CN105285949A - Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli - Google Patents
Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli Download PDFInfo
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- CN105285949A CN105285949A CN201510709539.9A CN201510709539A CN105285949A CN 105285949 A CN105285949 A CN 105285949A CN 201510709539 A CN201510709539 A CN 201510709539A CN 105285949 A CN105285949 A CN 105285949A
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Abstract
The invention discloses instant vermicelli having the sour and refreshing mouth feel of lemons and a preparation method of the instant vermicelli. The instant vermicelli is prepared from the following raw materials in parts by weight: 300-400 parts of fresh sweet potatoes, 10-20 parts of pomegranate rind, 2-4 parts of kelp, 1-3 parts of pear tree leaves, 4-6 parts of lemons, 3-5 parts of watermelons, 3-5 parts of Chinese chestnuts, and 2-4 parts of pistachio. The vermicelli prepared by the method disclosed by the invention is good in elasticity, and moderate in hardness. The raw materials of the lemons, the watermelons, and the like are mixed and squeezed into juice, and the juice is added to sweet potato starch so as to obtain the instant vermicelli which has the sour and refreshing mouth feel of the lemons, and is rich in nutrition.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of citric acid and to feel well instant bean vermicelli and preparation method thereof.
Background technology
Sweet potato noodles has another name called sweet potato sheet jelly, slip-knot and sweet potato vermicelli.Ancient Han nationality's tradition cuisines.Primary raw material is fresh sweet potatoes, has to boil not rotten for a long time, and the feature that delicate fragrance is good to eat, food method is various is that the most of China area masses like and common food.
Have also appeared at present a kind of can with bubble with the instant bean vermicelli eaten, but existing instant bean vermicelli is still more single in nutritional labeling, and is also short of to some extent in bean vermicelli strength road.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of citric acid to feel well instant bean vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of citric acid is felt well instant bean vermicelli, is made up: new fresh sweet potatoes 300-400, granatum 10-20, sea-tangle 2-4, leaf of pear tree 1-3, lemon 4-6, watermelon 3-5, Chinese chestnut 3-5, American pistachios 2-4 of following raw material.
Described a kind of citric acid is felt well the preparation method of instant bean vermicelli, comprises the following steps:
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2-3 hour, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1-1.5g/h, and dosage is 5-7mg/L, gas source and flow amount is 3-4L/min, after ozone fumigates 20-30 minute, drying and crushing filtration treatment is carried out to Ipomoea batatas, obtains starch from sweet potato;
Two, leaf of pear tree, lemon, watermelon mixing are added 3-4 water doubly, making beating obtains nutrient solution after filtering;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300-400MPa with the speed of about 130MPa/min, keeps pressure 10-12min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, sea-tangle, Chinese chestnut and American pistachios mixing are added 3-5 water doubly, after big fire is boiled, pull out, after filtration, cool drying is pulverized, and obtains nutritional powder; By fresh pomegranate after 35-45 DEG C of constant temperature drying is also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain citric acid and to feel well instant bean vermicelli muffin.
Advantage of the present invention is: the present invention adopts ozone to fumigate Ipomoea batatas, can reduce Ipomoea batatas Zhong α – amylase activity, gluten content be increased, improves the consistency and elasticity of bean vermicelli.
When starch from sweet potato particle is carried out high static pressure process, the aperture structure of starch granules inside gets more and more, duct lengthens gradually, diameter also increases gradually, and finally cause breaking of grain structure, namely the gelatinization degree of starch granules is more and more higher, and the easier gelatinization of easy gelatinized starch obtained after the method process, decreases the process time of bean vermicelli.
Pomegranate Rind is added in easy gelatinized starch, due in Pomegranate Rind containing Punica granatum L. polyphenol can with easy gelatinized starch generation recombination reaction, increase the tight type of the three-dimensional netted tissue of starch, hinder entering of moisture more, bean vermicelli water absorbing capacity is caused to decline, thus cause swelling capacity to reduce, improve the elasticity of bean vermicelli.Mouthfeel is better.
The inventive method bean vermicelli good springiness, hardness is good, and raw material is squeezed the juice and joined in starch from sweet potato after using lemon to mix with watermelon etc., and the instant bean vermicelli made is provided with the tasty and refreshing sense of acid of lemon, and nutrition is abundanter.
