CN106722203A - A kind of green bean starch sheet and preparation method thereof - Google Patents
A kind of green bean starch sheet and preparation method thereof Download PDFInfo
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- CN106722203A CN106722203A CN201611228939.9A CN201611228939A CN106722203A CN 106722203 A CN106722203 A CN 106722203A CN 201611228939 A CN201611228939 A CN 201611228939A CN 106722203 A CN106722203 A CN 106722203A
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Abstract
The invention discloses a kind of green bean starch sheet, it is made up of following parts by weight of component：Mung bean, sesame, fresh pomelo peel, fresh orange peel, edible gelatin, dextrin, methylcellulose, sodium acid carbonate, salt；Preparation method includes：Prepare green starch；Fresh pomelo peel and fresh orange peel are blended, boiling water treating, clear water immersion, remove juice, clear water rinsing, pericarp particle adds 3 times of water, and pH is adjusted to 2.0 with hydrochloric acid, is heated to 90 DEG C, and stirring constant temperature is kept for 1 1.5 hours, heat filter, takes filtrate, and regulation pH value obtains Fruit peel extract to 7.0；Edible gelatin, dextrin, sodium acid carbonate, salt are dissolved in water, addition solution is obtained；Green starch, Fruit peel extract and addition solution are mixed, is added water, stir to obtain green starch slurry, be added in copper plate, heating water bath, rotate copper plate, be sprinkled into sesame, cooled down, taken out, dried, packed；Bean sheet jelly of the invention, good toughness, resistance to decoction has chewy texture, nutritious.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of green bean starch sheet and preparation method thereof.
Background technology
Bean sheet jelly is the popular characteristic traditional food in southern area of China and Shandong District, and the Northern Wei Dynasty is recorded in earliest《The common people
Want art》.It is the system of the thin slice food being fabricated to rice, starch from sweet potato, green starch, farina, Faba bean starch etc.
Claim.Have fresh, dry two kinds, fresh eats at once, dry is easy to storage transportation and sales.Bean sheet jelly is a kind of traditional food being made of starch,
It is suitable for peasant family making, instrument is also very simple.
It with mung bean flour is primary raw material that green bean starch sheet is, it is dilute thick appropriate to add water, and is put into boiling water, is rotated with boiling soup, is cooked
After remove, drying is formed.For making vegetable dish, or same green vegetables, ginger, bamboo shoots, sauce, oil are boiled together, are extremely beautiful food, also
Can be with clearing heat and detoxicating, mediation the five internal organs, peace supports the moist skin of spirit.The standard for generally evaluating green bean starch sheet quality quality be toughness and
Glossiness.
The content of the invention
It is an object of the invention to provide a kind of green bean starch sheet and preparation method thereof, the green bean starch sheet in the present invention, toughness is strong,
Glossiness is high, simultaneously containing it is substantial amounts of fat and protein, also containing carbohydrate, VitAVitE, lecithin, calcium, iron,
The nutritional ingredients such as chromium.There are stomach invigorating, liver protection, promote red blood cell growth, while internal melanin can be increased, be conducive to head
There is effect long.
A kind of green bean starch sheet, is made up of following parts by weight of component：Mung bean 50-60 parts, sesame 2-5 parts, fresh pomelo peel 5-10
Part, fresh orange peel 3-5 parts, edible gelatin 0.1-0.3 parts, dextrin 0.1-0.3 parts, methylcellulose 0.05-0.1 parts, bicarbonate
Sodium 0.1-0.3 parts, salt 0.5-1 parts.
Further, a kind of green bean starch sheet, is made up of following parts by weight of component：55 parts of mung bean, 3 parts of sesame, fresh pomelo peel 8
Part, 4 parts of fresh orange peel, 0.2 part of edible gelatin, 0.2 part of dextrin, 0.08 part of methylcellulose, 0.2 part of sodium acid carbonate, salt 0.8
Part.
A kind of preparation method of green bean starch sheet, it is characterised in that the preparation method is comprised the following steps：
Step one, takes mung bean and goes the removal of impurity, cleans up, and is soaked 4-6 hours with 40 degree of water, and the mung bean for soaking adds starch
Seperator, green starch is separated, the green starch water sedimentation 2 times that will be separate, by the green starch drying after precipitation,
It is standby；
Step 2, fresh pomelo peel and fresh orange peel are blended to 2~3mm of particle diameter, obtain pericarp particle, and pericarp particle is put into
5~8min is processed in boiling water, is pulled out, 3-5min is boiled in clear water immersion 20-30min, heating, and pressure removes juice, and 2 are rinsed with clear water
It is secondary；Pericarp particle after rinsing is added into 3 times of water, pH is adjusted to 2.0 with hydrochloric acid, be heated to 90 DEG C, stirring constant temperature keeps 1-1.5 small
When, filter while hot, filtrate is taken, add sodium acid carbonate to adjust pH value to 7.0 in filtrate, obtain Fruit peel extract.
