CN105410878A - Instant green bean vermicelli and preparation method thereof - Google Patents
Instant green bean vermicelli and preparation method thereof Download PDFInfo
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- CN105410878A CN105410878A CN201510722391.2A CN201510722391A CN105410878A CN 105410878 A CN105410878 A CN 105410878A CN 201510722391 A CN201510722391 A CN 201510722391A CN 105410878 A CN105410878 A CN 105410878A
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- powder
- green bean
- minutes
- bean vermicelli
- steam
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- 244000013123 dwarf bean Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 12
- 239000000216 gellan gum Substances 0.000 claims abstract description 12
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 12
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000013410 fast food Nutrition 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 11
- 241000382353 Pupa Species 0.000 claims description 11
- 239000008272 agar Substances 0.000 claims description 11
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000002956 ash Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 abstract 2
- 241000256844 Apis mellifera Species 0.000 abstract 1
- 241000206672 Gelidium Species 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- XWCYDHJOKKGVHC-UHFFFAOYSA-N Vitamin A2 Chemical compound OCC=C(C)C=CC=C(C)C=CC1=C(C)C=CCC1(C)C XWCYDHJOKKGVHC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- DPRNENKPXAZQBI-UHFFFAOYSA-N alpha-Vitamin A Natural products OCC=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C DPRNENKPXAZQBI-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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)
- Grain Derivatives (AREA)
Abstract
The invention relates to instant food and a production method thereof, and particularly relates to instant green bean vermicelli and a preparation method thereof. The preparation method comprises the following steps: steaming green bean starch in steam at 100-105 DEG C for 20-30 minutes; uniformly mixing the green bean starch with honey bee pupae powder, locust powder, yolk powder, gelidium amanisi powder, gellan gum and potassium carbonate; adding 50-60 parts of water to mix into paste; heating to 38-40 DEG C; inoculating bacillus natto to ferment for 20-25 minutes; heating in steam at 120-130 DEG C to deactivate the enzyme for 3-5 minutes; mixing and rolling with lard for 30-40 minutes; pouring into a powder leakage machine to carry out powder leakage; drying at 50-60 DEG C for shape forming after the powder leakage until the water content is lower than 15%; and sterilizing and putting in a packaging bag.
Description
Technical field
The present invention relates to a kind of instant food and production method thereof, particularly a kind of fast food green bean vermicelli and preparation method thereof.
Background technology
Along with China's economic society makes constant progress, people's Diet concept changes thereupon, due to work, rhythm of life is accelerated greatly, instant food, especially be that raw material making non-fermented food product is subject to people's welcome day by day with cereal crops, but the instant food that market is sold 90% is fried food, as instant noodles etc., oil content is high, and these instant food nutritive values are lower, long-term edible extremely unfavorable to health, mung bean flour, be processed into by mung bean, predominant amount is starch, coarse food grain goods, often edible be conducive to balanced in nutrition, promote intestines peristalsis, be beneficial to defaecation, boiling rear edible is needed after mung bean flour processing in the market, by simply brewed with regard to edible unlike all the other instant food.
Summary of the invention
The object of the present invention is to provide a kind of fast food green bean vermicelli and preparation method thereof.
The technical solution used in the present invention is, a kind of fast food green bean vermicelli and preparation method thereof,
Described fast food green bean vermicelli by parts by weight be the green starch of 60-70 part, the bee pupa powder of 2-3 part, the locust powder of 2-5 part, the yolk powder of 3-5 part, the lard of 10-12 part, the agar powder of 8-10 part, the gellan gum of 0.1-0.15 part, 0.01-0.011 ash fluffy be raw material, make through following processing step;
Green starch is steamed 20-30 minute under the steam of 100-105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 50-60 part water and stir into pasty state, be heated to 38-40 DEG C, inoculation fermenting bacillus natto 20-25 minute, the enzyme 3-5 minute that goes out is heated under the steam of 120-130 DEG C, mix with lard and knead 30-40 minute, pour extruding machine into and carry out leakage powder, to leak after powder drying and moulding at 50-60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
The fast food green bean vermicelli rehydration that the present invention obtains is good, is edible with boiling water after brewing, and is a kind of nutritious, be beneficial to the nutrition and health care instant food that consumer eats, wherein yolk powder, abundant vitamin A is rich in bee pupa powder and locust powder, B family vitamin and vitamin C, can not only increase the nutritive value of mung bean flour, effectively can also improve the local flavor of mung bean flour, in making raw material, add agar powder, gellan gum, the fluffy gelling performance that effectively can improve green bean vermicelli of ash, after inoculation fermenting bacillus natto, has clear improvement to rehydration bean vermicelli viscoplasticity, and the edible health that can improve green bean vermicelli is worth, the green bean vermicelli gel strength after inoculation fermenting bacillus natto, maximum breaking strain, plasticity exceeds 235.9kPa than the green bean vermicelli that do not ferment respectively, 35%, 0.83cm, containing dehydroretinol 03ug in the every 100g green bean vermicelli obtained, vitamin B2 90mg, vitamin c 25mg, gelatinization degree is 96.84%, and get final product complete rehydration brew 3 minutes in hot boiling water after, brewing strip-breaking rate is 0.
