CN107692025A - A kind of soybean protein isolate vermicelli and preparation method thereof - Google Patents
A kind of soybean protein isolate vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN107692025A CN107692025A CN201711118144.7A CN201711118144A CN107692025A CN 107692025 A CN107692025 A CN 107692025A CN 201711118144 A CN201711118144 A CN 201711118144A CN 107692025 A CN107692025 A CN 107692025A
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- parts
- powder
- vermicelli
- noodles
- vegetable
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Classifications
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
Abstract
The present invention proposes a kind of soybean protein isolate vermicelli, including following component：Flour, soy meal, Wild soybean powder, natural antiseptic agent, Vegetable powder, edible salt, pure water, its each component mass ratio are：100.0 300.0 parts of flour, 60.0 180.0 parts of soy meal, 30.0 90.0 parts of Wild soybean powder, 1.0 3.0 parts of natural antiseptic agent, 15.0 45.0 parts of Vegetable powder, 5.0 15.0 parts of edible salt, 20.0 60.0 parts of pure water, the Vegetable powder includes broccoli powder, tomato meal, cauliflower powder, and its each component mass ratio is：5.0 15.0 parts of broccoli powder, 5.0 15.0 parts of tomato meal, 5.0 15.0 parts of cauliflower powder, noodles are using flour and bean powder as the main material made, possess substantial amounts of protein in bean powder, so as to improve the nutritive value of noodles, and Vegetable powder is with the addition of in noodles, the taste of noodles can not only be changed, and to be rich in multivitamin in noodles, so as to meet the use demand of a variety of crowds, it is easy to the popularization of product.
Description
Technical field
The present invention relates to food products technical field, specially a kind of soybean protein isolate vermicelli and preparation method thereof.
Background technology
" northern noodles, southern rice " the words summarises the characteristic of the local staple food of ancient china, due to ancient china
Food hygiene condition is poor, the cleanest by the noodles boiled for other food, can greatly reduce stomach
The generation of disease, therefore noodles turn into one of most common food of China, due to bar processed, seasoning, thickness difference so that in
There is thousands of noodles kinds in state various regions, and throughout various regions, noodles are eaten originating from China, existing more than 4,000 years making
History, noodles be it is a kind of make simple, instant is nutritious, you can staple food again can fast food health-care food, already
Received and liked by the people of the world, a kind of flour with cereal or beans of noodles adds water mill afterwards or to press or roll into dough
Make or stretch and cut or press again in flakes, or using rubbing with the hands, drawing, the means such as pinching, strip is made（It is narrow or wide, it is flat or round）Or small pieces
Shape, most afterwards through boiling, frying, a kind of braised, the fried food formed, of all shapes and colors, numerous in variety, local characteristic is extremely abundant, and for example celebrates
Wish the longlife noodles eaten during the birthday and the aromatic pasta of foreign countries etc., nice noodles are nearly all gentle and chewiness, will
The flavor of wheaten food develops into ultimate attainment, and noodles are as one of current market staple food, the staple food of especially northern crowd, various regions characteristic face
Food have Wuhan zheganmian, the stewing face in the Inner Mongol, the plande noodles in Shanxi, round-bottomed wicker basket Lao, seize piece, close lightly face, Pekinese's fried bean sauce, Lanzhou draw
Face, Chongqing facet, Shanghai noodles in a simple sauce, Gaoyou soy sauce face（Also known as Gaoyou noodles in a simple sauce）Xiangyang beef noodle, Yangzhou noodles in a simple sauce, Yangzhou are fried
Face, the huyashi-chuuka (cold chinese-style noodles) in northeast, the big kind pavilion vegetarian noodles in Baoding, Shaanxi You Po faces, Henan stewed noodles, drain the pasta, sheldrake face, He iron face, Guangdong
Wanton face, Sha County noodles served with soy sauce, sesame butter, etc., ZhangZhou halogen face, Putian halogen face, Xiamen satay face, the Sichuan noodles in Sichuan, Qishan and the Xinye in Fujian
Noodles with minced pork and winter bamboo shoots etc., vermicelli are also big welcomed by the people as one kind in noodles, if vermicelli are a kind of thin hair, pure white light
It is tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also have wide and flat, vermicelli are because of in good taste, instant, price
It is low, be easy to store, be always one of main wheaten food that people like, most vermicelli are that the tradition carried out with flour adds
Work, with the improvement of living standards, traditional noodles can not increasingly meet the needs of modern is to quality of the life, and
Traditional noodles nutritive value is relatively low, so it is impossible to meet the use demand of people.
