CN104381788A - Processing method of vermicelli containing longya lily - Google Patents
Processing method of vermicelli containing longya lily Download PDFInfo
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- CN104381788A CN104381788A CN201410651496.9A CN201410651496A CN104381788A CN 104381788 A CN104381788 A CN 104381788A CN 201410651496 A CN201410651496 A CN 201410651496A CN 104381788 A CN104381788 A CN 104381788A
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- 241000234435 Lilium Species 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 229920002752 Konjac Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 30
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 23
- 235000015979 Lilium brownii var viridulum Nutrition 0.000 claims description 6
- 244000039138 Lilium brownii var. viridulum Species 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 239000002002 slurry Substances 0.000 description 4
- 241001504664 Crossocheilus latius Species 0.000 description 3
- 240000001341 Reynoutria japonica Species 0.000 description 3
- 235000018167 Reynoutria japonica Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000046146 Pueraria lobata Species 0.000 description 2
- 235000010575 Pueraria lobata Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002085 persistent effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 208000000655 Distemper Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000008058 Lilium brownii Species 0.000 description 1
- 235000015982 Lilium brownii Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000000739 chaotic effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000007688 edging Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000013138 pruning Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- -1 wash away earth Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to a processing method of vermicelli containing longya lily. The processing method comprises the steps of (1) putting 10-20 parts by weight of lily starch, 75-90 parts by weight of sweet potato starch, 5-10 parts by weight of corn starch and 5 parts by weight of konjac refined flour into a container, feeding 6-8kg of cold water into every 1kg of raw materials, fully mixing, boiling the mixture in a vermicelli cooking pot, continuously stirring to form gelatinized starch when 80%-90% of the mixture is cooked, and mixing to form soft dough; (2) preparing the vermicelli by a vermicelli machine, shredding the soft dough when the temperature of the water in the vermicelli cooking pot is 97-98 DEG C, enabling the vermicelli to emerge from the water after sinking into the bottom of the pot and being gelatinized, immediately fishing out the vermicelli, putting into a cold water tank and cooling; finishing into a beam, and enabling the beam to pass through a wooden rod; cooling by another cold water tank again, continuously swinging until the vermicelli is dispersed into strips, and thoroughly cooling in a room; (3) drying in the sun in the open air, finishing, and packaging to obtain a finished product. The vermicelli containing the longya lily has the effects of moistening the lung to arrest cough, regulating the spleen and invigorating the stomach, beautifying the face, and preventing and treating tumors. The vermicelli is wide in raw material source, rich in nutrition, tasty and delicious, and is not pasted after being cooked for a long time, thus being well received by people.
Description
Technical field
The present invention relates to foods processing technique, refer to the processing method of Lilium brownii var viridulum bean vermicelli especially.
Background technology
Retrieve Chinese Patent Literatures, CN201310657708.X discloses a kind of Lilium-brownii radix-puerariae vermicelli preparation technology, comprises the following steps: get lily starch, starch from sweet potato, kudzu-vine root powder, water, mixes and pours mixer stirring into, then make powder ball through thicken soup; The powder ball rubbed is put into vacuum machine, takes out the bubble inside powder ball; Use steamed powder ball; Powder is put into Lou silk machine wooden dipper leak test, when strand is completely even, allow strand fall into and boil powder pot; Bean vermicelli in powder pot will be boiled pull out, send into Cold storage in the refrigerator immediately; Take out bean vermicelli and thaw; Enter shaping drying drying; Allow its natural drying to water content 10 ~ 12% until bean vermicelli water content 20 ~ 25% time, cut off, packaging; Parcel bean vermicelli is loaded in carton, and sealing, is finished product.The effect that the present invention has beauty and health care, spleen benefiting and stimulating the appetite, clearing lung-heat are calmed the nerves; Overcome the weakness that raw material root of kudzu vine mouthfeel is not good, strand is even, is rich in toughness, boils for a long time and do not stick with paste, delicious good to eat.CN201110285114.1 discloses a kind of lily fleeceflower root mungbean noodles, is with the fleece-flower root of integration of drinking and medicinal herbs and lily for primary raw material, adopts conventional method to be made.Product nutritive value at least improves several times than single raw material; There is the effect of significant beauty and health care, spleen benefiting and stimulating the appetite, prevention hyperlipidemia; Overcome the weakness that raw material fleece-flower root mouthfeel is not good, product strand is even, is rich in toughness, boils for a long time and do not stick with paste, delicious good to eat; It possesses, and mouthfeel is soft, high nutritive value.
