CN103918970A - Processing method of alum-free mung bean vermicelli - Google Patents
Processing method of alum-free mung bean vermicelli Download PDFInfo
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- CN103918970A CN103918970A CN201410154875.7A CN201410154875A CN103918970A CN 103918970 A CN103918970 A CN 103918970A CN 201410154875 A CN201410154875 A CN 201410154875A CN 103918970 A CN103918970 A CN 103918970A
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- vermicelli
- starch
- powder
- mung bean
- gorgon euryale
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- 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
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- 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
Abstract
The invention relates to a processing method of alum-free mung bean vermicelli. The processing method of alum-free mung bean vermicelli is characterized by comprising the following steps: preparing a starch raw material from sweet potato starch and mung bean starch as main raw materials, preparing gorgon euryale paste, mixing and kneading, vacuumizing, leaking stripes for forming, boiling starch, gelatinizing, cooling, fishing out vermicelli, freezing, unfreezing, drying, and packaging, thereby obtaining the mung bean vermicelli. Refined 100% high-quality pure sweet potato starch and mung bean starch are adopted for making the mung bean vermicelli; the mung bean vermicelli has no pigment, edible gum, alum or additives, is rich in carbohydrates, dietary fiber, proteins, hydrochloric acid and minerals of calcium, magnesium, ferrous, potassium, phosphorus, sodium and the like; the production of forming firstly and cooking later is adopted; the produced vermicelli is soft and smooth in mouthfeel, does not break and cluster, is difficult to cook well, can be stored for more than 2 years, and is mainly round in shape.
Description
Technical field
The present invention relates to a kind of manufacture craft of vermicelli, specifically a kind of processing method without alum mung bean vermicelli.
Background technology
As everyone knows, the nutritive value of green starch is very high, and purposes is also very wide.Such as green starch has antibacterial and bacteriostasis, effect for reducing blood fat, antitumor action, detoxication etc.In green starch, contain a considerable amount of compound sugar (pentosan, galactan etc.).These compound sugar are not difficult to digested absorption because human gastrointestinal tract has corresponding hydrolase system, so the energy value that green starch provides is lower than other cereal, have the effect of auxiliary curing for overweight people and diabetic.And compound sugar is beneficial bacterium--the MF of Bifidobacterium in human body intestinal canal, often edible mung bean starch can improve gut flora, reduces harmful substance and absorbs, and prevents some cancer.
Summary of the invention
The object of this invention is to provide a kind of utilization ground melon starch and green starch is primary raw material, makes the processing method of the mung bean vermicelli that do not add alum.
The present invention realizes above-mentioned purpose by following technical proposal: a kind of processing method without alum mung bean vermicelli, is characterized in that comprising the following steps:
1, prepare starch material: 15% green starch and 85% ground melon starch mixing are poured in mixer, computer control ratio, screen after mixing, prevents that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting starch material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add starch material, in basin, the water content of starch stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time rubbing;
4, vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, when vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
7, freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 ℃;
8, thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
9, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, dispatch from the factory after the assay was approved.
Architectural feature of the present invention can be found out, the invention has the advantages that: what the mung bean vermicelli that the present invention produces were used is refining 100% pure Ipomoea batatas high-quality starch and green starch, without any pigment, edible glue, alum, additive, in vermicelli, be rich in the mineral matters such as carbohydrate, dietary fiber, protein, hydrochloric acid and calcium, magnesium, iron, potassium, phosphorus, sodium, adopt the production process of boiling after first moulding, the vermicelli mouthfeel soft and smooth property of producing, unbroken noodles, not agglomerating, be difficult for well-done, holding time can reach more than 2 years, and form mainly be take and justified shape shape as main.
specific implementation method
Below in conjunction with instantiation, vermicelli processing method provided by the invention is described in detail:
Case study on implementation 1:
1, prepare starch material: 15KG green starch and 85KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, and the powder ball that makes to rub is formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles, method is first to get starch material 15KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, in basin, the water content of starch stops adding dried starch, powder mixing machine forward or reverse to carry 46% time rubbing a period of time, manually be aided with the powder shovel that hangs over powder circumference pelvic to middle, when powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, with hand, pick up a cooking starch material by its free dirty one-tenth line, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli of producing are clean even straight, without pimple, more transparent glossy degree, leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, when vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot, powder in basin can be put into rub to continue to carry in powder basin and rub, adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, vermicelli more carefully, powder wooden dipper is lower, vermicelli more slightly, make vermicelli diameter reach necessary requirement, note when adding powder, keeping evenly simultaneously, powder is not higher than the edge of powder wooden dipper, reduce the vibrations of leaking bar machine as far as possible, can keep like this vermicelli shape even straight, thickness is consistent,
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, when vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, again vermicelli are sent into the indoor shady and cool condensation that humidity is larger, the condensation time is more than 12 hours, if indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, slow cooling then, until freeze completely, can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃, vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw, then, being manually suspended to airing place natural drying to moisture≤14%, in airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture.Being packaged into after the assay was approved case dispatches from the factory.
Case study on implementation 2:
1, prepare starch material: 30KG green starch and 170KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, and the powder ball that makes to rub is formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles, method is first to get starch material 30KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7.5 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, in basin, the water content of starch stops adding dried starch, powder mixing machine forward or reverse to carry 48% time rubbing a period of time, manually be aided with the powder shovel that hangs over powder circumference pelvic to middle, when powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, with hand, pick up a cooking starch material by its free dirty one-tenth line, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli of producing are clean even straight, without pimple, more transparent glossy degree, leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, when vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot, powder in basin can be put into rub to continue to carry in powder basin and rub, adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, vermicelli more carefully, powder wooden dipper is lower, vermicelli more slightly, make vermicelli diameter reach necessary requirement, note when adding powder, keeping evenly simultaneously, powder is not higher than the edge of powder wooden dipper, reduce the vibrations of leaking bar machine as far as possible, can keep like this vermicelli shape even straight, thickness is consistent,
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, when vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, again vermicelli are sent into the indoor shady and cool condensation that humidity is larger, the condensation time is more than 12 hours, if indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, slow cooling then, until freeze completely, can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃, vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw, then, being manually suspended to airing place natural drying to moisture≤14%, in airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture, are packaged into after the assay was approved case and dispatch from the factory.
Case study on implementation 3:
1, prepare starch material: 5KG green starch and 45KG ground melon starch are poured in mixer, by computer control ratio, be mixed into starch material, then screen starch material, prevent that foreign matter from entering;
2, Gorgon euryale processed is stuck with paste: Gorgon euryale is stuck with paste and dried starch particle can be melted well and is adhered rapidly, and the powder ball that makes to rub is formed with the skeleton of regularly arranged combination, strengthens biceps, unbroken noodles, method is first to get starch material 10KG Gorgon euryale processed, and starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3, closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add the starch material being sieved, in basin, the water content of starch stops adding dried starch, powder mixing machine forward or reverse to carry 50% time rubbing a period of time, manually be aided with the powder shovel that hangs over powder circumference pelvic to middle, when powder smooth surface is without pimple, tack-free, when temperature reaches 45 ℃ of left and right, with hand, pick up a cooking starch material by its free dirty one-tenth line, slightly thinless with strand, lower Flow Velocity is neither fast nor slow is best;
