CN104206948A - Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof - Google Patents
Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof Download PDFInfo
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- CN104206948A CN104206948A CN201410368800.9A CN201410368800A CN104206948A CN 104206948 A CN104206948 A CN 104206948A CN 201410368800 A CN201410368800 A CN 201410368800A CN 104206948 A CN104206948 A CN 104206948A
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- sweet potato
- pea
- bean vermicelli
- wintercherry
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
Abstract
The invention relates to vitriol-free bean vermicelli with mulberry fruits and a preparation method thereof. The bean vermicelli is prepared from following raw materials including, by weight, 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of konjac powder, and 10-30 parts of processed mulberry fruit juice. The preparation method includes following steps: mixing the sweet potato starch and the pea starch; pre-processing the sweet potato starch and the pea starch through acidic slurry; adding the konjac powder and the processed mulberry fruit juice to the starch with stirring uniformly; and preparing the bean vermicelli through conventional bean vermicelli manufacturing processes. In the invention, the raw materials only include the sweet potato starch, the pea starch, the konjac powder and the mulberry fruit juice. The sweet potato starch and the pea starch are mixed and are subjected to pre-treatment through the acidic slurry so that the vitriol-free bean vermicelli can be prepared just through addition of a little amount of the konjac powder, instead of alum, in the pre-processed starch. The vitriol-free bean vermicelli, which is prepared with addition of the processed mulberry fruit juice, is free from breaking, is tough and chewy, is boilproof and free of turbidity of soup, is good in viscoelasticity, is fine in mouthfeel and has color and nutrition of the mulberry fruits. By means of the method, color and flavor of the bean vermicelli are enriched and the bean vermicelli is not single any more.
Description
Technical field
The present invention relates to field of food, particularly a kind of without alum mulberries bean vermicelli 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 becoming book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.Bean vermicelli be utilize there is the amylose gelatinization of the larger degree of polymerization after be easy to a kind of starch product that principle that aging formation has favorable elasticity and toughness heat irreversible gelinite makes.
The raw material of tradition glass noodle processing has the bean starch such as mung bean, broad bean, pea, bean starch contains the amylose of the larger degree of polymerization at high proportion, directly can be processed into the good bean vermicelli of delicate mouthfeel, elasticity and toughness, such as famous Longkou bean vermicelli, it take mung bean as primary raw material, the bean vermicelli produced is pure white, transparent, toughness strong, and lower pan boiling dozens of minutes also can not stick with paste soup, is loved by the people.But bean starch resource is few, price is high, people also produce bean vermicelli with other various lots of Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.), and the bean vermicelli of potato starch as starch from sweet potato is made boil after organoleptic quality be better than the bean vermicelli that bean starch makes.But because the amylose total amount of Cereal starch and potato starch raw material is lower, and water-insoluble amylose content is also lower, cause its product to boil loss greatly, tensile strength, resistant to shearing intensity is little, and boiling fastness is poor.Therefore, in the process for raw material production bean vermicelli with Cereal starch and potato starch, alum is usually added as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.In the many sweet potato noodles products of current China, the content of aluminium is generally all more than 300mg/Kg dry-eye disease, containing harmful aluminium ion in alum, long-term edible containing aluminum ions bean vermicelli, to human health, Skeleton System, kidney and nervous system damage can be made serious, pregnant woman alum is excessive, also can affect Fetal Brain composition and grow.
Therefore, in order to reduce the harm of aluminium to human body, alum substitute must be found.Konjaku flour is used widely in food processing as food stabilizer, suspending agent, thickener, emulsifying agent, quality improver, in the current research without alum flour bar, multiplex konjaku flour is as alum substitute, containing 50%-60% glucomannan in konjaku flour, there is very strong water imbibition and expansive force, stomach and intestine can be filled, eliminate hunger, there is effect of weight reducing, in addition, also can hypotensive, blood sugar, the generation of prevention diabetes, gall stone, artery sclerosis, angiocardiopathy and certain cancers, has certain health-care efficacy.The research such as Wu Zhongzhen reports " development and processing technology without alum konjaku sweet potato noodles " [Agriculture of Anhui science, 2013, 41(24): 10122-10124, 10128] literary composition, in this section report, with sweet potato starch without alum konjaku sweet potato noodles, konjaku flour, farina and pea starch are that raw material is prepared from, namely by adding konjaku flour, farina and pea starch improve the easily broken bar of sweet potato noodles and stick with paste the shortcoming of soup, in this study, the optimum proportion of materials finally determined is: sweet potato starch 5000g, konjaku flour 1500 g, farina 1000 g, pea starch 1000 g, although solve the problem of the easily broken bar of sweet potato noodles and paste soup, but, because of add konjaku flour and farina amount relatively many, make the content of sweet potato starch relatively less, the vermicelli organoleptic quality finally obtained is nothing like traditional sweet potato noodles.
