CN105410883A - Celery vermicelli and preparation method of the celery vermicelli - Google Patents
Celery vermicelli and preparation method of the celery vermicelli Download PDFInfo
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- 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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- 240000007087 Apium graveolens Species 0.000 title claims abstract description 26
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 26
- 235000010591 Appio Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 24
- 235000019698 starch Nutrition 0.000 claims abstract description 24
- 239000008107 starch Substances 0.000 claims abstract description 24
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000233866 Fungi Species 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 241001165494 Rhodiola Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 241001506047 Tremella Species 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 229920000294 Resistant starch Polymers 0.000 abstract description 4
- 235000021254 resistant starch Nutrition 0.000 abstract description 4
- 229920001353 Dextrin Polymers 0.000 abstract description 3
- 239000004375 Dextrin Substances 0.000 abstract description 3
- 235000019425 dextrin Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000008496 Drimys aromatica Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 240000008202 Schinus molle Species 0.000 abstract 1
- 235000005151 Schinus molle Nutrition 0.000 abstract 1
- 235000013880 Schinus terebinthifolius var. raddianus Nutrition 0.000 abstract 1
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 235000008434 ginseng Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000813 small intestine Anatomy 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
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
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.
Priority Applications (1)
| 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 |
Applications Claiming Priority (1)
| 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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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510825693.2A Pending CN105410883A (en) | 2015-11-25 | 2015-11-25 | Celery vermicelli and preparation method of the celery vermicelli |
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| Country | Link |
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| CN (1) | CN105410883A (en) |
Cited By (3)
| 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)
| 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 |
-
2015
- 2015-11-25 CN CN201510825693.2A patent/CN105410883A/en active Pending
Patent Citations (3)
| 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)
| 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 |
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