CN104187250A - Non-alum amaranth vermicelli and preparation method thereof - Google Patents
Non-alum amaranth vermicelli and preparation method thereof Download PDFInfo
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- CN104187250A CN104187250A CN201410368739.8A CN201410368739A CN104187250A CN 104187250 A CN104187250 A CN 104187250A CN 201410368739 A CN201410368739 A CN 201410368739A CN 104187250 A CN104187250 A CN 104187250A
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Abstract
The invention relates to non-alum amaranth vermicelli and a preparation method thereof. The amaranth vermicelli is prepared from the following materials in parts by weight: 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of fine konjak flour and 10-30 parts of amaranth raw juice; and before the preparation of vermicelli, the sweet potato starch and the pea starch are subjected to pretreatment by sour slurry so as to be subjected to purifying and impurity removal, and the sour slurry is prepared by fermentation of supernatant of pea starch size. According to the method, the tough and chewy boilproof high-quality vermicelli which is not broken and not thick and has the good elasticity, smooth taste and smooth shape is prepared by the coordinate action among the materials without adding alum, a gluten fortifier, phosphate and the like, and the materials are low in price and easily available; and the added amaranth juice enriches the color and taste of the vermicelli as well as improves the nutrition value of the vermicelli.
Description
Technical field
The present invention relates to the production of bean vermicelli, be specifically related to a kind of vegetables without alum flour silk and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food, and bean vermicelli is the earliest recorded from the Important Arts for the People's Welfare that become book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.The raw material of tradition bean vermicelli processing has the bean starch such as mung bean, broad bean, pea, for example famous Longkou bean vermicelli, and it is taking mung bean as primary raw material, and the bean vermicelli of production is pure white, transparent, toughness is strong, and lower pan boiling dozens of minutes can not stuck with paste soup yet, is loved by the people.
But, bean starch resource is few, price is high, people also use other various lots of Cereal starch (as cornstarch) and potato starch (as sweet potato) to produce bean vermicelli, because the amylose total amount of these starch is lower, and insoluble amylose content is also lower, causes its product to boil loss greatly, tensile strength, resistance to shear strength are little, and boiling fastness is poor.Therefore,, producing in the process of bean vermicelli as raw material taking Cereal starch and potato starch, conventionally add alum as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.But, in alum, contain harmful aluminium ion, the long-term edible aluminum ions bean vermicelli that contains, harmful to health, can cause people's thinking and intelligence to reduce, be losing one's memory, easily cause early ageing, senile dementia, pregnant woman alum is excessive, also can affect fetus brain development.The World Health Organization was formally defined as aluminium food contaminant and required being controlled in 1989, and China has also put into effect relevant criterion already.
Chinese patent literature CN102960606 discloses a kind of without alum flour silk and preparation method thereof, this bean vermicelli is made up of compound gluten fortifier, composite phosphate, converted starch, starch, water, and compound gluten fortifier is wherein mixed by dietary alkali, edible salt, sodium carbonate, sodium acid carbonate, konjaku powder, fluffy ash, Sodium Polyacrylate.Although this technical scheme has reached the object of preparation without alum flour silk, has still added the special material such as gluten fortifier, phosphate, operate more complicatedly, the kind of starch do not expand to potato starch cheap and easy to get yet.
In addition, filtration, the clean-up effect of existing bean vermicelli production technology are poor, impurity content is higher, the color and luster of bean vermicelli is bad, the outward appearance that need to use the secondary colours such as brightening agent or brilliant black, light blue, sunset yellow usually to beautify bean vermicelli, in brightening agent, contain sulfur dioxide, harmful, and synthetic dyestuff is forbidden the production for bean vermicelli especially.Tradition bean vermicelli taste is single, and trophic component is also more single, gradually can not meet people's demand.
Summary of the invention
In view of this, the invention provides that a kind of raw material is cheap and easy to get, quality better without alum three-coloured amaranth bean vermicelli.
For achieving the above object, technical scheme of the present invention is:
A kind of without alum three-coloured amaranth bean vermicelli, made by the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part; Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is made through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: gets starch from sweet potato and the pea starch of described weight proportion, adds water, adds wintercherry, be stirred into slurries, and stratification, getting the bottom beds of precipitation is starch from sweet potato and pea starch.
Wherein, the weight of described starch from sweet potato, pea starch and konjaku powder is in dry powder.In this composition of raw materials without alum three-coloured amaranth bean vermicelli, use starch from sweet potato is primary raw material, coordinate the use of the konjaku powder of a small amount of pea starch and less amount, under three's synergy, without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, the high-quality bean vermicelli of consolidation.Thus, avoided the interpolation of harmful substance, and filled and used this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.The wherein interpolation of three-coloured amaranth juice, the trace element that contains abundant vitamin (VA VC VE VIC), carrotene and needed by human body due to three-coloured amaranth, promoted the nutritive value of bean vermicelli, and three-coloured amaranth juice also make bean vermicelli be rose and have light three-coloured amaranth taste, having enriched color and the taste of bean vermicelli.The three-coloured amaranth that the present invention uses is red three-coloured amaranth.
The supernatant fermentation of described pea starch slurries, is by supernatant sealing, and takes the operation that prevents miscellaneous bacteria production necessary in prior art, at room temperature after spontaneous fermentation, obtains wintercherry; Preferably, fermentation time is more than 3 days.In described wintercherry pretreatment, owing to the mixed serum of starch from sweet potato and pea starch is processed simultaneously, between wintercherry, starch from sweet potato and pea starch, there is synergy, can make the impurity in starch better separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, describedly made by the raw material of following weight proportion without alum three-coloured amaranth bean vermicelli: starch from sweet potato 80-90 part, pea starch 10-20 part, konjaku powder 2-3 part, three-coloured amaranth Normal juice 15-20 part.
Further, described wintercherry pretreatment concrete operations are: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum powder process silk.
Further, before powder process silk, described three-coloured amaranth Normal juice has been passed through and has been dezymotized, refined look processing, concrete operations are: first separate the vegetable oil that adds its weight 0.1% in the three-coloured amaranth juice obtaining to squeezing the juice, quickly heat up to boiling, be then quickly cooled to below 4 DEG C, leave standstill 30 minutes above after, be heated to again boiling, then in 50-100 DEG C of insulation 60-90 minute.
The present invention also provides a kind of above-mentioned preparation method without alum three-coloured amaranth bean vermicelli, and the method has fully been removed the impurity in starch, bean vermicelli quality better.
Without a preparation method for alum three-coloured amaranth bean vermicelli, described three-coloured amaranth bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, get three-coloured amaranth and prepare three-coloured amaranth Normal juice, for subsequent use;
B, wintercherry pretreatment: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, stratification, getting the bottom beds of precipitation is starch from sweet potato and pea starch; Described wintercherry is made through fermentation by the supernatant of pea starch slurries;
C, bean vermicelli processing: get konjaku powder and the three-coloured amaranth Normal juice of formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain three-coloured amaranth bean vermicelli.
The weight of starch from sweet potato, pea starch and the konjaku powder of above-mentioned use is in dry powder.
In described steps A, the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step of crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove the impurity such as protein in slurries, fat, crude fibre.Preferably, the described equipment except bloom is disk centrifuge.Disk centrifuge is in the time of work, and motor reaches transverse axis by the centrifugal clutch of support by motion, reaches driven gear by the travelling gear on transverse axis, makes rotary drum High Rotation Speed together with vertical shaft through being loaded on the drive plate of vertical shaft lower end.In this process, stoste (thick starch slurry) enters rotary drum by being pumped to feed pipe, distribute and enter separated region by video disc shelf, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out mutually rapid subsidence, separation, heavy phase component (starch) is wherein discharged with liquid stream from nozzle, and light phase component materials such as () albumen, fat and crude fibres is upwards discharged by centripetal discharge pump with liquid stream.For heavy phase component (starch) is washed, equipment is also provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.Further, for making starch from sweet potato finer and smoother, clean, precipitate except the farinaceous size after bloom reenters pond, and 80 orders and the filtration of 200 object sieves successively.
In described steps A, the preparation of pea starch comprises that screening impurity elimination, immersion, blowing draining, screenings separate from front to back, mill screening from the step of essence filter.Described soaking step, not only makes pea expand and is easy to making beating, after soaking for a long time, also produces fermentation, and lactic acid bacteria is wherein broken the protein nethike embrane in pea, and starch granules can dissociate out fully, thereby has increased the recovery rate of starch.Soak time is adjusted according to variation of ambient temperature, and temperature is higher, and soak time is shorter; Preferably, be 1-2 days summer, and be 3-4 days winter.Further, for making pea starch finer and smoother, the reentrant pond of farinaceous size obtaining is cleaned, precipitation, and successively filters with 80 orders and 200 object sieves.
