CN103652577A - Plate stem type starch noodle and production technology thereof - Google Patents
Plate stem type starch noodle and production technology thereof Download PDFInfo
- Publication number
- CN103652577A CN103652577A CN201310617505.8A CN201310617505A CN103652577A CN 103652577 A CN103652577 A CN 103652577A CN 201310617505 A CN201310617505 A CN 201310617505A CN 103652577 A CN103652577 A CN 103652577A
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- China
- Prior art keywords
- rice
- ipomoea batatas
- plate stem
- starch noodle
- grain
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- Pending
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- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 229920002472 Starch Polymers 0.000 title claims abstract description 10
- 235000019698 starch Nutrition 0.000 title claims abstract description 10
- 239000008107 starch Substances 0.000 title claims abstract description 10
- 235000012149 noodles Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 241000209094 Oryza Species 0.000 claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 52
- 235000009566 rice Nutrition 0.000 claims abstract description 52
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 21
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 21
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000012423 maintenance Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 239000010903 husk Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241001504664 Crossocheilus latius Species 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- -1 by filtering Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000008719 thickening Effects 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention provides plate stem type starch noodle which comprises components in percentage by weight as follows: 50%-80% of rice and 20%-50% of sweet potatoes. The preparation technology of the formula comprises the following steps: step one, selecting materials: high-grade early long-shaped rice with amylopectin content more than 80%-85% is selected for use; step two, cleaning the rice: impurities such as husks, gravels and part of bacteria are removed from the rice; step three, soaking; step four, cleaning the sweet potatoes; step five, peeling the sweet potatoes; step six, mixing the sweet potato granules and the rice in a proportion and stirring uniformly; step seven, performing extrusion forming; step eight, still standing for ageing; and step nine, performing dividing, cut-out, measuring and packaging on the starch noodle to obtain a finished product. The plate stem type starch noodle and the production technology thereof have the advantages of simple technology, low production cost and good product quality, have the efficacy such as cancer resistance, beautification, heat clearing, intestines and stomach benefiting and the like for frequent eating, and is suitable for old people, adults and children to eat.
Description
Technical field
The present invention relates to bean vermicelli production technical field, refer in particular to a kind of plate stem vermicelli and production technology thereof.
Background technology
Ground rice, refers to and take rice as raw material, strip, the thread rice made products through operations such as immersion, boiling, press strips, made, rather than on the meaning of a word, understand take rice as raw material is to grind the granular material make.Ground rice quality is pliable and tough, high resilience, and poach is not stuck with paste soup, and dry stir-fry is not easily broken, is equipped with the code or soup stock carries out that soup boils or dry stir-fry of respectively planting vegetables, smooth tasty, is deeply subject to liking of the especially southern consumer of consumers in general.Conventional panels stem vermicelli has two kinds of manufacture crafts: a kind of is to take fresh plate stem to be first processed into the traditional handicraft that starch is made bean vermicelli again as raw material, and a kind of is to take the modernization process that starch is raw material; The former first wears into slurry, by filtering, precipitate, hang stone roller (making powder ball), is exposed to the sun, mixes alum making beating, leaks silk, silk boiling, airing.Latter process be batching and thickening and face, extrusion modling, heat radiation and shearing, cooling, rub the loose bar of powder, airing with the hands.The former operation is many, man-hour is long, inefficiency, although that yet the latter's efficiency has improved raw material is stale, and both only utilized the starch nutrition loss in plate stem class vegetables large.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of technique is simple, the time is short, be of high nutritive value plate stem vermicelli and production technology thereof are provided.