Detailed description of the invention
Embodiment 1, a kind of fast food green bean vermicelli and preparation method thereof,
Described fast food green bean vermicelli by parts by weight be 60 parts green starch, 2 parts bee pupa powder, 2 parts locust powder, 3 parts yolk powder, 10 parts lard, 8 parts agar powder, 0.1 part gellan gum, 0.01 ash fluffy for raw material, make through following processing step;
Green starch is steamed 20 minutes under the steam of 100 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 50 parts of water and stir into pasty state, be heated to 38 DEG C, inoculation fermenting bacillus natto 20 minutes, under the steam of 120 DEG C, heating is gone out enzyme 3 minutes, mixes and kneads 30 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 50 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Embodiment 2, a kind of fast food green bean vermicelli and preparation method thereof,
Described fast food green bean vermicelli by parts by weight be 70 parts green starch, 3 parts bee pupa powder, 5 parts locust powder, 5 parts yolk powder, 12 parts lard, 10 parts agar powder, 0.15 part gellan gum, 0.011 ash fluffy for raw material, make through following processing step;
Green starch is steamed 30 minutes under the steam of 105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 60 parts of water and stir into pasty state, be heated to 40 DEG C, inoculation fermenting bacillus natto 25 minutes, under the steam of 130 DEG C, heating is gone out enzyme 5 minutes, mixes and kneads 40 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Embodiment 3, a kind of fast food green bean vermicelli and preparation method thereof,
Described fast food green bean vermicelli by parts by weight be 65 parts green starch, 2.4 parts bee pupa powder, 3 parts locust powder, 4 parts yolk powder, 11 parts lard, 9 parts agar powder, 0.13 part gellan gum, 0.0105 ash fluffy for raw material, make through following processing step;
Green starch is steamed 25 minutes under the steam of 102 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 55 parts of water and stir into pasty state, be heated to 39 DEG C, inoculation fermenting bacillus natto 22 minutes, under the steam of 125 DEG C, heating is gone out enzyme 4 minutes, mixes and kneads 36 minutes, pour extruding machine into and carry out leakage powder with lard, to leak after powder drying and moulding at 55 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Claims (1)
1. a fast food green bean vermicelli, it is characterized in that, described fast food green bean vermicelli by parts by weight be the green starch of 60-70 part, the bee pupa powder of 2-3 part, the locust powder of 2-5 part, the yolk powder of 3-5 part, the lard of 10-12 part, the agar powder of 8-10 part, the gellan gum of 0.1-0.15 part, 0.01-0.011 ash fluffy be raw material, make through following processing step;
Green starch is steamed 20-30 minute under the steam of 100-105 DEG C, with bee pupa powder, locust powder, yolk powder, agar powder, gellan gum, ash fluffy mix after, add 50-60 part water and stir into pasty state, be heated to 38-40 DEG C, inoculation fermenting bacillus natto 20-25 minute, the enzyme 3-5 minute that goes out is heated under the steam of 120-130 DEG C, mix with lard and knead 30-40 minute, pour extruding machine into and carry out leakage powder, to leak after powder drying and moulding at 50-60 DEG C, be dried to water content lower than 15%, after sterilization, put into packaging bags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510722391.2A CN105410878A (en) | 2015-10-31 | 2015-10-31 | Instant green bean vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510722391.2A CN105410878A (en) | 2015-10-31 | 2015-10-31 | Instant green bean vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410878A true CN105410878A (en) | 2016-03-23 |
Family
ID=55489797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510722391.2A Pending CN105410878A (en) | 2015-10-31 | 2015-10-31 | Instant green bean vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410878A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN104920939A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean and Chinese yam nutritional composite instant bean vermicelli and production method thereof |
-
2015
- 2015-10-31 CN CN201510722391.2A patent/CN105410878A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN101380083A (en) * | 2008-09-26 | 2009-03-11 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN104920939A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean and Chinese yam nutritional composite instant bean vermicelli and production method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |