CN103564298B - A kind of nutrient vermicelli and preparation method thereof - Google Patents
A kind of nutrient vermicelli and preparation method thereof Download PDFInfo
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- CN103564298B CN103564298B CN201310502002.6A CN201310502002A CN103564298B CN 103564298 B CN103564298 B CN 103564298B CN 201310502002 A CN201310502002 A CN 201310502002A CN 103564298 B CN103564298 B CN 103564298B
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- 235000015097 nutrients Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 69
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 47
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 47
- 239000011812 mixed powder Substances 0.000 claims abstract description 30
- 235000000832 Ayote Nutrition 0.000 claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 19
- 244000000626 Daucus carota Species 0.000 claims abstract description 18
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 18
- 235000012054 meals Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims abstract description 3
- 238000001238 wet grinding Methods 0.000 claims description 36
- 229910000831 Steel Inorganic materials 0.000 claims description 34
- 239000010959 steel Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000001035 drying Methods 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 19
- 230000005070 ripening Effects 0.000 claims description 18
- 241001247821 Ziziphus Species 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 238000007711 solidification Methods 0.000 claims description 13
- 230000008023 solidification Effects 0.000 claims description 13
- 230000005540 biological transmission Effects 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 12
- 235000015110 jellies Nutrition 0.000 claims description 10
- 239000008274 jelly Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 abstract description 14
- 239000008107 starch Substances 0.000 abstract description 14
- 235000019698 starch Nutrition 0.000 abstract description 13
- 238000000034 method Methods 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013547 stew Nutrition 0.000 abstract description 2
- 240000008866 Ziziphus nummularia Species 0.000 abstract 2
- 238000005516 engineering process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 244000268590 Euryale ferox Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- -1 and comprise farina Polymers 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of nutrient vermicelli, belong to food and manufacture field, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is by farina, pumpkin powder, carrot meal, jujube powder forms, it is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1: (0.1 ~ 0.3): (0.08 ~ 0.2): (0.06 ~ 0.1), pass through mixing batter, flat-plate molded, slaking, depart from, normal temperature cure, low-temperature setting, erect and cut, dry, fixed length crosscut, packaging and other steps machines, bean vermicelli of the present invention does not add additive, cooking time is short, nutritious, constant product quality, ensure that the quality of bean vermicelli, eating method is easy, can cook staple food, identical with the method for edible vermicelli, can cook non-staple foodstuff again, do the raw material of stew, cooking, Shabu pot, eating method is identical with the eating method of other starch based bean vermicelli.
Description
Technical field
The invention belongs to the technical field of food and processing thereof, be specifically related to a kind of nutrient vermicelli and preparation method thereof.
Background technology
Tradition bean vermicelli bulk composition is starch, and comprise farina, starch from sweet potato, green starch etc., nutritional labeling is single, and its production technology is:
(1) thickening---get dry starch, boiling water is infused Gorgon euryale and is hooked paste;
And powder (2)---with the ripe pasty mixture of starch and water for bed material, adding starch continuously and water is constantly stirred by butter-mixing machine, until stop stirring when starch presents starch slurry character, all taking out into rubbing paste machine, rubbing paste machine has electric arm constantly to squeeze to rub starch slurry to keep its character;
(3) shaping---starch slurry continuously flows into hammer wooden dipper machine by rubbing paste machine, leak wooden dipper, enters slaking in pot, then produces finished product through operations such as supercooling, solidification, airings;
Wherein in butter-mixing machine, the character of semi-finished product starch slurry directly determines vermicelli quality.Existing technique is limited to equipment, to the Quality Detection of starch slurry, just by personal experience's Mass Control of workman.
Summary of the invention
The object of the present invention is to provide and a kind ofly overcome that the nutrition that traditional bean vermicelli exists is single, production equipment is simple and crude, unstable product quality, production efficiency are low, quality is difficult to the shortcomings such as control, and provide a kind of with high-quality farina, containing pumpkin powder and the jujube powder of multivitamin, polysaccharide, mineral matter nutritional nutrient vermicelli that is raw material and preparation method thereof, it does not add any additive, adopts unique processing technology to process.
