CN105380242A - Convenient digestive pea vermicelli and preparation method thereof - Google Patents
Convenient digestive pea vermicelli and preparation method thereof Download PDFInfo
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- CN105380242A CN105380242A CN201510787241.XA CN201510787241A CN105380242A CN 105380242 A CN105380242 A CN 105380242A CN 201510787241 A CN201510787241 A CN 201510787241A CN 105380242 A CN105380242 A CN 105380242A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001079 digestive effect Effects 0.000 title abstract 2
- 240000004713 Pisum sativum Species 0.000 claims abstract description 26
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000021329 brown rice Nutrition 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 7
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 241000124033 Salix Species 0.000 claims abstract description 7
- 241000951473 Schizonepeta Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 7
- 239000003240 coconut oil Substances 0.000 claims abstract description 7
- 230000029087 digestion Effects 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000001102 lavandula vera Substances 0.000 claims abstract description 7
- 235000018219 lavender Nutrition 0.000 claims abstract description 7
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims description 27
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 18
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 18
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 9
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 241000209094 Oryza Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 4
- 241001092040 Crataegus Species 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 108090000145 Bacillolysin Proteins 0.000 abstract 2
- 102000035092 Neutral proteases Human genes 0.000 abstract 2
- 108091005507 Neutral proteases Proteins 0.000 abstract 2
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 229910001387 inorganic aluminate Inorganic materials 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007613 slurry method Methods 0.000 description 2
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000004482 Withania somnifera Species 0.000 description 1
- 235000001978 Withania somnifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000000053 physical method Methods 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
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
Abstract
The invention discloses convenient digestive pea vermicelli, which is prepared from the following raw materials by weight parts: 500-550 parts of peas, 0.8-0.9 parts of willow flowers, 1-1.1 parts of emblic leafflower fruits, 0.9-1 parts of Schizonepeta, 0.9-1.1 parts of stevia rebaudian, 1.2-1.3 parts of lavender, 0.8-0.9 parts of bay leaves, 18-20 parts of hawthorns, 12-15 parts of coconut oil, 20-22 pars of brown rice, 18-20 parts of rice wine, 18-20 parts of konjaku flour, 10-12 parts of salt, 2-3 parts of sodium alginate and appropriate amount of neutral protease. With adoption of the neutral protease, the preparation process of high-purity pea starch is optimized, so that the yield of the starch can achieve 41%; the sodium alginate is added to replace nonorganic aluminum salt, and the sodium alginate is natural so that no harm can be caused to a human body; in addition, various Chinese herbal medicines are added in the processing process, and therefore, the vermicelli has the functions of expelling wind and removing dampness, stopping bleeding and eliminating stagnant blood, removing heat to cool blood, promoting digestion to improve appetite and nourishing the liver.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to and a kind of aid digestionly facilitate pea starch noodle and preparation method thereof.
Background technology
Traditional bean vermicelli production technology generally adopts carries out the long-time natural aging of 24-36h at relatively high temperatures, adopt inorganic aluminate to carry out loose wire in production process simultaneously and open powder, to guarantee that bean vermicelli can separate completely, then the long-term edible bean vermicelli containing aluminium can cause serious impact to the monitoring of human body.Existing Longkou bean vermicelli is for Raw material processing forms with mung bean or pea, because strand is even, color and luster is pure white, clear transparent, to boil with good toughness and well-known both at home and abroad, the process technology of current Longkou bean vermicelli generally adopts acid slurry method, but the acid slurry method production cycle is long, water consumption is large, the wintercherry contaminated environment that fermentation produces.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of and aid digestionly facilitates pea starch noodle and preparation method thereof.
The present invention is achieved by the following technical solutions:
One is aid digestion facilitates pea starch noodle, is made up of following raw material:
Pea 500-550, willow 0.8-0.9, emblic 1-1.1, schizonepeta 0.9-1, stevia rebaudian leaf 0.9-1.1, lavender 1.2-1.3, basyleave 0.8-0.9, hawthorn 18-20, coconut oil 12-15, brown rice 20-22, rice wine 18-20, konjaku flour 18-20, salt 10-12, sodium alginate 2-3, neutral proteinase are appropriate.