In addition, the bean vermicelli that traditional bean vermicelli is bean starch, Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.) are produced, bean vermicelli taste is single, and trophic component is also more single, gradually can not meet the demand of people.
Summary of the invention
Present inventor is by experiment repeatedly and grope, find preparing in sweet potato noodles process, a small amount of pea starch is added in starch from sweet potato, and starch from sweet potato and pea starch mixing are carried out wintercherry pretreatment simultaneously, only need add a small amount of konjaku powder in the pretreated starch obtained like this can replace alum to be prepared into without alum flour silk, considerably reduce the addition of pea starch especially konjaku powder, and obtain good without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity, achieve unforeseeable effect
Mulberries contain barosmin, anthocyanidin, glucose, fructose, malic acid, calcium, inorganic salts, carrotene, aliphatic acid, tannic acid, Wu Fasu, also have the composition such as multivitamin and nicotinic acid.But as added mulberry juice preparation without alum mulberries bean vermicelli, the various sugar contained in mulberry juice, acid and mineral matter etc. can affect the processing of bean vermicelli and the quality of bean vermicelli, as in process, viscoelasticity is poor, the bean vermicelli obtained is disconnected bar and easy muddy soup easily, but applicant finds in experimentation, as the mulberry juice of squeezing the juice crossed again in 20 DEG C-50 DEG C insulation 30-60 minute after 100-150 mesh sieve, the mulberry juice obtained after crossing 200-300 mesh sieve be used further to preparation without alum mulberries bean vermicelli but to the processing of bean vermicelli and the qualitative effects of bean vermicelli less.
In view of this, an object of the present invention is to provide that a kind of the raw material of this bean vermicelli only has starch from sweet potato, pea starch, konjaku powder and mulberry juice without alum mulberries bean vermicelli, and the addition of pea starch especially konjaku powder obviously reduces.
For achieving the above object, technical scheme of the present invention is:
A kind of without alum mulberries bean vermicelli, be prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part;
Mulberry juice 10-30 part;
The preparation method of described mulberry juice is: cleaned by mulberries and squeeze the juice, and crosses 100-150 mesh sieve and obtains thick mulberry juice, by thick mulberry juice in 20 DEG C-50 DEG C insulation 30-60 minute, crosses 200-300 mesh sieve and namely obtains described mulberry juice.
Further, to be describedly made up of the raw material of following weight proportion without alum mulberries bean vermicelli: starch from sweet potato 80-90 part, pea starch 8-15 part, konjaku powder 2-3 part, mulberry juice 15-20 part.
In above-mentioned composition of raw materials, the dosage of starch from sweet potato is maximum, coordinating the use of the konjaku powder of a small amount of pea starch and less amount, without the need to 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, the interpolation of harmful substance is avoided; And the mulberry juice added is through process, be incubated 30-60 minute in 20 DEG C-50 DEG C again after the mulberry juice of squeezing the juice being crossed 100-150 mesh sieve, the mulberry juice obtained after crossing 200-300 mesh sieve be used further to preparation without alum mulberries bean vermicelli to the processing of bean vermicelli and the qualitative effects of bean vermicelli less, the bean vermicelli obtained is made to have color and the nutrition of mulberries, there is light mulberries taste, enrich color and the taste of bean vermicelli, made the nutrition of bean vermicelli no longer single.
Further, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
Further, the preparation method of described starch from sweet potato is: cleaned by Ipomoea batatas and pulverize, first cross 80-120 mesh sieve, after 200-300 mesh sieve, obtain thick sweet potato starch milk, the thick sweet potato starch milk of gained is sent into disk centrifuge and is obtained sweet potato starch milk except bloom, namely obtains starch from sweet potato after the drying of gained sweet potato starch milk.