In described steps A, the preparation of three-coloured amaranth Normal juice comprise from front to back pluck dish, (immersion makes more easy cleaning of three-coloured amaranth in immersion, and destroy some organized enzymes, soak time is as 10-15 minute), elutriation, drainage, the separation of squeezing the juice (after squeezing the juice, comprising the operation of coarse filtration, as crossed 140 mesh sieves), heating and the step of filtering.Described heating is first to separate to squeezing the juice the vegetable oil that adds its weight 0.1% in the three-coloured amaranth juice obtaining, and quickly heats up to boiling, is then quickly cooled to below 4 DEG C, leave standstill 30 minutes above after, then be heated to boiling, then in 50-100 DEG C of insulation 60-90 minute.In this heating process, seethe with excitement fast and the cooling active enzyme that contributes to destroy in three-coloured amaranth, and destroy the cell membrane of three-coloured amaranth, nutritional labeling and pigment molecular in three-coloured amaranth are fully discharged; Before heating, add appropriate vegetable oil, can avoid the destruction to pigment in heating and cooling process, make the rose of three-coloured amaranth more bright-coloured, and contribute to make more easily and uniformly to mix with starch in bean vermicelli making; Under the interaction of vegetable oil and three-coloured amaranth juice composition, carry out Heat preservation, make the color of three-coloured amaranth juice bright-coloured all the more, strong.Three-coloured amaranth juice after heat treated has been removed active enzyme, and has refined color, makes the fecula silk of preparing be bright-coloured rose, and this color can not passed in time and be dimmed or shoal, and has light three-coloured amaranth taste.Further, for making the bean vermicelli of preparation finer and smoother, three-coloured amaranth juice successively filters with 200 orders and 250 object sieves.
In described step B, the supernatant fermentation of described pea starch slurries, is by supernatant sealing, and takes the operation that prevents miscellaneous bacteria production necessary in prior art, at room temperature after spontaneous fermentation, obtains wintercherry; Preferably, fermentation time is more than 3 days.In the pretreated operation of described wintercherry, due to the mixed serum of starch from sweet potato and pea starch is carried out simultaneously, between wintercherry, starch from sweet potato and pea starch, there is synergy, can make the impurity in starch better separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, in described step B, wintercherry pretreatment concrete operations are preferably: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and for subsequent use.Described impurity layer is mainly the impurity such as protein residual in starch material, fat, crude fibre, and these impurity combined influences the outward appearance of finally preparing bean vermicelli, toughness, viscoplasticity, mouthfeel, boiling fastness etc.In the time point getting bottom stratum granulosum, first extraction supernatant layer is for subsequent use, then skims impurity layer and discard, and last extraction stratum granulosum is for subsequent use.In supernatant layer due to extraction, contain wintercherry, then carry out certain sealing and place fermentation, can be used as again in the wintercherry pre-treatment step that wintercherry is cycled to used in next round.And because supernatant is the supernatant of starch from sweet potato and pea starch simultaneously, under synergy, the wintercherry recycling like this shows better effect in the separation of impurity.Therefore, preferably, in described wintercherry preprocessing process, the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
Further, in described step B, environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 0.5-2 times.About starch consumption, wintercherry consumption and environment temperature, general principle is: temperature is higher, and wintercherry consumption is fewer.The consumption of water in described step B, is advisable with the uniform slurries of Starch formation, when wintercherry consumption is many, and the corresponding minimizing of the consumption of water.
Be ready to according to the method described above after bean vermicelli raw material, according to step from front to back, through and powder stirs, vacuumizes, bean vermicelli (bar) moulding, slaking, cooling, slitting, freezing, open powder whole piece, low temperature drying (temperature 10-35 DEG C, humidity 50%-90%), receive powder, cut powder, select powder, pack, go out the steps such as finished product, obtain finished product without alum three-coloured amaranth bean vermicelli.