The described a kind of aid digestion preparation method facilitating pea starch noodle, comprises the following steps:
(1) get pea and add 25 DEG C, 3 times of water immersion 10h, soaked pea is carried out defibrination, neutral proteinase is added by the amount of 220mg/kg pea after sieving, slurry temperature is regulated to be incubated 5-6h at 50 DEG C, again through the centrifugal 15min of 3000r/min, after washing 3 times, sediment is put into 45 DEG C of baking ovens to dry, pulverize 100 mesh sieves and obtain starch;
(2) willow, emblic, schizonepeta, stevia rebaudian leaf, lavender, basyleave are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(3) get brown rice to enter pot big fire and fry and defocusedly grind to obtain burnt odor coarse rice powder to micro-, coconut oil is entered pot and burn heat, overheated for hawthorn stoning fried 10-15s post-drying processed is ground hawthorn powder is for subsequent use; Mixed with konjaku flour by burnt odor coarse rice powder to pour in rice wine to stir and seal to be placed on little fire and heat to obtain brown rice wine sauce, brown rice wine sauce, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add the moisture of 50%, sodium alginate, hawthorn powder and full and uniform kneading after remaining each raw material, the uniform dough of kneading obtains fecula bar through leaking powder, in boiling water, pull fecula bar out cold wind after slaking 10-12s and determine bar, freezing 6h in-15 DEG C of environment is placed in when bean vermicelli surface moisture content is 50%, thaw 10min, washes powder;
(5) be 70 DEG C by step (4) gained bean vermicelli in temperature, relative humidity is that under the condition of 40%, after dry 20min, hanging rises, then it is air-dry to carry out 50-55 DEG C of hot blast to bean vermicelli, together enters box according to quantity pack and get final product with sauce packet.
Advantage of the present invention is:
The present invention adopts continuous freezing aging physical method to be frozen into ice crystal by the moisture between bean vermicelli and makes its natural opening powder, the instant bean vermicelli drafting rate of this explained hereafter can decline 2%, billet rate reduces by 3.5%, and output capacity improves 4-5%, the present invention simultaneously takes low temperature drying technology (55-60 DEG C) to replace conventional high-temperature drying process (>100 DEG C) to carry out air-dry to bean vermicelli, the nutrient component damages of instant bean vermicelli is reduced, improve production environment simultaneously, reduce the labour intensity of producers; Adopt neutral proteinase to optimize the reparation technology of high-purity pea starch, make the yield of starch reach 41%, and the gelatinization point of the starch obtained is than the height of traditional method for making gained; Inorganic aluminate is replaced by adding sodium alginate, close with original inorganic aluminate that adds at obtained powdery-truit disease, and sodium alginate is natural green additive, can not work the mischief to human body; In addition, the present invention adds multiple Chinese herbal medicine in process, has effect of expelling wind and removing dampness, the styptic powder stasis of blood, clearing heat and cooling blood, food digesting stomach fortifying, nourishing liver.
Detailed description of the invention
One is aid digestion facilitates pea starch noodle, is made up of following weight portion (kilogram) raw material:
Pea 500, willow 0.8, emblic 1, schizonepeta 0.9, stevia rebaudian leaf 0.9, lavender 1.2, basyleave 0.8, hawthorn 18, coconut oil 12, brown rice 20, rice wine 18, konjaku flour 18, salt 10, sodium alginate 2, neutral proteinase are appropriate.
The described a kind of aid digestion preparation method facilitating pea starch noodle, comprises the following steps:
(1) get pea and add 25 DEG C, 3 times of water immersion 10h, soaked pea is carried out defibrination, neutral proteinase is added by the amount of 220mg/kg pea after sieving, slurry temperature is regulated to be incubated 5h at 50 DEG C, again through the centrifugal 15min of 3000r/min, after washing 3 times, sediment is put into 45 DEG C of baking ovens to dry, pulverize 100 mesh sieves and obtain starch;
(2) willow, emblic, schizonepeta, stevia rebaudian leaf, lavender, basyleave are added 6 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(3) get brown rice to enter pot big fire and fry and defocusedly grind to obtain burnt odor coarse rice powder to micro-, coconut oil is entered pot and burn heat, overheated for hawthorn stoning fried 10s post-drying processed is ground hawthorn powder is for subsequent use; Mixed with konjaku flour by burnt odor coarse rice powder to pour in rice wine to stir and seal to be placed on little fire and heat to obtain brown rice wine sauce, brown rice wine sauce, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add the moisture of 50%, sodium alginate, hawthorn powder and full and uniform kneading after remaining each raw material, the uniform dough of kneading obtains fecula bar through leaking powder, in boiling water, pull fecula bar out cold wind after slaking 10s and determine bar, freezing 6h in DEG C environment is placed in when bean vermicelli surface moisture content is 50%, thaw 10min, washes powder;
(5) be 70 DEG C by step (4) gained bean vermicelli in temperature, relative humidity is that under the condition of 40%, after dry 20min, hanging rises, then it is air-dry to carry out 50 DEG C of hot blasts to bean vermicelli, together enters box according to quantity pack and get final product with sauce packet.