The above-mentioned bloom that removes is operated by instrument and equipment, to remove the impurity such as protein, fat, crude fibre in thick starch from sweet potato Ruzhong.Preferably, the described equipment except bloom is disk centrifuge.Operationally, motion is reached transverse axis by the centrifugal clutch of support to disk centrifuge by motor, reaches driven gear by the travelling gear on transverse axis, and the drive plate through being loaded on vertical shaft lower end makes rotary drum High Rotation Speed together with vertical shaft.In this process, thick sweet potato starch milk enters rotary drum by being pumped to feed pipe, distributed by video disc shelf and enter separated region, under the effect of centrifugal force field, make the heavy phase of thick starch from sweet potato Ruzhong different specific weight, gently carry out rapid subsidence, separation mutually, heavy phase component (starch) is wherein discharged from nozzle with liquid stream, and light phase component materials such as () albumen, fat and crude fibres is then upwards discharged by centripetal discharge pump with liquid stream.In order to wash heavy phase component (starch), 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, described pea starch was the pea starch of 200-300 mesh sieve.
Further, the preparation method of described pea starch is: after pea impurity elimination being cleaned, in aqueous medium, soak 20-100 hour, and soak time can adjust according to temperature difference, and temperature is higher, and soak time is shorter; Preferably, summer is 1-2 days, and winter is 3-4 days.Soaked pea is ground, is separated through 80-120 mesh sieve and removes thick slag, the pea slurries after the thick slag of removal are crossed 200-300 mesh sieve and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch.Described soaking step, not only make pea expand and be easy to making beating, after soaking for a long time, also produce fermentation, lactic acid bacteria wherein makes the protein nethike embrane in pea break, starch granules can dissociate out fully, thus improves the recovery rate of pea starch further.
Two of object of the present invention is to provide a kind of above-mentioned preparation method without alum mulberries bean vermicelli, comprises the step of carrying out as follows:
(1) starch wintercherry pretreatment
Get the starch from sweet potato of above-mentioned weight portion and pea starch to insert in container and mix to obtain mixing starch, described mixing starch weight 1-3 water is doubly added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, wintercherry is added, leave standstill under normal temperature after stirring and namely occur layering in 2-6 hour, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out and is mixed for next round starch wintercherry pre-treatment step to reuse with wintercherry, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 10-20 hour is left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry gets clear liquid that pea starch slurries leave standstill rear upper strata prepared by the spontaneous fermentation,
(2) and powder stir
In the pretreated starch prepared by step (1), add konjaku powder and the mulberry juice of above-mentioned weight portion, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing of getting step (2) gained is starched conveniently milling step and is carried out powder process.
In above-mentioned preparation method, mix with a small amount of konjaku powder and treated mulberry juice again after wintercherry pretreatment clarification after starch from sweet potato mixes with pea starch, conventionally can prepare bean vermicelli.Described wintercherry gets clear liquid that pea starch slurries leave standstill rear upper strata prepared by the spontaneous fermentation, in general production first time the wintercherry that uses can get in advance clear liquid spontaneous fermentation that pea starch slurries leave standstill rear upper strata prepare after sealing preservation with for subsequent use, pea starch slurries can produce lactic acid bacteria after leaving standstill the clear liquid at room temperature spontaneous fermentation (certainly will avoid living contaminants) on rear upper strata, preferably, fermentation time is more than 3 days, lactic acid bacteria makes the protein nethike embrane in starch break, starch granules can dissociate out fully, and then except deproteinize, fat, assorted carbohydrate and mineral matter, the starch that final purification is obtained is finer and smoother, fair and clear, and improve starch viscosity, the bean vermicelli mouthfeel made after mixing with a small amount of konjaku powder and treated mulberry juice is finer and smoother, there is the aubergine color of mulberries and light mulberries taste, the outward appearance of bean vermicelli is more moist, also more resistant to cook, chewiness.And in follow-up circulation is produced, the clear liquid I produced in step (1) and clear liquid II can be blended in the production of next round to use as wintercherry with wintercherry and reuse, also salable (ensureing not pollution microbes) preserves, the wintercherry repeatedly reused also can be described as old wintercherry, is better than freshly prepd wintercherry by the effect of old wintercherry pretreated starch.
