CN103960565A - Black kidney bean nutritious bean vermicelli - Google Patents
Black kidney bean nutritious bean vermicelli Download PDFInfo
- Publication number
- CN103960565A CN103960565A CN201410176901.6A CN201410176901A CN103960565A CN 103960565 A CN103960565 A CN 103960565A CN 201410176901 A CN201410176901 A CN 201410176901A CN 103960565 A CN103960565 A CN 103960565A
- Authority
- CN
- China
- Prior art keywords
- bean
- water
- black kidney
- kidney bean
- vermicelli
- 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.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 74
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 27
- 235000008935 nutritious Nutrition 0.000 title abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 13
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 13
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 13
- 235000010520 Canavalia ensiformis Nutrition 0.000 claims abstract description 12
- 235000010518 Canavalia gladiata Nutrition 0.000 claims abstract description 12
- 229940025902 konjac mannan Drugs 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 235000015097 nutrients Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 13
- 150000004676 glycans Chemical class 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 229920001282 polysaccharide Polymers 0.000 claims description 12
- 239000005017 polysaccharide Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 240000001723 Entada phaseoloides Species 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 235000015190 carrot juice Nutrition 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000045232 Canavalia ensiformis Species 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical group 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- -1 193.5 milligrams Chemical compound 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 208000019025 Hypokalemia 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
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 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
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 208000024896 potassium deficiency disease Diseases 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000010792 warming 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a bean vermicelli, particularly to a black kidney bean nutritious bean vermicelli, and belongs to the field of food processing. The black kidney bean nutritious bean vermicelli comprises the following raw materials in parts by weight: 80-100 parts of black kidney bean, 20-40 parts of green bean starch, 60-80 parts of corn starch, 2 to 3 parts of salt, 2 to 4 parts of sword bean shell, 3 to 5 parts of cortex moutan, 10 to 15 parts of carrot and 8-12 parts of an additive, wherein the additive consists of konjac mannan, sodium hyaluronate and pulullan according to the mass ratio of 1:(0.5-0.8):(0.15-0.3). The black kidney bean nutritious bean vermicelli has the advantages of rich nutrition and high protein, vitamin and mineral contents, also has the effects of removing heat, cooling blood, reducing blood fat, improving immunity and the like, and is extremely high in edible value.
Description
Technical field
The present invention relates to a kind of bean vermicelli, relate in particular to a kind of black kidney bean nutrient vermicelli, belong to food processing field.
Background technology
Bean vermicelli is one of traditional food of China, because its mouthfeel is soft and moist soft, tasty and refreshing pleasant, therefore very popular.At present, the bean vermicelli of producing is on the market mainly to utilize starch preparation in the plant materials such as Ipomoea batatas, potato, mung bean, pea, corn, its main component is carbohydrate, because former material nutrient is not high, causes existing vermicelli protein matter on the low side, trophic structure is poor, it is healthy that frequent edible meeting affect people, and a kind of existing these bean vermicelli characteristics of necessary exploitation are nutritious again, also economical and practical, and production and processing simple a kind of can be popular vermicelli and food of welcoming.
Beans have the good reputation of " environment protecting plant meat " " green milk ", and every hectogram black kidney bean is containing 23.1 grams, protein, 1.3 grams, fat, 56.9 grams, carbohydrate, 76 milligrams of calcium and abundant B family vitamin, and fresh beans are also containing abundant vitamin C.From contained nutritional labeling, the protein content in black kidney bean is higher than chicken, and calcium content is more than 7 times of chicken, and iron is 4 times, and B words vitamin is also higher than chicken.In addition, the medical value of black kidney bean is also very high, and China's ancient doctor nationality is recorded, and kidney bean taste is sweet flat, warm in nature, has the functions such as warming the middle warmer and descending qi, sharp stomach, only hiccup, kidney-nourishing tonifying primordial Qi, is a kind of nourishing dietotherapy good merchantable brand.Black kidney bean or a kind of rare high potassium, Gao Mei, low-sodium diet, every hectogram contains 1520 milligrams, potassium, 193.5 milligrams, magnesium, sodium is only 0.8-0.9 milligram, this feature has ample scope for one's abilities in nutrition treatment.Kidney bean is especially applicable to heart disease, artery sclerosis, high fat of blood, hypokalemia and avoid salt edible for patients.