Detailed description of the invention
A kind of citric acid is felt well instant bean vermicelli, is made up: new fresh sweet potatoes 300, granatum 10, sea-tangle 2, leaf of pear tree 1, lemon 4, watermelon 3, Chinese chestnut 3, American pistachios 2 of following raw material.
Described a kind of citric acid is felt well the preparation method of instant bean vermicelli, comprises the following steps:
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2 hours, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1g/h, and dosage is 5mg/L, gas source and flow amount is 3L/min, ozone is stifling after 20 minutes, carries out drying and crushing filtration treatment, obtain starch from sweet potato to Ipomoea batatas;
Two, leaf of pear tree, lemon, watermelon are mixed the water adding 3 times, making beating obtains nutrient solution after filtering;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300MPa with the speed of about 130MPa/min, keeps pressure 10min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, sea-tangle, Chinese chestnut and American pistachios mixing are added the water of 3 times, after big fire is boiled, pull out, after filtration, cool drying is pulverized, and obtains nutritional powder; By fresh pomegranate after 35 DEG C of constant temperature dryings are also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain citric acid and to feel well instant bean vermicelli muffin.
Claims (2)
1. citric acid is felt well an instant bean vermicelli, it is characterized in that: be made up of following raw material: new fresh sweet potatoes 300-400, granatum 10-20, sea-tangle 2-4, leaf of pear tree 1-3, lemon 4-6, watermelon 3-5, Chinese chestnut 3-5, American pistachios 2-4.
2. a kind of citric acid according to claim 1 is felt well the preparation method of instant bean vermicelli, it is characterized in that, comprises the following steps:
One, new fresh sweet potatoes is got, new fresh sweet potatoes is placed in rice washing water and soaks 2-3 hour, wherein be added with the wolfberry juice of 0.5% in rice washing water, be placed in ozone generator by Ipomoea batatas after immersion and carry out ozone suffocating treatment, ozone generating capacity is 1-1.5g/h, and dosage is 5-7mg/L, gas source and flow amount is 3-4L/min, after ozone fumigates 20-30 minute, drying and crushing filtration treatment is carried out to Ipomoea batatas, obtains starch from sweet potato;
Two, leaf of pear tree, lemon, watermelon mixing are added 3-4 water doubly, making beating obtains nutrient solution after filtering;
Three, get starch from sweet potato, be mixed with the solution that starch concentration is 20% after being mixed with water by starch from sweet potato with nutrient solution, subsequently the solution mixed put into high pressure bag special, carry out vacuum seal; Put into high static pressure process still after having sealed and carry out pressure treatment, high static pressure process still boosts to 300-400MPa with the speed of about 130MPa/min, keeps pressure 10-12min; Process rear gained solution through vacuum freeze drying, pulverized, obtain easy gelatinized starch;
Four, sea-tangle, Chinese chestnut and American pistachios mixing are added 3-5 water doubly, after big fire is boiled, pull out, after filtration, cool drying is pulverized, and obtains nutritional powder; By fresh pomegranate after 35-45 DEG C of constant temperature drying is also pulverized, obtain Pomegranate Rind;
Five, Pomegranate Rind and nutritional powder is added by easy gelatinized starch, add appropriate distilled water after stirring carry out and starch, obtain slurries, the slurries of becoming reconciled are placed on self-cooking type vermicelli machine squeezing, maturing, after bean vermicelli after slaking being carried out aging, freezing, loose wire, grabbing powder metering and drying and processing, obtain citric acid and to feel well instant bean vermicelli muffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709539.9A CN105285949A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510709539.9A CN105285949A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli |
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| CN105285949A true CN105285949A (en) | 2016-02-03 |
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| CN201510709539.9A Pending CN105285949A (en) | 2015-10-28 | 2015-10-28 | Instant vermicelli having sour and refreshing mouth feel of lemons and preparation method of instant vermicelli |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1696183A (en) * | 2003-11-19 | 2005-11-16 | 陈建操 | Crosslinking agent |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
-
2015
- 2015-10-28 CN CN201510709539.9A patent/CN105285949A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1696183A (en) * | 2003-11-19 | 2005-11-16 | 陈建操 | Crosslinking agent |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
| CN104705553A (en) * | 2015-03-24 | 2015-06-17 | 叶星彤 | Spleen and kidney tonifying alum-free sweet potato vermicelli and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄峻榕等: "淀粉的不同糊化方法", 《食品科技》 * |
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Application publication date: 20160203 |