In above-mentioned steps (1), add after wintercherry leaves standstill 2-6 hour and namely occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, clear liquid I can be blended in the production of next round to use as wintercherry with wintercherry and reuse, the yellow slurry in middle level is the protein of separation, fat, assorted carbohydrate and mineral matter lamp impurity, these impurity combined influences the outward appearance finally preparing bean vermicelli, toughness, viscoplasticity, mouthfeel, boiling fastness etc., lower floor is the starch of precipitation, if impurity is not removed clean, the starch that can continue to get lower sediment adds wintercherry pretreatment 1-2 time again, then under normal temperature, leave standstill 10-20 hour after the starch taking off layer adds water and stirs, namely obtain pretreated starch after taking out supernatant liquor II after starch sedimentation, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, the pretreated starch obtained can take out prepares bean vermicelli, also can seal up for safekeeping for subsequent use in water, because there is the obstruct of water layer, and lower floor's starch not easily spoilage.
Further, the powder process of described step (3) is specially:
A vacuumizes, shaping and slaking
The mixing of step (2) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
B slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained in steps A is cooled to room temperature;
C low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step B;
D cuts powder
Vermicelli dried in step C are carried out cutting powder, packing to obtain finished product.
Further, in described step (1), add wintercherry, after stirring, under normal temperature, leave standstill 3-4 hour.
Further, in described step (1), add water in lower floor's starch of gained after stirring and leave standstill 16-18 hour under normal temperature.
Further, in described step (1), add after wintercherry stirs and leave standstill 2-6 hour under normal temperature, need occur layering, upper strata is clear liquid I, and middle level is yellow slurry, lower floor is the starch of precipitation, generally, the addition of described wintercherry is: when environment temperature is lower than 10 DEG C, and wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption be the 0.5-2 of starch from sweet potato and pea starch gross weight doubly, in practical operation, should delamination be kept a close eye on, ensure starch sedimentation and and the magazins' layout such as protein, fat open.
beneficial effect of the present invention:
1) a kind of raw materials without alum mulberries bean vermicelli of the present invention only has starch from sweet potato, pea starch, konjaku powder and mulberry juice, and without the need to adding the materials such as alum, gluten fortifier, phosphate, unbroken noodles, chewiness, resistant to cook non muddy soup can be prepared, viscoplasticity is good, consolidation, delicate mouthfeel, outward appearance are moistened, have the high-quality bean vermicelli of mulberries color and nutrition.
2) a kind of preparation method without alum mulberries bean vermicelli of the present invention adds a small amount of pea starch in starch from sweet potato, and starch from sweet potato and pea starch mixing are carried out wintercherry pretreatment simultaneously, only need add a small amount of konjaku powder in the pretreated starch obtained like this can replace alum to be prepared into without alum flour silk, considerably reduce the addition of pea starch especially konjaku powder, achieve unforeseeable effect; And preparing in bean vermicelli process, with the addition of treated mulberry juice for the preparation of without alum mulberries bean vermicelli, mulberry juice after treatment to the processing of bean vermicelli and the qualitative effects of bean vermicelli less, the bean vermicelli obtained is made to have aubergine color and the nutrition of mulberries, there is light mulberries taste, enrich color and the taste of bean vermicelli, made the nutrition of bean vermicelli no longer single.
detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearly, below the preferred embodiments of the present invention are described in detail.
Ipomoea batatas used in the embodiment of the present invention, pea and mulberries are commercially, in starch from sweet potato preparation process used except bloom unit type be DPF445 disk centrifuge, its operation principle: motion is reached transverse axis by the centrifugal clutch of support by motor, reach driven gear by the travelling gear on transverse axis, the drive plate through being loaded on vertical shaft lower end makes rotary drum High Rotation Speed together with vertical shaft.Stoste (coarse starch milk) enters rotary drum by being pumped to feed pipe, distributed by video disc shelf and enter separated region, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out rapid subsidence, separation mutually, heavy phase component (starch) is wherein discharged from nozzle with liquid stream, and light phase component (albumen) is then upwards discharged by centripetal discharge pump with liquid stream.In order to wash heavy phase component (starch), the machine is 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.
The experimental technique of unreceipted actual conditions in following examples, conveniently the preparation method of bean vermicelli carries out; The environment temperature that following examples are implemented is at 22-30 DEG C.
embodiment 1
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverizes, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick sweet potato starch milk, except bloom obtains sweet potato starch milk in gained thick sweet potato starch milk feeding DPF445 disk centrifuge, after the drying of gained sweet potato starch milk, namely obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, soak 36 hours in aqueous medium, soaked pea is pulled out after draining the water and grind, be separated through 100 mesh sieves and remove thick slag, pea slurries after the thick slag of removal are crossed 200 mesh sieves and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch, for subsequent use.