The content of the invention
The technical problem to be solved in the present invention is to overcome the defects of existing, there is provided a kind of soybean protein isolate vermicelli and its system
Preparation Method, the nutritive value of noodles is not only increased, while also have and make it that the taste of noodles is more diversified, so as to full
The eating requirements of sufficient people, effectively can solve the problems, such as in background technology.
To achieve the above object, the present invention proposes：A kind of soybean protein isolate vermicelli, including following component：Flour, soybean
Powder, Wild soybean powder, natural antiseptic agent, Vegetable powder, edible salt, pure water, its each component mass ratio are：Flour 100.0-300.0
Part, soy meal 60.0-180.0 parts, Wild soybean powder 30.0-90.0 parts, natural antiseptic agent 1.0-3.0 parts, Vegetable powder 15.0-45.0
Part, edible salt 5.0-15.0 parts, pure water 20.0-60.0 parts.
As a preferred technical solution of the present invention：The Vegetable powder includes broccoli powder, tomato meal, cauliflower powder,
Its each component mass ratio is：Broccoli powder 5.0-15.0 parts, tomato meal 5.0-15.0 parts, cauliflower powder 5.0-15.0 parts.
As a preferred technical solution of the present invention：The Vegetable powder also includes laver powder, spinach powder, white gourd powder, mushroom
Mushroom powder, cucumber powder, laver powder 3.0-9.0 parts, spinach powder 3.0-9.0 parts, white gourd powder 3.0-9.0 parts, mushroom powder 3.0-9.0 parts,
Cucumber powder 3.0-9.0 parts.
The present invention also provides a kind of preparation method of soybean protein isolate vermicelli, comprises the following steps：
S1）：By flour 100.0-300.0 parts of mass ratio, soy meal 60.0-180.0 parts, Wild soybean powder 30.0-90.0 parts, day
Right preservative 1.0-3.0 parts, Vegetable powder 15.0-45.0 parts, are put into the container of making and are mixed, entered using puddle support
Row stirring makes it uniformly mix；
S2）：Pure water 20.0-60.0 parts are heated using water heater, edible salt 5.0-15.0 parts is then added, treats water temperature
When dropping to 25 DEG C -35 DEG C, solution is added slowly in container, while adding waterside to be stirred using puddle support；
S3）：Raw material in container is added in dough mixing machine, face block is made；
S4）：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli silk, is sheared,
Vermicelli silk after shearing is put into aging chamber, stands aging 4-6 hours, the vermicelli silk after aging is put into banding machine point
Bar, boiling 20-30 minutes, 90-95 DEG C of boiling temperature, dry, cut-out, the vacuum packaging of equivalent then carried out using packaging bag,
So as to complete to make.
Compared with prior art, the beneficial effects of the invention are as follows：Noodles are using flour and bean powder as the main material made, beans
Possess substantial amounts of protein in powder, so as to improve the nutritive value of noodles, and Vegetable powder is with the addition of in noodles, can not only
Enough change the taste of noodles, and to be rich in multivitamin in noodles, so as to meet the use demand of a variety of crowds,
It is easy to the popularization of product.
Brief description of the drawings
Fig. 1 is a kind of preparation flow figure of soybean protein isolate vermicelli of the present invention and preparation method thereof.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：A kind of soybean protein isolate vermicelli, including following component：Flour, soy meal, Wild soybean powder, natural anticorrosion
Agent, Vegetable powder, edible salt, pure water, its each component mass ratio are：150.0 parts of flour, 90.0 parts of soy meal, Wild soybean powder
45.0 parts, 1.5 parts of natural antiseptic agent, 17.5 parts of Vegetable powder, 7.5 parts of edible salt, 30.0 parts of pure water, the Vegetable powder include west
Orchid powder, tomato meal, cauliflower powder, its each component mass ratio are：7.5 parts of broccoli powder, 7.5 parts of tomato meal, cauliflower powder 7.5
Part.