Summary of the invention
The object of this invention is to provide a kind of processing method of Lilium brownii var viridulum bean vermicelli.
Technical scheme of the present invention is, the processing method of Lilium brownii var viridulum bean vermicelli:
1) by weight, lily starch 10 ~ 20 parts, starch from sweet potato 60 ~ 75 parts, cornstarch 5-10 part, konjaku powder 5 parts, above-mentioned raw materials is put into container, every kg feed material adds 6 ~ 8 kilograms, cold water and fully stirs, put into again and boil powder pot and boil, and constantly stir, maturity reaches 8 ~ 9 and is shaped as gelatinized starch, stirs into soft powder ball;
2) vermicelli machine throwing, when boiling water temperature 97 ~ 98 ° of C in powder pot, soft powder ball is carried out leakage silk, bean vermicelli emerges after sinking to the bottom of a pan gelatinization again, pull out immediately and put into cold water tank cooling, arrange bunchy through on rod, again cool through another cold water tank again and constantly swing, till the loose slivering of bean vermicelli, being then placed on indoor cold;
3) outdoor is dried Final finishing and is packed to obtain finished product.
Lilium brownii var viridulum bean vermicelli has following good effect: moisten the lung and relieve the cough, manage spleen stomach invigorating, skin maintenance, tumour is had to effect of Prevention and Curation.Raw material sources are extensive, nutritious, boil for a long time and do not stick with paste, delicious good to eat; Deeply popular to people.
detailed description of the invention
embodiment 1
Technological process: Feedstock treating → pulverize → filter → dry → make paste with water and flour → leakage silk → cool → dry → finished product.
Preparation method
(1) Ipomoea batatas of high-quality of selecting materials and lily, both weight ratios are 20:1.(2) clean the Ipomoea batatas chosen, lily are put into water, wash away earth, impurity, Ipomoea batatas surface coring of pruning.(3) Ipomoea batatas is shredded by pulverizing grater, then lily, Ipomoea batatas are worn into slurries separately; Answer limit edging to add water during making beating, grind more thin better, intracellular starch granules is ground, to improve flour extraction as far as possible.(4) filter skin slag and starch separation.Adopt 4 chis to hang slurry cloth to filter as filter bag, filter twice altogether.First time, slurries were watered rarer, and second time slurries are watered denseer; Then filtrate is sent into sedimentation basin to leave standstill after 48 hours, give off supernatant liquor in pond; The clear water adding the original water yield 1/3 again stirs, and refilters once.Current filtrate enters little Chi, staticly settles.(skin slag can be used as feed).(5) tan by the sun starch when pool inner water is without research of chaotic phenomenon, after namely all clarifying, drain supernatant liquor.Cast out starch sedimentation layer surface oil-bound distemper, lower floor's starch is taken out and hangs into powder stone roller (i.e. powder ball), move on to threshing ground and tan by the sun.When in powder stone roller, moisture evaporates a half, then powder stone roller is cut into some parts, leeward to tanning by the sun.(6) this road technique that makes paste with water and flour is the key determining bean vermicelli quality.Convert cold water 6-8 kilogram of stirring by every 1000 grams of starch, put into cornstarch, konjaku powder fully stirs, then put into pot and boil, and constantly stir, maturity reaches the paste that 8-9 form gelatinized starch when becoming, and stirs into the soft powder ball of appropriateness.(7) leak to cool after silk and Lou get two mouthfuls of cauldrons ready, two mouthfuls of cold water tanks and strainer before silk.When leaking silk, paste will stir, and stirs while warm water, and water temperature is 50 ° of about C.Pick up a cooking starch to stick with paste and allow it naturally extend to hang, if do not fractureed, rare thick appropriateness being described, can starting to leak silk.Prepare one pot of boiling water, be convenient to fill into successively and boil in powder pot.When boiling that in powder pot, water closely seethes with excitement (97 ~ 98 ° of C), carrying out leakage silk, making powder ball dirty through strainer eyelet, extending to attenuate gradually becomes bean vermicelli (or using vermicelli machine throwing).When bean vermicelli emerges after sinking to the bottom of a pan gelatinization, pull out immediately again, put into cold water tank cooling, arrange bunchy with hand, through on yoke.Put into another cold water tank more again to cool, and constantly swing, till the loose slivering of bean vermicelli, be then placed on indoor cold after take out outdoor solarization silk.(8) shine silk bean vermicelli to be taken the leeward place faced south and hang to dry.Dry Final finishing and pack to obtain finished product.