(3) preparation of mulberry juice
Mulberries removal of impurities is cleaned, drain the water after squeeze the juice, cross 140 mesh sieves obtain thick mulberry juice, by thick mulberry juice in 30 DEG C insulation 40 minutes, cross 250 mesh sieves namely obtain described mulberry juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, carry out operation and obtain pea starch slurries, get the clear liquid on upper strata, sterilization after pea starch slurries leave standstill according to step (2), sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Get the starch from sweet potato 90 parts of preparation and pea starch 5 parts to insert in container and mix to obtain mixing starch, the water of described mixing starch weight 1.5 times is added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, add the wintercherry of described mixing starch weight 2 times, leave standstill under normal temperature after stirring and namely occur layering in 3 hours, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out the middle wintercherry prepared with step (4) and be mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 16 hours are left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II is mixed for next round starch wintercherry pre-treatment step to reuse with the middle wintercherry prepared of step (4).
(6) and powder stir
In the pretreated starch prepared by step (5), add the mulberry juice 15 parts of konjaku powder 1.5 parts and preparation, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, shaping and slaking
The mixing of step (6) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
(8) slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained is cooled to room temperature in step (7);
(9) low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step (8);
(10) powder is cut
By dried vermicelli in step (9) according to U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, the standard of odd amount in addition to the round number powder length 30-40cm carries out cutting powder, packing to obtain finished product.
embodiment 2
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverizes, first cross 120 mesh sieves, after 300 mesh sieves, obtain thick sweet potato starch milk, except bloom obtains sweet potato starch milk in gained thick sweet potato starch milk feeding DPF445 disk centrifuge, after the drying of gained sweet potato starch milk, namely obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, soak 70 hours in aqueous medium, soaked pea is pulled out after draining the water and grind, be separated through 120 mesh sieves and remove thick slag, pea slurries after the thick slag of removal are crossed 300 mesh sieves and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch, for subsequent use.
(3) preparation of mulberry juice
Squeeze the juice after mulberries removal of impurities is cleaned, cross 120 mesh sieves and obtain thick mulberry juice, by thick mulberry juice in 40 DEG C of insulations 30 minutes, cross 200 mesh sieves and namely obtain described mulberry juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, carry out operation and obtain pea starch slurries, get the clear liquid on upper strata, sterilization after pea starch slurries leave standstill according to step (2), sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Get the starch from sweet potato 97 parts of preparation and pea starch 1.5 parts to insert in container and mix to obtain mixing starch, the water of described mixing starch weight 2 times is added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, add the wintercherry of described mixing starch weight 3 times, leave standstill under normal temperature after stirring and namely occur layering in 5 hours, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out the middle wintercherry prepared with step (4) and be mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 18 hours are left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II is mixed for next round starch wintercherry pre-treatment step to reuse with the middle wintercherry prepared of step (4).
(6) and powder stir
In the pretreated starch prepared by step (5), add the mulberry juice 20 parts of konjaku powder 2 parts and preparation, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, shaping and slaking
The mixing of step (6) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
(8) slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained is cooled to room temperature in step (7);
(9) low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step (8);
(10) powder is cut
By dried vermicelli in step (9) according to U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, the standard of odd amount in addition to the round number powder length 30-40cm carries out cutting powder, packing to obtain finished product.
embodiment 3
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverizes, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick sweet potato starch milk, except bloom obtains sweet potato starch milk in gained thick sweet potato starch milk feeding DPF445 disk centrifuge, after the drying of gained sweet potato starch milk, namely obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, soak 48 hours in aqueous medium, soaked pea is pulled out after draining the water and grind, be separated through 100 mesh sieves and remove thick slag, pea slurries after the thick slag of removal are crossed 200 mesh sieves and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch, for subsequent use.
(3) preparation of mulberry juice
Squeeze the juice after mulberries removal of impurities is cleaned, cross 150 mesh sieves and obtain thick mulberry juice, by thick mulberry juice in 45 DEG C of insulations 50 minutes, cross 300 mesh sieves and namely obtain described mulberry juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, carry out operation and obtain pea starch slurries, get the clear liquid on upper strata, sterilization after pea starch slurries leave standstill according to step (2), sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Get the starch from sweet potato 70 parts of preparation and pea starch 28 parts to insert in container and mix to obtain mixing starch, the water of described mixing starch weight 3 times is added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, add the wintercherry of described mixing starch weight 2 times, leave standstill under normal temperature after stirring and namely occur layering in 4 hours, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out the middle wintercherry prepared with step (4) and be mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 18 hours are left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II is mixed for next round starch wintercherry pre-treatment step to reuse with the middle wintercherry prepared of step (4).
