CN105558804A - Hericium erinaceus vermicelli and manufacturing method thereof - Google Patents
Hericium erinaceus vermicelli and manufacturing method thereof Download PDFInfo
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- CN105558804A CN105558804A CN201610005581.7A CN201610005581A CN105558804A CN 105558804 A CN105558804 A CN 105558804A CN 201610005581 A CN201610005581 A CN 201610005581A CN 105558804 A CN105558804 A CN 105558804A
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- hericium erinaceus
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- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 61
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 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 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- -1 propylene glycol ester Chemical class 0.000 claims abstract description 3
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 3
- 239000000661 sodium alginate Substances 0.000 claims abstract description 3
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 210000002784 stomach Anatomy 0.000 abstract description 8
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
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- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
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- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013772 propylene glycol Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 9
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- 238000002372 labelling Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 208000007882 Gastritis Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000289667 Erinaceus Species 0.000 description 1
- 208000005577 Gastroenteritis Diseases 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 235000019714 Triticale Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 1
- 230000004682 mucosal barrier function Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 241000228158 x Triticosecale Species 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
- Noodles (AREA)
Abstract
The invention provides a hericium erinaceus vermicelli and a manufacturing method thereof, and relates to the field of food processing. The hericium erinaceus vermicelli comprises the following raw materials in parts by weight: 86 to 97 parts of flour, 2 to 10 parts of hericium erinaceus powder, 0.5 to 1.5 parts of edible salt, 1 to 4 parts of gluten powder, 0 to 0.2 part of konjak fine flour, and 0.02 to 0.04 part of modifier (carrageenan, acetate starch, sodium alginate, propylene glycol ester, and propylene glycol). The vermicelli is prepared from hericium erinaceus powder and flour; the original nutrients and functional components of hericium erinaceus are preserved; the taste and smoothness of vermicelli are improved; the vermicelli is rich in proteins, amino acids, mushroom polysaccharide, dietary fibers, and trace elements, which are necessary for human body, and can enhance human immunity, prevent tumor, and nourish and protect stomach; and the vermicelli has a good healthcare function, and is capable of nourishing stomach, protecting liver, and strengthening the immunity, if people eat the vermicelli for a long term.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Hericium erinaceus vermicelli and preparation method thereof.
Background technology
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Hericium erinaceus nutritional labeling is high, and every hectogram, containing 26.3 grams, protein, is the twice of mushroom.He contains amino acid and reaches 17 kinds, and what wherein needed by human body was wanted accounts for 8 kinds.Fatty 4.2 grams of every hectogram Hericium erinaceus, is genuine high protein, low-fat food, is also rich in various vitamin and inorganic salts in addition.Hericium erinaceus improves a poor appetite, and strengthens gastric mucosal barrier function, improves lymphocyte transformation rate, promotes the effects such as leucocyte.Therefore the immunocompetence of human body raising to disease can be made.
Hericium erinaceus nutritive value is very high, has good nourishing curative effect to neurasthenia, digestive tract ulcer.First, prevent and treat gastric ulcer and chronic gastritis, weakness of the spleen and the stomach, the few body of the food caused by insufficiency of vital energy and blood is tired, and abdominal distension, the diseases such as stomachache, are particularly useful for preventing stomach trouble from recurring, and alleviate the stomachache because gastritis causes.Secondly, Hericium erinaceus Polysaccharides body, polypeptide have supplemental treatment to gastroenteritis disease and hepatitis, of great advantage to Infusion in Patients with Digestive.Finally, be applicable to being off one's feed, gastrointestinal dysfunction and often can not on time having meal, the professional population of often having fast food.
In addition, Hericium erinaceus powder content of cellulose is high, and this kind of material can increase faecal volume, promote enterogastric peristalsis, the mucus, pneumatosis and the putrefaction that are detained in cleaning enteric cavity, the noxious material in defecate and carcinogen, keep stool unimpeded, improve digestive tract environment, prevent the generation of enterogastric diseases.
Hericium erinaceus moisture is high, easily go mouldy, rot loss seriously, not easily long-term storage, Hericium erinaceus is processed into Hericium erinaceus powder, not only color and luster is attractive in appearance, retains the nutritional labeling of Hericium erinaceus, and extends the shelf-life of Hericium erinaceus, is convenient to processing and produces.
