CN104172012A - Preparation method of burdock vermicelli - Google Patents
Preparation method of burdock vermicelli Download PDFInfo
- Publication number
- CN104172012A CN104172012A CN201310437738.XA CN201310437738A CN104172012A CN 104172012 A CN104172012 A CN 104172012A CN 201310437738 A CN201310437738 A CN 201310437738A CN 104172012 A CN104172012 A CN 104172012A
- Authority
- CN
- China
- Prior art keywords
- burdock
- powder
- vermicelli
- bean vermicelli
- gained
- 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
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 25
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 240000005528 Arctium lappa Species 0.000 title 1
- 241000208843 Arctium Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 5
- 235000000832 Ayote Nutrition 0.000 claims abstract description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 230000032683 aging Effects 0.000 claims abstract description 5
- 235000020224 almond Nutrition 0.000 claims abstract description 5
- 235000014103 egg white Nutrition 0.000 claims abstract description 5
- 210000000969 egg white Anatomy 0.000 claims abstract description 5
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 229920002261 Corn starch Polymers 0.000 claims abstract description 3
- 239000008120 corn starch Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 240000001980 Cucurbita pepo Species 0.000 claims abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 244000268590 Euryale ferox Species 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000001238 wet grinding Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of burdock vermicelli. Raw materials such as burdock powder, corn starch, pumpkin powder, egg white, and almonds are processed by the steps including stirring and pulping, starch and water mixing and kneading, freezing and aging, so as to prepare the burdock vermicelli. The prepared burdock vermicelli is delicious in taste, convenient to eat, and high in nutrition value. The burdock vermicelli is also reasonable in proportion, balanced in nutrition, various in flavors, and suitable for most people.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing field, specifically a kind of method of preparing bean vermicelli taking burdock starch as raw material.
Background technology
Bean vermicelli is the common food of China, but on existing market, bean vermicelli kind is more single, is generally made up of mung bean, Ipomoea batatas etc., and the nutritional labeling containing is also more single, can not meet people to bean vermicelli nutrition and health care multiple demands.Burdock is gone through just health-care vegetable and the foreign exchange earning vegetables for meals among the people.Its underground bulb is rich in starch, the trace elements iron of multivitamin and needed by human, phosphorus, zinc etc.In its fresh bulb, include rich in carbohydrate and thin matter dietary fiber, especially contain a kind of heat labile antibiotic leather buckwheat English, staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli etc. are all had to certain inhibitory action.In view of the special edible and health care of burdock is worth, its research and development receive people's concern always, have developed many health foods, as burdock powder, burdock can, burdock preserved fruit etc.But the bean vermicelli produce market of making taking burdock as raw material so far, has no.
Summary of the invention
The object of the invention is to solve on market bean vermicelli nutritional labeling single, cannot meet consumer to the food nutrition multiple demand that keeps healthy, the good health care that utilizes burdock self to possess, produces a kind of balanced in nutrition, bean vermicelli that taste is abundant and preparation method thereof is provided.
For achieving the above object, embodiment of the present invention are:
Burdock bean vermicelli formula is made up of the raw material of following weight portion: burdock powder 60 1 70, cornstarch 20 1 30, pumpkin powder 5 one 10, egg white 2 one 2.5, almond 2 one 3.
Detailed description of the invention
Embodiment is:
(1) stirring to pulp: by 6 kilograms of burdock powders, 2 kg corn powder, 5 kilograms of pumpkin powders, the raw materials such as 2 kilograms of almond powders, 2 kilograms of egg white are put into agitator and are mixed, and add water to break into slurry, obtain Gorgon euryale and stick with paste;
(2) and powder carry and rub: after gained Gorgon euryale is stuck with paste and puts into powder mixing machine and stir, the time is 20min;
(3) hot briquetting: gained powder ball is put into vermicelli machine hot briquetting, and temperature is controlled at 95 DEG C, and the time is 0.5 hour;
(4) aging: step (c) gained wet-milling silk is inserted in ager aging, temperature is controlled at 12 DEG C, and the time is 3 hours;
(5) dry: after the freezing bean vermicelli of step (d) gained is put into 30 DEG C of clear water and thawed, put into dryer oven dry, temperature is 55 DEG C, and the time is 20 minutes;
(6) cut off encapsulation: after the bean vermicelli cut-out of having dried is weighed, be encapsulated in packaging bag, sealing gets final product to obtain finished product burdock bean vermicelli.
