CN104585582A - Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli - Google Patents
Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli Download PDFInfo
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- CN104585582A CN104585582A CN201510046882.XA CN201510046882A CN104585582A CN 104585582 A CN104585582 A CN 104585582A CN 201510046882 A CN201510046882 A CN 201510046882A CN 104585582 A CN104585582 A CN 104585582A
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- vermicelli
- bean vermicelli
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Abstract
The invention discloses nutritious bean vermicelli with broad beans and potatoes and a preparation method of the nutritious bean vermicelli. The nutritious bean vermicelli is mainly composed of broad beans, potatoes and radix codonopsis powder which are in the weight ratio of (10-30): (10-30): (0.1-0.5). The nutritious bean vermicelli is convenient to prepare, good in taste and natural in color and luster; and the quality of the bean vermicelli is improved through increasing the requirement for water quality, but not adding any chemical additives.
Description
Technical field
The present invention relates to a kind of bean vermicelli and preparation method thereof.
Background technology
Existing bean vermicelli product, is produced by some starch and some food additives, and in starch production process, uses some chemicals, what have even adds some alum to improve the quality of bean vermicelli, and this causes damage to health.
Summary of the invention
The object of the present invention is to provide and a kind of do not use any food additives, chemicals adding in engineering, and broad bean, potato nutritional bean vermicelli and preparation method thereof that mouthfeel is good, nutritious.
Technical solution of the present invention is:
A kind of broad bean, potato nutritional bean vermicelli, is characterized in that: primarily of broad bean, potato, codonopsis pilosula powder composition, the weight ratio of three is: broad bean: the root of kudzu vine: fragrant taro=10-30:10-30:0.1-0.5.
A preparation method for broad bean, potato nutritional bean vermicelli, is characterized in that: comprise the following steps
(1) take 50kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(3) take 50kg potato, after potato cleaning, removal of impurities, be cut into the bulk of 4mm × 4mm × 2mm with machinery;
(4) defibrination: the broad bean through above-mentioned process is mixed with potato, during upper mill, first mixture is converted upper water, mixture: the mass ratio=1:3-5 of water, filling limit, limit is ground, and defoams in time during abrasive material with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(5) starch separation
Slurry is put into still and precipitates 20min, pump 100 ~ 200L upper liquid with water pump, then add 10 ~ 200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(6) powder is joined
Take 10Kg Crude starch, add 0.1Kg codonopsis pilosula powder, add 2Kg water, with mixer, slurry is stirred evenly rear feeding self heating type vermicelli machine;
(7) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(8) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(9) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(10) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
Industrial water water quality meets GB 5749 standards for drinking water quality.
The present invention is easy to make, and mouthfeel is good, and natural in color, by the requirement of increasing water quality, does not add the quality that any chemical addition agent increases bean vermicelli.
Below in conjunction with embodiment, the invention will be further described.
Detailed description of the invention
A preparation method for broad bean, potato nutritional bean vermicelli, comprises the following steps
(1) take 50kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(3) take 50kg potato, after potato cleaning, removal of impurities, be cut into the bulk of 4mm × 4mm × 2mm with machinery;
(4) defibrination: the broad bean through above-mentioned process is mixed with potato, during upper mill, first mixture is converted upper water, mixture: the mass ratio=1:3-5 of water, filling limit, limit is ground, and defoams in time during abrasive material with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(5) starch separation
Slurry is put into still and precipitates 20min, pump 100 ~ 200L upper liquid with water pump, then add 10 ~ 200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(6) powder is joined
Take 10Kg Crude starch, add 0.1Kg codonopsis pilosula powder, add 2Kg water, with mixer, slurry is stirred evenly rear feeding self heating type vermicelli machine;
(7) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(8) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(9) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(10) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
Industrial water water quality meets GB 5749 standards for drinking water quality.
Claims (3)
1. broad bean, a potato nutritional bean vermicelli, is characterized in that: primarily of broad bean, potato, codonopsis pilosula powder composition, the weight ratio of three is: broad bean: the root of kudzu vine: fragrant taro=10-30:10-30:0.1-0.5.
