CN104366270A - Gumbo-containing vermicelli and preparation method thereof - Google Patents
Gumbo-containing vermicelli and preparation method thereof Download PDFInfo
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- CN104366270A CN104366270A CN201410603456.7A CN201410603456A CN104366270A CN 104366270 A CN104366270 A CN 104366270A CN 201410603456 A CN201410603456 A CN 201410603456A CN 104366270 A CN104366270 A CN 104366270A
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- gumbo
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- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 72
- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 4
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 4
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 20
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- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 239000003381 stabilizer Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 238000005096 rolling process Methods 0.000 claims description 6
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- -1 sodium alginate propylene glycol ester Chemical class 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
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- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 9
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- 230000035764 nutrition Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 4
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 239000011669 selenium Substances 0.000 abstract description 3
- 229910052711 selenium Inorganic materials 0.000 abstract description 3
- 235000019155 vitamin A Nutrition 0.000 abstract description 3
- 239000011719 vitamin A Substances 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 229940045997 vitamin a Drugs 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 108010068370 Glutens Proteins 0.000 abstract 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 abstract 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000000834 fixative Substances 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 abstract 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 4
- 241001075517 Abelmoschus Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
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- 229940011871 estrogen Drugs 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001965 increasing effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000004262 retinal health Effects 0.000 description 1
- 208000018556 stomach disease Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses to gumbo-containing vermicelli and a preparation method thereof, and relates to the field of food processing. The gumbo-containing vermicelli is prepared from the following raw materials in parts by weight: 70-84 parts of high gluten flour, 15-29 parts of gumbo pulp, 0.1-0.15 part of a color fixative (sodium tripolyphosphate, sodium hexametaphosphate, sodium erythorbate or ascorbic acid), 0.8-1.5 parts of edible salt, 0.03-0.08 part of a modifier (carrageenan, starch acetate, propylene glycol alginate or propylene glycol) and 0-1.6 parts of water. The vermicelli is produced by taking the gumbo primary pulp and the flour as raw materials, the inherent nutrition and health functions of gumbo are maintained, the smoothness of the vermicelli is improved, and the vermicelli is good in mouth feel; the vermicelli has the advantages of being nutritional, bright in color and good in mouth feel; the vermicelli product contains rich amino acid, vitamin A, dietary fiber, vitamin C and mineral substances including calcium, iron, zinc and selenium which are essential elements for resisting fatigue, delaying aging and replenishing blood for a human body, thus having a good health care function; after being eaten for a long time, the gumbo-containing vermicelli has effects of nourishing and protecting the stomach as well as strengthening the kidneys and tonifying deficiency.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of gumbo vermicelli and preparation method thereof.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Gumbo is annual herb plant.Well developed root system, taproot, root reaches more than 1m deeply; Stem is upright, high 1 ~ 2.5m, thick 5cm, red green, and cylindrical, basal internode is shorter, has side shoot, from joint position of blossoming, side shoot does not occur; Leaf palmate 5 is split, alternate, and blade has fine hair or bristle, and petiole is elongated, hollow; Spend yellow greatly, and be born in axil.
The health value of gumbo: the strong kidney qi-restoratives of stickum LM (main containing a kind of material being similar to natural hormone) energy that tender pod is rich in, auxiliary therapeutic action is had to male sex's organic disease, be a kind of suitable nutritive health-care vegetable, enjoy the good reputation of " plant vigour ".The mucus of the tender pod of gumbo can help gastrointestinal peristalsis well simultaneously, and the glutinous albumen of secretion has the effect of protection coat of the stomach, and promotes gastric secretion; improve appetite, improve indigestion, reduce cholesterol; angiocardiopathy preventing, chronic gastropathy and " three is high " person eat most suitable.The vitamin A that the tender pod of gumbo is abundant and carrotene are of value to retinal health, safeguard eyesight, are the good food materials that teenager prevents myopia.The soluble dietary fiber that the tender pod of gumbo is abundant and vitamin C, not only with health role to skin, and skin-whitening, delicacy can be made.Dietary fiber also can easily take away rubbish in human body, is very good nutrient slim material.The plant flavone that the tender pod of gumbo is abundant, can promote the omnibearing self-care of human body in conjunction with each nutrient, thus guarantees the effect such as incretion balance, anti-ageing, antifatigue, increasing endurance, blood circulation quickening.In addition because okra has been rich in zinc, selenium and other trace elements, human body anti-cancer, anti-cancer ability can be strengthened.
