CN106616924A - Good-taste and no-breaking water caltrop vermicelli and preparation method thereof - Google Patents
Good-taste and no-breaking water caltrop vermicelli and preparation method thereof Download PDFInfo
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 5
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Classifications
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses good-taste and no-breaking water caltrop vermicelli. Raw materials in parts by weight comprise: 80-150 parts of water caltrop starch, 15-20 parts of ginkgo powder, 5-10 parts of water chestnut, 5-8 parts of sugarcane, 0.3-0.5 part of xanthan gum, 0.2-0.3 part of choline hydroxide, 0.3-0.5 part of ascorbic acid and 0.1-0.3 part of citric acid. The invention also discloses a preparation method of the good-taste and no-breaking water caltrop vermicelli. The good-taste and no-breaking water caltrop vermicelli has the advantages that ginkgo powder and cane sugar are added in water caltrop starch, heat past stability and viscosity of the water caltrop starch are improved, production technological parameters are regulated, processability of the water caltrop vermicelli is improved, the obtained vermicelli has good taste and is elastic, and breaking is hardly caused.
Description
Technical field
The present invention relates to water caltrop bean vermicelli processing technique field, more particularly to a kind of unbroken noodles water caltrop bean vermicelli in good taste and preparation
Method.
Background technology
Bean vermicelli is a kind of very popular traditional food.Bean vermicelli is in China's history of at least 1400, and green starch is only
Special physicochemical property causes green starch to become the primary raw material of the present high-quality bean vermicelli of China, and green bean vermicelli is pure white, transparent, tough
Property it is strong, cook and boil dozens of minutes and will not also paste soup, be loved by the people.But green starch yields poorly, price is high.
A kind of water plant of water caltrop, is seed plant also known as " water caltrop ", has cultivation or wild in SOUTHERN CHINA each province
It is raw.Its pulp is edible, and tender stem can make vegetables, really there is sharp angle, is commonly called as water caltrop.Water caltrop contains abundant protein, glucose, no
Saturated fatty acid and multivitamin, such as Cobastab1, Cobastab2, vitamin C, the micro unit such as carrotene and calcium, phosphorus, iron
Element, with higher nutritive value.Once studies have found that, water caltrop has certain antitumaous effect, can be used for anti-treatment of esophagus cancer, stomach
Cancer, cancer of the uterus etc..Content of starch is higher than mung bean in water caltrop, and direct-connected starch and amylopectin content are close with mung bean.It can be seen that, water caltrop
Starch can as a kind of fine bean vermicelli raw material sources of replacement mung bean, but all the time because water caltrop gelatinization point is high, shape
Into starch paste stability it is poor compared with mung bean, be obtained that bean vermicelli hardness is big, poor taste, easy broken strip limits the processed and applied of water caltrop.Cause
This, developing a kind of high unbroken noodles of quality, unbroken noodles water caltrop bean vermicelli in good taste becomes bean vermicelli industry problem to be solved.
The content of the invention
The present invention proposes a kind of unbroken noodles water caltrop bean vermicelli in good taste and preparation method, by the raw material for adjusting water caltrop bean vermicelli
Composition and proportioning, while regulating and controlling preparation technology parameter, improve the processing characteristics of water caltrop bean vermicelli, and the obtained bean vermicelli of the present invention has bullet
It is property, in good taste, and broken strip is difficult, process is simple reduces production cost, is conducive to area, large-scale production.
A kind of unbroken noodles water caltrop bean vermicelli in good taste proposed by the present invention, raw material includes by weight：Water caltrop starch 80～150
Part, 15～20 parts of ginkgo powder, 5～10 parts of water chestnut, 5～8 parts of sugarcane, 0.3～0.5 part of xanthans, 0.2～0.3 part of Chinese honey locust carbohydrate gum,
0.3～0.5 part of ascorbic acid, 0.1～0.3 part of citric acid.