For achieving the above object, technical scheme provided by the present invention is: a kind of plate stem vermicelli, and the each component weight ratio of described bean vermicelli is: rice 50%～80%, Ipomoea batatas 20%～50%;
The preparation technology of above-mentioned formula comprises the following steps:
First step: select materials, select the quality early rice rice of amylopectin content more than 80%-85%, the fresh potato of selecting starch-containing height, nothing to rot;
Second step: rice cleans, removes impurity and the part bacteriums such as chaff skin in rice, sandstone, for guaranteeing that rice stick quality provides adequate condition, require to be washed till water clear till;
Third step: soak, rice soaks 6～8 hours in rice dipping pond, makes that the grain of rice is moisture reaches 25%～30%, changes water several times therebetween, in case rice souring; Long summer winter rice dipping time is short, take and can pinch powdering as degree with finger;
The 4th step: sweet potato washing, remove Ipomoea batatas surface impurity, clean and drain;
The 5th step: by Ipomoea batatas peeling, be chopped into grain of rice size, standby;
The 6th step: in proportion Ipomoea batatas grain and rice are mixed in proportion, stir;
The 7th step: extrusion molding, the raw material mixing, through one step forming rice-flour noodles machine extrusion molding, requires powder delivery sparkling and crystal-clear bright, and bar shaped is even, has natural flavor, smooth, is not stained with tooth, not half-cooked, without gritty;
The 8th step: standing aging, the ground rice getting off from one-step forming rice flour machine is put into special ground rice ageing oven, makes the higher relative humidity (>=90 °) of the interior maintenance of case and stable temperature (20 °); Standing hanging 4-6 hour, makes bean vermicelli biceps stronger, easier sub-wire;
The 9th step: bean vermicelli is carried out to sub-wire, cut off, measure, pack.
The invention has the advantages that: the first, technique is simple, production cost is low, good product quality, retained to greatest extent the contained nutrition of Ipomoea batatas and the local flavor of primary colors; The second, the bean vermicelli after production has transparent faint yellow gloss, prolonged resistant to cook, non muddy soup, soft good to eat; Three, often edible have effects such as anticancer, beauty treatment, heat-clearing, sharp stomach, and suitable old man, adult, child are edible.
The specific embodiment
Below the invention will be further described, preferred embodiment of the present invention is: a kind of plate stem vermicelli described in the present embodiment, the each component weight ratio of described bean vermicelli is: rice 80%, Ipomoea batatas 20%;
The preparation technology of above-mentioned formula comprises the following steps:
First step: select materials, select the quality early rice rice of amylopectin content more than 80%-85%, the fresh potato of selecting starch-containing height, nothing to rot;
Second step: rice cleans, removes impurity and the part bacteriums such as chaff skin in rice, sandstone, for guaranteeing that rice stick quality provides adequate condition, require to be washed till water clear till;
Third step: soak, rice soaks 6～8 hours in rice dipping pond, makes that the grain of rice is moisture reaches 25%～30%, changes water several times therebetween, in case rice souring; Long summer winter rice dipping time is short, take and can pinch powdering as degree with finger;
The 4th step: sweet potato washing, remove Ipomoea batatas surface impurity, clean and drain;
The 5th step: by Ipomoea batatas peeling, be chopped into grain of rice size, standby;
The 6th step: in proportion Ipomoea batatas grain and rice are mixed in proportion, stir;
The 7th step: extrusion molding, the raw material mixing, through one step forming rice-flour noodles machine extrusion molding, requires powder delivery sparkling and crystal-clear bright, and bar shaped is even, has natural flavor, smooth, is not stained with tooth, not half-cooked, without gritty;
The 8th step: standing aging, the ground rice getting off from one-step forming rice flour machine is put into special ground rice ageing oven, makes the higher relative humidity (>=90 °) of the interior maintenance of case and stable temperature (20 °); Standing hanging 5 hours, makes bean vermicelli biceps stronger, easier sub-wire;
The 9th step: bean vermicelli is carried out to sub-wire, cut off, measure, pack.
Technique of the present invention is simple, production cost is low, good product quality, has retained to greatest extent the contained nutrition of Ipomoea batatas and the local flavor of primary colors; Bean vermicelli after production has transparent faint yellow gloss, prolonged resistant to cook, non muddy soup, soft good to eat; Often edible have effects such as anticancer, beauty treatment, heat-clearing, sharp stomach, and suitable old man, adult, child are edible.