End product quality requires: bean vermicelli even thickness, and color and luster is consistent, and dry and comfortable transparent, tenacious and persistent will is good, not frangibility.
embodiment 2
(1) take raw material, boil: lily starch 10 ~ 20 parts, starch from sweet potato 60 ~ 75 parts, cornstarch 5-10 part, konjaku powder 5 parts, above-mentioned raw materials is put into container, every kg feed material adds 6 ~ 8 kilograms, cold water and fully stirs, put into pot again to boil, and constantly stir, maturity reaches 8 ~ 9 and is shaped as gelatinized starch, stirs into soft powder ball;
(2) vermicelli machine throwing, when boiling water temperature 97 ~ 98 ° of C in powder pot, above-mentioned soft powder ball is carried out leakage silk, bean vermicelli emerges after sinking to the bottom of a pan gelatinization again, pull out immediately and put into cold water tank cooling, arrange bunchy through on rod, again cool through another cold water tank again and constantly swing, till the loose slivering of bean vermicelli, being then placed on indoor cold;
(3) outdoor is dried Final finishing and is packed to obtain finished product.
End product quality requires: bean vermicelli even thickness, and color and luster is consistent, and dry and comfortable transparent, tenacious and persistent will is good, not frangibility.
Claims (1)
1. the processing method of Lilium brownii var viridulum bean vermicelli, it is characterized in that: 1) lily starch 10 ~ 20 parts, starch from sweet potato 60 ~ 75 parts, cornstarch 5-10 part, konjaku powder 5 parts by weight, above-mentioned raw materials is put into container, every kg feed material adds 6 ~ 8 kilograms, cold water and fully stirs, put into pot again to boil, and constantly stir, maturity reaches 8 ~ 9 and is shaped as gelatinized starch, stirs into soft powder ball; 2) vermicelli machine throwing, when boiling water temperature 97-98 ° of C in powder pot, soft powder ball is carried out leakage silk, bean vermicelli emerges after sinking to the bottom of a pan gelatinization again, pull out immediately and put into cold water tank cooling, arrange bunchy through on rod, again cool through another cold water tank again and constantly swing, till the loose slivering of bean vermicelli, being then placed on indoor cold; 3) outdoor is dried Final finishing and is packed to obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410651496.9A CN104381788A (en) | 2014-11-17 | 2014-11-17 | Processing method of vermicelli containing longya lily |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410651496.9A CN104381788A (en) | 2014-11-17 | 2014-11-17 | Processing method of vermicelli containing longya lily |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104381788A true CN104381788A (en) | 2015-03-04 |
Family
ID=52599836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410651496.9A Pending CN104381788A (en) | 2014-11-17 | 2014-11-17 | Processing method of vermicelli containing longya lily |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104381788A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651974A (en) * | 2017-04-01 | 2018-10-16 | 易佑铁 | A kind of Lilium brownii var viridulum sweet potato powder |
| CN109820187A (en) * | 2019-03-22 | 2019-05-31 | 太和县小孟达农业有限公司 | A kind of processing method of ecosystem sweet potato noodles |
| CN115462521A (en) * | 2022-09-21 | 2022-12-13 | 四川粮之髓食品有限公司 | Special vermicelli for catering take-out and preparation method thereof |
-
2014
- 2014-11-17 CN CN201410651496.9A patent/CN104381788A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 曹海星等: "粉丝生产新工艺简介", 《食品科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651974A (en) * | 2017-04-01 | 2018-10-16 | 易佑铁 | A kind of Lilium brownii var viridulum sweet potato powder |
| CN109820187A (en) * | 2019-03-22 | 2019-05-31 | 太和县小孟达农业有限公司 | A kind of processing method of ecosystem sweet potato noodles |
| CN115462521A (en) * | 2022-09-21 | 2022-12-13 | 四川粮之髓食品有限公司 | Special vermicelli for catering take-out and preparation method thereof |
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