Preferably, water caltrop starch weight portion in the feed be 80 parts, 85 parts, 90 parts, 95 parts, 100 parts, 105 parts, 110
Part, 115 parts, 120 parts, 125 parts, 130 parts, 135 parts, 140 parts, 145 parts, 150 parts, ginkgo powder weight portion in the feed be 15
Part, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, water chestnut weight portion in the feed be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, it is sweet
Sugarcane weight portion in the feed be 5 parts, 6 parts, 7 parts, 8 parts, xanthans weight portion in the feed be 0.3 part, 0.35 part, 0.4
Part, 0.45 part, 0.5 part, Chinese honey locust carbohydrate gum weight portion in the feed be 0.2 part, 0.21 part, 0.22 part, 0.23 part, 0.24 part,
0.25 part, 0.26 part, 0.27 part, 0.28 part, 0.29 part, 0.3 part, anti-sepsis acid weight portion in the feed is 0.2 part, 0.21
Part, 0.22 part, 0.23 part, 0.24 part, 0.25 part, 0.26 part, 0.27 part, 0.28 part, 0.29 part, 0.3 part, 0.31 part, 0.32
Part, 0.33 part, 0.34 part, 0.35 part, 0.36 part, 0.37 part, 0.38 part, 0.39 part, 0.4 part, 0.41 part, 0.42 part, 0.43
Part, 0.44 part, 0.45 part, 0.46 part, 0.47 part, 0.48 part, 0.49 part, 0.5 part, citric acid weight portion in the feed is
0.1 part, 0.11 part, 0.12 part, 0.13 part, 0.14 part, 0.15 part, 0.16 part, 0.17 part, 0.18 part, 0.19 part, 0.2 part,
0.21 part, 0.22 part, 0.23 part, 0.24 part, 0.25 part, 0.26 part, 0.27 part, 0.28 part, 0.29 part, 0.3 part.
Preferably, water caltrop starch includes dry water caltrop starch and/or wet water caltrop starch.
Preferably, water caltrop starch includes dry water caltrop starch and wet water caltrop starch.
Preferably, wet water caltrop starch water content is 32～35wt%.
Preferably, the weight ratio of dry water caltrop starch and wet water caltrop starch is 3：1.
Preferably, the weight ratio of ascorbic acid and citric acid is 2：1.
Preferably, the total amount of ascorbic acid and citric acid and water caltrop starch weight ratio are 4～8：1000.
Preferably, sugarcane and the weight ratio of water caltrop starch are 1：16～18.
Preferably, dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop is cleaned and removed the peel, stripping and slicing,
Add water crushing, sieves repeatedly, takes filtrate standing hypsokinesis and goes supernatant liquor to obtain meal, and meal is washed to white, filters to take repeatedly
Filter residue obtains wet water caltrop starch, and wet water caltrop starch is dried at 40 DEG C, and grinding obtains dry water caltrop starch.
A kind of preparation method of unbroken noodles water caltrop bean vermicelli in good taste, it is characterised in that comprise the steps：
S1, by sugarcane, water chestnut clean squeezing, take juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and obtain annex solution；
S2, the water caltrop starch for weighing water caltrop starch 10～13wt% of total amount, add part ginkgo powder, add boiling water to brew paste
Change obtains Gorgon euryale paste；
S3, in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining water caltrop starch and ginkgo powder are added, stirred
Face is mixed and stirred, insulation obtains the dough that water content is 30～45%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is complete
Portion pulls water-cooled out after floating on the surface of the water, aging segment, freezing is dried to obtain unbroken noodles water caltrop bean vermicelli in good taste.
Preferably, in S2, the weight ratio of ginkgo powder and water caltrop starch is 1 in Gorgon euryale paste：1.
Preferably, in S2, the total amount and the w/v g of boiling water of water caltrop starch and ginkgo powder in Gorgon euryale paste:Ml is 1：7
～9.
Preferably, in S3, stirring and face adopt agitator, and rotating speed is 100-150r/min, and mixing time is 2～
4min。
Preferably, in S3, holding temperature is 25～30 DEG C, and temperature retention time is 20～30min.
Preferably, in S4, bean vermicelli aging 4～6h at 3～4 DEG C.
Preferably, in S4,25cm length sections are cut into after bean vermicelli is aging.
Preferably, in S4, at 0～-2 DEG C 5～7h is freezed.