Step 3, by edible gelatin with 70 DEG C of 20 times of water dissolves, to being separately added into dextrin, Methyl cellulose in solution
Element, sodium acid carbonate, salt, are obtained addition solution；
Step 4, will add obtained in Fruit peel extract and step 3 obtained in green starch, step 2 obtained in step one
Solubilization liquid mixes, and adds the water of green starch 1-1.5 times of weight of weight, stirs, green starch slurry；
Step 5, green starch slurry is added in copper plate in right amount by bean sheet jelly thickness requirement, by copper plate with more than 80 DEG C
Heating water bath, rotates copper plate, when green starch slurry uniformly spreads out, is uniformly sprinkled into the sesame for stir-frying；Treat that green starch slurry is all solidifying
After forming bean sheet jelly, copper plate is put into cold water and is cooled to normal temperature, bean sheet jelly is taken out, dried, packed.
A kind of green bean starch sheet contained in the present invention, good toughness, resistance to decoction has chewy texture, nutritious；Fresh pomelo peel and fresh
There is substantial amounts of pectin in orange peel, be generally all as offal treatment by food factory, it is impossible to be beneficial to when sufficiently, this hair
By simple process step in bright, the pectin in fresh pomelo peel and fresh orange peel can be made full use of to improve the tough of bean sheet jelly
Property；Edible gelatin, dextrin and methylcellulose reasonable coordination are used, and improve the toughness of bean sheet jelly, and obtained green bean starch sheet is being decocted
In it is non-friable, have chewy texture when edible；Sodium acid carbonate and salt reasonable coordination are used, and obtained green bean starch sheet mouthfeel can be made tender
It is sliding, while mouthfeel can also be improved.Mouthfeel can also be improved simultaneously.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment.
Weigh 55 kilograms of mung bean flour, 3 kilograms of sesame, 8 kilograms of fresh pomelo peel, 4 kilograms of fresh orange peel, edible gelatin 0.2 public
Jin, 0.2 kilogram of dextrin, 0.08 kilogram of methylcellulose, 0.2 kilogram of sodium acid carbonate, 0.8 kilogram of salt；
Mung bean treatment：Take mung bean and go the removal of impurity, clean up, soaked 4-6 hours with 40 degree of water, the mung bean for soaking is added and formed sediment
Powder seperator, green starch is separated, the green starch water sedimentation 2 times that will be separate, and the green starch after precipitation is dried
It is dry, it is standby；
It is prepared by Fruit peel extract：Fresh pomelo peel and fresh orange peel are blended to 2~3mm of particle diameter, pericarp particle is obtained, by pericarp
Particle is put into and 5~8min is processed in boiling water, pulls out, and 3-5min is boiled in clear water immersion 20-30min, heating, and pressure removes juice, with clear
Water is rinsed 2 times；Pericarp particle after rinsing is added into 3 times of water, pH is adjusted to 2.0 with hydrochloric acid, be heated to 90 DEG C, stirring constant temperature keeps 1-
1.5 hours, filter while hot, take filtrate, add sodium acid carbonate to adjust pH value to 7.0 in filtrate, obtain Fruit peel extract.
By edible gelatin with 70 DEG C of 20 times of water dissolves, to dextrin, sodium acid carbonate, salt is separately added into solution, make
Solution must be added；
Obtained green starch, Fruit peel extract and addition solution are mixed, green starch 1-1.5 times of weight of weight is added
Water, stir, green starch slurry；
Green starch slurry is added in copper plate in right amount by bean sheet jelly thickness requirement, copper plate is added with more than 80 DEG C of water-bath
Heat, rotates copper plate, when green starch slurry uniformly spreads out, is uniformly sprinkled into the sesame for stir-frying；Treat that green starch slurry all condenses into powder
Pi Hou, copper plate is put into cold water and is cooled to normal temperature, and bean sheet jelly is taken out, and is dried, packaging.
Claims (3)
1. a kind of green bean starch sheet, it is characterised in that the bean sheet jelly is made up of following parts by weight of component：Mung bean 50-60 parts, sesame 2-
5 parts, fresh pomelo peel 5-10 parts, fresh orange peel 3-5 parts, edible gelatin 0.1-0.3 parts, dextrin 0.1-0.3 parts, methylcellulose
0.05-0.1 parts, sodium acid carbonate 0.1-0.3 parts, salt 0.5-1 parts.
