CN105380245A - Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof - Google Patents
Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof Download PDFInfo
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- CN105380245A CN105380245A CN201510787263.6A CN201510787263A CN105380245A CN 105380245 A CN105380245 A CN 105380245A CN 201510787263 A CN201510787263 A CN 201510787263A CN 105380245 A CN105380245 A CN 105380245A
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- 235000014101 wine Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 27
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 27
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 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 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 241001070941 Castanea Species 0.000 claims abstract description 9
- 235000014036 Castanea Nutrition 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 240000003109 Persicaria chinensis Species 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 7
- 235000019693 cherries Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000008901 benefit Effects 0.000 claims description 10
- 235000012149 noodles Nutrition 0.000 claims description 9
- 210000005182 tip of the tongue Anatomy 0.000 claims description 9
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 241000208340 Araliaceae Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000718543 Ormosia krugii Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- -1 add moisture Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000000203 mixture Substances 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
- 239000002002 slurry Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 230000029663 wound healing Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract 3
- 241000220436 Abrus Species 0.000 abstract 1
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 235000003283 Pachira macrocarpa Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000014364 Trapa natans Nutrition 0.000 abstract 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract 1
- 210000004556 brain Anatomy 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000011701 zinc Substances 0.000 abstract 1
- 229910052725 zinc Inorganic materials 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
- 238000001035 drying Methods 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
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 210000000481 breast Anatomy 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
- 230000002349 favourable effect 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
- 238000012423 maintenance Methods 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
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
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- Noodles (AREA)
Abstract
The invention discloses wine flavored qi-tonifying instant pea vermicelli. The wine flavored qi-tonifying instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of water chestnuts, 0.9-1 part of gorgon fruits, 0.8-0.9 part of Chinese knotweed herb, 1.1-1.2 parts of abrus herb, 0.9-1 part of Falsesour cherry roots, 18-20 parts of crab meat, 18-20 parts of chicken tongue tips, 18-20 parts of Chestnut mushrooms, 14-16 parts of codonopsis pilosula, 20-22 parts of white wine, 10-12 parts of table salt, 2-3 parts of sodium alginate and a proper amount of neutral protease. According to the vermicelli, the added Chestnut mushrooms have relatively high zinc content and are good for developing brains, keeping oxyopia, promoting wound healing, inhibiting common hypertension and diabetes mellitus and resisting ageing; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the wine flavored qi-tonifying instant pea vermicelli has the effects of tonifying qi and tonifying spleen, promoting diuresis and promoting lactation, relieving restlessness and quenching thirst, tonifying qi and tonifying yang, and warming and tonifying kidney.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of aroma benefit gas and 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 aroma benefit gas to facilitate pea starch noodle and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of aroma benefit gas facilitates pea starch noodle, is made up of following raw material:
Pea 500-550, water caltrop 1-1.2, Gorgon fruit 0.9-1, Chinese knotweed 0.8-0.9, Canton love-pea vine 1.1-1.2, falsesour cherry root 0.9-1, crab meat 18-20, chicken the tip of the tongue 18-20, chestnut mushroom 18-20, Radix Codonopsis 14-16, white wine 20-22, salt 10-12, sodium alginate 2-3, neutral proteinase are appropriate.
Described a kind of aroma benefit gas facilitates the preparation method of 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) water caltrop, Gorgon fruit, Chinese knotweed, Canton love-pea vine, falsesour cherry root 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 crab meat, the chicken the tip of the tongue enter in food steamer to steam 40-44min, chestnut mushroom is crossed boiling water drift 2-3min, with digested after crab meat and the chicken the tip of the tongue mix and be pounded pureed, little fire grinds to obtain fragrant digested tankage after enduring cream; Cut into slices by Radix Codonopsis, to immerse in white wine press filtration after 4-5 days after extracting red date stone and remove slag and to obtain white grape ginseng wine, white grape ginseng wine, fragrant digested tankage, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add moisture, sodium alginate and the full and uniform kneading after remaining each raw material of 50%, 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; The chestnut mushroom that bean vermicelli of the present invention wherein adds has higher Zn content, favourable brain development, maintenance oxyopia, promote wound healing, suppress common hypertension, diabetes, anti-ageing, in addition, the present invention adds multiple Chinese herbal medicine in process, have replenish qi to invigorate the spleen, breast is led in diuresis, relieving restlessness is quenched the thirst, beneficial gas establishing-Yang, warming and invigorating kidney Yang effect.