In the present invention, with water caltrop starch as principal component, water caltrop is easily planted, and yield is high, reduces production cost, will do,
Wet starch is used cooperatively, and is conducive to water caltrop starch to be gelatinized, while the addition of part wet starch, improves the swelling of water caltrop bean vermicelli
Rate, improves the rehydration of bean vermicelli, and more hygroscopic suction salt is tasty when edible；The flavonols that ginkgo powder contains and biflavone alcohol
With treating cerebral ischemia, the nutritive value of water caltrop bean vermicelli is improve, coordinate water caltrop starch as thickening soup powder, improve water caltrop heat
The stability of gelatinization, increased gel effect, add sucrose, on the one hand improve ginkgo powder bitter taste slightly, another aspect sugarcane
Sugar there is physical dispersion to act on water caltrop starch, namely " diluting effect ", and the presence of sucrose reduces starch with starch phase mutual connection
Tactile chance, reduces the appearance of caking, but cane sugar content it is too high when, the trend that caking rate can slowly rise again, carbohydrate hydroxyl
Very capable, water zone work after excessive sugar is added in water caltrop starch, in the hydroxyl and starch in sugar of base junction Heshui
With, can affect water suction, swelling and the stretching, extension of starch molecule, the water sorption of sugar can make the mutual touch opportunity of starch increase shape
Into bonding, reasonably controlling cane sugar content contributes to water caltrop starch gelatinization and ageing process；Ascorbic acid and citric acid coordinate to be made
With as the color stabilizer of water caltrop starch, it is to avoid water caltrop bean vermicelli browning during cooking aging, the color and luster of pink colour is affected；
Xanthans and Chinese honey locust carbohydrate gum are used cooperatively, and further enhancing the gelling ability of water caltrop bean vermicelli, are conducive to bean vermicelli to be molded, and reduce disconnected
Bar；In preparation process, directly gelatinization is brewed using boiling water, and be incubated, water caltrop starch and ginkgo powder is fully gelatinized, stirred
With the intensity and stickiness that face improves dough, be conducive to leaking the carrying out of powder, improve ageing resistance, make obtained bean vermicelli quality
Uniformly, soft taste, forming improves toughness, reduces fracture of wire；Aging and cooling time and temperature are rationally controlled, bean vermicelli is kept
Rational water content, improves the use mouthfeel of bean vermicelli, and the long-term preservation for being also beneficial to bean vermicelli is not gone mouldy, and is extended the shelf life.
Specific embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：80 parts of water caltrop starch, 20 parts of ginkgo powder, water chestnut
5 parts of shepherd's purse, 8 parts of sugarcane, 0.3 part of xanthans, 0.3 part of Chinese honey locust carbohydrate gum, 0.5 part of ascorbic acid, 0.1 part of citric acid.
Embodiment 2
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：150 parts of wet water caltrop starch, 15 parts of ginkgo powder,
10 parts of water chestnut, 5 parts of sugarcane, 0.5 part of xanthans, 0.2 part of Chinese honey locust carbohydrate gum, 0.5 part of ascorbic acid, 0.1 part of citric acid；Wet water caltrop forms sediment
Powder water content is 32wt%.
Embodiment 3
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：100 parts of dry water caltrop starch, 15 parts of ginkgo powder,
10 parts of water chestnut, 5 parts of sugarcane, 0.5 part of xanthans, 0.2 part of Chinese honey locust carbohydrate gum, 0.5 part of ascorbic acid, 0.1 part of citric acid.
Embodiment 4
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：75 parts of dry water caltrop starch, wet water caltrop starch 25
Part, 18 parts of ginkgo powder, 7 parts of water chestnut, 6 parts of sugarcane, 0.4 part of xanthans, Chinese honey locust carbohydrate gum 0.25,0.4 part of ascorbic acid, citric acid
0.15 part；Wet water caltrop starch water content is 35wt%.
Embodiment 5
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：75 parts of dry water caltrop starch, wet water caltrop starch 25
Part, 17 parts of ginkgo powder, 8 parts of water chestnut, 7 parts of sugarcane, 0.35 part of xanthans, Chinese honey locust carbohydrate gum 0.2,0.4 part of ascorbic acid, citric acid
0.2 part；Wet water caltrop starch water content is 33wt%；
Dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop cleans peeling, stripping and slicing, with pigment
It is broken, sieve repeatedly, take filtrate standing hypsokinesis and go supernatant liquor to obtain meal, meal is washed to white repeatedly, filters to take filter residue and obtains
To wet water caltrop starch, wet water caltrop starch is dried at 40 DEG C, grinding obtains dry water caltrop starch.
