CN104920926A - Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof - Google Patents
Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof Download PDFInfo
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- CN104920926A CN104920926A CN201510306679.1A CN201510306679A CN104920926A CN 104920926 A CN104920926 A CN 104920926A CN 201510306679 A CN201510306679 A CN 201510306679A CN 104920926 A CN104920926 A CN 104920926A
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- bean vermicelli
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 76
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- 239000000252 konjac Substances 0.000 title abstract 4
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- ABSPRNADVQNDOU-UHFFFAOYSA-N Menaquinone 1 Natural products C1=CC=C2C(=O)C(CC=C(C)C)=C(C)C(=O)C2=C1 ABSPRNADVQNDOU-UHFFFAOYSA-N 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
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- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 2
- 235000010081 allicin Nutrition 0.000 claims description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 2
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- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 claims description 2
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a mung bean and konjac nutritional composite instant bean vermicelli and a production method thereof, and relates to the technical field of instant bean vermicelli production. The instant bean vermicelli is manufactured by using the following raw materials in parts by mass: 80-90 parts of mung bean starch, 35-40 parts of konjac starch, 10-13 parts of concentrated whey protein powder, 8-10 parts of glutinous rice flour, 4-6 parts of fructose, 2-3 parts of vegetable powder, 1-3 parts of amino acid additives, 1-2 parts of edible salt, 1-1.5 parts of compound vitamins, 0.5-1 part of natural preservative, and 0.2-0.5 part of complex spice powder. The mung bean and konjac nutritional composite instant bean vermicelli does not add any chemical substances or pigments, has high food safety, and the produced bean vermicelli is not greasy when being cooked in a pot, and is smooth in the mouth, is fine and smooth, and tough and chewy.
Description
Technical field:
The present invention relates to instant bean vermicelli production technical field, be specifically related to a kind of mung bean-konjaku nutrient mixed mode instant bean vermicelli and production method thereof.
Background technology:
Instant bean vermicelli, is a kind of instant food, makes with bean vermicelli, is same class food with instant noodles.Have very large difference compared with eating feature with traditional bean vermicelli, traditional bean vermicelli edible way directly descends pan boiling more than soup 6min, and seasoning mode is limit cooking limit seasoning, complicated operation, and edible place is home cooking or buys to restaurant; Instant bean vermicelli edible way is that boiling water brews 4-6min, and seasoning mode directly adds the material bag configured, i.e. edible after boiling water brews, and edible place is journey or Anywhere.
At present, not only there is the single feature of nutritional labeling in commercially available instant bean vermicelli, and in order to the exterior quality that improves bean vermicelli with realize it and namely steep and namely eat, most factory uses one or more chemical addition agents in the process of instant bean vermicelli.The use of these chemical addition agents not only can destroy the nutrition of bean vermicelli itself, and also can produce certain adverse effect to health, therefore instant bean vermicelli is called junk food by people.In order to improve the market competitiveness of instant bean vermicelli, our company have developed a kind of mung bean-konjaku nutrient mixed mode instant bean vermicelli, the feature that this product not only has rich in nutrition content, human body easily absorbs, and any chemical addition agent is not used in whole production process, edible safety is high, and the bean vermicelli produced has that entrance is smooth, fine and smooth, the mouthfeel in strength road.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of nutritious and mung bean-konjaku nutrient mixed mode instant bean vermicelli that edible safety is high and production method thereof.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of mung bean-konjaku nutrient mixed mode instant bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 80-90 part, konjak starch 35-40 part, concentrated whey protein powder 10-13 part, glutinous rice flour 8-10 part, fructose 4-6 part, Vegetable powder 2-3 part, amino acid additive 1-3 part, salt 1-2 part, B B-complex 1-1.5 part, natural antiseptic agent 0.5-1 part, banana aldehyde powder 0.2-0.5 part.
Described fructose is FOS.
Described Vegetable powder is made up of 35% carrot, 22% tomato, 13% cucumber, 11% spinach, 8% celery, 5% onion, 4% ginger and 2% shallot, its preparation method is: section or segment after first being cleaned by all vegetables, then cook respectively, add water after mixing and be pounded pulpous state, filter, filtrate freeze drying, utilizes pulverizing mill to pulverize subsequently, crosses 80-100 mesh sieve and get final product.
Described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
Described B B-complex is selected from one or more in vitamin A, vitamin C, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12.
Described natural antiseptic agent is selected from the one in Tea Polyphenols, shitosan, allicin, propolis.
Described spices powder is made up of 32% Chinese cassia tree, 27% cloves, 25% sesame, 6% fennel, 5% cassia bark, 3% pepper and 2% Chinese prickly ash, and its preparation method is: dry after being cleaned by all spices, then join in pulverizing mill and pulverize, cross 80-100 mesh sieve and get final product.