2. a preparation method for broad bean, potato nutritional bean vermicelli, is characterized in that: comprise the following steps
(1) take 50kg broad bean and enter to steep beans pond, add water by the part by weight of 1:2-2.5, soak, soak 48 hours, carry out impurity elimination with the mesh bag that aperture is 0.5-1cm;
(3) take 50kg potato, after potato cleaning, removal of impurities, be cut into the bulk of 4mm × 4mm × 2mm with machinery;
(4) defibrination: the broad bean through above-mentioned process is mixed with potato, during upper mill, first mixture is converted upper water, mixture: the mass ratio=1:3-5 of water, filling limit, limit is ground, and defoams in time during abrasive material with the mesh bag in 0.5-0.9mm aperture; By the slurry of milled, with 149 μm of sieved filters 2 times;
(5) starch separation
Slurry is put into still and precipitates 20min, pump 100 ~ 200L upper liquid with water pump, then add 10 ~ 200L clear water, after stirring 10min, precipitation 12h, pump upper liquid with water pump, then use 149 μm of sieved filters 1 time, last centrifugation, obtains Crude starch;
(6) powder is joined
Take 10Kg Crude starch, add 0.1Kg codonopsis pilosula powder, add 2Kg water, with mixer, slurry is stirred evenly rear feeding self heating type vermicelli machine;
(7) bean vermicelli is shaped
There is provided steam to self heating type vermicelli machine, when steam pressure reaches 0.2Mpa, start vermicelli machine, vermicelli machine powder delivery aperture is 0.5mm, starts air blast and aims at bean vermicelli outlet, cut off, be placed on and dry in the air on bar through the every 1m of air-cooled bean vermicelli;
(8) freezing
In the default initial temperature 4 DEG C of refrigerating chamber, the temperature that the bean vermicelli after the powder that dries in the air loads in refrigerating chamber reduces rapidly, and often lower the temperature 1 DEG C of insulation 1h, until after 0 DEG C, makes the temperature of refrigerating chamber be down to-18 DEG C fast in 2 hours, and keep 8-10h;
(9) thaw
Aging good bean vermicelli is carried out water spray thaw, water temperature of thawing is 10-20 DEG C;
(10) powder and arrangement is shone
Hung at the two ends of the bamboo pole being installed with vermicelli on the iron wire rope of threshing ground, put in order by bean vermicelli, dispersion spreads out, and arranges disorderly knot, hangs up broken end, make vermicelli neatly straight and upright; Bamboo pole to be turned to during solarization powder, make bean vermicelli uniform drying.
3. the preparation method of a kind of broad bean according to claim 2, potato nutritional bean vermicelli, is characterized in that: industrial water water quality meets GB 5749 standards for drinking water quality.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510046882.XA CN104585582A (en) | 2015-01-30 | 2015-01-30 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
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| CN201510046882.XA CN104585582A (en) | 2015-01-30 | 2015-01-30 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
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| CN104585582A true CN104585582A (en) | 2015-05-06 |
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| CN201510046882.XA Pending CN104585582A (en) | 2015-01-30 | 2015-01-30 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982778A (en) * | 2015-06-29 | 2015-10-21 | 江苏沿江地区农业科学研究所 | Method for making broad bean and purple potato nutrient bean vermicelli |
| CN105124346A (en) * | 2015-06-29 | 2015-12-09 | 江苏沿江地区农业科学研究所 | Production method of broad bean-carrot nutritional vermicell |
| CN105732825A (en) * | 2016-02-03 | 2016-07-06 | 肖天生 | Processing method of purple yam starch |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561810A (en) * | 2004-04-12 | 2005-01-12 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN103125806A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Codonopsis vermicelli and preparation method thereof |
| CN103960597A (en) * | 2014-03-11 | 2014-08-06 | 郎溪县天子粉丝厂 | Preparation method of broad bean vermicelli |
-
2015
- 2015-01-30 CN CN201510046882.XA patent/CN104585582A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561810A (en) * | 2004-04-12 | 2005-01-12 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101341961A (en) * | 2007-07-13 | 2009-01-14 | 邹光友 | Process for producing vermicelli from sweet potato |
| CN103125806A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Codonopsis vermicelli and preparation method thereof |
| CN103960597A (en) * | 2014-03-11 | 2014-08-06 | 郎溪县天子粉丝厂 | Preparation method of broad bean vermicelli |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982778A (en) * | 2015-06-29 | 2015-10-21 | 江苏沿江地区农业科学研究所 | Method for making broad bean and purple potato nutrient bean vermicelli |
| CN105124346A (en) * | 2015-06-29 | 2015-12-09 | 江苏沿江地区农业科学研究所 | Production method of broad bean-carrot nutritional vermicell |
| CN105732825A (en) * | 2016-02-03 | 2016-07-06 | 肖天生 | Processing method of purple yam starch |
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Application publication date: 20150506 |