CN104336430A - Highly-nutritious yam bean vermicelli and preparation method thereof - Google Patents

Highly-nutritious yam bean vermicelli and preparation method thereof Download PDF

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Publication number
CN104336430A
CN104336430A CN201410424438.2A CN201410424438A CN104336430A CN 104336430 A CN104336430 A CN 104336430A CN 201410424438 A CN201410424438 A CN 201410424438A CN 104336430 A CN104336430 A CN 104336430A
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CN
China
Prior art keywords
bean vermicelli
starch
parts
powder
chinese yam
Prior art date
Application number
CN201410424438.2A
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Chinese (zh)
Inventor
刘伟
Original Assignee
郎溪县天子粉丝厂
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 郎溪县天子粉丝厂 filed Critical 郎溪县天子粉丝厂
Priority to CN201410424438.2A priority Critical patent/CN104336430A/en
Publication of CN104336430A publication Critical patent/CN104336430A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives

Abstract

The invention relates to highly-nutritious yam bean vermicelli and a preparation method thereof, and belongs to the technical field of bean vermicelli processing. The yam bean vermicelli is characterized by being prepared from the following components in parts by weight: 40 to 50 parts of yam starch, 20 to 30 parts of sweet potato starch, 5 to 10 parts of a water extract of lycium barbarum, 5 to 15 parts of germ cereal powder, 2 to 5 parts of walnut kernels, 2 to 5 parts of semen sesami nigrum, 1 to 1.5 parts of olive oil and 0.5 to 1 part of edible salt. The processing method comprises the following steps: 1) firstly, grinding the walnut kernels and the peeled semen sesami nigrum to form powder; 2) mixing the yam starch, the germ cereal powder and the sweet potato starch in proportion; 3) mixing the water extract of lycium barbarum, the olive oil, the edible salt and the mixed starch and pulping for 50 to 70 minutes; 4) pumping the raw materials for preparing bean vermicelli into a bean vermicelli making machine to obtain the bean vermicelli, wherein a pasting temperature is continuously set within 70 DEG C to 90 DEG C according to a front-to-back sequence; and then drying the bean vermicelli in air. According to the method provided by the invention, a formula of the traditional bean vermicelli is changed; the adverse factor that the pasting temperature of the yam starch is difficult to control is overcome; and the prepared bean vermicelli is rich in nutrition and has a good dietetic invigoration effect.

Description

A kind of high nutritional Chinese yam bean vermicelli and preparation method thereof
Technical field
The present invention relates to glass noodle processing technical field, be specifically related to a kind of high nutritional Chinese yam bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is various in style, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, is more farinaceous bean vermicelli, as sweet potato noodles, and sweet potato vermicelli, potato vermicelli etc.Bean vermicelli has thick, thin, round, flat and sheet etc. multiple by its open union, has again the difference of beans, potato class, sweet potato class by its main materials.The call different according to the method for making difference politician of various places, what have is bean vermicelli, and what have is bean vermicelli, and what also have is bean jelly, the titles such as Green bean noodle, and be similar in fact, method for making is more or less the same.Bean starch except soybean all can make bean vermicelli, but with green starch goods for the best.Bean vermicelli is the wire goods of starch, divides dry wet two kinds.Wet-milling silk is in local marketing fresh, and dry powder silk is edible after water is sent out, and multiplexly does cold and dressed with sauce or cooks soup, and meat and vegetables is all suitable, and bean vermicelli is identical with bean vermicelli nature and flavor, is exactly that thickness is other.
Chinese yam, motherland's medical science is thought, the multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.Then containing abundant vitamin C and mineral matter in lotus rhizome, so have enrich blood, sleeping, refrigerant annealing, effect such as hemostasis scattered silt etc., and the comprehensive function to produce in human body due to lotus rhizome, can also to elimination neural fatigue, the recovery of the symptoms such as vegetative dystonie, climacteric obstacle insomnia is helpful.
The temperature of Chinese yam starch gelatinization compared with other starch such as potato, cornstarch etc. is higher, the heat endurance of sticking with paste is higher, but time not in gelatinization point, the anti-shear ability of starch is poor, compared with other starch, increase pH value or alum easily cause its heat endurance lower, and anti-shear ability reduces, more difficult control, does not therefore also process the technology of bean vermicelli through gelatinization by Chinese yam starch in prior art.
Therefore in order to enrich market kind, increase different nutrients, there is tonic effect, improve raw-material range of choice, for a different crowds sexual needs, special proposition the application.
Summary of the invention
Technical problem to be solved by this invention is to provide one to be of high nutritive value, high nutritional Chinese yam bean vermicelli with tonic effect and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of high nutritional Chinese yam bean vermicelli, is characterized in that: be made up of the component of following weight portion,
The water extract of described matrimony vine matrimony vine is added water 3 ~ 6 times, decocts 3-4 time, and each decoction 1 hour, obtains three decoction liquor, by three decoction liquor mixing, filters, and standing supernatant of getting after 8-12 hour obtains.
Another object of the present invention is to provide a kind of preparation method of high nutritional Chinese yam bean vermicelli, comprises following methods step,
1) first the Semen sesami nigrum of walnut kernel, peeling is clayed into power for subsequent use;
2) Chinese yam starch of group component, plumule five cereals powder and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with walnut kernel, black sesame powder again;
3) matrimony vine water extract, olive oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 50 ~ 70 minutes, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean vermicelli maker and make bean vermicelli, described bean vermicelli maker adopts resistance heating tube heating, heating tube is stuck with paste surely temperature and continues from front to back to be set to 70 ~ 90 DEG C, and then airing packaging is put in storage.
Because the temperature of Chinese yam starch gelatinization compared with other starch such as potato, cornstarch etc. is higher, and be mixed with other starch, therefore heating tube is stuck with paste surely temperature in maker to continue from front to back to be set to 70 ~ 90 degree, better can control the gelatinization effect of whole composition, thus be made into bean vermicelli.
The edible salt added also can replace with sodium carbonate or sucrose, and function not only to improve the taste of bean vermicelli, and can improve the gelatinization point of Chinese yam starch, strengthens heat endurance and anti-shear ability.
Have viscosity due to bean vermicelli and high temperature is perishable, simultaneously the epidermis of bean vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness, described oven dry employing low temperature hot-air seasoning is dried, at the temperature of 40-45 DEG C, dry 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention changes the formula of traditional bean vermicelli, overcome Chinese yam starch gelatinization point and do not allow manageable unfavorable factor, the bean vermicelli of preparation is nutritious, has good tonic effect.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of high nutritional Chinese yam bean vermicelli and preparation method thereof, is made up of following components by weight percent,
The water extract of described matrimony vine matrimony vine is added water 5 times, decocts 4 times, and each decoction 1 hour, obtains three decoction liquor, by three decoction liquor mixing, filters, and standing supernatant of getting after 10 hours obtains.
Another object of the present invention is to provide a kind of preparation method of high nutritional Chinese yam bean vermicelli, comprises following methods step,
1) first the Semen sesami nigrum of walnut kernel, peeling is clayed into power for subsequent use;
2) Chinese yam starch of group component, plumule five cereals powder and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with walnut kernel, black sesame powder again;
3) matrimony vine water extract, olive oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 60 minutes, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean vermicelli maker and make bean vermicelli, described bean vermicelli maker adopts resistance heating tube heating, heating tube is stuck with paste surely temperature and continues from front to back to be set to 70 ~ 90 DEG C, and then airing packaging is put in storage.
Embodiment 2
A kind of high nutritional Chinese yam bean vermicelli and preparation method thereof, is made up of following components by weight percent,
The water extract of described matrimony vine matrimony vine is added water 6 times, decocts 4 times, and each decoction 1 hour, obtains three decoction liquor, by three decoction liquor mixing, filters, and standing supernatant of getting after 12 hours obtains.
Another object of the present invention is to provide a kind of preparation method of high nutritional Chinese yam bean vermicelli, comprises following methods step,
1) first the Semen sesami nigrum of walnut kernel, peeling is clayed into power for subsequent use;
2) Chinese yam starch of group component, plumule five cereals powder and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with walnut kernel, black sesame powder again;
3) matrimony vine water extract, olive oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 70 minutes, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean vermicelli maker and make bean vermicelli, described bean vermicelli maker adopts resistance heating tube heating, heating tube is stuck with paste surely temperature and continues from front to back to be set to 80 ~ 90 DEG C, and then airing packaging is put in storage.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (2)