A kind of preparation method of soybean protein isolate vermicelli, comprises the following steps：
S1）：By 1.5 parts of 45.0 parts of 90.0 parts of 150.0 parts of flour, soy meal, Wild soybean powder, the natural antiseptic agent of mass ratio, vegetable
17.5 parts of vegetable powder（7.5 parts of broccoli powder, 7.5 parts of tomato meal, 7.5 parts of cauliflower powder）, it is put into the container of making and carries out
Mixing, being stirred using puddle support makes it uniformly mix；
S2）：Pure water is heated for 30.0 parts using water heater, 7.5 parts of edible salt is then added, treats water temperature drop to 25
At DEG C -35 DEG C, solution is added slowly in container, while adding waterside to be stirred using puddle support；
S3）：Raw material in container is added in dough mixing machine, face block is made；
S4）：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli silk, is sheared,
Vermicelli silk after shearing is put into aging chamber, stands aging 4-6 hours, the vermicelli silk after aging is put into banding machine point
Bar, boiling 20-30 minutes, 90-95 DEG C of boiling temperature, dry, cut-out, the vacuum packaging of equivalent then carried out using packaging bag,
So as to complete to make.
Benefit of the present invention：Vegetable powder using broccoli powder, tomato meal and cauliflower powder as raw material, due to broccoli, kind
Eggplant and cauliflower are respectively provided with good anticancer effect, so as to reduce the cancer morbidity of eater, are used so as to ensure that
The health of person.
Embodiment two：A kind of soybean protein isolate vermicelli, including following component：It is flour, soy meal, Wild soybean powder, natural
Preservative, Vegetable powder, edible salt, pure water, it is characterised in that：Its each component mass ratio is：200.0 parts of flour, soy meal
120.0 parts, 60.0 parts of Wild soybean powder, 2.0 parts of natural antiseptic agent, 30.0 parts of Vegetable powder, 10.0 parts of edible salt, pure water 40.0
Part, the Vegetable powder also includes laver powder, spinach powder, white gourd powder, mushroom powder, cucumber powder, 6.0 parts of laver powder, spinach powder 6.0
Part, 6.0 parts of white gourd powder, 6.0 parts of mushroom powder, 6.0 parts of cucumber powder.
A kind of preparation method of soybean protein isolate vermicelli, comprises the following steps：
S1）：By 2.0 parts of 60.0 parts of 120.0 parts of 200.0 parts of flour, soy meal, Wild soybean powder, the natural antiseptic agent of mass ratio, vegetable
30.0 parts of vegetable powder（6.0 parts of laver powder, 6.0 parts of spinach powder, 6.0 parts of white gourd powder, 6.0 parts of mushroom powder, 6.0 parts of cucumber powder）, it is put into
Mixed into the container of making, being stirred using puddle support makes it uniformly mix；
S2）：Pure water is heated for 40.0 parts using water heater, 10.0 parts of edible salt is then added, treats water temperature drop to 25
At DEG C -35 DEG C, solution is added slowly in container, while adding waterside to be stirred using puddle support；
S3）：Raw material in container is added in dough mixing machine, face block is made；
S4）：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli silk, is sheared,
Vermicelli silk after shearing is put into aging chamber, stands aging 4-6 hours, the vermicelli silk after aging is put into banding machine point
Bar, boiling 20-30 minutes, 90-95 DEG C of boiling temperature, dry, cut-out, the vacuum packaging of equivalent then carried out using packaging bag,
So as to complete to make.
