CN105410883A - Celery vermicelli and preparation method of the celery vermicelli - Google Patents

Celery vermicelli and preparation method of the celery vermicelli Download PDF

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Publication number
CN105410883A
CN105410883A CN201510825693.2A CN201510825693A CN105410883A CN 105410883 A CN105410883 A CN 105410883A CN 201510825693 A CN201510825693 A CN 201510825693A CN 105410883 A CN105410883 A CN 105410883A
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CN
China
Prior art keywords
parts
celery
water
vermicelli
starch
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Pending
Application number
CN201510825693.2A
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Chinese (zh)
Inventor
杨杨
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Anhui Haoyongle Food Co Ltd
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Anhui Haoyongle Food Co Ltd
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Publication date
Application filed by Anhui Haoyongle Food Co Ltd filed Critical Anhui Haoyongle Food Co Ltd
Priority to CN201510825693.2A priority Critical patent/CN105410883A/en
Publication of CN105410883A publication Critical patent/CN105410883A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses celery vermicelli and a preparation method of the celery vermicelli. The invention is characterized in that the celery vermicelli is prepared by the following raw materials in parts by weight: 400-450 parts of pea starch, 60-65 parts of celeries, 8-10 parts of oat, 40-45 parts of hot peppers, 10-13 parts of peppertree pricklyash powder, 2-3 parts of rhodiola roots, 1-2 parts of ginseng leaves, 4-5 parts of prepared rehmanniae radix, 3-4 parts of Chinese wolfberry fruits, 30-35 parts of white fungus and 0.8-1 part of carboxymethyl cellulose. According to the preparation method, ultra-micro grinding is performed to the raw material pea starch, so that the branching degree of the amylopectin is reduced; microwave treatment is performed to degrade the amylocellulose and the amylopectin, so that dextrin and starch of relatively small molecular weights are produced; then, the dextrin and the starch are aged to increase the retro-gradation degree, so that the resistant starch content of the celery vermicelli is raised; thus, the celery vermicelli has good transparency and glossiness. The tremella gum made by stewing the white fungus in water is adhesive, so that the celery vermicelli is increased in toughness and reduced in breaking rate. Moreover, the carboxymethyl cellulose is capable of improving the water-holding capability and the rehydration performance of the celery vermicelli. In addition, the celery vermicelli is capable of delaying aging.

Description

A kind of celery vermicelli and preparation method thereof
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of celery 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 celery 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 celery vermicelli, is characterized in that being made up of the raw material of following weight portion:
Pea starch 400-450, celery 60-65, oat 8-10, capsicum 40-45, zanthoxylum powder 10-13, rhodiola root 2-3, folium panacis japonici cum caule 1-2, cultivated land 4-5, fruit of Chinese wolfberry 3-4, white fungus 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of described celery vermicelli, is characterized in that comprising the following steps:
(1) rhodiola root, folium panacis japonici cum caule, cultivated land, the fruit of Chinese wolfberry 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) celery and oat are sent into steamer, discharging after 30-35 minute is steamed in big fire, and the water adding 4-5% breaks into mud;
(5) 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), (4) gained material mix 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 floating;
(6) pulled an oar by capsicum, then add the raw material that above-mentioned technique is not used, little fire is endured thick, carries out packing and get final product after packing with step (5) 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 molecular weight relatively little of less dextrin 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, strip-breaking rate can be reduced, 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 the effect delayed senility.
Detailed description of the invention
A kind of celery vermicelli, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pea starch 400, celery 60, oat 8, capsicum 40, zanthoxylum powder 10, rhodiola root 2, folium panacis japonici cum caule 1, cultivated land 4, the fruit of Chinese wolfberry 3, white fungus 30, carboxymethyl cellulose 0.8.
The preparation method of described celery vermicelli, comprises the following steps:
(1) rhodiola root, folium panacis japonici cum caule, cultivated land, the fruit of Chinese wolfberry 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) celery and oat are sent into steamer, discharging after 30-35 minute is steamed in big fire, and the water adding 4-5% breaks into mud;
(5) 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), (4) gained material mix 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 floating;
(6) pulled an oar by capsicum, then add the raw material that above-mentioned technique is not used, little fire is endured thick, carries out packing and get final product after packing with step (5) gained material.

Claims (2)

1. a celery vermicelli, is characterized in that being made up of the raw material of following weight portion:
Pea starch 400-450, celery 60-65, oat 8-10, capsicum 40-45, zanthoxylum powder 10-13, rhodiola root 2-3, folium panacis japonici cum caule 1-2, cultivated land 4-5, fruit of Chinese wolfberry 3-4, white fungus 30-35, carboxymethyl cellulose 0.8-1.
2. the preparation method of celery vermicelli according to claim 1, is characterized in that comprising the following steps:
(1) rhodiola root, folium panacis japonici cum caule, cultivated land, the fruit of Chinese wolfberry 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) celery and oat are sent into steamer, discharging after 30-35 minute is steamed in big fire, and the water adding 4-5% breaks into mud;
(5) 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), (4) gained material mix 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 floating;
(6) pulled an oar by capsicum, then add the raw material that above-mentioned technique is not used, little fire is endured thick, carries out packing and get final product after packing with step (5) gained material.
CN201510825693.2A 2015-11-25 2015-11-25 Celery vermicelli and preparation method of the celery vermicelli Pending CN105410883A (en)

Priority Applications (1)

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CN201510825693.2A CN105410883A (en) 2015-11-25 2015-11-25 Celery vermicelli and preparation method of the celery vermicelli

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Application Number Priority Date Filing Date Title
CN201510825693.2A CN105410883A (en) 2015-11-25 2015-11-25 Celery vermicelli and preparation method of the celery vermicelli

Publications (1)

Publication Number Publication Date
CN105410883A true CN105410883A (en) 2016-03-23

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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 (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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Application publication date: 20160323