(6) and powder stir
In the pretreated starch prepared by step (5), add the mulberry juice 30 parts of konjaku powder 4 parts and preparation, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, shaping and slaking
The mixing of step (6) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
(8) slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained is cooled to room temperature in step (7);
(9) low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step (8);
(10) powder is cut
By dried vermicelli in step (9) according to U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, the standard of odd amount in addition to the round number powder length 30-40cm carries out cutting powder, packing to obtain finished product.
embodiment 4
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverizes, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick sweet potato starch milk, except bloom obtains sweet potato starch milk in gained thick sweet potato starch milk feeding DPF445 disk centrifuge, after the drying of gained sweet potato starch milk, namely obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, soak 48 hours in aqueous medium, soaked pea is pulled out after draining the water and grind, be separated through 100 mesh sieves and remove thick slag, pea slurries after the thick slag of removal are crossed 200 mesh sieves and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch, for subsequent use.
(3) preparation of mulberry juice
Squeeze the juice after mulberries removal of impurities is cleaned, cross 140 mesh sieves and obtain thick mulberry juice, by thick mulberry juice in 35 DEG C of insulations 40 minutes, cross 200 mesh sieves and namely obtain described mulberry juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, carry out operation and obtain pea starch slurries, get the clear liquid on upper strata, sterilization after pea starch slurries leave standstill according to step (2), sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Get the starch from sweet potato 95 parts of preparation and pea starch 8 parts to insert in container and mix to obtain mixing starch, the water of described mixing starch weight 2 times is added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, add the wintercherry of described mixing starch weight 3 times, leave standstill under normal temperature after stirring and namely occur layering in 4 hours, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out the middle wintercherry prepared with step (4) and be mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 18 hours are left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II is mixed for next round starch wintercherry pre-treatment step to reuse with the middle wintercherry prepared of step (4).
(6) and powder stir
In the pretreated starch prepared by step (5), add the mulberry juice 20 parts of konjaku powder 1 part and preparation, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, shaping and slaking
The mixing of step (6) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
(8) slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained is cooled to room temperature in step (7);
(9) low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step (8);
(10) powder is cut
By dried vermicelli in step (9) according to U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, the standard of odd amount in addition to the round number powder length 30-40cm carries out cutting powder, packing to obtain finished product.
comparative example 1
In comparative example 1, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4 except, all the other are all identical.
Concrete steps are: the starch from sweet potato 95 parts only getting preparation is inserted in container and carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.The mulberry juice 20 parts adding pea starch 8 parts, konjaku powder 1 part and prepare in prepared pretreated starch, the mixing and stirring that adds water must mix slurry, and all the other steps are with embodiment 4.
comparative example 2
In comparative example 2, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4 except, all the other are all identical.
Concrete steps are: the pea starch 8 parts only getting preparation is inserted in container and carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.The mulberry juice 20 parts adding starch from sweet potato 95 parts, konjaku powder 1 part and prepare in prepared pretreated starch, the mixing and stirring that adds water must mix slurry, and all the other steps are with embodiment 4.
comparative example 3
In comparative example 3, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirred with powder, by starch from sweet potato 95 parts, pea starch 8 parts, konjaku powder 1 part and preparation mulberry juice 20 parts mixing, add water the mixing slurry that stirs to obtain, and all the other steps are with embodiment 4.
comparative example 4
In comparative example 4, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirred with powder, and starch from sweet potato, pea starch, konjaku powder are different with the weight proportion of mulberry juice, the mulberry juice 20 parts mixing of getting starch from sweet potato 95 parts, pea starch 20 parts, konjaku powder 25 parts and preparing, add water the mixing slurry that stirs to obtain, and all the other steps are with embodiment 4.