4, vacuumize: the vacuum machine bubble of bleeding, the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside, make powder ball structure tightr, the vermicelli of producing are clean even straight, without pimple, more transparent glossy degree, leak bar moulding: the powder of rubbing is put into Lou bar machine wooden dipper leak test, open and leak bar machine, the vermicelli of the plucked of leak test being got off with basin are caught, when vermicelli are completely even, basin is taken away, allow vermicelli fall into and boil in powder pot, powder in basin can be put into rub to continue to carry in powder basin and rub, adjust and leak bar machine powder wooden dipper, powder wooden dipper is higher, vermicelli more carefully, powder wooden dipper is lower, vermicelli more slightly, make vermicelli diameter reach necessary requirement, note when adding powder, keeping evenly simultaneously, powder is not higher than the edge of powder wooden dipper, reduce the vibrations of leaking bar machine as far as possible, can keep like this vermicelli shape even straight, thickness is consistent,
5, boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, when vermicelli float, pull open in time;
6, cooling: vermicelli in pot are pulled out and spray running water and fructus hordei germinatus water, prevent that vermicelli are adhered together again, vermicelli are manually put on PPR bar after cutting off according to Len req, again vermicelli are sent into the indoor shady and cool condensation that humidity is larger, the condensation time is more than 12 hours, if indoor humidity is inadequate, can spill on the ground a little cold water increases humidity;
7, freezing: vermicelli are placed in freezer freezing, first precooling, slow cooling then, until freeze completely, can not abrupt temperature drop, otherwise vermicelli can be by bursting by freezing, and freezing 48 hours, temperature was at-15 ℃, vermicelli after freezing are easy to disperse, and without drafting phenomenon, and can increase elasticity;
8, thaw and dry: vermicelli are taken out, allow it naturally thaw, then, being manually suspended to airing place natural drying to moisture≤14%, in airing, can gently rub with have gentle hands, the vermicelli of drafting are scattered completely;
9, packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, again with sack sewing machine seal sack after weighing according to customer requirement, print the date of manufacture, are packaged into after the assay was approved case and dispatch from the factory.
Claims (1)
1. without a processing method for alum mung bean vermicelli, it is characterized in that comprising the following steps:
1) prepare starch material: 15% green starch and 85% ground melon starch mixing are poured in mixer, computer control ratio, screen after mixing, prevents that foreign matter from entering;
2) Gorgon euryale processed is stuck with paste: 3.5% ~ 4% Gorgon euryale processed of getting starch material weight, starch is put into Gorgon euryale machine processed, stir, add normal temperature purified tap water, open Gorgon euryale machine processed, add cold water, then, be ready to 100 ℃ of boiling water of 7 times ~ 8 times of starch weight, once suddenly pour in Gorgon euryale basin processed and rapid stirring, until Gorgon euryale paste is made in gelatinization completely;
3) closing powder carries and rubs: the Gorgon euryale making is stuck with paste to put into and rub powder basin, start mixer, add starch material, in basin, the water content of starch stops adding dried starch, powder mixing machine forward or reverse to carry 46% ~ 50% time rubbing;
4) vacuumize: the powder ball of rubbing is put into evacuator, take out the bubble of powder ball the inside; Leak bar moulding: above-mentioned powder is put into Lou bar machine wooden dipper leak test, open and leak bar machine, allow vermicelli fall into and boil in powder pot;
5) boil powder gelatinization: the water temperature of boiling in powder kitchen range pot is controlled to crack degree, more than 98 ℃, and often supplements and keep pot interior water surface consistent, when vermicelli float, pull open in time;
6) cooling: vermicelli in pot are pulled out cooling, then put into the indoor condensation that humidity is larger, the condensation time is more than 12 hours;
7) freezing: vermicelli are placed in freezer freezing, freezing 48 hours, temperature was at-15 ℃;
8) thaw and dry: vermicelli are taken out, allow it thaw, then natural drying to moisture≤14% in airing place;
9) packing warehouse-in: finished product vermicelli require artificial go-on-go packing by weight, dispatch from the factory after the assay was approved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154875.7A CN103918970A (en) | 2014-04-18 | 2014-04-18 | Processing method of alum-free mung bean vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410154875.7A CN103918970A (en) | 2014-04-18 | 2014-04-18 | Processing method of alum-free mung bean vermicelli |
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| CN103918970A true CN103918970A (en) | 2014-07-16 |
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| CN201410154875.7A Pending CN103918970A (en) | 2014-04-18 | 2014-04-18 | Processing method of alum-free mung bean vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418543A (en) * | 2015-08-08 | 2017-02-22 | 汤阴县顺和薯业专业合作社 | Fresh milk-mung bean vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
-
2014
- 2014-04-18 CN CN201410154875.7A patent/CN103918970A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418543A (en) * | 2015-08-08 | 2017-02-22 | 汤阴县顺和薯业专业合作社 | Fresh milk-mung bean vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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Application publication date: 20140716 |