CN103652555A - Lilium-brownii radix-puerariae vermicelli preparation technology - Google Patents
Lilium-brownii radix-puerariae vermicelli preparation technology Download PDFInfo
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- CN103652555A CN103652555A CN201310657708.XA CN201310657708A CN103652555A CN 103652555 A CN103652555 A CN 103652555A CN 201310657708 A CN201310657708 A CN 201310657708A CN 103652555 A CN103652555 A CN 103652555A
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- 238000005516 engineering process Methods 0.000 title abstract description 3
- 240000008058 Lilium brownii Species 0.000 title abstract 4
- 235000015982 Lilium brownii Nutrition 0.000 title abstract 4
- 238000002360 preparation method Methods 0.000 title abstract 2
- 229920002472 Starch Polymers 0.000 claims abstract description 64
- 235000019698 starch Nutrition 0.000 claims abstract description 64
- 239000008107 starch Substances 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000012360 testing method Methods 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 77
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 29
- 244000046146 Pueraria lobata Species 0.000 claims description 24
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 24
- 241000234435 Lilium Species 0.000 claims description 22
- 244000268590 Euryale ferox Species 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 206010000496 acne Diseases 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 2
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract 2
- 210000004072 lung Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 230000002936 tranquilizing effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 4
- 206010037660 Pyrexia Diseases 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 241000219780 Pueraria Species 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 206010037844 rash Diseases 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010027627 Miliaria Diseases 0.000 description 1
- 206010028836 Neck pain Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 201000010260 leiomyoma Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000002918 waste heat Substances 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A lilium-brownii radix-puerariae vermicelli preparation technology comprises the following steps: taking lilium brownii starch, sweet potato starch, radix puerariae starch and water, mixing uniformly, pouring into a stirrer for stirring, and thickening to prepare dough; putting kneaded dough in a vacuum machine and pumping out bubbles in the dough; steaming the dough with steam; putting the dough in a perforated ladle of a filament leaking machine for leakage test, when vermicelli is completely uniform, enabling vermicelli to drop into a vermicelli boiling pot; getting vermicelli out of the vermicelli boiling pot, immediately sending to a refrigeration house for refrigeration; taking vermicelli out and unfreezing; sendin to a forming drying machine to dry vermicelli; when the water content of vermicelli is 20-25%, naturally drying vermicelli to have a water content of 10-12%, cutting and packaging; and putting small-bag vermicelli in cartons and sealing to obtain a finished product. The lilium-brownii radix-puerariae vermicelli has the effect of maintaining beauty, preserving health, invigorating spleen, stimulating appetite, clearing lung heat and tranquilizing, overcomes the disadvantages of bad mouthfeel of the raw material radix puerariae, is uniform, good in toughness, not overcooked after long time cooking, and delicious in taste, and has certain development prospect.
Description
Technical field
The present invention relates to a kind of food processing field, be specially a kind of lily kudzuvine root vermicelli manufacture craft.
Background technology
Lily is perennial herb bulbous plant, and taste is sweet, cold nature.< < book on Chinese herbal medicine > > carries: main perverse trend abdominal distension is pained, sharp stool and urine, tonifying middle-Jiao and Qi, except edema set out swollen, the full fever and chills of ruffian, pain all over, and newborn difficult larynx numbness, only tears.Modern medicine study confirms, the effect that lily has heat-clearing, the peaceful heart, calms the nerves can be used for treating clear, the irritated insomnia of waste heat after pyreticosis, mind is not peaceful, and climacteric the spiritlessness and weakness, the poor appetite that occur, the symptoms such as low-heat insomnia, restlessness and thirst.Ministry of Health of China is announced it for integration of drinking and medicinal herbs article.
The root of kudzu vine, is named again sweet Pueraria lobota.Pachyrhizua angulatus is perennial liana legume, and the root of kudzu vine is loose especially, contains powder rate 25%～30%.Because of the Pachyrhizua angulatus of gaining the name containing kudzuvine root starch, Yin Gegen is sweet again, again Pachyrhizua angulatus is called to Gan Ge more.Wild Pachyrhizua angulatus, main wild is in the paddy of low gully, and without artificial cultivation domestication, starch-containing rate is 17%～20%.Kudzu-vine root powder taste cool in nature is sweet pungent, have bring down a fever, promote the production of body fluid, the several functions such as promoting eruption, the positive antidiarrheal of liter, can control fever caused by exogenous pathogens headache, hypertension neck pain, thirsty, quench one's thirst, measles without adequate eruption, heat rash, the various diseases such as have loose bowels.General Pachyrhizua angulatus matter is tough, and fibroid is strong.