In fruits and vegetables, contain abundant nutrition composition, as protein, mineral matter, vitamin (vitamin C, carrotene), organic acid, aromatic substance, pigment and dietary fiber etc.In fruits and vegetables, often contain various aromatic substances and pigment, make food there is special fragrance and color, can give the sensory properties that vegetable and fruit is good, significant to improving a poor appetite, help digest, maintain enteron aisle normal function and enriching the aspects such as the variation of meals, in addition, in fruits and vegetables, also contain some enzymes, Fungicidal substance and there is the physiologically active ingredient of specific function.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of black kidney bean nutrient vermicelli of making taking the abundant black kidney bean of protein content, Chinese medicine and vegetables as raw material is provided.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of black kidney bean nutrient vermicelli, and its raw material is composed as follows:
Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.5～0.8:0.15～0.3.
The preparation method who the invention also discloses above-mentioned black kidney bean nutrient vermicelli, comprises the following steps:
1) carrot is squeezed the juice, get carrot juice;
2) get shell of sword bean and moutan bark and soak, decoct, Separation of Solid and Liquid is got decoction liquor;
3) black kidney bean boiling water being scalded adds clear water and soaks, and pulls out and drains, and the water that then adds 1.5～2 times of amounts carries out defibrination, removes by filter bean dregs and obtains soya-bean milk liquid;
4) be dissolved in water konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, obtains annex solution;
5) green starch of getting green starch gross mass 10%～15% furnishing that adds water is stuck with paste, and adds aforementioned annex solution and pours boiling water and stir and obtain the pasty mixture of starch and water;
6) press raw material and form cornstarch, salt, remaining green starch, and aforementioned carrot juice, decoction liquor and soya-bean milk liquid adds in the described pasty mixture of starch and water, add water and carry out and face, obtain water content at 45～50% powder ball;
7) powder ball is placed in to the moulding of vermicelli machine squeezing, maturing, cool aging, air-dry, obtain black kidney bean nutrient vermicelli.
Further, step 2) get shell of sword bean and moutan bark, add water soaking 0.5～1.5h, the decoction 30～60min of 6～8 times of amounts of medicinal material gross mass, Separation of Solid and Liquid is got decoction liquor.
Further, step 3) black kidney bean scalds 5～10 minutes with boiling water, and the time that black kidney bean is soaked is 8～12 hours.
Further, step 3) cross 80～120 mesh sieves after black kidney bean milled and remove bean dregs.
Further, step 4) with water-soluble solution konjacmannan, Sodium Hyaluronate and the pulullan polysaccharides of 40～50 DEG C, obtain annex solution.
Further, step 7) condition of cool aging is: 0～4 DEG C of cool aging 4～12h.
The invention has the beneficial effects as follows: in black kidney bean nutrient vermicelli of the present invention except containing green starch, also contain abundant black kidney bean composition, black kidney bean content of starch is high and nutritious, contains multivitamin and mineral matter, protein content is high, has good edibility; Black kidney bean also has medical value, and the combination of black kidney bean, green starch, shell of sword bean and moutan bark makes black kidney bean nutrient vermicelli of the present invention have clearing heat and cooling blood, and reducing blood lipid improves immunity texts.
Visible, black kidney bean nutrient vermicelli of the present invention has nutritious, and vitamin and content of mineral substances are high, also has clearing heat and cooling blood, and reducing blood lipid improves immunity texts, has edibility.
Brief description of the drawings
Fig. 1 is black kidney bean nutrient vermicelli processing technology.
Detailed description of the invention
Below in conjunction with accompanying drawing, principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1 bean vermicelli processing
1. raw material
Black kidney bean 80 weight portions; Green starch 40 weight portions; Cornstarch 80 weight portions; Salt 3 weight portions; Shell of sword bean 3 weight portions; Moutan bark 5 weight portions; Carrot 10 weight portions; Additive 10 weight portions.
Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.8:0.2.
2. processing
Carrot is squeezed the juice, get carrot juice for subsequent use; Get water soaking 0.5h, decoction 60min that shell of sword bean and moutan bark add 6 times of amounts of medicinal material gross mass, it is for subsequent use that Separation of Solid and Liquid is got decoction liquor; The black kidney bean that boiling water was scalded to 5min adds clear water and soaks after 12 hours and pull out and drain, and the water that then adds 2 times of amounts carries out defibrination, and removing by filter bean dregs, to obtain soya-bean milk liquid for subsequent use; Add 40 DEG C of water-soluble solution konjacmannans, Sodium Hyaluronate and pulullan polysaccharides, obtain annex solution for subsequent use.
The green starch of getting green starch gross mass 15% furnishing that adds water is stuck with paste, and adds annex solution and pours boiling water and stir and obtain the pasty mixture of starch and water; To remain green starch, cornstarch, salt, and carrot juice, decoction liquor and the soya-bean milk liquid of preparation before adds in the described pasty mixture of starch and water, add water and carry out and face, obtain water content at 50% powder ball; Powder ball is placed in to the moulding of vermicelli machine squeezing, maturing, 0 DEG C of cool aging 4h, air-dry, obtain black kidney bean nutrient vermicelli.
Embodiment 2 bean vermicelli processing
1. raw material
Black kidney bean 100 weight portions; Green starch 30 weight portions; Cornstarch 60 weight portions; Salt 2 weight portions; Shell of sword bean 2 weight portions; Moutan bark 4 weight portions; Carrot 12 weight portions; Additive 8 weight portions.
Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.5:0.3.
2. processing
Carrot is squeezed the juice, get carrot juice for subsequent use; Get water soaking 1.5h, decoction 30min that shell of sword bean and moutan bark add 8 times of amounts of medicinal material gross mass, it is for subsequent use that Separation of Solid and Liquid is got decoction liquor; The black kidney bean that boiling water was scalded to 10min adds clear water and soaks after 8 hours and pull out and drain, and the water that then adds 1.5 times of amounts carries out defibrination, and removing by filter bean dregs, to obtain soya-bean milk liquid for subsequent use; Add 50 DEG C of water-soluble solution konjacmannans, Sodium Hyaluronate and pulullan polysaccharides, obtain annex solution for subsequent use.
The green starch of getting green starch gross mass 10% furnishing that adds water is stuck with paste, and adds annex solution and pours boiling water and stir and obtain the pasty mixture of starch and water; To remain green starch, cornstarch, salt, and carrot juice, decoction liquor and the soya-bean milk liquid of preparation before adds in the described pasty mixture of starch and water, add water and carry out and face, obtain containing water quality at 45% powder ball; Powder ball is placed in to the moulding of vermicelli machine squeezing, maturing, 4 DEG C of cool aging 12h, air-dry, obtain black kidney bean nutrient vermicelli.
Embodiment 3 bean vermicelli processing
1. raw material
Black kidney bean 90 weight portions; Green starch 20 weight portions; Cornstarch 70 weight portions; Salt 2 weight portions; Shell of sword bean 4 weight portions; Moutan bark 3 weight portions; Carrot 15 weight portions; Additive 12 weight portions.
Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.75:0.15.
2. processing
Carrot is squeezed the juice, get carrot juice for subsequent use; Get water soaking 1h, decoction 45min that shell of sword bean and moutan bark add 7 times of amounts of medicinal material gross mass, it is for subsequent use that Separation of Solid and Liquid is got decoction liquor; The black kidney bean that boiling water was scalded to 8min adds clear water and soaks after 10 hours and pull out and drain, and the water that then adds 1.5 times of amounts carries out defibrination, and removing by filter bean dregs, to obtain soya-bean milk liquid for subsequent use; Be dissolved in water konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, obtain annex solution for subsequent use.