In comparative example 4, present inventor has also carried out experimental study to the addition of konjaku powder, when getting starch from sweet potato 95 parts, pea starch 20 parts, konjaku powder addition is 25 ± 5 parts is most suitable, when addition is less, the sweet potato noodles of preparation is easily broken into more joint, toughness is low, and bar bends, not resistant to cook, easy muddy soup, inferior quality.
comparative example 5
In comparative example 5, being prepared as follows of mulberry juice:
Squeeze the juice after mulberries removal of impurities being cleaned, direct mistake 140 mesh sieve, be directly used in by the thick mulberry juice obtained and prepare bean vermicelli, all the other steps are with embodiment 4.
comparative example 6
In comparative example 6, being prepared as follows of mulberry juice:
Squeeze the juice after mulberries removal of impurities being cleaned, cross 140 mesh sieves and obtain thick mulberry juice, by thick mulberry juice in 35 DEG C of insulations 40 minutes, then for the preparation of bean vermicelli, all the other steps are with embodiment 4.
Prepared by the present invention is aubergine without alum mulberries bean vermicelli color and luster, and smooth surface, good toughness, boils and fade, soft taste, smooth chewiness, unbroken noodles, non muddy soup, has light mulberries taste.
experimental example powdery-truit disease is evaluated
(1) subjective appreciation of bean vermicelli
Separately getting the bean vermicelli (carry out according to the step of embodiment 4, just do not add mulberry juice) not adding mulberry juice is reference examples.The boiling in boiling water of the bean vermicelli of Example 1-4, comparative example 1-6 and reference examples pulls test and appraisal out in 10 minutes respectively, and sample requirement completed appraisal in 15 minutes, tried to achieve mean value to the index calculate of each sample.
Choose 8 experienced personnel and form taste panel, the assessment method according to table 1 tastes marking item by item, and result is as shown in table 2.
Table 1 bean vermicelli subjective appreciation standard
(2) bean vermicelli strip-breaking rate measures
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, get average, experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) measures
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling pulled filtration out after 20 minutes, and filtrate filters beaker (beaker quality, m into constant weight
2), 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, get average, experimental result is in table 2.
Table 2 powdery-truit disease evaluation result
From above-mentioned powdery-truit disease evaluation result, according to technical solution of the present invention prepare without alum mulberries bean vermicelli smooth surface, good toughness, soft taste, smooth chewiness, unbroken noodles, non muddy soup, has light mulberries taste, boils and slightly fade.Of the present invention without alum mulberries bean vermicelli formula without the need to adding the materials such as alum, gluten fortifier, phosphate, illustrate that composition of raw materials of the present invention can replace the effect of alum.
From the contrast of embodiment 4 and comparative example 1-4, only have and starch from sweet potato and pea starch mixing are carried out wintercherry pretreatment simultaneously, only need add a small amount of konjaku powder in the pretreated starch obtained like this can replace alum to be prepared into without alum flour silk, adds treated mulberry juice simultaneously and can prepare without alum mulberries bean vermicelli; Starch from sweet potato is only carried out wintercherry pretreatment by comparative example 1, pea starch is only carried out wintercherry pretreatment by comparative example 2, in comparative example 3, starch from sweet potato and pea starch all do not carry out wintercherry pretreatment, powdery-truit disease prepared by comparative example 1-3 is all poor, and in comparative example 4, improved by the addition of konjaku powder, the powdery-truit disease obtained like this tool compared with comparative example 1-3 is significantly improved, but still than the poor quality of the bean vermicelli prepared according to technical solution of the present invention.As can be seen here, in technical scheme of the present invention, considerably reduce the addition of pea starch especially konjaku powder, what obtain is good without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity, achieves unforeseeable effect.
By embodiment 4, the contrast of comparative example 5-6 and reference examples is known, only have and the mulberry juice squeezed is used further to prepare bean vermicelli according to after technical scheme process of the present invention, ability is on the processing of bean vermicelli and the qualitative effects of bean vermicelli is less or almost no impact, just the mulberry juice squeezed is carried out in comparative example 5 just sieving, do not carry out heating and essence is sieved, and in comparative example 6, the mulberry juice squeezed is carried out just sieving, also heat, but do not have essence to sieve, thus, the bean vermicelli subjective appreciation score that comparative example 5 and comparative example 6 obtain is lower, strip-breaking rate and loss ratio of boiling are all higher.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. without an alum mulberries bean vermicelli, it is characterized in that, be prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part;
Mulberry juice 10-30 part;
The preparation method of described mulberry juice is: cleaned by mulberries, drain the water and squeeze the juice, and crosses 100-150 mesh sieve and obtains thick mulberry juice, by thick mulberry juice in 20 DEG C-50 DEG C insulation 30-60 minute, crosses 200-300 mesh sieve and namely obtains described mulberry juice.