Embodiment 6
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：90 parts of dry water caltrop starch, wet water caltrop starch 30
Part, 17 parts of ginkgo powder, 8 parts of water chestnut, 7.5 parts of sugarcane, 0.3 part of xanthans, 0.2 part of Chinese honey locust carbohydrate gum, 0.3 part of ascorbic acid, lemon
0.2 part of acid；Wet water caltrop starch water content is 34wt%；
Dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop cleans peeling, stripping and slicing, with pigment
It is broken, sieve repeatedly, take filtrate standing hypsokinesis and go supernatant liquor to obtain meal, meal is washed to white repeatedly, filters to take filter residue and obtains
To wet water caltrop starch, wet water caltrop starch is dried at 40 DEG C, grinding obtains dry water caltrop starch；
Unbroken noodles water caltrop bean vermicelli in good taste is obtained using following method：
S1, by sugarcane, water chestnut clean peeling, take after squeezing juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and added
Liquid
S2,12 parts of wet water caltrop starchs are weighed, add part ginkgo powder, brewed gelatinization with boiling water and obtain Gorgon euryale paste；
S3, in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining wet water caltrop starch, dry water caltrop is added to form sediment
Powder and ginkgo powder, stirring and face, insulation obtains the dough that water content is 30%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is complete
Portion pulls water-cooled out after floating on the surface of the water, aging segment, freezing is dried to obtain unbroken noodles water caltrop bean vermicelli in good taste.
Embodiment 7
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：100 parts of dry water caltrop starch, wet water caltrop starch
35 parts, 8 parts of water chestnut, 7.5 parts of sugarcane, 0.4 part of xanthans, 0.25 part of Chinese honey locust carbohydrate gum, 0.3 part of ascorbic acid, 0.24 part of citric acid；
Wet water caltrop starch water content is 33wt%；
Dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop cleans peeling, stripping and slicing, with pigment
It is broken, sieve repeatedly, take filtrate standing hypsokinesis and go supernatant liquor to obtain meal, meal is washed to white repeatedly, filters to take filter residue and obtains
To wet water caltrop starch, wet water caltrop starch is dried at 40 DEG C, grinding obtains dry water caltrop starch；
Unbroken noodles water caltrop bean vermicelli in good taste is obtained using following method：
S1, by sugarcane, water chestnut clean peeling, take after squeezing juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and added
Liquid；
S2, the wet water caltrop starch for weighing 3.5 parts and 10 parts of dry water caltrop starchs, add 3.5 parts of ginkgo powders, and with boiling water paste is brewed
Change obtains Gorgon euryale paste, the total amount and the w/v g of boiling water of water caltrop starch and ginkgo powder in Gorgon euryale paste:Ml is 1：7；
S3, in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining water caltrop starch and ginkgo powder are added, used
Agitator is stirred and face, and rotating speed is 100r/min, and mixing time is to be incubated 30min at 25 DEG C after the completion of 4min, and face
Obtain the dough that water content is 35%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is complete
Portion pulls water-cooled out after floating on the surface of the water, and the aging 6h at 3 DEG C, segment freezes 7h at 0 DEG C, is dried to obtain unbroken noodles water chestnut in good taste
Angle bean vermicelli.