In addition, the present invention also provide a kind of wintercherry in preparation without the application in alum three-coloured amaranth bean vermicelli: described three-coloured amaranth bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part; Described wintercherry is made through fermentation by the supernatant of pea starch slurries, preparing before bean vermicelli, the mixed serum of starch from sweet potato and pea starch is carried out to rinsing by wintercherry, to remove impurity.Described rinsing namely farinaceous size mixes postprecipitation with wintercherry, then removes the operation of impurity and supernatant.The removal of impurities effect of wintercherry in starch is processed given full play in this application, uses its starch after treatment, and the three-coloured amaranth bean vermicelli making according to the proportioning of aforementioned base materials, unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity is good, consolidation, delicate mouthfeel, appearance luster is gentle, fine and smooth.Therefore, use starch from sweet potato cheap and easy to get in the case of main, realized the object of preparing bean vermicelli without alum, and bean vermicelli indices is all excellent.
useful technique effect of the present invention is:
The composition of raw materials composition of the comprehensive bean vermicelli of the present invention, and special wintercherry treatment process in bean vermicelli preparation, fully play the synergy of stock yard, without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, the moist high-quality bean vermicelli of outward appearance.Thus, avoided the interpolation of harmful substance, and fully used this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.And the wherein interpolation of three-coloured amaranth juice and treatment process thereof, effectively remove the interference of enzyme in three-coloured amaranth, and the color of having refined three-coloured amaranth, make the bean vermicelli finally making be bright-coloured rose and there is light three-coloured amaranth taste, enrich color and the taste of bean vermicelli, also promoted the nutritive value of bean vermicelli.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention, the experimental technique of unreceipted actual conditions in embodiment, carries out according to the preparation method of conventional bean vermicelli; Following examples completed in summer.
embodiment 1
(1) preparation of starch from sweet potato
Get Ipomoea batatas, carry out successively by following processing step: wash the potato → pulverizing → thick mistake → smart mistake → bloom that removes sand → remove and (process farinaceous size with disk centrifuge, collect heavy phase component (starch), discard light phase component materials such as () albumen, fat and crude fibres) → filter (first 80 mesh sieves again 200 mesh sieves filter) → entering pond precipitates to obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
Get pea, carry out successively by following processing step: the screening of separate → mill of screening impurity elimination → immersions (1.5 days) → blowing draining → screenings from → (first 80 mesh sieves, 200 mesh sieves filtrations again) → entering pond precipitates to obtain pea starch, for subsequent use in essence filter.
(3) preparation of three-coloured amaranth Normal juice
Get three-coloured amaranth, carry out successively by following processing step: pluck dish → immersion (the 10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating is (first to the vegetable oil that adds its weight 0.1% in three-coloured amaranth juice, quickly heat up to boiling, then be quickly cooled to below 4 DEG C, leave standstill after 45 minutes, then be heated to boiling, then in 50-100 DEG C of insulation 60 minutes) → filter (first 200 mesh sieves, 250 mesh sieves filtrations again) → three-coloured amaranth Normal juice, for subsequent use.
(4) preparation of wintercherry
Get the supernatant of pea starch slurries in step (2), sterilization, sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get 97.5 parts of starch from sweet potato and 1.5 parts of pea starches (in dry powder), add water 100 parts, add 200 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 16.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 97.5 parts, pea starch is 1.5 parts), 4 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
embodiment 2
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice
Get three-coloured amaranth, carry out successively by following processing step: pluck dish → immersion (the 10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating is (first to the vegetable oil that adds its weight 0.1% in three-coloured amaranth juice, quickly heat up to boiling, then be quickly cooled to below 4 DEG C, leave standstill after 30 minutes, then be heated to boiling, then in 50-100 DEG C of insulation 90 minutes) → filter (first 200 mesh sieves, 250 mesh sieves filtrations again) → three-coloured amaranth Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get 69 parts of starch from sweet potato and 30 parts of pea starches (in dry powder), add water 250 parts, add 50 parts of wintercherrys, be stirred into slurries, leave standstill 4 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 18 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 69 parts, pea starch is 30 parts), 1 part of konjaku powder, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
embodiment 3
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice
Get three-coloured amaranth, carry out successively by following processing step: pluck dish → immersion (the 10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating is (first to the vegetable oil that adds its weight 0.1% in three-coloured amaranth juice, quickly heat up to boiling, then be quickly cooled to below 4 DEG C, leave standstill after 45 minutes, then be heated to boiling, then in 50-100 DEG C of insulation 80 minutes) → filter (first 200 mesh sieves, 250 mesh sieves filtrations again) → three-coloured amaranth Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get 90 parts of starch from sweet potato and 9 parts of pea starches (in dry powder), add water 150 parts, add 150 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), 2.5 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
embodiment 4
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice: with embodiment 3 steps (3).
