CN106136220A - A kind of beef bone flavor vermicelli and preparation method thereof - Google Patents
A kind of beef bone flavor vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN106136220A CN106136220A CN201610579251.9A CN201610579251A CN106136220A CN 106136220 A CN106136220 A CN 106136220A CN 201610579251 A CN201610579251 A CN 201610579251A CN 106136220 A CN106136220 A CN 106136220A
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- Prior art keywords
- water
- starch
- tremella
- present
- radix
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 13
- 235000015278 beef Nutrition 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 15
- 241001506047 Tremella Species 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 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
- 210000000582 semen Anatomy 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 229920000945 Amylopectin Polymers 0.000 abstract description 4
- 229920001353 Dextrin Polymers 0.000 abstract description 2
- 239000004375 Dextrin Substances 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract description 2
- 235000019425 dextrin Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 229920000856 Amylose Polymers 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 3
- 208000017667 Chronic Disease Diseases 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920000294 Resistant starch Polymers 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
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 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
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 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
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021254 resistant starch Nutrition 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of beef bone flavor vermicelli and preparation method thereof, it is characterised in that be prepared by the raw materials in: pea starch 400 450, milk powder 10 11, Fructus Capsici 40 45, Semen Maydis oil 45, Os Bovis seu Bubali 10 11, Cornu Cervi Pantotrichum 12, Radix Et Caulis Acanthopanacis Senticosi 45, Radix Achyranthis Bidentatae 23, the Cortex Eucommiae 34, Tremella 30 35, carboxymethyl cellulose 0.8 1.Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through micronizing, amylose and amylopectin are degraded by microwave treatment, generate the relatively small dextrin of molecular weight and starch, the degree of bringing back to life is increased again through aging, improve the resistance starch content of the present invention, make transparency of the present invention, glossiness good, the Tremella added adds water the tremella gum toughness endured out, toughness can be increased, reduce strip-breaking rate, carboxymethyl cellulose can improve the water-holding capacity of the present invention, improves rehydration, and the present invention can bone strengthening in addition.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of beef bone flavor vermicelli and preparation method thereof.
Background technology
Along with growth in the living standard, the dietary structure of people also there occurs change, and the high-protein high-fat such as meat and egg is high
The " three high " food of heat occupies the principal status of public economy of diet structure, the dietary structure of low-fat and high cellulose is replaced, research
It has been shown that " three high " diet is unfavorable for the health of health, human body can be caused to suffer from the chronic diseases such as hypertension, hyperlipidemia, hyperglycemia
Disease, therefore, the heat of meals controls to have become as the key of regulation diet structure.Nowadays, the publicity of all kinds of health care knowledge
Making people take for polyphagia starch and can increase to obtain the risk of chronic disease, people are also the most careful to the selection of starchy food.
And vermicelli is as the food of a kind of high starch, people are more and more higher to the requirement of its quality.Resistant starch forms sediment also known as resistance to enzymolysis
Powder and indigestibility starch, by enzymolysis, but can not rise with volatile fatty acid in small intestinal in the intestines and stomach colon of people
Ferment reacts, and its character is similar to disappearing fibre.The resistance starch content improved in vermicelli can improve vermicelli transparency, surface light
The relation that the quality of the resistance starch content in pool degree, i.e. vermicelli and vermicelli is proportionate, therefore, a kind of high-resistance starch of exploitation
The vermicelli of content is significant.
Summary of the invention
It is an object of the invention to provide a kind of beef bone flavor vermicelli and preparation method thereof, the present invention has in good taste, nutrition
Healthy feature.
The technical solution adopted in the present invention is:
A kind of beef bone flavor vermicelli, it is characterised in that be prepared by the raw materials in:
Pea starch 400-450, milk powder 10-11, Fructus Capsici 40-45, Semen Maydis oil 4-5, Os Bovis seu Bubali 10-11, Cornu Cervi Pantotrichum 1-2, Radix Et Caulis Acanthopanacis Senticosi 4-
5, Radix Achyranthis Bidentatae 2-3, Cortex Eucommiae 3-4, Tremella 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of described beef bone flavor vermicelli, it is characterised in that comprise the following steps:
(1) Cornu Cervi Pantotrichum, Radix Et Caulis Acanthopanacis Senticosi, Radix Achyranthis Bidentatae, the Cortex Eucommiae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, filters at gained
Being slowly added into carboxymethyl cellulose in liquid, stirring is to dissolving；
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave
Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C
Broken, sieve；
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum；
(4) add water furnishing pasty state by step (2) gained material, then add proper amount of boiling water and rush thickener, stirs 15-20 minute, then adds
Enter step (1), (3) gained material and milk powder to mix thoroughly, send in filamentation equipment, send into after filamentation in the water of 85-90 DEG C, wait to float
After pull out, open powder, cutting after tedding 4-8 hour at shady and cool；
(5) Os Bovis seu Bubali is added the water of 4-5 times little fire infusion 40-50 minute, filters, obtain Galbitang；Fructus Capsici is added Galbitang making beating,
Adding the raw material that above-mentioned technique is not used in gained serosity, little fire is endured thick, carries out packaging with step (4) gained material i.e. after subpackage
?.
The invention have the benefit that
Raw material pea starch in the present invention can reduce the degree of branching of amylopectin through micronizing, and straight chain is formed sediment by microwave treatment
Powder and amylopectin degraded, generate the relatively small dextrin of molecular weight and starch, then through the aging degree of bringing back to life that increases, thus carry
The high resistance starch content of the present invention so that the transparency of the present invention and glossiness are good, and meanwhile, the Tremella that the present invention adds adds
The tremella gum that water is endured out has viscosity, adds the toughness of the present invention, reduces strip-breaking rate, and carboxymethyl cellulose can improve this
Bright water-holding capacity, improves the rehydration of the present invention, additionally, the present invention is possibly together with plurality of Chinese composition, has effect of bone strengthening.