The green starch of getting green starch gross mass 12% furnishing that adds water is stuck with paste, and adds annex solution and pours boiling water and stir and obtain the pasty mixture of starch and water; To remain green starch, cornstarch, salt, and carrot juice, decoction liquor and the soya-bean milk liquid of preparation before adds in the described pasty mixture of starch and water, add water and carry out and face, obtain water content at 50% powder ball; Powder ball is placed in to the moulding of vermicelli machine squeezing, maturing, 2 DEG C of cool aging 10h, air-dry, obtain black kidney bean nutrient vermicelli.
Embodiment 4 bean vermicelli strip-breaking rate tests
Intercept the vermicelli that have no mechanical damage that 20 length are 15cm (embodiment 1～3 preparation), add 600mL water in container, put into vermicelli and boil 20min after water boils, elimination moisture, counts vermicelli total number with glass bar, calculates strip-breaking rate.
Strip-breaking rate has reacted the mechanical performance of bean vermicelli, and less its performance of strip-breaking rate is better.Bean vermicelli strip-breaking rate that boiling fastness is good is little, anti-shear ability is large.The strip-breaking rate experimental result of black kidney bean nutrient vermicelli prepared by embodiment 1-3 is in table 1.
In this test case, bean vermicelli strip-breaking rate (%)=[boil rear total number/add bean vermicelli number] × 100%.
Table 1 bean vermicelli strip-breaking rate
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (7)
1. a black kidney bean nutrient vermicelli, is characterized in that, its raw material is composed as follows:
Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.5～0.8:0.15～0.3.
2. the preparation method of black kidney bean nutrient vermicelli described in claim 1, comprises the following steps:
1) carrot is squeezed the juice, get carrot juice;
2) get shell of sword bean and moutan bark and soak, decoct, Separation of Solid and Liquid is got decoction liquor;
3) black kidney bean boiling water being scalded adds clear water and soaks, and pulls out and drains, and the water that then adds 1.5～2 times of amounts carries out defibrination, removes by filter bean dregs and obtains soya-bean milk liquid;
4) be dissolved in water konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, obtains annex solution;
5) green starch of getting green starch gross mass 10%～15% furnishing that adds water is stuck with paste, and adds aforementioned annex solution and pours boiling water and stir and obtain the pasty mixture of starch and water;
6) press raw material and form cornstarch, salt, remaining green starch, and aforementioned carrot juice, decoction liquor and soya-bean milk liquid adds in the described pasty mixture of starch and water, add water and carry out and face, obtain water content at 45～50% powder ball;
7) powder ball is placed in to the moulding of vermicelli machine squeezing, maturing, cool aging, air-dry, obtain black kidney bean nutrient vermicelli.
3. preparation method according to claim 2, is characterized in that step 2) get water soaking 0.5～1.5h, the decoction 30～60min of shell of sword bean and 6～8 times of amounts of moutan bark medicinal material gross mass, Separation of Solid and Liquid is got decoction liquor.
4. preparation method according to claim 2, is characterized in that step 3) black kidney bean with boiling water scald 5～10 minutes, the time that black kidney bean is soaked is 8～12 hours.
5. preparation method according to claim 2, is characterized in that step 3) cross 80～120 mesh sieves after black kidney bean milled and remove bean dregs.
6. preparation method according to claim 2, is characterized in that step 4) with water-soluble solution konjacmannan, Sodium Hyaluronate and the pulullan polysaccharides of 40～50 DEG C, obtain annex solution.