If Hericium erinaceus powder is added in flour, by stir and face, proof, a series of technique such as compressing tablet, processing is prepared into a kind of novel pattern vermicelli-Hericium erinaceus vermicelli, not only can increase the kind of pattern vermicelli on the market, also allow people obtain more nutritional labeling, balanced diet nutrition by the same channel taking in staple food simultaneously.
CN201310472249.8 discloses a kind of edible mushroom healthcare fine dried noodles, this preparation method have employed flour, Hericium erinaceus powder, PORIA ALBA powder are raw material, and the ratio number in the method shared by Hericium erinaceus powder is lower, and the Hericium erinaceus vermicelli color and luster that such formula is worked it out is not good, mouthfeel is lighter, and nutrition is lower.
Summary of the invention
The object of the present invention is to provide a kind of Hericium erinaceus vermicelli and preparation method thereof, to solve the problems of the technologies described above.The Hericium erinaceus vermicelli more Ensure Liquid that method of the present invention makes, mouthfeel is better, with health role.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of Hericium erinaceus vermicelli, is characterized in that, be made by the raw material of following weight portion:
As preferably, Hericium erinaceus vermicelli are made by the raw material of following weight portion:
As preferably, Hericium erinaceus vermicelli are made by the raw material of following weight portion:
As preferably, described modifying agent comprises the composition of following percentage by weight: carragheen (15 ± 10) %, acetate starch (20 ± 10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20 ± 10) %, and the percentage by weight sum of above each composition meets 100%.
A preparation method for Hericium erinaceus vermicelli, is characterized in that: comprise the steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, Hericium erinaceus powder, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent added in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
As preferably, dry in described step f that subregion is predrying region, main arid region and complete arid region.
As preferably, described prebake Region control temperature 25 ~ 30 DEG C, relative humidity 80 ~ 85%, drying time accounts for 15 ~ 20% of total drying time; Described main drying area control temperature 35 ~ 45 DEG C, relative humidity 75 ~ 85%, drying time accounts for 40 ~ 50% of total drying time; Describedly complete drying area control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
The invention has the beneficial effects as follows:
The vermicelli that the present invention produces using Hericium erinaceus powder and flour as raw material, maintain the intrinsic nutrition of Hericium erinaceus and functional component, improve the smooth degree of vermicelli, mouthfeel is good, it integrates nutrition and to become reconciled mouthfeel, containing rich in protein, amino acid, lentinan, dietary fiber and trace element in its product, be strengthen body immunity, essential elements that stomach is protected in pre-preventing tumor, nourishing the stomach, there is good health care, long-term edible effect that can play nourishing the stomach and protect liver, improve the health.
Employing Hericium erinaceus powder in the present invention, makes Hericium erinaceus vermicelli maintain natural colored and the nutritional labeling of Hericium erinaceus; The proportion compatibility of Hericium erinaceus powder and flour (conventional wheat powder) is reasonable, and noodles have good elasticity, taste good; In formula, other component and production method can not destroy the composition of triticale, and the noodles cost produced is not high, is beneficial to popularization.
The present invention adds noodle improver while making vermicelli, improves the tasty and refreshing property of Hericium erinaceus vermicelli, also extends the shelf life of commodity.
The present invention does not add any non-natural additive, meets the requirement of society to food security now.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, set forth the present invention further, but following embodiment being only the preferred embodiments of the present invention, and not all.Based on the embodiment in embodiment, those skilled in the art under the prerequisite not making creative work obtain other embodiment, all belong to protection scope of the present invention.
Embodiment 1
A kind of Hericium erinaceus vermicelli, comprise the raw material of following parts by weight proportioning:
Flour: 85
Hericium erinaceus powder: 10
Edible salt: 1.0
Gluten: 4
Konjaku powder: 0.2
Modifying agent: 0.04.
The preparation method of above-mentioned Hericium erinaceus vermicelli, comprises the following steps:
A, select the stout and strong Hericium erinaceus of thalline, cleaning, oven dry, ultramicro grinding, sieve, collect for the production of.
B, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
C, flour, Gluten added in step a mix with mixer;
D, edible salt and modifying agent added in step b mix, stand-by;
E, the solution mixed in steps d is added in step c, add a certain amount of water and carry out and face, Mixing time about 13 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A kind of Hericium erinaceus vermicelli, comprise the raw material of following parts by weight proportioning:
Flour: 90
Hericium erinaceus powder: 7
Edible salt: 0.8
Gluten: 3
Konjaku powder: 0.2
Modifying agent: 0.03.