Detailed description of the invention
A kind of beef bone flavor vermicelli, it is characterised in that be made up of the raw material of following weight portion (kilogram):
Pea starch 40, milk powder 10, Fructus Capsici 40, Semen Maydis oil 4, Os Bovis seu Bubali 10, Cornu Cervi Pantotrichum 1, Radix Et Caulis Acanthopanacis Senticosi 4, Radix Achyranthis Bidentatae 2, the Cortex Eucommiae 3, Tremella 30,
Carboxymethyl cellulose 0.8.
The preparation method of described beef bone flavor vermicelli, comprises the following steps:
(1) Cornu Cervi Pantotrichum, Radix Et Caulis Acanthopanacis Senticosi, Radix Achyranthis Bidentatae, the Cortex Eucommiae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, filters at gained
Being slowly added into carboxymethyl cellulose in liquid, stirring is to dissolving；
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave
Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C
Broken, sieve；
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum；
(4) add water furnishing pasty state by step (2) gained material, then add proper amount of boiling water and rush thickener, stirs 15-20 minute, then adds
Enter step (1), (3) gained material and milk powder to mix thoroughly, send in filamentation equipment, send into after filamentation in the water of 85-90 DEG C, wait to float
After pull out, open powder, cutting after tedding 4-8 hour at shady and cool；
(5) Os Bovis seu Bubali is added the water of 4-5 times little fire infusion 40-50 minute, filters, obtain Galbitang；Fructus Capsici is added Galbitang making beating, in institute
Obtaining in serosity and add the raw material that above-mentioned technique is not used, little fire is endured thick, carries out packing and get final product with step (4) gained material after subpackage.
Claims (2)
1. a beef bone flavor vermicelli, it is characterised in that be prepared by the raw materials in:
Pea starch 400-450, milk powder 10-11, Fructus Capsici 40-45, Semen Maydis oil 4-5, Os Bovis seu Bubali 10-11, Cornu Cervi Pantotrichum 1-2, Radix Et Caulis Acanthopanacis Senticosi 4-
5, Radix Achyranthis Bidentatae 2-3, Cortex Eucommiae 3-4, Tremella 30-35, carboxymethyl cellulose 0.8-1.
The preparation method of beef bone flavor vermicelli the most according to claim 1, it is characterised in that comprise the following steps:
(1) Cornu Cervi Pantotrichum, Radix Et Caulis Acanthopanacis Senticosi, Radix Achyranthis Bidentatae, the Cortex Eucommiae are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, filters at gained
Being slowly added into carboxymethyl cellulose in liquid, stirring is to dissolving；
(2) add water after 20 minutes the starch milk that furnishing starch concentration is 10% by pea starch micronizing, then carries out at microwave
Reason, microwave power is 668W, is dried, powder during the microwave time is 4 minutes, then cold preservation is placed on 80 DEG C of baking ovens for 24 hours at 4 DEG C
Broken, sieve；
(3) by little for the clear water that adds 3-4 times after Tremella clear water maceration fire infusion 60-70 minute, filter, obtain tremella gum；
(4) add water furnishing pasty state by step (2) gained material, then add proper amount of boiling water and rush thickener, stirs 15-20 minute, then adds
Enter step (1), (3) gained material and milk powder to mix thoroughly, send in filamentation equipment, send into after filamentation in the water of 85-90 DEG C, wait to float
After pull out, open powder, cutting after tedding 4-8 hour at shady and cool；
(5) Os Bovis seu Bubali is added the water of 4-5 times little fire infusion 40-50 minute, filters, obtain Galbitang；Fructus Capsici is added Galbitang making beating,
Adding the raw material that above-mentioned technique is not used in gained serosity, little fire is endured thick, carries out packaging with step (4) gained material i.e. after subpackage
?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579251.9A CN106136220A (en) | 2016-07-22 | 2016-07-22 | A kind of beef bone flavor vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610579251.9A CN106136220A (en) | 2016-07-22 | 2016-07-22 | A kind of beef bone flavor vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106136220A true CN106136220A (en) | 2016-11-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610579251.9A Withdrawn CN106136220A (en) | 2016-07-22 | 2016-07-22 | A kind of beef bone flavor vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106136220A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN104957471A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sour and hot vermicelli and preparation method thereof |
| CN105410883A (en) * | 2015-11-25 | 2016-03-23 | 安徽好咏乐食品有限公司 | Celery vermicelli and preparation method of the celery vermicelli |
| CN105433364A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Tomato vermicelli and preparation method thereof |
| CN105433363A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Purple potato vermicelli and preparation method thereof |
-
2016
- 2016-07-22 CN CN201610579251.9A patent/CN106136220A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081066A (en) * | 2007-06-04 | 2007-12-05 | 张兰锁 | Meat flavour vermicelli / noodle and method for prepararing the same |
| CN104957471A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sour and hot vermicelli and preparation method thereof |
| CN105410883A (en) * | 2015-11-25 | 2016-03-23 | 安徽好咏乐食品有限公司 | Celery vermicelli and preparation method of the celery vermicelli |
| CN105433364A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Tomato vermicelli and preparation method thereof |
| CN105433363A (en) * | 2015-11-25 | 2016-03-30 | 安徽好咏乐食品有限公司 | Purple potato vermicelli and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20161123 |