2. green bean starch sheet according to claim 1, it is characterised in that the bean sheet jelly is made up of following parts by weight of component：It is green
55 parts of beans, 3 parts of sesame, 8 parts of fresh pomelo peel, 4 parts of fresh orange peel, 0.2 part of edible gelatin, 0.2 part of dextrin, methylcellulose 0.08
Part, 0.2 part of sodium acid carbonate, 0.8 part of salt.
3. a kind of preparation method of green bean starch sheet, it is characterised in that the preparation method is comprised the following steps：
Step one, takes mung bean and goes the removal of impurity, cleans up, and is soaked 4-6 hours with 40 degree of water, and the mung bean for soaking adds starch separation
Machine, green starch is separated, the green starch water sedimentation 2 times that will be separate, and the green starch after precipitation is dried, standby
With；
Step 2, fresh pomelo peel and fresh orange peel are blended to 2~3mm of particle diameter, obtain pericarp particle, and pericarp particle is put into boiling water
5~8min of middle treatment, pulls out, and 3-5min is boiled in clear water immersion 20-30min, heating, and pressure removes juice, is rinsed 2 times with clear water；Will
Pericarp particle after rinsing adds 3 times of water, adjusts pH to 2.0 with hydrochloric acid, is heated to 90 DEG C, stirs constant temperature holding 1-1.5 hours, while hot
Filtering, takes filtrate, adds sodium acid carbonate to adjust pH value to 7.0 in filtrate, obtains Fruit peel extract.
Step 3, by edible gelatin with 70 DEG C of 20 times of water dissolves, to being separately added into dextrin, methylcellulose, carbon in solution
Sour hydrogen sodium, salt, are obtained addition solution；
Step 4, will add molten obtained in Fruit peel extract obtained in green starch, step 2 obtained in step one and step 3
Liquid mixes, and adds the water of green starch 1-1.5 times of weight of weight, stirs, green starch slurry；
Step 5, green starch slurry is added in copper plate in right amount by bean sheet jelly thickness requirement, by copper plate with more than 80 DEG C of water-bath
Heating, rotates copper plate, when green starch slurry uniformly spreads out, is uniformly sprinkled into the sesame for stir-frying；Treat that green starch slurry is all condensed into
After bean sheet jelly, copper plate is put into cold water and is cooled to normal temperature, bean sheet jelly is taken out, dried, packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611228939.9A CN106722203A (en) | 2016-12-27 | 2016-12-27 | A kind of green bean starch sheet and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611228939.9A CN106722203A (en) | 2016-12-27 | 2016-12-27 | A kind of green bean starch sheet and preparation method thereof |
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| CN106722203A true CN106722203A (en) | 2017-05-31 |
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ID=58922662
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611228939.9A Pending CN106722203A (en) | 2016-12-27 | 2016-12-27 | A kind of green bean starch sheet and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373623A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | One kind is without alum flour skin and preparation method thereof |
| CN110063490A (en) * | 2019-06-04 | 2019-07-30 | 洛阳农林科学院 | A kind of Cortex Eucommiae bean sheet jelly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| CN101411527A (en) * | 2008-10-15 | 2009-04-22 | 谭建 | Sheet jelly with sesame and pea nut |
| CN102524688A (en) * | 2010-12-13 | 2012-07-04 | 张恒 | Method for preparing mung bean sheet jelly |
| CN102731681A (en) * | 2011-04-15 | 2012-10-17 | 吕维学 | Method for extracting pectin from orange peel and shaddock peel |
| CN103478525A (en) * | 2013-08-19 | 2014-01-01 | 赵贵喜 | Method for processing cereal bean starch sheets |
| CN104957497A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
-
2016
- 2016-12-27 CN CN201611228939.9A patent/CN106722203A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| CN101411527A (en) * | 2008-10-15 | 2009-04-22 | 谭建 | Sheet jelly with sesame and pea nut |
| CN102524688A (en) * | 2010-12-13 | 2012-07-04 | 张恒 | Method for preparing mung bean sheet jelly |
| CN102731681A (en) * | 2011-04-15 | 2012-10-17 | 吕维学 | Method for extracting pectin from orange peel and shaddock peel |
| CN103478525A (en) * | 2013-08-19 | 2014-01-01 | 赵贵喜 | Method for processing cereal bean starch sheets |
| CN104957497A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Vinegar rice noodles with sour and spicy taste and preparation method of vinegar rice noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373623A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | One kind is without alum flour skin and preparation method thereof |
| CN110063490A (en) * | 2019-06-04 | 2019-07-30 | 洛阳农林科学院 | A kind of Cortex Eucommiae bean sheet jelly and preparation method thereof |
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Application publication date: 20170531 |