(4) preparation of wintercherry
Twice supernatant getting in embodiment 3 steps (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get 90 parts of starch from sweet potato and 9 parts of pea starches (in dry powder), add water 150 parts, add 150 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), 2.5 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
embodiment 5
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of three-coloured amaranth Normal juice: with embodiment 3 steps (3).
(4) preparation of wintercherry
Twice supernatant getting in embodiment 4 steps (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get 80 parts of starch from sweet potato and 19 parts of pea starches (in dry powder), add water 200 parts, add 100 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 80 parts, pea starch is 19 parts), 2.5 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
embodiment 6
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of three-coloured amaranth Normal juice: with embodiment 3 steps (3).
(4) preparation of wintercherry
Twice supernatant getting in embodiment 5 steps (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get 85 parts of starch from sweet potato and 14 parts of pea starches (in dry powder), add water 200 parts, add 100 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 85 parts, pea starch is 14 parts), 3 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
comparative example 1
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice: with embodiment 3 steps (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get 90 parts of starch from sweet potato (in dry powder), add water 135 parts, add 135 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the starch from sweet potato of purifying, for subsequent use.
Get 9 parts of pea starches (in dry powder), add water 15 parts, add 15 parts of wintercherrys, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and obtain the pea starch of purifying, for subsequent use.
(6) bean vermicelli processing
Get 90 parts of wintercherry starch from sweet potato after treatment and 9 parts of pea starches, 2.5 parts of konjaku powders, 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum three-coloured amaranth bean vermicelli.
comparative example 2
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice
Get three-coloured amaranth, carry out successively by following processing step: pluck dish → immersion (the 10-15 minute) → elutriation → drainage → separation of squeezing the juice (coarse filtration is crossed 140 mesh sieves) → filtration (first 200 mesh sieves, 250 mesh sieves filtrations again) → three-coloured amaranth Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 steps (5).
(6) bean vermicelli processing: with embodiment 3 steps (6).
comparative example 3
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice
Get three-coloured amaranth, carry out successively by following processing step: pluck dish → immersion (the 10-15 minute) → elutriation → drainage → separation (coarse filtration of squeezing the juice, cross 140 mesh sieves) → heating is (to the vegetable oil that adds its weight 0.1% in three-coloured amaranth juice, quickly heat up to boiling, then be quickly cooled to below 4 DEG C, leave standstill after 45 minutes, recover room temperature and continue next-step operation) → filter (first 200 mesh sieves again 250 mesh sieves filter) → three-coloured amaranth Normal juice, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 steps (5).
(6) bean vermicelli processing: with embodiment 3 steps (6).
comparative example 4
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of three-coloured amaranth Normal juice: with embodiment 3 steps (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 steps (5).
(6) bean vermicelli processing
Get 99 parts, the mixture of wintercherry starch from sweet potato after treatment and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), 25 parts of three-coloured amaranth Normal juice, carry out successively by following processing step: and powder stirs → vacuumizes → bean vermicelli (bar) moulding → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm received, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → powder → pack → go out finished product selected, get product without alum three-coloured amaranth bean vermicelli.
experimental example bean vermicelli flavor evaluation
(1) subjective appreciation
8 experienced personnel form evaluation group, and bean vermicelli is carried out respectively outward appearance, smells the evaluation of taste and mouthfeel, the mean value of obtaining point.Evaluation criteria is in table 1.Experimental result is in table 2.
Table 1 subjective appreciation standard
(2) bean vermicelli strip-breaking rate is measured
Get finished product bean vermicelli mark powder (length 30cm), in boiling water, boiling was pulled out after 20 minutes, calculated strip-breaking rate: strip-breaking rate=disconnected number × 100/ adds bean vermicelli sum × 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) is measured
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling was pulled filtration out after 20 minutes, and filtrate is filtered into the beaker of constant weight (beaker quality, m
2), by after filtrate evaporate to dryness in beaker, be placed in air dry oven and dry to constant weight (m in 105 DEG C
3).Calculate bean vermicelli loss ratio of boiling: loss ratio of boiling=(m
3-m
2) × 100/ m
1× 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
Table 2 bean vermicelli flavor evaluation result
From above flavor evaluation result, the bean vermicelli of preparing according to technical solution of the present invention in outward appearance, smell in taste, mouthfeel that all score is higher, section bar rate and loss ratio of boiling are lower, show that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, the moist high-quality of outward appearance.
