CN107348474A - A kind of preparation method of bean sheet jelly - Google Patents
A kind of preparation method of bean sheet jelly Download PDFInfo
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- CN107348474A CN107348474A CN201710594724.7A CN201710594724A CN107348474A CN 107348474 A CN107348474 A CN 107348474A CN 201710594724 A CN201710594724 A CN 201710594724A CN 107348474 A CN107348474 A CN 107348474A
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- sheet jelly
- bean sheet
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 39
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 39
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 57
- 229920002472 Starch Polymers 0.000 claims abstract description 50
- 235000019698 starch Nutrition 0.000 claims abstract description 48
- 239000008107 starch Substances 0.000 claims abstract description 48
- 235000013305 food Nutrition 0.000 claims abstract description 42
- 238000002156 mixing Methods 0.000 claims abstract description 34
- 210000002966 serum Anatomy 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 5
- 235000012459 muffins Nutrition 0.000 claims description 43
- 239000000843 powder Substances 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 230000008569 process Effects 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 5
- 239000006166 lysate Substances 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- 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 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 229940037003 alum Drugs 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000019890 Amylum Nutrition 0.000 abstract description 2
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000003097 mucus Anatomy 0.000 abstract description 2
- 210000000056 organ Anatomy 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 description 5
- 230000006872 improvement Effects 0.000 description 4
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical compound [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000002352 surface water Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a kind of method for making food, belongs to bean sheet jelly production field, including step in detail below：(1) material selects：Select Potato pure starch and sweet potato essence starch；(2) size mixing：Stirred using mechanical uniform, obtain mixed serum；(3) boiling：It is put into food steamer and carries out boiling；(4) cool down：Cold water three times is carried out to cool；(5) dry and cut：Material is first dried, machine is then reused and is cut；Alum is not added in the bean sheet jelly manufacture of the present invention, and the addition fruits and vegetables composition created in traditional plant amylum, so that products taste is healthy, the diet for meeting modern is pursued, and product is thin and crisp, unique flavor, feast cold dish can be used as, there is good economic benefit；There is abundant mucus protein in product, have protection blood vessel elasticity, stimulate circulation, reduce atherosclerosis, the adipopexis in angiocarpy is reduced, so as to mitigate effect of the kidney to the regulation pressure of each organ of whole body.
Description
Technical field
The present invention relates to a kind of method for making food, specifically a kind of preparation method of bean sheet jelly.
Background technology
The species for the sweet potato starch based food that people eat is single, mouthfeel, and color and luster is bad；Bean sheet jelly main nutrient composition is
Carbohydrate, also containing a small amount of protein, vitamin and mineral matter, there is soft and moist soft, mouthfeel chewiness；Bean sheet jelly with
Piece Boping is whole, and flat bar is translucent, good toughness, and the resistant to cook time is long and does not mix soup, is eaten into the numerous common people the features such as mouthfeel chewiness
Indispensable pollution-free food on table；The primary raw material made without alum flour leather is potato class essence starch, and domestic most shallow lakes
Powder product manufacturing enterprise, it is common to use alum, there is a saying of " no alum is shapeless ", in traditional bean sheet jelly manufacture craft, then be with
Alum is as swelling agent, and using running water as agent of sizing mixing, alum, i.e. aluminum sulfate, medical research show, " aluminium " causes in human body
Toxicity be slow, long-term, be not easy to be noticeable, the aluminum sulfate of human body excess intake, the function of brain cell can be influenceed, so as to
The consciousness and memory function of people is influenceed and disturbs, and the bean sheet jelly nutrition commonly made is single, and elasticity is inadequate, so as to influence mouth
Sense, so needing to pursue a kind of green and healthy bean sheet jelly in good taste, this just needs new preparation method.
Invention Announce content
For above-mentioned the deficiencies in the prior art, the technical problem to be solved in the present invention is to provide a kind of bean sheet jelly production field
The preparation method of bean sheet jelly.