CN201410144696.5 discloses a kind of okra health caring noodles and preparation method thereof, this preparation method have employed wheat flour, analysis for soybean powder, yellow gumbo freeze dried powder, the combination of nourishing additive agent, in the method, yellow gumbo freeze dried powder is because being pulvis, be not easy evenly to merge with flour, and analysis for soybean powder contains estrogen, good effect is played to female health, but with the health-care effect restriction or checking relation in five elements of okra, and in the method, add too much additive, often kind of additive component is too low can not be played a role, and easily cause the opposing between each composition, and composition too much affects mouthfeel.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, gumbo vermicelli with health role and preparation method thereof.
Technical scheme of the present invention is as follows:
A kind of gumbo vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 70-84
Gumbo is starched: 15-29
Color stabilizer (sodium phosphate trimer, calgon, sodium isoascorbate, ascorbic acid): 0.1-0.15
Edible salt: 0.8-1.5
Modifying agent (carragheen, acetate starch, sodium alginate propylene glycol ester, propane diols): 0.03-0.08
Water: 0-1.6.
As preferably, described gumbo vermicelli comprise the raw material of following parts by weight proportioning:
Strong flour: 77.5-78.5
Gumbo is starched: 20.5-22.5
Color stabilizer: 0.12-0.13
Edible salt: 1.0-1.3
Modifying agent: 0.04-0.06
Water: 0-1.4.
As preferred further, described gumbo vermicelli comprise the raw material of following parts by weight proportioning:
Strong flour: 78
Gumbo is starched: 21
Color stabilizer: 0.12
Edible salt: 1.2
Modifying agent: 0.05
Water: 0.6.
The preparation method of above-mentioned gumbo vermicelli, comprises the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, dry in described steps d that subregion is prebake region, main drying area and and complete drying area.
Further, described prebake Region control temperature 25 ~ 30 DEG C, relative humidity 80 ~ 85%, drying time accounts for 15 ~ 20% of total drying time; Described main drying area control temperature 35 ~ 45 DEG C, relative humidity 75 ~ 85%, drying time accounts for 40 ~ 50% of total drying time; Describedly complete drying area control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
Beneficial effect of the present invention:
(1) vermicelli produced as raw material using gumbo magma and flour of the present invention, maintain the nutrition and health care function that gumbo is intrinsic, improve the smooth degree of vermicelli, mouthfeel is good, it integrates nutrition, mouthfeel of becoming reconciled bright in luster, containing abundant amino acid, vitamin A, dietary fiber, vitamin C and mineral calcium, iron, zinc, selenium in its product, human body antifatigue, anti-ageing, the essential elements of enriching blood, have good health care, long-term eating can play effect that stomach, strong kidney qi-restoratives are protected in nourishing the stomach.
(2) the present invention has carried out color retention to gumbo in manufacturing process, gumbo vermicelli are made to maintain the good natural colored of gumbo, and add modifying agent simultaneously, prevent the unrighted acid oxidative rancidity of high-quality in gumbo seed, maintain the nutrition of gumbo vermicelli, also extend the shelf life of commodity.
(3) gumbo juice adds in flour by the present invention, remains the biologically active of functional component to greatest extent.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of gumbo vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 70
Gumbo is starched: 29
Color stabilizer (sodium phosphate trimer, calgon, sodium isoascorbate, ascorbic acid): 0.15
Edible salt: 0.8
Modifying agent (carragheen, acetate starch, sodium alginate propylene glycol ester, propane diols): 0.08
Water: 0.5.