From the result of comparative example, comparative example 1, in the time of wintercherry pretreatment, is not that the mixed serum of starch from sweet potato and pea starch is processed, therefore the bean vermicelli outward appearance obtaining is more coarse, matt, mouthfeel is also coarse, and more easily break bar and cooking loss; Comparative example 2 is to three-coloured amaranth juice without enzyme and the refining look processing of going out, therefore aberration on the bean vermicelli obtaining, irregular colour are even, bean vermicelli is placed on for a long time in air or carries out boiling, and color also can be dimmed; Although comparative example 3 has the heat treated of three-coloured amaranth juice, the bean vermicelli obtaining is placed on for a long time in air or carries out boiling, and change color is little, owing to refining look processing, dyes partially light, not bright-coloured tempting; Comparative example 4 is not used konjaku powder, and the moulding of bean vermicelli preparation process is just more difficult, be difficult for being dried, and often cracked, in bean vermicelli boiling, just show as great strip-breaking rate and loss ratio of boiling, mouthfeel is also bad.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (10)
1. without an alum three-coloured amaranth bean vermicelli, it is characterized in that, made by the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part;
Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is made through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: gets starch from sweet potato and the pea starch of described weight proportion, adds water, adds wintercherry, be stirred into slurries, and stratification, getting the bottom beds of precipitation is starch from sweet potato and pea starch.
2. according to claim 1 without alum three-coloured amaranth bean vermicelli, it is characterized in that, described wintercherry pretreatment concrete operations are: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum powder process silk.
3. without a preparation method for alum three-coloured amaranth bean vermicelli, it is characterized in that, described three-coloured amaranth bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, get three-coloured amaranth and prepare three-coloured amaranth Normal juice, for subsequent use;
B, wintercherry pretreatment: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, stratification, getting the bottom beds of precipitation is starch from sweet potato and pea starch; Described wintercherry is made through fermentation by the supernatant of pea starch slurries;
C, bean vermicelli processing: get konjaku powder and the three-coloured amaranth Normal juice of formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain three-coloured amaranth bean vermicelli.
4. the preparation method without alum three-coloured amaranth bean vermicelli according to claim 3, it is characterized in that: in described step B, wintercherry pretreatment concrete operations are: get by described weight proportion starch from sweet potato and the pea starch that pretreatment is good, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum and add water, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, get bottom stratum granulosum, and for subsequent use.
5. the preparation method without alum three-coloured amaranth bean vermicelli according to claim 4, is characterized in that: in described step B, environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 0.5-2 times.
6. the preparation method without alum three-coloured amaranth bean vermicelli according to claim 4, is characterized in that: in described wintercherry preprocessing process, the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
7. according to the preparation method without alum three-coloured amaranth bean vermicelli described in claim 3 to 6 any one, it is characterized in that: in described steps A, the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step of crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove protein, fat and the crude fibre in slurries.
8. according to the preparation method without alum three-coloured amaranth bean vermicelli described in claim 3 to 6 any one, it is characterized in that: in described steps A, the preparation of pea starch comprises that screening impurity elimination, immersion, blowing draining, screenings separate from front to back, mill screening from the step of essence filter.
9. according to the preparation method without alum three-coloured amaranth bean vermicelli described in claim 3 to 6 any one, it is characterized in that: in described steps A, the preparation of three-coloured amaranth Normal juice comprises the step of plucking dish, immersion, elutriation, drainage, the separation of squeezing the juice, heating and filtering from front to back; Described heating is first to separate to squeezing the juice the vegetable oil that adds its weight 0.1% in the three-coloured amaranth juice obtaining, and quickly heats up to boiling, is then quickly cooled to below 4 DEG C, leave standstill 30 minutes above after, then be heated to boiling, then in 50-100 DEG C of insulation 60-90 minute.
10. wintercherry, in preparation without the application in alum three-coloured amaranth bean vermicelli, is characterized in that: described three-coloured amaranth bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, three-coloured amaranth Normal juice 10-30 part; Described wintercherry is made through fermentation by the supernatant of pea starch slurries, preparing before bean vermicelli, the mixed serum of starch from sweet potato and pea starch is carried out to rinsing by wintercherry, to remove impurity.
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| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN1561810A (en) * | 2004-04-12 | 2005-01-12 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN102640903A (en) * | 2012-04-24 | 2012-08-22 | 江苏食品职业技术学院 | Production method of colored nutritional Sagittaria sagittifolia vermicelli |
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