In order to solve the above technical problems, the invention provides following technical scheme：
A kind of preparation method of bean sheet jelly, is comprised the following steps that：
(1) material selects：Potato pure starch and sweet potato essence starch are selected first, and two kinds of starch are pressed 1:1 ratio is mixed
It is combined, is stirred using mixer, adds 40% water of starch weight in whipping process, then send material
To shunting, a troughing is stirred mashing；
(2) size mixing：Thickening is first carried out using 90-95 DEG C of hot water, then by the smart starch of mixing and water with 2.8：1 ratio
Mixing is tuned into starch milk, while sylvite is dissolved, and then adds lysate in mixing starch, and both are well mixed, then will
Carragheen is placed on stirring and dissolving 20-40 minutes in 90-95 DEG C of hot water, then by carrageenan solutions after dissolving and pure
Water is slowly added into the smart starch of mixing, and the carragheen added herein adds 2~3 times that the amount of solution of water is mixing starch liquid, so
The fruit and vegetable often eaten is squeezed into juice afterwards, then Juice filtered, pours into Juice in mixed solution after filtering,
Stirred using mechanical uniform, obtain mixed serum；
(3) boiling：White granulated sugar and cream are added first into mixed liquor, then mixed serum is scooped into food steamer, then
Load the mixed serum of a thickness 0.2-0.5CM in each food steamer, polished when loading mixed serum using flat board, then
One layer of salt is uniformly spread on the top layer of thick shape mixing slurry, shuts food steamer, opens steam so that the temperature in food steamer is rapidly achieved 90-95
DEG C, the boiling of holding 3-5 minutes；Then food steamer is opened, is scooped into the thick mixed serums of one layer of 0.2-0.5CM again in the above,
It is even to spread last layer salt, then with vapour cooking 3-5 minutes；Such circulate operation, finally obtain a cylindrical shape muffin；
(4) cool down：Obtained cylindrical shape muffin is put into leak container, is then first put into 15-20 DEG C of cold water and soaks
The 60-100 seconds；Cylindrical shape muffin is put into 6-10 DEG C of cold water again and carries out second of cooling, soak time is the 120-180 seconds；
Then cylindrical shape muffin is put into progress third time cooling in 0-5 DEG C of cold water again, soak time is the 120-180 seconds；Soaking
During cause cylindrical shape muffin float on the surface, while slewing circle tubular muffin, finally gets, first using artificial wind
The water on cylindrical shape muffin surface is dried up, then refrigerated；
(5) dry and cut：The cylindrical shape muffin of refrigeration is taken out, is dried to the water content in bean vermicelli cake with dryer
30%-40%, cylindrical shape muffin is uniformly then cut into cutting and is in strip powder agglomates, then bar shaped powder agglomates is put into salt solution and soaked
15-20 minutes are steeped, then bar shaped powder agglomates is taken out, bar shaped powder agglomates surface moisture is first air-dried, then again cut bar shaped piecemeal
Into 1-3 mm wides, the bean sheet jelly of 20-30 centimeter lengths, then bean sheet jelly is air-dried again, packaging saves.
As the further improvement project of the present invention：Stirring in the step of sizing mixing is to use 1000 rpms of rotating speed
Machine mixer be stirred.
As further improvement project of the invention：In the boiling step process first before material is put into food steamer
Warp layer cloth is spread in the inside of each food steamer, and one layer of salt is uniformly spread on gauze.
As further improvement project of the invention：In the boiling step after last time adds mixed serum,
Food steamer temperature is risen to 95-98 DEG C.
As further improvement project of the invention：In the drying and cutting step nature is carried out after bean sheet jelly shaping
Air-dry.
Compared with prior art, the beneficial effects of the invention are as follows：
Alum is not added in the bean sheet jelly manufacture of the present invention, and the addition fruits and vegetables composition created in traditional plant amylum,
So that products taste is healthy, nutrient health, the diet for meeting modern is pursued, and product is thin and crisp, unique flavor, can
So that as feast cold dish, there is good economic benefit；There is abundant mucus protein in product, there is protection blood vessel elasticity, promote
Blood circulation, atherosclerosis is reduced, the adipopexis in angiocarpy is reduced, so as to mitigate tune of the kidney to each organ of whole body
Save the effect of pressure.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
Embodiment 1
A kind of preparation method of bean sheet jelly is present embodiments provided, is comprised the following steps that：
(1) material selects：Potato pure starch and sweet potato essence starch are selected first, and two kinds of starch are pressed 1:1 ratio is mixed
It is combined, is stirred using mixer, adds 40% water of starch weight in whipping process, then send material
To shunting, a troughing is stirred mashing.
(2) size mixing：Thickening is first carried out using 90 DEG C of hot water, then by the smart starch of mixing and water with 2.8：1 ratio is mixed
Conjunction is tuned into starch milk, while sylvite is dissolved, and then adds lysate in mixing starch, and both are well mixed, then will card
Draw glue to be placed on stirring and dissolving 20 minutes in 90 DEG C of hot water, then slowly add the carrageenan solutions after dissolving and pure water
Enter in the smart starch of mixing, the carragheen added herein adds 2 times that the amount of solution of water is mixing starch liquid, the water that then will often eat
Fruit vegetable is squeezed into juice, and then Juice is filtered, and pours into Juice in mixed solution after filtering, using rotating speed 1000
Rpm mechanical uniform stirring, obtain mixed serum.