Implement 8
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：75 parts of dry water caltrop starch, wet water caltrop starch 25
Part, 20 parts of ginkgo powder, 10 parts of water chestnut, 5 parts of sugarcane, 0.3 part of xanthans, 0.2 part of Chinese honey locust carbohydrate gum, 0.5 part of ascorbic acid, citric acid
0.3 part；Wet water caltrop starch water content is 33wt%；
Dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop cleans peeling, stripping and slicing, with pigment
It is broken, sieve repeatedly, take filtrate standing hypsokinesis and go supernatant liquor to obtain meal, meal is washed to white repeatedly, filters to take filter residue and obtains
To wet water caltrop starch, wet water caltrop starch is dried at 40 DEG C, grinding obtains dry water caltrop starch；
Unbroken noodles water caltrop bean vermicelli in good taste is obtained using following method：
S1, by sugarcane, water chestnut clean peeling, take after squeezing juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and added
Liquid；
S2, the wet water caltrop starch for weighing 2.5 parts and 7.5 parts of dry water caltrop starchs, add 2.5 parts of ginkgo powders, are brewed with boiling water
Gelatinization obtains Gorgon euryale paste, the total amount and the w/v g of boiling water of water caltrop starch and ginkgo powder in Gorgon euryale paste:Ml is 1：9；
S3, in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining water caltrop starch and ginkgo powder are added, used
Agitator is stirred and face, and rotating speed is 150r/min, and mixing time is to be incubated 20min at 30 DEG C after the completion of 2min, and face
Obtain the dough that water content is 40%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is complete
Portion pulls water-cooled out after floating on the surface of the water, the aging 4h at 4 DEG C, is cut into 25cm length sections, and 5h is freezed at -2 DEG C, is dried to obtain in good taste
Unbroken noodles water caltrop bean vermicelli.
Implement 9
A kind of unbroken noodles water caltrop bean vermicelli in good taste, raw material includes by weight：75 parts of dry water caltrop starch, wet water caltrop starch 25
Part, 20 parts of ginkgo powder, 10 parts of water chestnut, 5 parts of sugarcane, 0.3 part of xanthans, 0.2 part of Chinese honey locust carbohydrate gum, 0.5 part of ascorbic acid, citric acid
0.3 part；Wet water caltrop starch water content is 33wt%；
Dry water caltrop starch and wet water caltrop starch are extracted using following steps：Fresh water caltrop cleans peeling, stripping and slicing, with pigment
It is broken, sieve repeatedly, take filtrate standing hypsokinesis and go supernatant liquor to obtain meal, meal is washed to white repeatedly, filters to take filter residue and obtains
To wet water caltrop starch, wet water caltrop starch is dried at 40 DEG C, grinding obtains dry water caltrop starch；
Unbroken noodles water caltrop bean vermicelli in good taste is obtained using following method：
S1, by sugarcane, water chestnut clean peeling, take after squeezing juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and added
Liquid；
S2, the wet water caltrop starch for weighing 2.5 parts and 7.5 parts of dry water caltrop starchs, add 2.5 parts of ginkgo powders, are brewed with boiling water
Gelatinization obtains Gorgon euryale paste, and the weight ratio of ginkgo powder and water caltrop starch is 1 in Gorgon euryale paste：1, the total amount and boiling water of water caltrop starch and ginkgo powder
W/v g:Ml is 1：9；
S3, in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining water caltrop starch and ginkgo powder are added, used
Agitator is stirred and face, and rotating speed is 150r/min, and mixing time is to be incubated 20min at 30 DEG C after the completion of 2min, and face
Obtain the dough that water content is 45%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is complete
Portion pulls water-cooled out after floating on the surface of the water, the aging 4h at 4 DEG C, is cut into 25cm length sections, and 5h is freezed at -2 DEG C, is dried to obtain in good taste
Unbroken noodles water caltrop bean vermicelli.
The above, the only present invention preferably specific embodiment, but protection scope of the present invention is not limited thereto,
Any those familiar with the art the invention discloses technical scope in, technology according to the present invention scheme and its
Inventive concept equivalent or change in addition, all should be included within the scope of the present invention.
Claims (10)
1. a kind of unbroken noodles water caltrop bean vermicelli in good taste, it is characterised in that its raw material includes by weight：Water caltrop starch 80～150
Part, 15～20 parts of ginkgo powder, 5～10 parts of water chestnut, 5～8 parts of sugarcane, 0.3～0.5 part of xanthans, 0.2～0.3 part of Chinese honey locust carbohydrate gum,
0.3～0.5 part of ascorbic acid, 0.1～0.3 part of citric acid.
2. unbroken noodles water caltrop bean vermicelli in good taste according to claim 1, it is characterised in that water caltrop starch includes that dry water caltrop forms sediment
Powder and/or wet water caltrop starch；Preferably, water caltrop starch includes dry water caltrop starch and wet water caltrop starch；Preferably, wet water caltrop starch
Water content is 32～35wt%；Preferably, the weight ratio of dry water caltrop starch and wet water caltrop starch is 3：1.
