CN103960565A - Black kidney bean nutritious bean vermicelli - Google Patents
Black kidney bean nutritious bean vermicelli Download PDFInfo
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- 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
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- kidney bean
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 27
- 235000008935 nutritious Nutrition 0.000 title abstract description 7
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- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
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- 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
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- 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
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- 239000011718 vitamin C Substances 0.000 description 2
- -1 193.5 milligrams Chemical compound 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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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
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- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (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.
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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