(3) boiling：White granulated sugar and cream are added first into mixed liquor, then in each steaming before material is put into food steamer
The inside paving warp layer cloth of cage, and one layer of salt is uniformly spread on gauze, then mixed serum is scooped into food steamer, then every
Load the mixed serum of a thickness 0.2CM in individual food steamer, polished when loading mixed serum using flat board, then mixed in thick shape
One layer of salt is uniformly spread on the top layer of slurry, shuts food steamer, opens steam so that the temperature in food steamer is rapidly achieved 90 DEG C, is kept for 3 minutes
Boiling；Then food steamer is opened, is scooped into the thick mixed serum of one layer of 0.2CM again in the above, uniformly spreads last layer salt, then with steaming
Steam cooker 3 minutes；Such circulate operation, after last time adds mixed serum, food steamer temperature is risen to 95 DEG C, ensures material
It is well-done, finally obtain a cylindrical shape muffin.
(4) cool down：Obtained cylindrical shape muffin is put into leak container, is then first put into 15 DEG C of cold water and soaks 60
Second；Cylindrical shape muffin is put into 6 DEG C of cold water again and carries out second of cooling, soak time is 120 seconds；Then again by cylindrical shape
Muffin is put into progress third time cooling in 0 DEG C of cold water, and soak time is 120 seconds；Cause cylindrical shape muffin in immersion process
Float on the surface, while slewing circle tubular muffin, finally gets, first using artificial wind by the water on cylindrical shape muffin surface
Drying, is then refrigerated.
(5) dry and cut：The cylindrical shape muffin of refrigeration is taken out, is dried to the water content in bean vermicelli cake with dryer
30%, cylindrical shape muffin is uniformly then cut into cutting and is in strip powder agglomates, then bar shaped powder agglomates is put into salt solution and soaks 15
Minute, then bar shaped powder agglomates is taken out, bar shaped powder agglomates surface moisture is first air-dried, bar shaped piecemeal is then cut into 1 millimeter again
Wide, 20 centimeter lengths bean sheet jelly, then carry out natural air drying, packaging saves by bean sheet jelly again.
Embodiment 2
A kind of preparation method of bean sheet jelly is present embodiments provided, is comprised the following steps that：
(1) material selects：Potato pure starch and sweet potato essence starch are selected first, and two kinds of starch are pressed 1:1 ratio is mixed
It is combined, is stirred using mixer, adds 40% water of starch weight in whipping process, then send material
To shunting, a troughing is stirred mashing.
(2) size mixing：Thickening is first carried out using 92.5 DEG C of hot water, then by the smart starch of mixing and water with 2.8：1 ratio
Mixing is tuned into starch milk, while sylvite is dissolved, and then adds lysate in mixing starch, and both are well mixed, then will
Carragheen is placed on stirring and dissolving 30 minutes in 92.5 DEG C of hot water, then that the carrageenan solutions after dissolving and pure water are slow
Slow to add in the smart starch of mixing, the carragheen added herein adds 2.5 times that the amount of solution of water is mixing starch liquid, then will be normal
The fruit and vegetable eaten is squeezed into juice, and then Juice is filtered, and pours into Juice in mixed solution after filtering, using turn
The mechanical uniform stirring of 1000 rpms of speed, obtains mixed serum.
(3) boiling：White granulated sugar and cream are added first into mixed liquor, then in each steaming before material is put into food steamer
The inside paving warp layer cloth of cage, and one layer of salt is uniformly spread on gauze, then mixed serum is scooped into food steamer, then every
Load the mixed serum of a thickness 0.35CM in individual food steamer, polished when loading mixed serum using flat board, then mixed in thick shape
One layer of salt is uniformly spread on the top layer for closing slurry, shuts food steamer, opens steam so that the temperature in food steamer is rapidly achieved 92.5 DEG C, keeps 4
The boiling of minute；Then food steamer is opened, the thick mixed serums of one layer of 0.35CM is scooped into again in the above, uniformly spreads last layer salt,
Again with vapour cooking 4 minutes；Such circulate operation, after last time adds mixed serum, food steamer temperature is risen to 96.5 DEG C,
Ensure that material is well-done, finally obtain a cylindrical shape muffin.
