CN104957468A - Green and nutritional mung bean and lotus root compound vermicelli - Google Patents
Green and nutritional mung bean and lotus root compound vermicelli Download PDFInfo
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- CN104957468A CN104957468A CN201510306634.4A CN201510306634A CN104957468A CN 104957468 A CN104957468 A CN 104957468A CN 201510306634 A CN201510306634 A CN 201510306634A CN 104957468 A CN104957468 A CN 104957468A
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- 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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Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a green and nutritional mung bean and lotus root compound vermicelli, which relates to the technical field of vermicelli production. The composite vermicelli is prepared from the following raw materials in parts by mass: mung bean starch 80-90 parts, lotus root starch 40-50 parts, whey protein concentrate powder 10-15 parts, peanut powder 8-10 parts, walnut powder 5-8 parts, black sesame seed powder 4-6 parts, beta-cyclodextrin 3-5 parts, amino acid additive 1-3 parts, edible salt 1-2 parts, compound vitamins 1-1.5 parts, and natural preservative 0.5-1 part. The prepared vermicelli is rich in nutrition and has high edible security, can be eaten after being put in a pot for 6-8 min, and is smooth and refreshing, delicate, chewy, and digestible.
Description
Technical field:
The present invention relates to technical field of starch noodle production, be specifically related to a kind of compound bean vermicelli of mung bean-lotus rhizome of green nourishing.
Background technology:
Bean vermicelli is one of common food of China, is the filament food that a kind of mung bean, starch from sweet potato etc. are made, therefore named bean vermicelli.Similar fine flour strip, peddles after drying, preferably first soakedly before edible makes its soft, and the diameter of bean vermicelli is generally in 0.5 millimeter, and this is also that it has the origin of the name of " silk ".
Because the amylose in mung bean is maximum, not easily rotten when boiling, mouthfeel is the most satiny, and therefore conventional green starch prepares bean vermicelli.But commercially available green bean vermicelli exists, and nutritional labeling is single, taste is general, mothproof anti-corrosive properties are poor, use the shortcoming of chemical addition agent and pigment, wherein the use of chemical addition agent and pigment not only can reduce the nutrition of green starch itself, and human body edible after can affect to health, therefore need to improve green bean vermicelli.
And Lotus Root Starch is long-cherished traditional nourishing food, wear into the lotus rhizome of drying, have be of high nutritive value, drug-treating action is good, delicious flavour, all-ages feature.In order to improve nutritive value and the edible safety thereof of green bean vermicelli, our company develops the compound bean vermicelli of a kind of mung bean-lotus rhizome, with green starch and Lotus Root Starch for primary raw material, and be aided with other nutriments and auxiliary agent, avoid the use of chemical addition agent and pigment, extend the shelf life and improve edible taste.
Summary of the invention:
Technical problem to be solved by this invention is to provide the compound bean vermicelli of mung bean-lotus rhizome of the green nourishing that a kind of preparation method is simple, edible safety is high.
Technical problem to be solved by this invention adopts following technical scheme to realize:
The compound bean vermicelli of mung bean-lotus rhizome of green nourishing, be made up of the raw material of following mass fraction:
Green starch 80-90 part, Lotus Root Starch 40-50 part, concentrated whey protein powder 10-15 part, peanut powder 8-10 part, walnut powder 5-8 part, black sesame powder 4-6 part, beta-schardinger dextrin-3-5 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;
Its preparation method is as follows:
(1) first salt is dissolved in 60 DEG C of hot water, then gets 1/5 Lotus Root Starch, with this salt solution furnishing pasty state, add peanut powder, walnut powder, black sesame powder and beta-schardinger dextrin-in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) green starch, remaining Lotus Root Starch, concentrated whey protein powder, amino acid additive, B B-complex and natural antiseptic agent is added 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 30-40cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 30-50cm, can sell finally by after vacuum packaging.
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.
The invention has the beneficial effects as follows:
(1) with green starch and Lotus Root Starch for primary raw material, be aided with concentrated whey protein powder, peanut powder, walnut powder, black sesame powder and beta-schardinger dextrin-, and the necessary amino acid of human body, vitamin, nutritious and human body easily absorbs;
(2) make bean vermicelli have anti-corrosion function adding of natural antiseptic agent, thus extend the shelf life;
(3) do not use any chemical addition agent and pigment, edible safety is high;
(4) bean vermicelli gone out through manual production is cooked oiliness, and entrance is smooth, fine and smooth, chewiness;
(5) after cooking, 6-8min and edible, 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
The compound bean vermicelli of mung bean-lotus rhizome of green nourishing, be made up of the raw material of following mass fraction:
Green starch 80kg, Lotus Root Starch 40kg, concentrated whey protein powder 10kg, peanut powder 8kg, walnut powder 5kg, black sesame powder 4kg, beta-schardinger dextrin-3kg, amino acid additive 1kg, salt 1kg, B B-complex 1.2kg, shitosan 0.5kg.
Its preparation method is as follows:
(1) first salt is dissolved in 60 DEG C of hot water, then gets 1/5 Lotus Root Starch, with this salt solution furnishing pasty state, add peanut powder, walnut powder, black sesame powder and beta-schardinger dextrin-in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) green starch, remaining Lotus Root Starch, concentrated whey protein powder, amino acid additive, B B-complex and natural antiseptic agent is added 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 30-40cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 30-50cm, can sell finally by after vacuum packaging.
Wherein, amino acid additive is made up of the lysine of equivalent, methionine, arginine and tryptophan, and B B-complex is made up of the vitamin C of equivalent, vitamin E, vitamin K1, vitamin B1, vitamin B2, vitamin B6.
Embodiment 2
The compound bean vermicelli of mung bean-lotus rhizome of green nourishing, be made up of the raw material of following mass fraction:
Green starch 85kg, Lotus Root Starch 45kg, concentrated whey protein powder 13kg, peanut powder 9kg, walnut powder 7kg, black sesame powder 5kg, beta-schardinger dextrin-4kg, amino acid additive 2kg, salt 1-2kg, B B-complex 1.2kg, shitosan 0.5kg.
Its preparation method is with embodiment 1.
Embodiment 3
The compound bean vermicelli of mung bean-lotus rhizome of green nourishing, be made up of the raw material of following mass fraction:
Green starch 90kg, Lotus Root Starch 50kg, concentrated whey protein powder 15kg, peanut powder 10kg, walnut powder 8kg, black sesame powder 6kg, beta-schardinger dextrin-5kg, amino acid additive 2kg, salt 2kg, B B-complex 1.2kg, shitosan 1kg.
Its preparation method 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 (4)
1. the compound bean vermicelli of mung bean-lotus rhizome of green nourishing, is characterized in that, be made up of the raw material of following mass fraction:
Green starch 80-90 part, Lotus Root Starch 40-50 part, concentrated whey protein powder 10-15 part, peanut powder 8-10 part, walnut powder 5-8 part, black sesame powder 4-6 part, beta-schardinger dextrin-3-5 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;
Its preparation method is as follows:
(1) first salt is dissolved in 60 DEG C of hot water, then gets 1/5 Lotus Root Starch, with this salt solution furnishing pasty state, add peanut powder, walnut powder, black sesame powder and beta-schardinger dextrin-in modulated process, make it mix, then pour boiling water and make paste hardening;
(2) green starch, remaining Lotus Root Starch, concentrated whey protein powder, amino acid additive, B B-complex and natural antiseptic agent is added 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 30-40cm;
(6) bean vermicelli chopper good for airing is cut the bean vermicelli block of growing into 30-50cm, can sell finally by after vacuum packaging.
2. the compound bean vermicelli of mung bean-lotus rhizome of green nourishing according to claim 1, is characterized in that: described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
3. the compound bean vermicelli of mung bean-lotus rhizome of green nourishing according to claim 1, 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.
4. the compound bean vermicelli of mung bean-lotus rhizome of green nourishing according to claim 1, is characterized in that: described natural antiseptic agent is selected from the one in Tea Polyphenols, shitosan, allicin, propolis.
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| CN201510306634.4A CN104957468A (en) | 2015-06-04 | 2015-06-04 | Green and nutritional mung bean and lotus root compound vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722515A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of dry lotus root vermicelli |
| CN112385824A (en) * | 2019-08-19 | 2021-02-23 | 四川一粉到食品科技有限公司 | Compound vermicelli |
-
2015
- 2015-06-04 CN CN201510306634.4A patent/CN104957468A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722515A (en) * | 2016-11-23 | 2017-05-31 | 广西大学 | A kind of production technology of dry lotus root vermicelli |
| CN112385824A (en) * | 2019-08-19 | 2021-02-23 | 四川一粉到食品科技有限公司 | Compound vermicelli |
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