A production method for mung bean-konjaku nutrient mixed mode instant bean vermicelli, comprises the steps:
(1) first salt is dissolved in 60 DEG C of hot water, then gets konjak starch, with this salt solution furnishing pasty state, add concentrated whey protein powder, glutinous rice flour, fructose and Vegetable powder in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) add green starch, amino acid additive, B B-complex, natural antiseptic agent and banana aldehyde powder successively in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then take out bean vermicelli and put it into ice-melt in warm water, drawing with hand rubbing makes bean vermicelli all scatter, then by the bean vermicelli after ice-melt around being entangled in airing on the wide bamboo frame for 8-12cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 8-12cm, obtain instant bean vermicelli.
The invention has the beneficial effects as follows:
(1) with green starch and konjak starch for primary raw material, be aided with concentrated whey protein powder, glutinous rice flour, fructose and Vegetable powder, and the necessary amino acid of human body, vitamin, nutritious and human body easily absorbs;
(2) banana aldehyde powder add bean vermicelli is boiled after there is sweet-smelling smell, improve the appetite of consumer;
(3) make bean vermicelli have anti-corrosion function adding of natural antiseptic agent, thus extend the shelf life;
(4) do not add any chemical substance and pigment, edible safety is high;
(5) bean vermicelli gone out through manual production is cooked oiliness, and entrance is smooth, fine and smooth, chewiness;
(6) boiling water is edible after brewing 5min, neither too hard, nor too soft, and easy to digest.
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 mung bean-konjaku nutrient mixed mode instant bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 80kg, konjak starch 35kg, concentrated whey protein powder 10kg, glutinous rice flour 8kg, FOS 4kg, Vegetable powder 2kg, amino acid additive 1kg, salt 1kg, B B-complex 1.4kg, shitosan 0.5kg, banana aldehyde powder 0.2kg.
Wherein, Vegetable powder is made up of 35% carrot, 22% tomato, 13% cucumber, 11% spinach, 8% celery, 5% onion, 4% ginger and 2% shallot, its preparation method is: section or segment after first being cleaned by all vegetables, then cook respectively, add water after mixing and be pounded pulpous state, filter, filtrate freeze drying, utilize pulverizing mill to pulverize subsequently, cross 80-100 mesh sieve and get final product.
Amino acid additive is made up of the lysine of equivalent, methionine, arginine and tryptophan.
B B-complex is made up of the vitamin A of equivalent, vitamin C, vitamin D, vitamin E, vitamin B1, vitamin B2 and vitamin B6.
Spices powder is made up of 32% Chinese cassia tree, 27% cloves, 25% sesame, 6% fennel, 5% cassia bark, 3% pepper and 2% Chinese prickly ash, and its preparation method is: dry after being cleaned by all spices, then join in pulverizing mill and pulverize, cross 80-100 mesh sieve and get final product.
According to above-mentioned raw materials composition, carry out the production of mung bean-konjaku nutrient mixed mode instant bean vermicelli, step is as follows:
(1) first salt is dissolved in 60 DEG C of hot water, then gets konjak starch, with this salt solution furnishing pasty state, add concentrated whey protein powder, glutinous rice flour, fructose and Vegetable powder in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) add green starch, amino acid additive, B B-complex, natural antiseptic agent and banana aldehyde powder successively in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then take out bean vermicelli and put it into ice-melt in warm water, drawing with hand rubbing makes bean vermicelli all scatter, then by the bean vermicelli after ice-melt around being entangled in airing on the wide bamboo frame for 8-12cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 8-12cm, obtain instant bean vermicelli.
Embodiment 2
Green starch 85kg, konjak starch 38kg, concentrated whey protein powder 12kg, glutinous rice flour 9kg, FOS 5kg, Vegetable powder 2kg, amino acid additive 2kg, salt 1kg, B B-complex 1.4kg, shitosan 0.8kg, banana aldehyde powder 0.4kg.
Wherein, Vegetable powder, amino acid additive, B B-complex become to be grouped into preparation method with embodiment 1 with banana aldehyde powder.
The preparation method of mung bean in the present embodiment-konjaku nutrient mixed mode instant bean vermicelli is with embodiment 1.
Embodiment 3
Green starch 90kg, konjak starch 40kg, concentrated whey protein powder 13kg, glutinous rice flour 10kg, FOS 6kg, Vegetable powder 3kg, amino acid additive 3kg, salt 2kg, B B-complex 1.4kg, shitosan 1kg, banana aldehyde powder 0.5kg.
Wherein, Vegetable powder, amino acid additive, B B-complex become to be grouped into preparation method with embodiment 1 with banana aldehyde powder.