3. unbroken noodles water caltrop bean vermicelli in good taste according to claim 1, it is characterised in that the weight of ascorbic acid and citric acid
Amount is than being 2：1.
4. unbroken noodles water caltrop bean vermicelli in good taste according to claim 1, it is characterised in that ascorbic acid and citric acid it is total
Amount is 4～8 with water caltrop starch weight ratio：1000.
5. unbroken noodles water caltrop bean vermicelli in good taste according to claim 1, it is characterised in that the weight of sugarcane and water caltrop starch
Than for 1：16～18.
6. unbroken noodles water caltrop bean vermicelli in good taste according to claim 2, it is characterised in that dry water caltrop starch and wet water caltrop form sediment
Powder is extracted using following steps：Fresh water caltrop is cleaned and removed the peel, stripping and slicing, and add water crushing, sieves repeatedly, is taken filtrate standing hypsokinesis and is gone
Layer clear liquid obtains meal, and meal is washed to white repeatedly, filters to take filter residue and obtains wet water caltrop starch, by wet water caltrop starch at 40 DEG C
Lower drying, grinding obtains dry water caltrop starch.
7. a kind of preparation method of the unbroken noodles water caltrop bean vermicelli in good taste according to any one of claim 1～6, its feature exists
In comprising the steps：
S1, by sugarcane, water chestnut clean peeling, take after squeezing juice add xanthans, Chinese honey locust carbohydrate gum, be dissolved in water and obtain annex solution；
S2, the water caltrop starch for weighing water caltrop starch 10～13wt% of total amount, add part ginkgo powder, add boiling water to brew and are gelatinized
To Gorgon euryale paste；
S3, add in Gorgon euryale that S2 is obtained paste ascorbic acid, citric acid, annex solution, remaining water caltrop starch and ginkgo powder, stirring and
Face, insulation obtains the dough that water content is 30～45%；
S4, the dough for obtaining S3 injection powder discharger, are squeezed into filament shape, in leaking into micro-boiling distilled water, treat that bean vermicelli is all floating
Pull water-cooled after the upper water surface out, aging segment, freezing is dried to obtain unbroken noodles water caltrop bean vermicelli in good taste.
8. unbroken noodles water caltrop bean vermicelli preparation method in good taste according to claim 7, it is characterised in that in S2, Gorgon euryale paste
The weight ratio of middle ginkgo powder and water caltrop starch is 1：1.
9. unbroken noodles water caltrop bean vermicelli preparation method in good taste according to claim 7, it is characterised in that in S2, Gorgon euryale paste
The total amount of middle water caltrop starch and ginkgo powder and the w/v g of boiling water:Ml is 1：7～9.
10. unbroken noodles water caltrop bean vermicelli preparation method in good taste according to claim 7, it is characterised in that in S3, insulation
Temperature is 25～30 DEG C, and temperature retention time is 20～30min.
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Citations (4)
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|---|---|---|---|---|
| CN1177451A (en) * | 1997-10-17 | 1998-04-01 | 邹光友 | Method for processing instant vermicelli (sheet) made from bean starch |
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| CN103976305A (en) * | 2014-05-24 | 2014-08-13 | 青岛科技大学 | Method for preparing instant water chestnut powder |
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2016
- 2016-12-23 CN CN201611205899.6A patent/CN106616924A/en not_active Withdrawn
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|---|---|---|---|---|
| CN1177451A (en) * | 1997-10-17 | 1998-04-01 | 邹光友 | Method for processing instant vermicelli (sheet) made from bean starch |
| CN1899097A (en) * | 2005-07-22 | 2007-01-24 | 沈阳工业大学 | Aluminum-free vermicelli toughness reinforcing composition |
| CN1729842A (en) * | 2005-08-10 | 2006-02-08 | 殷召品 | Method for preparing gingko vermicelli and gingko wine by fresh gingko fruit |
| CN103976305A (en) * | 2014-05-24 | 2014-08-13 | 青岛科技大学 | Method for preparing instant water chestnut powder |
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