CN103783367A - Blending method of bean vermicelli - Google Patents
Blending method of bean vermicelli Download PDFInfo
- Publication number
- CN103783367A CN103783367A CN201210596978.XA CN201210596978A CN103783367A CN 103783367 A CN103783367 A CN 103783367A CN 201210596978 A CN201210596978 A CN 201210596978A CN 103783367 A CN103783367 A CN 103783367A
- Authority
- CN
- China
- Prior art keywords
- bean vermicelli
- parts
- vermicelli
- production
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 33
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000002156 mixing Methods 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 229940037003 alum Drugs 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000004411 aluminium Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 208000003351 Melanosis Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010200 validation analysis Methods 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
- 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
Abstract
The invention discloses a blending method of bean vermicelli. The bean vermicelli comprises the following materials in parts by weight: 55-85 parts of sweet-potato starch, 10-20 parts of potato starch, 3-9 parts of corn starch, 1.4-2.5 parts of bean vermicelli opening agent and proper amount of water. The production method comprises the following steps: batching, stirring, making the bean vermicelli, cutting the bean vermicelli, naturally aging, soaking, loosening the bean vermicelli, cleaning, dewatering and spin-drying, selecting bean vermicelli for weighing, drying, naturally absorbing moisture, and returning moisture, thereby obtaining the finished product. The blending method disclosed by the invention has the advantages that the production method is simple, the consumed time is short, the loosening of bean vermicelli is easy, the labor productivity and the product performance are greatly improved, and the produced bean vermicelli is not adhered, has no any smell and is crystal-clear. The bean vermicelli has no any toxic and side effects and is low in production cost and the method is applicable to industrial production or small-scale production.
Description
Technical field
The present invention relates to a kind of bean vermicelli, specifically refer to the concocting method of this bean vermicelli.
Background technology
Bean vermicelli is requisite food on people's dining table always, and traditional bean vermicelli is to be mainly made up of starch from sweet potato, cornstarch, farina, and bean vermicelli in process of production, has added alum as antiplastering aid.Alum is as conventional additive, although add wherein, bean vermicelli can adhesion, non muddy soup, but wherein also has a large amount of aluminium elements, aluminium is many-sided to the murder by poisoning of human body through scientific validation, if people is excessive edible, can make a big impact to health, modal is exactly osteoporosis, anaemia etc.Meanwhile, if oxidation easily occurs traditional bean vermicelli long-term storage, produce a large amount of peculiar smell, and bean vermicelli is more outstanding at soaked later peculiar smell.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of medicine that can effectively treat freckle.
The technical scheme of invention is as follows:
A concocting method for bean vermicelli, by following parts by weight raw material: starch from sweet potato 55-85, farina 10-20, cornstarch 3-9, vermicelli powder opening agent 1.4-2.5, water are appropriate.
In the present invention, by following parts by weight raw material: starch from sweet potato 70, farina 10, cornstarch 6, vermicelli powder opening agent 2.3, water are appropriate.
The method of bean vermicelli in production the present invention, its production method is as follows, comprises batching, stirring, powder process, cuts powder, natural aging, immersion, loose wire, cleaning, spin-dry, selects the processes such as powder weighing, oven dry, the natural moisture absorption, moisture regain, makes finished product.
In the inventive method, when described spin-dry, the PH of compound is 5.0, and when bean vermicelli is dried, the time can not be less than 3 hours.
The invention has the beneficial effects as follows, production method is simple, consuming time shorter, and loose wire is easy, has greatly improved labor productivity and properties of product, the bean vermicelli adhesion of production, without any peculiar smell, and bean vermicelli is glittering and translucent.And without any side effects, low production cost, is applicable to suitability for industrialized production or small-scale production.
The specific embodiment
Take specific embodiment as explanation, the preferred embodiment of the present invention is described below.
Embodiment 1.
A kind of bean vermicelli, by following parts by weight raw material: starch from sweet potato 65, farina 15, cornstarch 7, vermicelli powder opening agent 2.3, water are appropriate.
Embodiment 2.
A kind of production method of bean vermicelli, its production process is as follows, comprise batching, stirring, powder process, cut powder, natural aging, immersion, loose wire, cleaning, spin-dry, select the processes such as powder weighing, oven dry, the natural moisture absorption, moisture regain, make finished product, when bean vermicelli is dried, the time is 5 hours.
The above; it is only the preferably specific embodiment of the present invention; but protection scope of the present invention is not limited to this; any be familiar with those skilled in the art the present invention disclose technical scope in; be equal to replacement or changed according to technical scheme of the present invention and inventive concept thereof, within all should being encompassed in protection scope of the present invention.
Claims (4)
1. a concocting method for bean vermicelli, is characterized in that, by following parts by weight raw material: starch from sweet potato 5-85, farina 10-20, cornstarch 3-9, vermicelli powder opening agent 1.4-2.5, water are appropriate.
2. bean vermicelli concocting method according to claim 1, is characterized in that, by following parts by weight raw material: starch from sweet potato 70, farina 10, cornstarch 6, vermicelli powder opening agent 2.3, water are appropriate.
3. produce a method for claim 1 bean vermicelli, its production method is as follows, comprises batching, stirring, powder process, cuts powder, natural aging, immersion, loose wire, cleaning, spin-dry, selects the processes such as powder weighing, oven dry, the natural moisture absorption, moisture regain, makes finished product.
4. bean vermicelli production method as claimed in claim 3, is characterized in that, when described spin-dry, the PH of compound is 5.0, and when bean vermicelli is dried, the time can not be less than 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596978.XA CN103783367A (en) | 2012-12-24 | 2012-12-24 | Blending method of bean vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210596978.XA CN103783367A (en) | 2012-12-24 | 2012-12-24 | Blending method of bean vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783367A true CN103783367A (en) | 2014-05-14 |
Family
ID=50659753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210596978.XA Pending CN103783367A (en) | 2012-12-24 | 2012-12-24 | Blending method of bean vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783367A (en) |
-
2012
- 2012-12-24 CN CN201210596978.XA patent/CN103783367A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Lin Nan Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Lin Nan Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |