CN104957471A - Sour and hot vermicelli and preparation method thereof - Google Patents
Sour and hot vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN104957471A CN104957471A CN201510340901.XA CN201510340901A CN104957471A CN 104957471 A CN104957471 A CN 104957471A CN 201510340901 A CN201510340901 A CN 201510340901A CN 104957471 A CN104957471 A CN 104957471A
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- vermicelli
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000011282 treatment Methods 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000011148 porous material Substances 0.000 claims description 6
- 241001506047 Tremella Species 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 229920000294 Resistant starch Polymers 0.000 abstract description 4
- 235000021254 resistant starch Nutrition 0.000 abstract description 4
- 229920000856 Amylose Polymers 0.000 abstract description 2
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 102000008186 Collagen Human genes 0.000 abstract 1
- 108010035532 Collagen Proteins 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses sour and hot vermicelli and a preparation method thereof. The sour and hot vermicelli is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of pea starch, 10-11 parts of minced fillet, 40-45 parts of chilies, 8-9 parts of white vinegar, 2-3 parts of Chinese yam, 1-2 parts of heterophylly falsestarwort roots, 3-4 parts of poria cocos, 2-3 parts of fungus umbellatus, 30-35 parts of white funguses and 0.8-1 part of carboxymethyl cellulose. According to the sour and hot vermicelli disclosed by the invention, the pea starch in the raw materials can reduce a branching degree of amylopectin through superfine grinding, amylose and the amylopectin are degraded through microwave treatments, dextrin and starch of which molecular weights are relatively lighter are generated, and a retrogradation degree can be improved through ageing, so that the content of resistant starch in the sour and hot vermicelli disclosed by the invention is increased, and the transparency and the lustrousness of the sour and hot vermicelli disclosed by the invention are good; besides white fungus collagen boiled from the added white funguses and water has toughness, so that the tenacity is improved, and vermicelli breaking rate is decreased; the carboxymethyl cellulose can improve the water-holding capacity of the sour and hot vermicelli disclosed by the invention, so that a reconstitution property is improved; in addition the sour and hot vermicelli disclosed by the invention has the efficacy of invigorating a spleen.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of vinegar-pepper bean vermicelli and preparation method thereof.
Background technology
Along with growth in the living standard, the dietary structure of people also there occurs change, " three is high " food of the high-protein high-fat such as meat and egg high heat occupies the principal status of public economy of diet structure, the dietary structure of low-fat and high cellulose is replaced, research shows, " three is high " diet is unfavorable for the health of health, and human body can be caused to suffer from the chronic diseases such as hypertension, high fat of blood, hyperglycaemia, therefore, the heat of meals controls to have become the key regulating diet structure.Nowadays, the publicity of all kinds of health care knowledge makes people take for many food starch can increase to obtain the risk of chronic disease, and people are also very careful to the selection of starchy food.And bean vermicelli is as a kind of food of high starch, the requirement of people to its quality is also more and more higher.Resistant starch, also known as enzyme resistant starch and indigestibility starch, by enzymolysis, but can not can play fermentation reaction with volatile fatty acid, the similar disappearing fibre of its character in small intestine in the intestines and stomach colon of people.The resistance starch content improved in bean vermicelli can improve bean vermicelli transparency, surface gloss, the relation that the resistance starch content namely in bean vermicelli and the quality of bean vermicelli are proportionate, and therefore, the bean vermicelli developing a kind of high resistant starch content is significant.
Summary of the invention
The object of this invention is to provide a kind of vinegar-pepper bean vermicelli and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion:
Pea starch 400-450, fish rotten 10-11, capsicum 40-45, light-coloured vinegar 8-9, Chinese yam 2-3, radix pseudostellariae 1-2, Poria cocos 3-4, umbellate pore furgus 2-3, white fungus 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of described vinegar-pepper bean vermicelli, is characterized in that comprising the following steps:
(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;
(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.
Beneficial effect of the present invention is:
Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through ultramicro grinding, microwave treatment is by amylose and amylopectin degraded, generate the relatively little dextrin of molecular weight and starch, the degree of bringing back to life is increased again through aging, thus improve resistance starch content of the present invention, make bean vermicelli transparency of the present invention and glossiness good, simultaneously, the white fungus tremella gum endured out that adds water that the present invention adds has viscosity, toughness of the present invention can be increased, reduce strip-breaking rate, and carboxymethyl cellulose can improve water-holding capacity of the present invention, thus improve rehydration of the present invention, in addition, the present invention is also containing plurality of Chinese composition, there is effect of invigorating the spleen.
Detailed description of the invention
A kind of vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pea starch 400, fish gruel 10, capsicum 40, light-coloured vinegar 8, Chinese yam 2, radix pseudostellariae 1, Poria cocos 3, umbellate pore furgus 2, white fungus 30, carboxymethyl cellulose 0.8.
The preparation method of described vinegar-pepper bean vermicelli, comprises the following steps:
(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;
(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.
Claims (2)
1. a vinegar-pepper bean vermicelli, is characterized in that being made up of the raw material of following weight portion:
Pea starch 400-450, fish rotten 10-11, capsicum 40-45, light-coloured vinegar 8-9, Chinese yam 2-3, radix pseudostellariae 1-2, Poria cocos 3-4, umbellate pore furgus 2-3, white fungus 30-35, carboxymethyl cellulose 0.8-1.
2. the preparation method of vinegar-pepper bean vermicelli according to claim 1, is characterized in that comprising the following steps:
(1) Chinese yam, radix pseudostellariae, Poria cocos, umbellate pore furgus are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, slowly adds carboxymethyl cellulose, is stirred to dissolving in gained filtrate;
(2) the furnishing starch concentration that pea starch ultramicro grinding added water after 20 minutes is the starch milk of 10%, then carry out microwave treatment, microwave power is 668W, and the microwave time is 4 minutes, at 4 DEG C, refrigeration is placed in 80 DEG C of baking ovens and dry, pulverize, sieves for 24 hours again;
(3) by adding the 3-4 little fiery infusion 60-70 minute of clear water doubly after white fungus clear water maceration, filtering, obtaining tremella gum;
(4) add water step (2) gained material furnishing pasty state, add proper amount of boiling water again and rush thickener, stir 15-20 minute, then add step (1), (3) gained material is mixed thoroughly, send into in an equipment, Cheng Sihou sends in the water of 85-90 DEG C, pulls out, open powder, segment after shady and cool place teds 4-8 hour after material floats;
(5) pulled an oar by capsicum, the raw material then do not used with above-mentioned technique mixes, and little fire is endured thick, carries out packing and get final product after packing with step (4) gained material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340901.XA CN104957471A (en) | 2015-06-19 | 2015-06-19 | Sour and hot vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510340901.XA CN104957471A (en) | 2015-06-19 | 2015-06-19 | Sour and hot vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957471A true CN104957471A (en) | 2015-10-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510340901.XA Pending CN104957471A (en) | 2015-06-19 | 2015-06-19 | Sour and hot vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957471A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326030A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato dry powder |
| CN105326026A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato wet powder |
| CN105380244A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Cocoa flavor fresh-wet sweet potato vermicelli and preparation method thereof |
| CN105380248A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof |
| CN105380240A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof |
| CN105380247A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fragrant fresh and wet sweet potato vermicelli capable of energizing and preparation method thereof |
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
| CN105380250A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fresh and wet sweet potato vermicelli capable of beautifying and whitening and preparation method thereof |
| CN105380249A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Oyster fresh and wet sweet potato silk noodles and preparation method thereof |
| CN105394735A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Spicy fresh wet sweet potato vermicelli and preparation method thereof |
| CN105394733A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof |
| CN105394734A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Digestion-promoting and stomach-tonifying fresh and wet sweet potato vermicelli and preparation method thereof |
| CN106136220A (en) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | A kind of beef bone flavor vermicelli and preparation method thereof |
| CN106174447A (en) * | 2016-07-22 | 2016-12-07 | 铜陵宏正网络科技有限公司 | A kind of pungent flavor vermicelli and preparation method thereof |
| CN106213475A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of sweet potato noodles and preparation method thereof |
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN1158703A (en) * | 1996-10-24 | 1997-09-10 | 四川省农业科学院作物研究所 | Preparation of whole-nutrient sweet potato powder |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
-
2015
- 2015-06-19 CN CN201510340901.XA patent/CN104957471A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1151251A (en) * | 1995-11-27 | 1997-06-11 | 黄建萍 | Convenient rice flour noodles and its prodn. tech. |
| CN1158703A (en) * | 1996-10-24 | 1997-09-10 | 四川省农业科学院作物研究所 | Preparation of whole-nutrient sweet potato powder |
| CN1404751A (en) * | 2000-12-25 | 2003-03-26 | 吴跃飞 | Health-care vermicelli, bean-made noodles and bean-made sheet jelly |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105326030A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato dry powder |
| CN105326026A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato wet powder |
| CN105380244A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Cocoa flavor fresh-wet sweet potato vermicelli and preparation method thereof |
| CN105380248A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof |
| CN105380240A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof |
| CN105380247A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fragrant fresh and wet sweet potato vermicelli capable of energizing and preparation method thereof |
| CN105380246A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof |
| CN105380250A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Fresh and wet sweet potato vermicelli capable of beautifying and whitening and preparation method thereof |
| CN105380249A (en) * | 2015-11-17 | 2016-03-09 | 杨华木 | Oyster fresh and wet sweet potato silk noodles and preparation method thereof |
| CN105394735A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Spicy fresh wet sweet potato vermicelli and preparation method thereof |
| CN105394733A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Fruit-flavored fresh and wet sweet potato noodles and preparation method thereof |
| CN105394734A (en) * | 2015-11-17 | 2016-03-16 | 杨华木 | Digestion-promoting and stomach-tonifying fresh and wet sweet potato vermicelli and preparation method thereof |
| CN106136220A (en) * | 2016-07-22 | 2016-11-23 | 铜陵宏正网络科技有限公司 | A kind of beef bone flavor vermicelli and preparation method thereof |
| CN106174447A (en) * | 2016-07-22 | 2016-12-07 | 铜陵宏正网络科技有限公司 | A kind of pungent flavor vermicelli and preparation method thereof |
| CN106213475A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of sweet potato noodles and preparation method thereof |
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
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Application publication date: 20151007 |