1. a high nutritional Chinese yam bean vermicelli, is characterized in that: be made up of the component of following weight portion,
2. the preparation method of a kind of high nutritional Chinese yam bean vermicelli according to claim 1, is characterized in that: comprise following methods step,
1) first the Semen sesami nigrum of walnut kernel, peeling is clayed into power for subsequent use;
2) Chinese yam starch of group component, plumule five cereals powder and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with walnut kernel, black sesame powder again;
3) matrimony vine water extract, olive oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 50 ~ 70 minutes, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean vermicelli maker and make bean vermicelli, described bean vermicelli maker adopts resistance heating tube heating, heating tube is stuck with paste surely temperature and continues from front to back to be set to 70 ~ 90 DEG C, and then airing packaging is put in storage.
CN201410424438.2A 2014-08-26 2014-08-26 Highly-nutritious yam bean vermicelli and preparation method thereof CN104336430A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410424438.2A CN104336430A (en) 2014-08-26 2014-08-26 Highly-nutritious yam bean vermicelli and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201410424438.2A CN104336430A (en) 2014-08-26 2014-08-26 Highly-nutritious yam bean vermicelli and preparation method thereof

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1843177A (en) * 2006-03-28 2006-10-11 王浩贵 Marrow-tonifying health vermicelli
CN102266053A (en) * 2011-07-18 2011-12-07 姚存利 Health care silk noodles and manufacturing method thereof
CN102697002A (en) * 2012-07-03 2012-10-03 桂林梁华生物科技有限公司 Purple sweet potato/yam vermicelli and preparation method thereof
CN102960657A (en) * 2012-12-06 2013-03-13 朱克兰 Radix polygonati officinalis and Chinese yam silk noodles
CN103330123A (en) * 2013-05-31 2013-10-02 李星明 Preparation method for corn silk noodles
CN103976309A (en) * 2014-04-29 2014-08-13 郎溪县天子粉丝厂 Preparation method of sweet potato vermicelli

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1843177A (en) * 2006-03-28 2006-10-11 王浩贵 Marrow-tonifying health vermicelli
CN102266053A (en) * 2011-07-18 2011-12-07 姚存利 Health care silk noodles and manufacturing method thereof
CN102697002A (en) * 2012-07-03 2012-10-03 桂林梁华生物科技有限公司 Purple sweet potato/yam vermicelli and preparation method thereof
CN102960657A (en) * 2012-12-06 2013-03-13 朱克兰 Radix polygonati officinalis and Chinese yam silk noodles
CN103330123A (en) * 2013-05-31 2013-10-02 李星明 Preparation method for corn silk noodles
CN103976309A (en) * 2014-04-29 2014-08-13 郎溪县天子粉丝厂 Preparation method of sweet potato vermicelli

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
颜兴平: "《红薯加工实用技术》", 31 July 1994 *

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Application publication date: 20150211