Burdock bean vermicelli reasonable mixture ratio of the present invention, balanced in nutrition, multiple tastes, suitable most of crowd is edible.
Claims (2)
1. a burdock bean vermicelli, is characterized in that the raw material composition by following weight portion recipe ratio: burdock powder 60 1 70, cornstarch 20 1 30, pumpkin powder 5 one 10, egg white 2 one 2.5, almond 2 one 3.
Burdock bean vermicelli a preparation method, it is characterized in that the following following steps that comprise:
(a) stirring to pulp: just described in claim 1 formula rate by burdock powder, corn flour, pumpkin powder, the raw materials such as almond powder, egg white are put into agitator and are mixed, and add water to break into slurry, obtain Gorgon euryale stick with paste;
(b) and powder carry and rub: after step (a) gained Gorgon euryale is stuck with paste and puts into powder mixing machine and stir, the time is 20-25min;
(c) hot briquetting: step (b) gained powder ball is put into vermicelli machine hot briquetting, and temperature is controlled at 90-95 DEG C, and the time is 0.5-1 hour;
(d) freezing aging: step (c) gained wet-milling silk is inserted in ager aging, temperature is controlled at-10 to-12 DEG C, and the time is 3-5 hour;
(e) dry: after the freezing bean vermicelli of step (d) gained is put into 20-30 DEG C of clear water and thawed, put into dryer oven dry, temperature is 55-60 DEG C, and the time is 20-30 hour minute;
(f) cut off encapsulation: after the bean vermicelli cut-out of having dried is weighed, be encapsulated in packaging bag, sealing gets final product to obtain finished product burdock bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437738.XA CN104172012A (en) | 2013-09-24 | 2013-09-24 | Preparation method of burdock vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437738.XA CN104172012A (en) | 2013-09-24 | 2013-09-24 | Preparation method of burdock vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172012A true CN104172012A (en) | 2014-12-03 |
Family
ID=51953578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310437738.XA Pending CN104172012A (en) | 2013-09-24 | 2013-09-24 | Preparation method of burdock vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172012A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751741A (en) * | 2017-11-02 | 2018-03-06 | 佛山市三水区敏俊食品有限公司 | A kind of burdock ground rice |
| CN107788348A (en) * | 2017-11-02 | 2018-03-13 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of burdock ground rice |
| CN108142920A (en) * | 2017-12-04 | 2018-06-12 | 临湘市天健红薯食品有限公司 | A kind of burdock vermicelli and preparation method thereof |
| CN110463984A (en) * | 2018-05-11 | 2019-11-19 | 广西益品王食品有限公司 | A kind of pumpkin vermicelli |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871943A (en) * | 2005-05-31 | 2006-12-06 | 张新谦 | Foodstuff series of burdock flour, and preparing method and technique |
| CN101507483A (en) * | 2009-03-25 | 2009-08-19 | 孔峰 | Processing method of machine-made frozen sweet-potato vegetable sheet jelly |
| CN102742805A (en) * | 2012-07-19 | 2012-10-24 | 徐州世缘食品有限公司 | Coarse cereals burdock convenient vermicelli |
| CN103141737A (en) * | 2013-03-11 | 2013-06-12 | 柴雄 | Method for producing sweet potato vermicelli |
-
2013
- 2013-09-24 CN CN201310437738.XA patent/CN104172012A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1871943A (en) * | 2005-05-31 | 2006-12-06 | 张新谦 | Foodstuff series of burdock flour, and preparing method and technique |
| CN101507483A (en) * | 2009-03-25 | 2009-08-19 | 孔峰 | Processing method of machine-made frozen sweet-potato vegetable sheet jelly |
| CN102742805A (en) * | 2012-07-19 | 2012-10-24 | 徐州世缘食品有限公司 | Coarse cereals burdock convenient vermicelli |
| CN103141737A (en) * | 2013-03-11 | 2013-06-12 | 柴雄 | Method for producing sweet potato vermicelli |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751741A (en) * | 2017-11-02 | 2018-03-06 | 佛山市三水区敏俊食品有限公司 | A kind of burdock ground rice |
| CN107788348A (en) * | 2017-11-02 | 2018-03-13 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of burdock ground rice |
| CN108142920A (en) * | 2017-12-04 | 2018-06-12 | 临湘市天健红薯食品有限公司 | A kind of burdock vermicelli and preparation method thereof |
| CN110463984A (en) * | 2018-05-11 | 2019-11-19 | 广西益品王食品有限公司 | A kind of pumpkin vermicelli |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141203 |