2. according to claim 1 a kind of without alum mulberries bean vermicelli, it is characterized in that, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
3. according to claim 2 a kind of without alum mulberries bean vermicelli, it is characterized in that, the preparation method of described starch from sweet potato is: cleaned by Ipomoea batatas and pulverize, first cross 80-120 mesh sieve, after 200-300 mesh sieve, obtain thick sweet potato starch milk, except bloom obtains sweet potato starch milk in gained thick sweet potato starch milk feeding seperator, after the drying of gained sweet potato starch milk, namely obtain starch from sweet potato.
4. according to claim 1 a kind of without alum mulberries bean vermicelli, it is characterized in that, described pea starch was the pea starch of 200-300 mesh sieve.
5. according to claim 4 a kind of without alum mulberries bean vermicelli, it is characterized in that, the preparation method of described pea starch is: after pea impurity elimination being cleaned, 20-100 hour is soaked in aqueous medium, soaked pea is ground, be separated through 80-120 mesh sieve and remove thick slag, the pea slurries after the thick slag of removal are crossed 200-300 mesh sieve and obtains pea starch slurries, after gained pea starch slurry dried, namely obtain pea starch.
6. a kind of preparation method without alum mulberries bean vermicelli described in any one of claim 1-5, is characterized in that, comprise the step of carrying out as follows:
(1) starch wintercherry pretreatment
Get the starch from sweet potato of above-mentioned weight portion and pea starch to insert in container and mix to obtain mixing starch, described mixing starch weight 1-3 water is doubly added in container, abundant making beating is the homogenate of uniform and smooth, then in gained homogenate, wintercherry is added, leave standstill under normal temperature after stirring and namely occur layering in 2-6 hour, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out and is mixed for next round starch wintercherry pre-treatment step to reuse with wintercherry, middle level yellow slurry is taken out and is abandoned, then in lower floor's starch of gained, add the water of aforementioned identical weight, under normal temperature, 10-20 hour is left standstill after stirring, namely pretreated starch is obtained take out supernatant liquor II after starch sedimentation after, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry gets clear liquid that pea starch slurries leave standstill rear upper strata prepared by the spontaneous fermentation,
(2) and powder stir
In the pretreated starch prepared by step (1), add konjaku powder and the mulberry juice of above-mentioned weight portion, the mixing and stirring that adds water must mix slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing of getting step (2) gained is starched conveniently milling step and is carried out powder process.
7. a kind of preparation method without alum mulberries bean vermicelli according to claim 6, is characterized in that, the powder process of described step (3) is specially:
A vacuumizes, shaping and slaking
The mixing of step (2) gained is starched and vacuumize process in vacuum machine, being uniformly distributed in powder process dish shaping, then within maturation process 3-5 minute, obtaining slaking bean sheet jelly in 90-100 DEG C by vacuumizing the slurry of the mixing after process;
B slitting and freezing
Vermicelli are cut into, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour after the slaking bean sheet jelly of gained in steps A is cooled to room temperature;
C low temperature drying
By dry under temperature 10 DEG C-35 DEG C, humidity 50%-90% condition for the vermicelli after freezing in step B;
D cuts powder
Vermicelli dried in step C are carried out cutting powder, packing to obtain finished product.
8. a kind of preparation method without alum mulberries bean vermicelli according to claim 6 or 7, is characterized in that, in described step (1), adds wintercherry, leaves standstill 3-4 hour after stirring under normal temperature.
9. a kind of preparation method without alum mulberries bean vermicelli according to claim 6 or 7, is characterized in that, in described step (1), adds water after stirring and leave standstill 16-18 hour in lower floor's starch of gained under normal temperature.
10. a kind of preparation method without alum mulberries bean vermicelli according to claim 6 or 7, is characterized in that, in described step (1), the addition of described wintercherry is: when environment temperature is lower than 10 DEG C, and wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption is 0.5-2 times of starch from sweet potato and pea starch gross weight.
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| CN105746960A (en) * | 2014-12-20 | 2016-07-13 | 重庆山林源林业综合开发有限公司 | Mulberry fruit noodles free of soda flavour and preparing method thereof |
| CN112106979A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Prebiotics fruit and vegetable nutritional vermicelli as well as preparation method and application thereof |
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Application publication date: 20141217 |