The preparation method of mung bean in the present embodiment-konjaku nutrient mixed mode instant bean vermicelli is with embodiment 1.
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 (8)
1. mung bean-konjaku nutrient mixed mode instant bean vermicelli, is characterized in that, be made up of the raw material of following mass fraction:
Green starch 80-90 part, konjak starch 35-40 part, concentrated whey protein powder 10-13 part, glutinous rice flour 8-10 part, fructose 4-6 part, Vegetable powder 2-3 part, amino acid additive 1-3 part, salt 1-2 part, B B-complex 1-1.5 part, natural antiseptic agent 0.5-1 part, banana aldehyde powder 0.2-0.5 part.
2. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, is characterized in that: described fructose is FOS.
3. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, it is characterized in that: described Vegetable powder is made up of 35% carrot, 22% tomato, 13% cucumber, 11% spinach, 8% celery, 5% onion, 4% ginger and 2% shallot, its preparation method is: section or segment after first being cleaned by all vegetables, then cook respectively, add water after mixing and be pounded pulpous state, filter, filtrate freeze drying, utilize pulverizing mill to pulverize subsequently, cross 80-100 mesh sieve and get final product.
4. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, is characterized in that: described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
5. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, is characterized in that: described B B-complex is selected from one or more in vitamin A, vitamin C, vitamin D, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6, vitamin B12.
6. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, is characterized in that: described natural antiseptic agent is selected from the one in Tea Polyphenols, shitosan, allicin, propolis.
7. mung bean according to claim 1-konjaku nutrient mixed mode instant bean vermicelli, it is characterized in that: described spices powder is made up of 32% Chinese cassia tree, 27% cloves, 25% sesame, 6% fennel, 5% cassia bark, 3% pepper and 2% Chinese prickly ash, its preparation method is: dry after being cleaned by all spices, then join in pulverizing mill and pulverize, cross 80-100 mesh sieve and get final product.
8. a production method for mung bean-konjaku nutrient mixed mode instant bean vermicelli as claimed in claim 1, is characterized in that, comprise the steps:
(1) first salt is dissolved in 60 DEG C of hot water, then gets konjak starch, with this salt solution furnishing pasty state, add concentrated whey protein powder, glutinous rice flour, fructose and Vegetable powder in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) add green starch, amino acid additive, B B-complex, natural antiseptic agent and banana aldehyde powder successively in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then take out bean vermicelli and put it into ice-melt in warm water, drawing with hand rubbing makes bean vermicelli all scatter, then by the bean vermicelli after ice-melt around being entangled in airing on the wide bamboo frame for 8-12cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 8-12cm, obtain instant bean vermicelli.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259512A (en) * | 2017-08-01 | 2017-10-20 | 肥西县金桥红薯专业合作社 | One kind appetizing sweet potato powder |
| CN107751975A (en) * | 2017-09-29 | 2018-03-06 | 安徽兴远红薯淀粉有限公司 | A kind of nutrition appetizing sweet potato noodles |
| CN108936464A (en) * | 2018-09-26 | 2018-12-07 | 十堰天翔生物科技股份有限公司 | A kind of convenience food of giantarum and preparation method thereof |
| CN114145448A (en) * | 2021-11-12 | 2022-03-08 | 四川白家阿宽食品产业股份有限公司 | Instant carrot and konjak broad bean noodles and preparation method thereof |
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| CN1631220A (en) * | 2004-12-31 | 2005-06-29 | 张云堂 | Vegetable soaking powder and its preparation method |
| CN101228943A (en) * | 2007-01-26 | 2008-07-30 | 烟台金华粉丝有限公司 | Konjak bean vermicelli and producing method thereof |
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- 2015-06-04 CN CN201510306679.1A patent/CN104920926A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1631220A (en) * | 2004-12-31 | 2005-06-29 | 张云堂 | Vegetable soaking powder and its preparation method |
| CN101228943A (en) * | 2007-01-26 | 2008-07-30 | 烟台金华粉丝有限公司 | Konjak bean vermicelli and producing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259512A (en) * | 2017-08-01 | 2017-10-20 | 肥西县金桥红薯专业合作社 | One kind appetizing sweet potato powder |
| CN107751975A (en) * | 2017-09-29 | 2018-03-06 | 安徽兴远红薯淀粉有限公司 | A kind of nutrition appetizing sweet potato noodles |
| CN108936464A (en) * | 2018-09-26 | 2018-12-07 | 十堰天翔生物科技股份有限公司 | A kind of convenience food of giantarum and preparation method thereof |
| CN114145448A (en) * | 2021-11-12 | 2022-03-08 | 四川白家阿宽食品产业股份有限公司 | Instant carrot and konjak broad bean noodles and preparation method thereof |
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