The preparation method of above-mentioned Hericium erinaceus vermicelli, comprises the following steps:
A, select the stout and strong Hericium erinaceus of thalline, cleaning, oven dry, ultramicro grinding, sieve, collect for the production of.
B, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
C, flour, Gluten added in step a mix with mixer;
D, edible salt and modifying agent added in step b mix, stand-by;
E, the solution mixed in steps d is added in step c, add a certain amount of water and carry out and face, Mixing time about 14 minutes;
F, the dough of becoming reconciled in step e is put into aging machine carry out slaking, stand-by;
G, by the dough after slaking in step f routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A kind of Hericium erinaceus vermicelli, comprise the raw material of following parts by weight proportioning:
Flour: 93
Hericium erinaceus powder: 5
Edible salt: 1.2
Gluten: 2
Konjaku powder: 0.1
Modifying agent: 0.02.
The preparation method of above-mentioned Hericium erinaceus vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, Hericium erinaceus powder, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent added in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 4
A kind of Hericium erinaceus vermicelli, comprise the raw material of following parts by weight proportioning:
Flour: 97
Hericium erinaceus powder: 2
Edible salt: 0.8
Gluten: 1
Konjaku powder: 0.2
Modifying agent: 0.04.
The preparation method of above-mentioned Hericium erinaceus vermicelli, comprises the following steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, Hericium erinaceus powder, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent added in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description is only preference of the present invention; be not used for limiting the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (7)
1. Hericium erinaceus vermicelli, is characterized in that, are made by the raw material of following weight portion:
2. Hericium erinaceus vermicelli according to claim 1, is characterized in that, are made by the raw material of following weight portion:
3. Hericium erinaceus vermicelli according to claim 1, is characterized in that, are made by the raw material of following weight portion:
4. the Hericium erinaceus vermicelli according to any one of claim 1-3, it is characterized in that: described modifying agent comprises the composition of following percentage by weight: carragheen (15 ± 10) %, acetate starch (20 ± 10) %, sodium alginate (23 ± 10) %, propylene glycol ester (22 ± 10) %, propane diols (20 ± 10) %, the percentage by weight sum of above each composition meets 100%.
5. a preparation method for Hericium erinaceus vermicelli described in claim 4, is characterized in that: comprise the steps:
A, konjaku powder shifted to an earlier date and within 2 hours, puts into appropriate water and soak, treat that it dissolves completely, for subsequent use;
B, by flour, Hericium erinaceus powder, that Gluten is placed in stirrer for mixing is even;
C, edible salt and modifying agent added in step a mix, stand-by;
D, the solution mixed in step c is added in step b, add a certain amount of water and carry out and face, Mixing time about 15 minutes;
E, the dough of becoming reconciled in steps d is put into aging machine carry out slaking, stand-by;
F, by the dough after slaking in step e routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
6. the preparation method of Hericium erinaceus vermicelli according to claim 5, is characterized in that: dry in described step f that subregion is predrying region, main arid region and complete arid region.
7. the preparation method of Hericium erinaceus vermicelli according to claim 5, is characterized in that: described prebake Region control temperature 25 ~ 30 DEG C, relative humidity 80 ~ 85%, and drying time accounts for 15 ~ 20% of total drying time; Described main drying area control temperature 35 ~ 45 DEG C, relative humidity 75 ~ 85%, drying time accounts for 40 ~ 50% of total drying time; Describedly complete drying area control temperature 20 ~ 30 DEG C, relative humidity 55 ~ 65%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625050A (en) * | 2017-10-27 | 2018-01-26 | 上海大山合菌物科技股份有限公司 | A kind of mushroom vermicelli and preparation method thereof |
| CN109123406A (en) * | 2018-11-02 | 2019-01-04 | 安徽顶康食品有限公司 | A kind of bean curd leaf powder vermicelli and preparation method thereof |
| CN111227177A (en) * | 2020-03-19 | 2020-06-05 | 安康学院 | Preparation process of selenium-rich hericium erinaceus fine dried noodles |
| CN112715840A (en) * | 2020-12-18 | 2021-04-30 | 福建省创味食品有限公司 | Pleurotus geesteranus nutritional noodles and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112715840A (en) * | 2020-12-18 | 2021-04-30 | 福建省创味食品有限公司 | Pleurotus geesteranus nutritional noodles and preparation method thereof |
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Application publication date: 20160511 |