Bean vermicelli is the wire goods of starch, contains the nutritions such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium.It has good attached taste, and it can absorb the taste of various delicious soup stocks, adds the soft and moist soft of bean vermicelli itself, tasty and refreshing pleasant, firmly gets liking of people.At present, there are mung bean, sweet potato noodles in market, and the bean vermicelli of making as primary raw material with lily, the root of kudzu vine there is not yet report.
Summary of the invention
The object of the present invention is to provide a kind of lily, root of kudzu vine of take integration of drinking and medicinal herbs is raw material, prepares and produce a kind of mouthfeel good, the bean vermicelli of instant.
To achieve these goals, technical problem solved by the invention realizes by the following technical solutions:
A lily kudzuvine root vermicelli manufacture craft, comprises the following steps:
(1) in lily starch, once add starch from sweet potato, kudzu-vine root powder, water fully to mix, mixed raw material are put into mixer and again stir, raw material are mixed, make starch;
Described raw-material weight part:
Starch from sweet potato 70～80
Lily starch 30～40
Kudzu-vine root powder 10～20
Water 650～750
(2) starch is put into basin, heating water, temperature, between 60～70 ℃, stirs into pasty state, is incubated 30～40 minutes at 40～50 ℃, and starch granules is melted completely, still aging 8～10 hours;
(3) starch is stuck with paste and is heated to 30～40 ℃, add boiling water, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization completely obtains Gorgon euryale and sticks with paste;
(4) Gorgon euryale is stuck with paste and puts into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2～3 ‰, stir, powder mixing machine forward or reverse is carried and is rubbed, when powder smooth surface is without pimple, tack-free, when temperature drops to 20～25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if vermicelli are even, lower Flow Velocity can stop rubbing powder gently;
(5) powder ball of rubbing is put into vacuum machine, take out the bubble of powder ball the inside, make powder ball structure tightr;
(6) use steamed powder ball 10～15 minutes;
(7) steamed powder is put into Lou silk machine wooden dipper leak test, opened and leak silk machine, the strand of the plucked of leak test being got off with basin is caught, when strand is completely even, basin is taken away, allow strand fall into and boil powder pot, the water temperature of boiling in powder pot is controlled at 90～95 ℃, and boiling the powder time is 30～60 minutes;
(8) will boil bean vermicelli in powder pot and pull out, and send into immediately Cold storage in the refrigerator 3～5 hours, temperature of ice house is-12～-10 ℃;
(9) take out bean vermicelli, at 20～25 ℃, thaw 3～4 hours;
(10) enter tunnel type shaping drying and be dried, baking temperature is 50～60 ℃;
(11) until bean vermicelli water content, take off 20～25% time from frame, making it natural drying is 10～12% to water content, cuts off, packing;
(12) in accordance with regulations parcel bean vermicelli is packed in carton, sealing, is finished product bean vermicelli.
beneficial effect
the present invention adds lily starch, pueraria starch in primary raw material starch from sweet potato, makes product nutritive value at least improve several times than single raw material; There is the effect that significant beauty and health care, weight-reducing, spleen benefiting and stimulating the appetite, clearing lung-heat are calmed the nerves; Overcome the not good weakness of raw material root of kudzu vine mouthfeel, product strand is even, is rich in toughness, boils and does not stick with paste for a long time simultaneously, and delicious good to eat, mouthfeel is soft, is of high nutritive value, and has certain DEVELOPMENT PROSPECT.
The specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme of the invention process is clearly and completely described, obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A lily kudzuvine root vermicelli manufacture craft, comprises the following steps:
(1) in lily starch, once add starch from sweet potato, kudzu-vine root powder, water fully to mix, mixed raw material are put into mixer and again stir, raw material are mixed, make starch;
Described raw-material weight part:
Starch from sweet potato 70
Lily starch 30
Kudzu-vine root powder 10
Water 650
(2) starch is put into basin, add 2～3 times of hot water of starch material quality, temperature, between 60～70 ℃, stirs into pasty state, is incubated 30～40 minutes at 40～50 ℃, and starch granules is melted completely, still aging 8～10 hours;
(3) starch is stuck with paste and is heated to 30～40 ℃, add and be equivalent to the boiling water that starch is stuck with paste 5～6 times of raw material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization completely obtains Gorgon euryale and sticks with paste;
(4) Gorgon euryale is stuck with paste and puts into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2～3 ‰, stir, powder mixing machine forward or reverse is carried and is rubbed, when powder smooth surface is without pimple, tack-free, when temperature drops to 20～25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if vermicelli are even, lower Flow Velocity can stop rubbing powder gently;
(5) powder ball of rubbing is put into vacuum machine, take out the bubble of powder ball the inside, make powder ball structure tightr;
(6) use steamed powder ball 10～15 minutes;
(7) steamed powder is put into Lou silk machine wooden dipper leak test, opened and leak silk machine, the strand of the plucked of leak test being got off with basin is caught, when strand is completely even, basin is taken away, allow strand fall into and boil powder pot, the water temperature of boiling in powder pot is controlled at 90～95 ℃, and boiling the powder time is 30～60 minutes;
(8) will boil bean vermicelli in powder pot and pull out, and send into immediately Cold storage in the refrigerator 3～5 hours, temperature of ice house is-12～-10 ℃;
(9) take out bean vermicelli, at 20～25 ℃, thaw 3～4 hours;
(10) enter tunnel type shaping drying and be dried, baking temperature is 50～60 ℃;
(11) until bean vermicelli water content, take off 20～25% time from frame, making it natural drying is 10～12% to water content, cuts off, packing;
(12) in accordance with regulations parcel bean vermicelli is packed in carton, sealing, is finished product bean vermicelli.
Embodiment 2
A lily kudzuvine root vermicelli manufacture craft, comprises the following steps:
(1) in lily starch, once add starch from sweet potato, kudzu-vine root powder, water fully to mix, add again salt, edible alum, edible vegetable oil, stir, mixed raw material are put into mixer and again stir, raw material are mixed, make starch;
Described raw-material weight part:
Starch from sweet potato 75
Lily starch 35
Kudzu-vine root powder 105
Water 700
(2) starch is put into basin, add 2～3 times of hot water of starch material quality, temperature, between 60～70 ℃, stirs into pasty state, is incubated 30～40 minutes at 40～50 ℃, and starch granules is melted completely, still aging 8～10 hours;
(3) starch is stuck with paste and is heated to 30～40 ℃, add and be equivalent to the boiling water that starch is stuck with paste 5～6 times of raw material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization completely obtains Gorgon euryale and sticks with paste;
(4) Gorgon euryale is stuck with paste and puts into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2～3 ‰, stir, powder mixing machine forward or reverse is carried and is rubbed, when powder smooth surface is without pimple, tack-free, when temperature drops to 20～25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if vermicelli are even, lower Flow Velocity can stop rubbing powder gently;
(5) powder ball of rubbing is put into vacuum machine, take out the bubble of powder ball the inside, make powder ball structure tightr;
(6) use steamed powder ball 10～15 minutes;
(7) steamed powder is put into Lou silk machine wooden dipper leak test, opened and leak silk machine, the strand of the plucked of leak test being got off with basin is caught, when strand is completely even, basin is taken away, allow strand fall into and boil powder pot, the water temperature of boiling in powder pot is controlled at 90～95 ℃, and boiling the powder time is 30～60 minutes;
(8) will boil bean vermicelli in powder pot and pull out, and send into immediately Cold storage in the refrigerator 3～5 hours, temperature of ice house is-12～-10 ℃;
(9) take out bean vermicelli, at 20～25 ℃, thaw 3～4 hours;
(10) enter tunnel type shaping drying and be dried, baking temperature is 50～60 ℃;
(11) until bean vermicelli water content, take off 20～25% time from frame, making it natural drying is 10～12% to water content, cuts off, packing;
(12) in accordance with regulations parcel bean vermicelli is packed in carton, sealing, is finished product bean vermicelli.
Embodiment 3
A lily kudzuvine root vermicelli manufacture craft, comprises the following steps:
(1) in lily starch, once add starch from sweet potato, kudzu-vine root powder, water fully to mix, add again salt, edible alum, edible vegetable oil, stir, mixed raw material are put into mixer and again stir, raw material are mixed, make starch;
Described raw-material weight part:
Starch from sweet potato 80
Lily starch 40
Kudzu-vine root powder 20
Water 750
(2) starch is put into basin, add 2～3 times of hot water of starch material quality, temperature, between 60～70 ℃, stirs into pasty state, is incubated 30～40 minutes at 40～50 ℃, and starch granules is melted completely, still aging 8～10 hours;
(3) starch is stuck with paste and is heated to 30～40 ℃, add and be equivalent to the boiling water that starch is stuck with paste 5～6 times of raw material gross weights, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization completely obtains Gorgon euryale and sticks with paste;
(4) Gorgon euryale is stuck with paste and puts into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2～3 ‰, stir, powder mixing machine forward or reverse is carried and is rubbed, when powder smooth surface is without pimple, tack-free, when temperature drops to 20～25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if vermicelli are even, lower Flow Velocity can stop rubbing powder gently;
(5) powder ball of rubbing is put into vacuum machine, take out the bubble of powder ball the inside, make powder ball structure tightr;
(6) use steamed powder ball 10～15 minutes;
(7) steamed powder is put into Lou silk machine wooden dipper leak test, opened and leak silk machine, the strand of the plucked of leak test being got off with basin is caught, when strand is completely even, basin is taken away, allow strand fall into and boil powder pot, the water temperature of boiling in powder pot is controlled at 90～95 ℃, and boiling the powder time is 30～60 minutes;
(8) will boil bean vermicelli in powder pot and pull out, and send into immediately Cold storage in the refrigerator 3～5 hours, temperature of ice house is-12～-10 ℃;
(9) take out bean vermicelli, at 20～25 ℃, thaw 3～4 hours;
(10) enter tunnel type shaping drying and be dried, baking temperature is 50～60 ℃;
(11) until bean vermicelli water content, take off 20～25% time from frame, making it natural drying is 10～12% to water content, cuts off, packing;
(12) in accordance with regulations parcel bean vermicelli is packed in carton, sealing, is finished product bean vermicelli.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (1)
1. a lily kudzuvine root vermicelli manufacture craft, is characterized in that, comprises the following steps:
(1) in lily starch, once add starch from sweet potato, kudzu-vine root powder, water fully to mix, mixed raw material are put into mixer and again stir, raw material are mixed, make starch;
Described raw-material weight part:
Starch from sweet potato 70～80
Lily starch 30～40
Kudzu-vine root powder 10～20
Water 650～750
(2) starch is put into basin, heating water, temperature, between 60～70 ℃, stirs into pasty state, is incubated 30～40 minutes at 40～50 ℃, and starch granules is melted completely, still aging 8～10 hours;
(3) starch is stuck with paste and is heated to 30～40 ℃, add boiling water, mixed liquor is poured in the basin of putting starch and rapid stirring, until gelatinization completely obtains Gorgon euryale and sticks with paste;
(4) Gorgon euryale is stuck with paste and puts into powder mixing machine, add Gorgon euryale to stick with paste the sodium alginate of quality 2～3 ‰, stir, powder mixing machine forward or reverse is carried and is rubbed, when powder smooth surface is without pimple, tack-free, when temperature drops to 20～25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if vermicelli are even, lower Flow Velocity can stop rubbing powder gently;
(5) powder ball of rubbing is put into vacuum machine, take out the bubble of powder ball the inside, make powder ball structure tightr;
(6) use steamed powder ball 10～15 minutes;
(7) steamed powder is put into Lou silk machine wooden dipper leak test, opened and leak silk machine, the strand of the plucked of leak test being got off with basin is caught, when strand is completely even, basin is taken away, allow strand fall into and boil powder pot, the water temperature of boiling in powder pot is controlled at 90～95 ℃, and boiling the powder time is 30～60 minutes;
(8) will boil bean vermicelli in powder pot and pull out, and send into immediately Cold storage in the refrigerator 3～5 hours, temperature of ice house is-12～-10 ℃;
(9) take out bean vermicelli, at 20～25 ℃, thaw 3～4 hours;
(10) enter tunnel type shaping drying and be dried, baking temperature is 50～60 ℃;
(11) until bean vermicelli water content, take off 20～25% time from frame, making it natural drying is 10～12% to water content, cuts off, packing;
(12) in accordance with regulations parcel bean vermicelli is packed in carton, sealing, is finished product bean vermicelli.
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| CN104522570A (en) * | 2014-12-04 | 2015-04-22 | 陈文斌 | Nutrient vermicelli capable of soothing nerves and enriching brains and preparation method thereof |
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| CN107223957A (en) * | 2016-03-24 | 2017-10-03 | 云南银安生物工程有限公司 | A kind of toxin-expelling and face nourishing formula for improving body immunity and preparation method thereof |
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