Claims (2)
1. aid digestionly facilitate a pea starch noodle, it is characterized in that being made up of following raw material:
Pea 500-550, willow 0.8-0.9, emblic 1-1.1, schizonepeta 0.9-1, stevia rebaudian leaf 0.9-1.1, lavender 1.2-1.3, basyleave 0.8-0.9, hawthorn 18-20, coconut oil 12-15, brown rice 20-22, rice wine 18-20, konjaku flour 18-20, salt 10-12, sodium alginate 2-3, neutral proteinase are appropriate.
2. a kind of aid digestion preparation method facilitating pea starch noodle according to claim 1, is characterized in that comprising the following steps:
(1) get pea and add 25 DEG C, 3 times of water immersion 10h, soaked pea is carried out defibrination, neutral proteinase is added by the amount of 220mg/kg pea after sieving, slurry temperature is regulated to be incubated 5-6h at 50 DEG C, again through the centrifugal 15min of 3000r/min, after washing 3 times, sediment is put into 45 DEG C of baking ovens to dry, pulverize 100 mesh sieves and obtain starch;
(2) willow, emblic, schizonepeta, stevia rebaudian leaf, lavender, basyleave are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(3) get brown rice to enter pot big fire and fry and defocusedly grind to obtain burnt odor coarse rice powder to micro-, coconut oil is entered pot and burn heat, overheated for hawthorn stoning fried 10-15s post-drying processed is ground hawthorn powder is for subsequent use; Mixed with konjaku flour by burnt odor coarse rice powder to pour in rice wine to stir and seal to be placed on little fire and heat to obtain brown rice wine sauce, brown rice wine sauce, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add the moisture of 50%, sodium alginate, hawthorn powder and full and uniform kneading after remaining each raw material, the uniform dough of kneading obtains fecula bar through leaking powder, in boiling water, pull fecula bar out cold wind after slaking 10-12s and determine bar, freezing 6h in-15 DEG C of environment is placed in when bean vermicelli surface moisture content is 50%, thaw 10min, washes powder;
(5) be 70 DEG C by step (4) gained bean vermicelli in temperature, relative humidity is that under the condition of 40%, after dry 20min, hanging rises, then it is air-dry to carry out 50-55 DEG C of hot blast to bean vermicelli, together enters box according to quantity pack and get final product with sauce packet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787241.XA CN105380242A (en) | 2015-11-17 | 2015-11-17 | Convenient digestive pea vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787241.XA CN105380242A (en) | 2015-11-17 | 2015-11-17 | Convenient digestive pea vermicelli and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105380242A true CN105380242A (en) | 2016-03-09 |
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| CN201510787241.XA Withdrawn CN105380242A (en) | 2015-11-17 | 2015-11-17 | Convenient digestive pea vermicelli and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075579A (en) * | 2020-08-28 | 2020-12-15 | 湖南康旺食品有限公司 | Germinated brown rice vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
Citations (5)
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| CN1319346A (en) * | 2001-03-23 | 2001-10-31 | 山西大学 | High calcium nutrient vermicelli and preparation method thereof |
| CN101606656A (en) * | 2008-06-16 | 2009-12-23 | 四川白家食品有限公司 | A kind of chrysanthemum chicken sauce flavored instant vermicelli and processing method thereof |
| CN102511804A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Instant sweet potato starch noodles and production method thereof |
| CN103478612A (en) * | 2013-08-15 | 2014-01-01 | 陈瑞 | Anti-cancer pea vermicelli and production method thereof |
| CN103652561A (en) * | 2013-12-12 | 2014-03-26 | 贵州华力农化工程有限公司 | Preparation process of sweet potato vermicelli |
-
2015
- 2015-11-17 CN CN201510787241.XA patent/CN105380242A/en not_active Withdrawn
Patent Citations (5)
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|---|---|---|---|---|
| CN1319346A (en) * | 2001-03-23 | 2001-10-31 | 山西大学 | High calcium nutrient vermicelli and preparation method thereof |
| CN101606656A (en) * | 2008-06-16 | 2009-12-23 | 四川白家食品有限公司 | A kind of chrysanthemum chicken sauce flavored instant vermicelli and processing method thereof |
| CN102511804A (en) * | 2011-12-20 | 2012-06-27 | 贵州华力农化工程有限公司 | Instant sweet potato starch noodles and production method thereof |
| CN103478612A (en) * | 2013-08-15 | 2014-01-01 | 陈瑞 | Anti-cancer pea vermicelli and production method thereof |
| CN103652561A (en) * | 2013-12-12 | 2014-03-26 | 贵州华力农化工程有限公司 | Preparation process of sweet potato vermicelli |
Non-Patent Citations (2)
| Title |
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| 熊柳等: "酶法制取龙口粉丝专用淀粉工艺优化及性质", 《中国粮油学报》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075579A (en) * | 2020-08-28 | 2020-12-15 | 湖南康旺食品有限公司 | Germinated brown rice vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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