The preparation method of above-mentioned gumbo vermicelli, comprises the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of gumbo vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 74
Gumbo is starched: 24
Color stabilizer: 0.13
Edible salt: 1
Modifying agent: 0.06
Water: 0.8.
The preparation method of above-mentioned gumbo vermicelli, comprises the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of gumbo vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 77
Gumbo is starched: 21
Color stabilizer: 0.13
Edible salt: 1.1
Modifying agent: 0.05
Water: 1.
The preparation method of above-mentioned gumbo vermicelli, comprises the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of gumbo vermicelli, comprise the raw material of following parts by weight proportioning:
Strong flour: 84
Gumbo is starched: 14
Color stabilizer: 0.1
Edible salt: 1.3
Modifying agent: 0.04
Water: 1.4.
The preparation method of above-mentioned gumbo vermicelli, comprises the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (6)
1. gumbo vermicelli, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 70-84
Gumbo is starched: 15-29
Color stabilizer (sodium phosphate trimer, calgon, sodium isoascorbate, ascorbic acid): 0.1-0.15
Edible salt: 0.8-1.5
Modifying agent (carragheen, acetate starch, sodium alginate propylene glycol ester, propane diols): 0.03-0.08
Water: 0-1.6.
2. gumbo vermicelli according to claim 1, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 77.5-78.5
Gumbo is starched: 20.5-22.5
Color stabilizer: 0.12-0.13
Edible salt: 1.0-1.3
Modifying agent: 0.04-0.06
Water: 0-1.4.
3. gumbo vermicelli according to claim 1, is characterized in that, comprise the raw material of following parts by weight proportioning:
Strong flour: 78
Gumbo is starched: 21
Color stabilizer: 0.12
Edible salt: 1.2
Modifying agent: 0.05
Water: 0.6.
4. the preparation method of the gumbo vermicelli according to any one of claim 1-3, is characterized in that, comprise the following steps:
A, choose fresh gumbo, with running water cleaning, use vegetable mincing machine process, add color stabilizer, edible salt, modifying agent mix;
B, gumbo juice obtained for step a is put into colloid mill grind, add a certain amount of water, technique mix and blend, stand-by routinely;
C, by step b gumbo slurry pour the dough mixing machine neutral plane having added certain proportion flour in advance into, the dough of becoming reconciled is put into aging machine and carries out slaking, stand-by;
D, by the dough after step c slaking routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
5. the preparation method of gumbo vermicelli according to claim 4, is characterized in that: dry in described steps d that subregion is predrying region, main arid region and and complete arid region.
6. the preparation method of gumbo vermicelli according to claim 5, is characterized in that: described predrying Region control temperature 25 ~ 30 DEG C, and relative humidity 80 ~ 85%, accounts for 15 ~ 20% of total drying time drying time; The dry Region control temperature of described trunk 35 ~ 45 DEG C, relative humidity 75 ~ 85%, accounts for 40 ~ 50% of total drying time drying time; Describedly complete arid region control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
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| CN104855817A (en) * | 2015-06-11 | 2015-08-26 | 重庆市万州区丝绸公司 | Mulberry noodles and processing method thereof |
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| CN105558804A (en) * | 2016-01-04 | 2016-05-11 | 安徽雁湖面粉有限公司 | Hericium erinaceus vermicelli and manufacturing method thereof |
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| CN106036441A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Health-care soft steamed okra buns and preparation method thereof |
| CN107197906A (en) * | 2017-07-24 | 2017-09-26 | 北京利民恒华农业科技有限公司 | A kind of preparation method of sesame paste sesame seed cake |
| CN108634137A (en) * | 2018-05-17 | 2018-10-12 | 河北农业大学 | A kind of mill persimmon juice beverage and preparation method thereof |
| CN108740761A (en) * | 2018-06-19 | 2018-11-06 | 王福 | Egg-pair water mallow vermicelli and preparation method thereof |
| CN109845967A (en) * | 2019-03-25 | 2019-06-07 | 安徽到家营养食品有限公司 | A kind of okra vermicelli and preparation method thereof |
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