Technical scheme of the present invention is as follows:
A kind of nutrient vermicelli, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is made up of farina, pumpkin powder, carrot meal, jujube powder, is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1:(0.1 ~ 0.3): (0.08 ~ 0.2): (0.06 ~ 0.1).
A preparation method for nutrient vermicelli, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:(0.1 ~ 0.3): (0.08 ~ 0.2): (0.06 ~ 0.1); The temperature of pure water is 20 ~ 30 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 58 ~ 65 DEG C, slaking 5 ~ 7min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 30 ~ 40 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely arrange bosh and spray equipment at the end of wet-milling skin transmission steel band, the spraying cooling time is 2 ~ 3 min, and bean sheet jelly is finally cooled to 15 ~ 20 DEG C;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 65 DEG C ~ 105 DEG C, and drying time is 20 ~ 30min, and when drying completes, the moisture of bean vermicelli controls 12 ~ 15%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
The invention has the advantages that: 1, owing to not adding additive, reduce harmful substance, cooking time is short, is reduced to a few minutes by original tens minutes; 2, nutritious, add protein, cellulose, carbohydrate, mineral matter, vitamin etc.; 3, Fully-mechanized control, reduce artificial, constant product quality, ensure that the quality of bean vermicelli, and sanitary condition is good; 4, eating method is easy, can cook staple food, identical with the method for edible vermicelli; Can cook non-staple foodstuff again, do the raw material of stew, cooking, Shabu pot, eating method is identical with the eating method of other starch based bean vermicelli; 5, color and luster is orange, natural colored, not containing artificial plain color.
Below detailed description of the invention, the invention will be further described.
The preparation method of embodiment 1 one kinds of nutrient vermicellis, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.1:0.08:0.06; The temperature of pure water is 20 ~ 30 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 58 DEG C, slaking 7min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 30 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely bosh and spray equipment are set at the end of wet-milling skin transmission steel band, the spraying cooling time is 2min, bean sheet jelly is finally cooled to 15 DEG C, and the bean sheet jelly tool through overcuring and cooling has certain elasticity, can be separated from steel band and snap on the mesh belt of subsequent processing;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 65 DEG C DEG C, and drying time is 20min, and when drying completes, the moisture of bean vermicelli controls 12%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off, length can adjust as required;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
The preparation method of embodiment 2 one kinds of nutrient vermicellis, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.3:0.2:0.1; The temperature of pure water is 30 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 65 DEG C, slaking 5min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 40 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely bosh and spray equipment are set at the end of wet-milling skin transmission steel band, the spraying cooling time is 3 min, bean sheet jelly is finally cooled to 20 DEG C, and the bean sheet jelly tool through overcuring and cooling has certain elasticity, can be separated from steel band and snap on the mesh belt of subsequent processing;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 105 DEG C, and drying time is 30min, and when drying completes, the moisture of bean vermicelli controls 15%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off, length can adjust as required;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
The preparation method of embodiment 3 one kinds of nutrient vermicellis, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.2:0.12:0.08; The temperature of pure water is 25 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 60 DEG C, slaking 6min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 35 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely bosh and spray equipment are set at the end of wet-milling skin transmission steel band, the spraying cooling time is 2.5 min, bean sheet jelly is finally cooled to 18 DEG C, and the bean sheet jelly tool through overcuring and cooling has certain elasticity, can be separated from steel band and snap on the mesh belt of subsequent processing;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 85 DEG C, and drying time is 25min, and when drying completes, the moisture of bean vermicelli controls 13%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off, length can adjust as required;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
The preparation method of embodiment 4 one kinds of nutrient vermicellis, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:0.25:0.15:0.07; The temperature of pure water is 20 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 65 DEG C, slaking 5min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate, has certain tensile strength;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 30 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely bosh and spray equipment are set at the end of wet-milling skin transmission steel band, the spraying cooling time is 3 min, bean sheet jelly is finally cooled to 16 DEG C, and the bean sheet jelly tool through overcuring and cooling has certain elasticity, can be separated from steel band and snap on the mesh belt of subsequent processing;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 75 DEG C, and drying time is 30min, and when drying completes, the moisture of bean vermicelli controls 12%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off, length can adjust as required;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
Claims (2)
1. a nutrient vermicelli, it is characterized in that, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is made up of farina, pumpkin powder, carrot meal, jujube powder, is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1:(0.1 ~ 0.3): (0.08 ~ 0.2): (0.06 ~ 0.1).