Detailed description of the invention
A kind of aroma benefit gas facilitates pea starch noodle, is made up of following weight portion (kilogram) raw material:
Pea 500, water caltrop 1, Gorgon fruit 0.9, Chinese knotweed 0.8, Canton love-pea vine 1.1, falsesour cherry root 0.9, crab meat 18, the chicken the tip of the tongue 18, chestnut mushroom 18, Radix Codonopsis 14, white wine 20, salt 10, sodium alginate 2, neutral proteinase are appropriate.
Described a kind of aroma benefit gas facilitates the preparation method of 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) water caltrop, Gorgon fruit, Chinese knotweed, Canton love-pea vine, falsesour cherry root 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 crab meat, the chicken the tip of the tongue enter in food steamer to steam 40min, chestnut mushroom is crossed boiling water drift 2min, with digested after crab meat and the chicken the tip of the tongue mix and be pounded pureed, little fire grinds to obtain fragrant digested tankage after enduring cream; Cut into slices by Radix Codonopsis, to immerse in white wine press filtration after 4 days after extracting red date stone and remove slag and to obtain white grape ginseng wine, white grape ginseng wine, fragrant digested tankage, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add moisture, sodium alginate and the full and uniform kneading after remaining each raw material of 50%, 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. aroma benefit gas facilitates a pea starch noodle, it is characterized in that being made up of following raw material:
Pea 500-550, water caltrop 1-1.2, Gorgon fruit 0.9-1, Chinese knotweed 0.8-0.9, Canton love-pea vine 1.1-1.2, falsesour cherry root 0.9-1, crab meat 18-20, chicken the tip of the tongue 18-20, chestnut mushroom 18-20, Radix Codonopsis 14-16, white wine 20-22, salt 10-12, sodium alginate 2-3, neutral proteinase are appropriate.
2. a kind of aroma benefit gas according to claim 1 facilitates the preparation method of pea starch noodle, it 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) water caltrop, Gorgon fruit, Chinese knotweed, Canton love-pea vine, falsesour cherry root 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 crab meat, the chicken the tip of the tongue enter in food steamer to steam 40-44min, chestnut mushroom is crossed boiling water drift 2-3min, with digested after crab meat and the chicken the tip of the tongue mix and be pounded pureed, little fire grinds to obtain fragrant digested tankage after enduring cream; Cut into slices by Radix Codonopsis, to immerse in white wine press filtration after 4-5 days after extracting red date stone and remove slag and to obtain white grape ginseng wine, white grape ginseng wine, fragrant digested tankage, salt and traditional Chinese medicine powder being stirred to vacuumize packs to obtain sauce packet;
(4) in starch, add moisture, sodium alginate and the full and uniform kneading after remaining each raw material of 50%, 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 |
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| CN201510787263.6A CN105380245A (en) | 2015-11-17 | 2015-11-17 | Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510787263.6A CN105380245A (en) | 2015-11-17 | 2015-11-17 | Wine flavored qi-tonifying instant pea vermicelli and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071735A (en) * | 2016-07-12 | 2016-11-09 | 凤台县永丰面业有限公司 | A kind of Semen Pisi sativi lactogenesis sugar-free flour and preparation method thereof |
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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 |
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2015
- 2015-11-17 CN CN201510787263.6A patent/CN105380245A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071735A (en) * | 2016-07-12 | 2016-11-09 | 凤台县永丰面业有限公司 | A kind of Semen Pisi sativi lactogenesis sugar-free flour and preparation method thereof |
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Application publication date: 20160309 |