7. preparation method according to claim 2, is characterized in that step 7) condition of cool aging is: 0～4 DEG C of cool aging 4～12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410176901.6A CN103960565B (en) | 2014-04-29 | 2014-04-29 | A kind of black kidney bean nutrient vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410176901.6A CN103960565B (en) | 2014-04-29 | 2014-04-29 | A kind of black kidney bean nutrient vermicelli |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103960565A true CN103960565A (en) | 2014-08-06 |
| CN103960565B CN103960565B (en) | 2015-09-23 |
Family
ID=51230976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410176901.6A Active CN103960565B (en) | 2014-04-29 | 2014-04-29 | A kind of black kidney bean nutrient vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960565B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579350A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritionally balanced mung bean vermicelli and preparation method thereof |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN103053909A (en) * | 2013-01-25 | 2013-04-24 | 山东省农业科学院农产品研究所 | Ultra-fine fruit-vegetable nutrient mungbean noodle and preparation method thereof |
| CN103445070A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Ormosia noodle containing red date |
-
2014
- 2014-04-29 CN CN201410176901.6A patent/CN103960565B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN103053909A (en) * | 2013-01-25 | 2013-04-24 | 山东省农业科学院农产品研究所 | Ultra-fine fruit-vegetable nutrient mungbean noodle and preparation method thereof |
| CN103445070A (en) * | 2013-07-17 | 2013-12-18 | 当涂县黄池蔬菜产销专业合作社 | Ormosia noodle containing red date |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579350A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritionally balanced mung bean vermicelli and preparation method thereof |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103960565B (en) | 2015-09-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960566B (en) | A kind of black kidney bean flavor vermicelli | |
| CN103947926B (en) | A kind of black kidney bean Job's tears bean vermicelli | |
| CN103478520A (en) | Compound fruit jam and production technique thereof | |
| CN107048296A (en) | A kind of low-sugar honey nutrient powder and preparation method thereof | |
| CN103948090A (en) | Blood-enriching Sagittaria sagittifolia L.-apricot kernel paste | |
| CN102813103B (en) | Sharpleaf galangal fruit jelly and preparation method thereof | |
| CN102669598B (en) | Vigour raising paste containing Rosa roxburghii Tratt | |
| CN103960565B (en) | A kind of black kidney bean nutrient vermicelli | |
| CN104172048B (en) | Bamboo juice nutritional flavouring agent and preparation method thereof | |
| CN105614838A (en) | Healthcare bean vermicelli | |
| CN105558452A (en) | Calcium-supplement nutritional cucumber seed vermicelli and production method thereof | |
| CN105076304B (en) | A kind of instant desert cistanche flavor Ainz and preparation method thereof | |
| KR100953958B1 (en) | Manufacturing method of knife-cut noodles | |
| CN104172398A (en) | Lily and korean ginseng beverage and preparation method thereof | |
| CN103461620B (en) | Grain coffee | |
| CN108244613A (en) | One breeder beans beauty treatment reducing blood lipid flavor vermicelli and preparation method thereof | |
| CN105982242A (en) | Smoked-jujube fish balls capable of nourishing stomach and making method thereof | |
| CN105361128A (en) | Anti-cancer hericium erinaceus chip food | |
| CN103976011A (en) | Preparation method of low-sugar nutritious grape can | |
| CN105167038A (en) | Celery and ginger juice nutrition beverage and preparation method thereof | |
| CN105231160A (en) | Pumpkin and tomato paste capable of preventing high blood pressure, high blood sugar and high blood lipid and making method of pumpkin and tomato paste | |
| CN103947971A (en) | Pumpkin soft slices and preparation method thereof | |
| CN104757263A (en) | Feed for male adult black pig and preparation method thereof | |
| CN104799340A (en) | Chinese chestnut sausage and processing method thereof | |
| CN104643210A (en) | Chinese yam juice with honey |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Black kidney bean nutritious bean vermicelli Effective date of registration: 20170104 Granted publication date: 20150923 Pledgee: YANTAI ZHIBEN INTELLECTUAL PROPERTY OPERATION AND MANAGEMENT CO., LTD. Pledgor: Yan Shanshan Registration number: 2016990001202 |
|
| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20170911 Granted publication date: 20150923 Pledgee: YANTAI ZHIBEN INTELLECTUAL PROPERTY OPERATION AND MANAGEMENT CO., LTD. Pledgor: Yan Shanshan Registration number: 2016990001202 |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191018 Address after: 215400 West 8th Floor, Pioneering Center, No. 6 Beijing West Road, Taicang City, Suzhou City, Jiangsu Province Patentee after: Suzhou Bijia Internet Technology Co., Ltd. Address before: 265400 No. 22 Linglong Road, Yantai, Shandong, Zhaoyuan Patentee before: Yan Shan Shan |