(4) cool down：Obtained cylindrical shape muffin is put into leak container, is then first put into 17.5 DEG C of cold water and soaks 80
Second；Cylindrical shape muffin is put into 8 DEG C of cold water again and carries out second of cooling, soak time is 150 seconds；Then again by cylindrical shape
Muffin is put into progress third time cooling in 2.5 DEG C of cold water, and soak time is 150 seconds；Cause cylindrical shape powder in immersion process
Cake floats on the surface, while slewing circle tubular muffin, finally gets, first using artificial wind by cylindrical shape muffin surface
Water dries up, and is then refrigerated.
(5) dry and cut：The cylindrical shape muffin of refrigeration is taken out, is dried to the water content in bean vermicelli cake with dryer
35%, cylindrical shape muffin is uniformly then cut into cutting and is in strip powder agglomates, then bar shaped powder agglomates is put into salt solution and soaked
17.5 minutes, then bar shaped powder agglomates is taken out, bar shaped powder agglomates surface moisture is first air-dried, bar shaped piecemeal is then cut into 2 again
The bean sheet jelly of mm wide, 25 centimeter lengths, then carries out natural air drying by bean sheet jelly again, and packaging saves.
Embodiment 3
A kind of preparation method of bean sheet jelly is present embodiments provided, is comprised the following steps that：
(1) material selects：Potato pure starch and sweet potato essence starch are selected first, and two kinds of starch are pressed 1:1 ratio is mixed
It is combined, is stirred using mixer, adds 40% water of starch weight in whipping process, then send material
To shunting, a troughing is stirred mashing.
(2) size mixing：Thickening is first carried out using 95 DEG C of hot water, then by the smart starch of mixing and water with 2.8：1 ratio is mixed
Conjunction is tuned into starch milk, while sylvite is dissolved, and then adds lysate in mixing starch, and both are well mixed, then will card
Draw glue to be placed on stirring and dissolving 40 minutes in 95 DEG C of hot water, then slowly add the carrageenan solutions after dissolving and pure water
Enter in the smart starch of mixing, the carragheen added herein adds 3 times that the amount of solution of water is mixing starch liquid, the water that then will often eat
Fruit vegetable is squeezed into juice, and then Juice is filtered, and pours into Juice in mixed solution after filtering, using rotating speed 1000
Rpm mechanical uniform stirring, obtain mixed serum.
(3) boiling：White granulated sugar and cream are added first into mixed liquor, then in each steaming before material is put into food steamer
The inside paving warp layer cloth of cage, and one layer of salt is uniformly spread on gauze, then mixed serum is scooped into food steamer, then every
Load the mixed serum of a thickness 0.5CM in individual food steamer, polished when loading mixed serum using flat board, then mixed in thick shape
One layer of salt is uniformly spread on the top layer of slurry, shuts food steamer, opens steam so that the temperature in food steamer is rapidly achieved 95 DEG C, is kept for 5 minutes
Boiling；Then food steamer is opened, is scooped into the thick mixed serum of one layer of 0.5CM again in the above, uniformly spreads last layer salt, then with steaming
Steam cooker 5 minutes；Such circulate operation, after last time adds mixed serum, food steamer temperature is risen to 98 DEG C, ensures material
It is well-done, finally obtain a cylindrical shape muffin.
(4) cool down：Obtained cylindrical shape muffin is put into leak container, is then first put into 20 DEG C of cold water and soaks 100
Second；Cylindrical shape muffin is put into 10 DEG C of cold water again and carries out second of cooling, soak time is 180 seconds；Then again by cylinder
Shape muffin is put into progress third time cooling in 5 DEG C of cold water, and soak time is 180 seconds；Cause cylindrical shape powder in immersion process
Cake floats on the surface, while slewing circle tubular muffin, finally gets, first using artificial wind by cylindrical shape muffin surface
Water dries up, and is then refrigerated.
