CN107660785A - A kind of preparation method of sweet potato, pea powder vermicelli - Google Patents
A kind of preparation method of sweet potato, pea powder vermicelli Download PDFInfo
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- CN107660785A CN107660785A CN201610610659.8A CN201610610659A CN107660785A CN 107660785 A CN107660785 A CN 107660785A CN 201610610659 A CN201610610659 A CN 201610610659A CN 107660785 A CN107660785 A CN 107660785A
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Abstract
A kind of preparation method of sweet potato, pea powder vermicelli of the present invention belongs to food processing field, a kind of preparation method for preparing vermicelli using polysaccharide thickener replacement alum is provided, vermicelli transparent color and luster, even thickness, lubrication flexible prepared by this method, soft taste is soft, attached taste is good.
Description
Technical field
A kind of preparation method of sweet potato, pea powder vermicelli of the present invention belongs to food processing field, more particularly to a kind of vermicelli
Preparation method.
Background technology
This common food of vermicelli has the history of more than one thousand years in China, and the mode that it is cooked is various, due to its mouthfeel
Soft soft, unique flavor and it is very popular, the present age this food almost into every household it is very familiar one
Road dining table cuisines.
Vermicelli are that former alum is vermicelli with the starch-based product that potato class, rice, beans and coarse cereals etc. are primary raw material preparation
The food additives that must be used in preparation process, there is a saying of " no alum is not into vermicelli ", but alum to human body especially
It is potentially hazardous to be that pregnant woman is implicitly present in, so there are some research and probes without alum vermicelli preparation method now, it is such as true
Empty vermicelli, vermicelli of alum preparation etc. are substituted with complex thickener.
The content of the invention
In view of this, it is an object of the invention to provide a kind of system that vermicelli are prepared using polysaccharide thickener replacement alum
Make method, vermicelli transparent color and luster, even thickness, lubrication flexible prepared by this method, soft taste is soft, attached taste is good.
The preparation method comprises the following steps, four thickening soup, mixing, gelatinization and aging steps.
Thickening soup, starch from sweet potato addition is taken fully to stir evenly equivalent to the boiling water of 60-120 times of weight of starch volume, pasty state is made
Thing.
Mixing, to thickening soup step after add the polysaccharide that mass percent is 0.5-1.5% in prepared pastel and thicken
Agent, stir evenly and be mixed and made into flowable and sticky gelatinized corn starch.The polysaccharide thickener is polysaccharide gellan gum, the polysaccharide
Gellan gum is carragheen and gellan gum according to 2-3:The mixing thickener that 10 ratio is formulated.Before mixing, first by institute
State thickener fully to be dissolved with 75-85 DEG C of deionized water, and dissolve the water-setting peptization for being configured to that mass percentage concentration is 20-30%
Liquid.
Gelatinization, fully gelatinization aging is put into steamer with the made gelatinized corn starch of step by, is in temperature by the bean sheet jelly of gelatinization
6-12 DEG C carries out cool aging and both obtained.
The above method prepare vermicelli, its raw material in parts by weight, thickener 0.5-1.5 parts, starch from sweet potato 30-60
Part, pea starch 30-40 parts, salt 0.5-1.5 parts.
The beneficial effects of the present invention are the preparation method that the invention is provided both used alum without addition, and made
The flexible lubrication of standby vermicelli, delicate mouthfeel are soft, outward appearance even thickness, transparent color and luster.
Embodiment
Embodiment 1：Take 30 parts of starch from sweet potato, 30 parts of pea starch, 0.5 part of salt, add the boiling water of 60-120 times of weight,
Fully stir evenly, pastel is made, add the polysaccharide thickener that mass ratio is 0.5%, the polysaccharide thickener, by OK a karaoke club
Glue and gellan gum mass ratio are 2:10 mixing, then fully dissolve with 75-85 DEG C of deionized water that to be configured to mass percentage concentration be 20-
Obtained by 30% hydrogel solution, it is well mixed, gelatinization thing must be mixed, gained is mixed gelatinization thing and paves to be put into steamer and is filled
Divide and be gelatinized, gelatinization bean sheet jelly is made, is finally cooled to room temperature, be that 6-12 DEG C of progress aging has both obtained in temperature.
Made vermicelli color and luster is relatively transparent, lubrication but the slightly worse mouthfeels of pliability are more fine and smooth, does not glue tooth.
Embodiment 2：Take 30 parts of starch from sweet potato, 30 parts of pea starch, 0.5 part of salt, add the boiling water of 60-120 times of weight,
Fully stir evenly, pastel is made, add the polysaccharide thickener that mass ratio is 1.5%, the polysaccharide thickener, by OK a karaoke club
Glue and gellan gum mass ratio are 2:10 mixing, then fully dissolve with 75-85 DEG C of deionized water that to be configured to mass percentage concentration be 20-
Obtained by 30% hydrogel solution, it is well mixed, gelatinization thing must be mixed, gained is mixed gelatinization thing and paves to be put into steamer and is filled
Divide and be gelatinized, gelatinization bean sheet jelly is made, is finally cooled to room temperature, be that 6-12 DEG C of progress aging has both obtained in temperature.
Made vermicelli color and luster is relatively transparent, lubricates and has stronger pliability, taste lubrication but more viscous tooth.
Embodiment 3：Take 45 parts of starch from sweet potato, 30 parts of pea starch, 0.5 part of salt, add the boiling water of 60-120 times of weight,
Fully stir evenly, pastel is made, add the polysaccharide thickener that mass ratio is 1.0%, the polysaccharide thickener, by OK a karaoke club
Glue and gellan gum mass ratio are 2.5:10 mixing, then fully dissolved with 75-85 DEG C of deionized water and to be configured to mass percentage concentration and be
Obtained by 20-30% hydrogel solution, it is well mixed, gelatinization thing must be mixed, gained mixing gelatinization thing is paved and is put into steamer
Fully it is gelatinized, gelatinization bean sheet jelly is made, is finally cooled to room temperature, carrying out aging in temperature for 6-12 DEG C both obtained.
Made vermicelli transparent color and luster, lubrication flexible, delicate mouthfeel is soft, does not glue tooth.
The conventional announcement of the present invention is the foregoing is only, any formal limitation not is made to the present invention；It is all to be familiar with sheet
The technical staff of industry in the range of without departing from technical scheme, implement techniques described above is made it is any equivalent
Adjustment, modification and differentiation of change etc., still fall within the protection domain of technical scheme.
Claims (1)
- A kind of 1. preparation method of sweet potato, pea powder：It is characterized in that the preparation method comprises the following steps, thickening soup, mixing, gelatinization And Aging Step：A thickening soup, starch from sweet potato addition is taken fully to stir evenly equivalent to the boiling water of 60-120 times of weight of starch volume, pastel is made；B is mixed, to thickening soup step after add the polysaccharide thickener that mass percent is 0.5-1.5% in prepared pastel, Stir evenly and be mixed and made into flowable and sticky gelatinized corn starch；Polysaccharide thickener described in c is polysaccharide gellan gum, and the polysaccharide gellan gum is carragheen and gellan gum according to 2-3:10 The mixing thickener that is formulated of ratio；D before mixing, first fully dissolves the thickener with 75-85 DEG C of deionized water, and dissolves and be configured to quality percentage Concentration is 20-30% hydrogel solution；E is gelatinized, and is put into steamer fully gelatinization aging with the made gelatinized corn starch of step by, in temperature is 6-12 by the bean sheet jelly of gelatinization DEG C cool aging is carried out both；The f above methods prepare vermicelli, its raw material in parts by weight, thickener 0.5-1.5 parts, starch from sweet potato 30-60 parts, pea Beans starch 30-40 parts, salt 0.5-1.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610659.8A CN107660785A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of sweet potato, pea powder vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610610659.8A CN107660785A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of sweet potato, pea powder vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660785A true CN107660785A (en) | 2018-02-06 |
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ID=61114414
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610610659.8A Pending CN107660785A (en) | 2016-07-29 | 2016-07-29 | A kind of preparation method of sweet potato, pea powder vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
| CN112244270A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength fresh and wet potato vermicelli and preparation method thereof |
-
2016
- 2016-07-29 CN CN201610610659.8A patent/CN107660785A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259195A (en) * | 2018-11-07 | 2019-01-25 | 湖南城头山红薯食品科技有限公司 | A kind of production technology of peameal |
| CN112244270A (en) * | 2020-09-09 | 2021-01-22 | 中国农业科学院农产品加工研究所 | High-tensile-strength fresh and wet potato vermicelli and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20180206 |