2. a preparation method for nutrient vermicelli, is characterized in that, adopts following steps:
(A) mixing batter: take farina 28 by weight, mixed powder 972, in cylinder barrel, first by farina pure boiling water farina by weight: the ratio of pure boiling water=0.35:1 stirs into thick paste in conjunction pulp grinder; Then continue to add remaining farina, pumpkin powder, carrot meal, the mixed powder of jujube powder and pure water to continue to stir into colloidal, the ratio of mixed powder and pure water is 1:2; In mixed powder, by weight: farina: pumpkin powder: carrot meal: jujube powder=1:(0.1 ~ 0.3): (0.08 ~ 0.2): (0.06 ~ 0.1); The temperature of pure water is 20 ~ 30 DEG C, stirs into pasty state to evenly, obtain mixed material powder and stick with paste by 1.5kW driven by motor;
(B) flat-plate molded: to deliver on slurries film-forming apparatus by mixed material powder magma pump, the serosa formed by slurries film-forming apparatus tiles on steel band and forms the uniform powder pulp layer of thickness;
(C) slaking: shaping powder pulp layer is sent into ripening device used high-temperature steam and cooks, keep ripening device used in temperature reach 58 ~ 65 DEG C, slaking 5 ~ 7min, tiling is cooked steaming to the powder pulp layer on steel band and thoroughly obtains wet-milling skin;
(D) depart from: at ripening device used end, wet-milling skin is scraped off slabbing from steel band by scraper plate;
(E) normal temperature cure: the wet-milling skin after disengaging enters solidification equipment through steel band transmission, with the cooling of fan blowing normal temperature, is cooled to 30 ~ 40 DEG C by wet-milling skin;
(F) low-temperature setting: after normal temperature solidification equipment, in refrigerating plant, sub-cooled, namely arrange bosh and spray equipment at the end of wet-milling skin transmission steel band, the spraying cooling time is 2 ~ 3 min, and bean sheet jelly is finally cooled to 15 ~ 20 DEG C;
(G) perpendicularly to cut: the wet-milling skin after low-temperature setting, after erecting cutting apparatus, is cut into the bean vermicelli of proper width, enters dry run through mesh belt;
(H) dry: the bean vermicelli erected after cutting is dried through heat-exchanger rig at drying device, the temperature in drying box 65 DEG C ~ 105 DEG C, and drying time is 20 ~ 30min, and when drying completes, the moisture of bean vermicelli controls 12 ~ 15%;
(I) fixed length crosscut: after the bean vermicelli of drying enters infeed set-up, cut off;
(J) pack: bean vermicelli good for crosscut is loaded packaging bag.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310502002.6A CN103564298B (en) | 2013-10-23 | 2013-10-23 | A kind of nutrient vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310502002.6A CN103564298B (en) | 2013-10-23 | 2013-10-23 | A kind of nutrient vermicelli and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103564298A CN103564298A (en) | 2014-02-12 |
| CN103564298B true CN103564298B (en) | 2015-07-29 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262161A (en) * | 2016-08-08 | 2017-01-04 | 永安市毛氏食品有限公司 | A kind of production method of dried bamboo shoots bean noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256433A (en) * | 2014-09-25 | 2015-01-07 | 廖昕琳 | Mushroom and vegetable vermicelli with function of conditioning angiocarpy, high blood pressure and diabetes syndrome |
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| CN103564298A (en) | 2014-02-12 |
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