(5) dry and cut：The cylindrical shape muffin of refrigeration is taken out, is dried to the water content in bean vermicelli cake with dryer
40%, cylindrical shape muffin is uniformly then cut into cutting and is in strip powder agglomates, then bar shaped powder agglomates is put into salt solution and soaks 20
Minute, then bar shaped powder agglomates is taken out, bar shaped powder agglomates surface moisture is first air-dried, bar shaped piecemeal is then cut into 3 millimeters again
Wide, 30 centimeter lengths bean sheet jelly, then carry out natural air drying, packaging saves by bean sheet jelly again.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (5)
1. a kind of preparation method of bean sheet jelly, it is characterized in that, comprise the following steps that：
(1) material selects：Potato pure starch and sweet potato essence starch are selected first, and two kinds of starch are pressed 1:1 ratio is blended in
Together, it is stirred using mixer, adds 40% water of starch weight in whipping process, material is then delivered into tune
Workshop troughing is stirred mashing；
(2) size mixing：Thickening is first carried out using 90-95 DEG C of hot water, then by the smart starch of mixing and water with 2.8：1 ratio mixing
Starch milk is tuned into, while sylvite is dissolved, then adds lysate in mixing starch, both are well mixed, then by OK a karaoke club
Glue is placed on stirring and dissolving 20-40 minutes in 90-95 DEG C of hot water, then that the carrageenan solutions after dissolving and pure water are slow
Slow to add in the smart starch of mixing, the carragheen added herein adds 2~3 times that the amount of solution of water is mixing starch liquid, then will
The fruit and vegetable often eaten is squeezed into juice, and then Juice is filtered, and pours into Juice in mixed solution after filtering, uses
Mechanical uniform stirs, and obtains mixed serum；
(3) boiling：White granulated sugar and cream are added first into mixed liquor, then mixed serum is scooped into food steamer, then every
Load the mixed serum of a thickness 0.2-0.5CM in individual food steamer, polished when loading mixed serum using flat board, then in thick shape
One layer of salt is uniformly spread on the top layer of mixing slurry, shuts food steamer, opens steam so that the temperature in food steamer is rapidly achieved 90-95 DEG C, protects
Hold the boiling of 3-5 minutes；Then food steamer is opened, the thick mixed serums of one layer of 0.2-0.5CM is scooped into again in the above, uniformly sprinkles
One layer of salt, then with vapour cooking 3-5 minutes；Such circulate operation, finally obtain a cylindrical shape muffin；
(4) cool down：Obtained cylindrical shape muffin is put into leak container, is then first put into 15-20 DEG C of cold water and soaks 60-
100 seconds；Cylindrical shape muffin is put into 6-10 DEG C of cold water again and carries out second of cooling, soak time is the 120-180 seconds；Then
Cylindrical shape muffin is put into progress third time cooling in 0-5 DEG C of cold water again, soak time is the 120-180 seconds；In immersion process
In cylindrical shape muffin is floated on the surface, first will circle using artificial wind while slewing circle tubular muffin, finally gets
The water drying on tubular muffin surface, is then refrigerated；
(5) dry and cut：The cylindrical shape muffin of refrigeration is taken out, is dried to the water content in bean vermicelli cake with dryer
30%-40%, cylindrical shape muffin is uniformly then cut into cutting and is in strip powder agglomates, then bar shaped powder agglomates is put into salt solution and soaked
15-20 minutes are steeped, then bar shaped powder agglomates is taken out, bar shaped powder agglomates surface moisture is first air-dried, then again cut bar shaped piecemeal
Into 1-3 mm wides, the bean sheet jelly of 20-30 centimeter lengths, then bean sheet jelly is air-dried again, packaging saves.
2. the preparation method of bean sheet jelly according to claim 1, it is characterized in that, the stirring in the step of sizing mixing is to use to turn
The machine mixer of 1000 rpms of speed is stirred.
3. the preparation method of bean sheet jelly according to claim 1, it is characterized in that, first in material in the boiling step process
Warp layer cloth is spread in the inside of each food steamer before being put into food steamer, and one layer of salt is uniformly spread on gauze.
4. the preparation method of bean sheet jelly according to claim 1, it is characterized in that, added in the boiling step in last time
After mixed serum, food steamer temperature is risen to 95-98 DEG C.
5. the preparation method of bean sheet jelly according to claim 1, it is characterized in that, bean sheet jelly shapes in the drying and cutting step
Natural air drying is carried out afterwards.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621998A (en) * | 2012-08-29 | 2014-03-12 | 陇西县清吉淀粉制品有限公司 | Alum-free jelly sheet production method |
| CN105380255A (en) * | 2015-12-15 | 2016-03-09 | 钟建盛 | Sheet jelly and preparation method thereof |
| CN105595071A (en) * | 2014-10-11 | 2016-05-25 | 重庆市涪陵区棋元粉丝厂 | Vermicelli food and preparation method thereof |
-
2017
- 2017-07-20 CN CN201710594724.7A patent/CN107348474A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621998A (en) * | 2012-08-29 | 2014-03-12 | 陇西县清吉淀粉制品有限公司 | Alum-free jelly sheet production method |
| CN105595071A (en) * | 2014-10-11 | 2016-05-25 | 重庆市涪陵区棋元粉丝厂 | Vermicelli food and preparation method thereof |
| CN105380255A (en) * | 2015-12-15 | 2016-03-09 | 钟建盛 | Sheet jelly and preparation method thereof |
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