500-550, glutinous rice flour 50-65, green starch 60-70;
(2) take the auxiliary material of following weight portion:
Asparagus 10-15, overlord spend 10-15, Laoyin tea 3-5, mushroom 20-30, honeysuckle 3-5, sugarcane top 3-5, dandelion 3-5, hawthorn 1-2, ginger 2-3, Ilex Latifolia Thunb 3-5, folium lycii 3-5, roselle 3-5, sweet osmanthus 3-5, dried orange peel 3-5,
(3) add its weight 0.5-1 clear water mix and blend doubly in the starch material of above-mentioned weight portion, make starch, starch is put into basin, the 2-3 times of hot water that adds the starch material quality, temperature stirs into pasty state between 60～70 ℃, insulation is 30-40 minute under 40-50 ℃, starch granules is melted fully, still aging 8-10 hour;
(4) be heated to 30-40 ℃, add the boiling water that is equivalent to 5～6 times of starch material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization fully obtains Gorgon euryale and sticks with paste;
(5) auxiliary material is added the water mill slurry, filter and remove residue, filtrate joins in the Gorgon euryale paste;
(6) the Gorgon euryale paste is put into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2-3 ‰, stir, the powder mixing machine forward or reverse is carried and is rubbed, without pimple, tack-free, when temperature drops to 20-25 ℃, pick up a cooking starch material by its freely dirty one-tenth silk with hand when the powder smooth surface, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best;
(7) powder ball that will rub is put into vacuum machine, takes out the bubble of powder ball the inside, makes the powder ball structure tightr;
(8) use steamed powder ball 10-15 minute;
(9) powder that will rub is put into Lou silk machine wooden dipper leak test, opens and leaks a machine, and the strand of the plucked of leak test being got off with basin is caught, when strand is fully even, basin is taken away, allow strand fall into and boil the powder pot, the water temperature of boiling in the powder pot is controlled at 90-95 ℃, and boiling the powder time is 30-60 minute;
(10) will boil that bean vermicelli pulls out in the powder pot, send into immediately Cold storage in the refrigerator 3-5 hour, temperature of ice house is-12--10 ℃;
(11) take out bean vermicelli, thawed under 20-25 ℃ 3-4 hour;
(12) enter tunnel type shaping drying drying, baking temperature is 50-60 ℃;
(13) take off from frame during at 20-25% until the bean vermicelli water content, making it natural drying is 10-12% to water content, cuts off, packing;
(14) in accordance with regulations the parcel bean vermicelli is packed in carton, sealing is the finished product bean vermicelli.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100656849A CN103168986A (en) | 2013-03-02 | 2013-03-02 | Production method of mungbean vermicelli |
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| CN2013100656849A CN103168986A (en) | 2013-03-02 | 2013-03-02 | Production method of mungbean vermicelli |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719665A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Vermicelli with function of reducing blood sugar level |
| CN104351821A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Nutritional frozen pigskin vermicelli and processing method thereof |
| CN104366187A (en) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | Pummelo peel puffed vermicelli and processing method thereof |
| CN104366358A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Dandelion healthful vermicelli and production method thereof |
| CN104855773A (en) * | 2015-05-14 | 2015-08-26 | 安徽富从春商贸有限公司 | Healthcare mung bean vermicelli with green tea taste |
| CN106107928A (en) * | 2016-06-24 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of composite vermicelli and preparation method thereof |
| CN107960646A (en) * | 2017-11-27 | 2018-04-27 | 韦俊超 | A kind of rouge and powder silk and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719665A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Vermicelli with function of reducing blood sugar level |
| CN104366358A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Dandelion healthful vermicelli and production method thereof |
| CN104351821A (en) * | 2014-10-28 | 2015-02-18 | 凤台县兵玲工贸有限责任公司 | Nutritional frozen pigskin vermicelli and processing method thereof |
| CN104366187A (en) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | Pummelo peel puffed vermicelli and processing method thereof |
| CN104855773A (en) * | 2015-05-14 | 2015-08-26 | 安徽富从春商贸有限公司 | Healthcare mung bean vermicelli with green tea taste |
| CN106107928A (en) * | 2016-06-24 | 2016-11-16 | 芜湖宏洋食品有限公司 | A kind of composite vermicelli and preparation method thereof |
| CN107960646A (en) * | 2017-11-27 | 2018-04-27 | 韦俊超 | A kind of rouge and powder silk and preparation method thereof |
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Application publication date: 20130626 |