The embodiment of the above is only the present invention's preferred embodiment, not with this, limits practical range of the present invention, therefore the variation that all shapes according to the present invention, principle are done all should be encompassed in protection scope of the present invention.
Claims (1)
1. a plate stem vermicelli, is characterized in that: the each component weight ratio of described bean vermicelli is: rice 50%～80%, Ipomoea batatas 20%～50%;
The preparation technology of above-mentioned formula comprises the following steps:
First step: select materials, select the quality early rice rice of amylopectin content more than 80%-85%, the fresh potato of selecting starch-containing height, nothing to rot;
Second step: rice cleans, removes impurity and the part bacteriums such as chaff skin in rice, sandstone, for guaranteeing that rice stick quality provides adequate condition, require to be washed till water clear till;
Third step: soak, rice soaks 6～8 hours in rice dipping pond, makes that the grain of rice is moisture reaches 25%～30%, changes water several times therebetween, in case rice souring; Long summer winter rice dipping time is short, take and can pinch powdering as degree with finger;
The 4th step: sweet potato washing, remove Ipomoea batatas surface impurity, clean and drain;
The 5th step: by Ipomoea batatas peeling, be chopped into grain of rice size, standby;
The 6th step: in proportion Ipomoea batatas grain and rice are mixed in proportion, stir;
The 7th step: extrusion molding, the raw material mixing, through one step forming rice-flour noodles machine extrusion molding, requires powder delivery sparkling and crystal-clear bright, and bar shaped is even, has natural flavor, smooth, is not stained with tooth, not half-cooked, without gritty;
The 8th step: standing aging, the ground rice getting off from one-step forming rice flour machine is put into special ground rice ageing oven, makes the higher relative humidity (>=90 °) of the interior maintenance of case and stable temperature (20 °); Standing hanging 4-6 hour, makes bean vermicelli biceps stronger, easier sub-wire;
The 9th step: bean vermicelli is carried out to sub-wire, cut off, measure, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617505.8A CN103652577A (en) | 2013-11-29 | 2013-11-29 | Plate stem type starch noodle and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310617505.8A CN103652577A (en) | 2013-11-29 | 2013-11-29 | Plate stem type starch noodle and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652577A true CN103652577A (en) | 2014-03-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310617505.8A Pending CN103652577A (en) | 2013-11-29 | 2013-11-29 | Plate stem type starch noodle and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652577A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901493A (en) * | 2016-05-09 | 2016-08-31 | 中粮（成都）粮油工业有限公司 | Sterile rice vermicelli and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2667424Y (en) * | 2003-09-23 | 2004-12-29 | 程红梅 | Vermicelli aging box |
| CN2694764Y (en) * | 2004-05-11 | 2005-04-27 | 程红梅 | Pollutionless one-step rice-flour noodles shaping machine |
| CN102524710A (en) * | 2010-12-13 | 2012-07-04 | 娄底市乐开口实业有限公司 | Manufacturing method of sweet potato nutritional rice noodles |
| CN102550955A (en) * | 2010-12-13 | 2012-07-11 | 娄底市乐开口实业有限公司 | Method for making potato nutritive rice-flour noodles |
-
2013
- 2013-11-29 CN CN201310617505.8A patent/CN103652577A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2667424Y (en) * | 2003-09-23 | 2004-12-29 | 程红梅 | Vermicelli aging box |
| CN2694764Y (en) * | 2004-05-11 | 2005-04-27 | 程红梅 | Pollutionless one-step rice-flour noodles shaping machine |
| CN102524710A (en) * | 2010-12-13 | 2012-07-04 | 娄底市乐开口实业有限公司 | Manufacturing method of sweet potato nutritional rice noodles |
| CN102550955A (en) * | 2010-12-13 | 2012-07-11 | 娄底市乐开口实业有限公司 | Method for making potato nutritive rice-flour noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901493A (en) * | 2016-05-09 | 2016-08-31 | 中粮（成都）粮油工业有限公司 | Sterile rice vermicelli and preparation method thereof |
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Application publication date: 20140326 |