Benefit of the present invention：Vegetable powder using laver powder, spinach powder, white gourd powder, mushroom powder, cucumber powder as raw material, seaweed,
Spinach, wax gourd, mushroom, cucumber are respectively provided with good effect of ejecting poison, so as to promote the metabolism of human body, discharge poison
Element, it ensure that the health of user.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of soybean protein isolate vermicelli, including following component：Flour, soy meal, Wild soybean powder, natural antiseptic agent, vegetables
Powder, edible salt, pure water, it is characterised in that：Its each component mass ratio is：Flour 100.0-300.0 parts, soy meal 60.0-
180.0 parts, Wild soybean powder 30.0-90.0 parts, natural antiseptic agent 1.0-3.0 parts, Vegetable powder 15.0-45.0 parts, edible salt 5.0-
15.0 parts, pure water 20.0-60.0 parts.
2. a kind of soybean protein isolate vermicelli, the Vegetable powder includes broccoli powder, tomato meal, cauliflower powder, it is characterised in that：
Its each component mass ratio is：Broccoli powder 5.0-15.0 parts, tomato meal 5.0-15.0 parts, cauliflower powder 5.0-15.0 parts.
3. a kind of soybean protein isolate vermicelli, the Vegetable powder also includes laver powder, spinach powder, white gourd powder, mushroom powder, cucumber
Powder, it is characterised in that：Laver powder 3.0-9.0 parts, spinach powder 3.0-9.0 parts, white gourd powder 3.0-9.0 parts, mushroom powder 3.0-9.0
Part, cucumber powder 3.0-9.0 parts.
A kind of 4. preparation method of soybean protein isolate vermicelli, it is characterised in that：Comprise the following steps：
S1）：By flour 100.0-300.0 parts of mass ratio, soy meal 60.0-180.0 parts, Wild soybean powder 30.0-90.0 parts, day
Right preservative 1.0-3.0 parts, Vegetable powder 15.0-45.0 parts, are put into the container of making and are mixed, entered using puddle support
Row stirring makes it uniformly mix；
S2）：Pure water 20.0-60.0 parts are heated using water heater, edible salt 5.0-15.0 parts is then added, treats water temperature
When dropping to 25 DEG C -35 DEG C, solution is added slowly in container, while adding waterside to be stirred using puddle support；
S3）：Raw material in container is added in dough mixing machine, face block is made；
S4）：Face block is put into extrusion asperities bar in aging machine, then asperities bar is put into extruding strings device and is extruded into vermicelli silk, is sheared,
Vermicelli silk after shearing is put into aging chamber, stands aging 4-6 hours, the vermicelli silk after aging is put into banding machine point
Bar, boiling 20-30 minutes, 90-95 DEG C of boiling temperature, dry, cut-out, the vacuum packaging of equivalent then carried out using packaging bag,
So as to complete to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711118144.7A CN107692025A (en) | 2017-11-14 | 2017-11-14 | A kind of soybean protein isolate vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711118144.7A CN107692025A (en) | 2017-11-14 | 2017-11-14 | A kind of soybean protein isolate vermicelli and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107692025A true CN107692025A (en) | 2018-02-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711118144.7A Pending CN107692025A (en) | 2017-11-14 | 2017-11-14 | A kind of soybean protein isolate vermicelli and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967887A (en) * | 2018-07-26 | 2018-12-11 | 宁夏天瑞产业集团现代农业有限公司 | Probiotics fermention noodles, preparation method and the instant food including it |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711850A (en) * | 2005-06-10 | 2005-12-28 | 何伟荣 | Holoprotein flour and food therefrom |
| CN103250982A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Water chestnut nutritional noodles and preparation method thereof |
| CN103250979A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Longan nutritional noodles and preparation method thereof |
| CN104068316A (en) * | 2014-06-24 | 2014-10-01 | 何伟荣 | High complete protein compound flour |
| JP2016002000A (en) * | 2014-06-13 | 2016-01-12 | 奥本製粉株式会社 | Low-carbohydrate noodle and flour mix for use in preparation thereof |
-
2017
- 2017-11-14 CN CN201711118144.7A patent/CN107692025A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711850A (en) * | 2005-06-10 | 2005-12-28 | 何伟荣 | Holoprotein flour and food therefrom |
| CN103250982A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Water chestnut nutritional noodles and preparation method thereof |
| CN103250979A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Longan nutritional noodles and preparation method thereof |
| JP2016002000A (en) * | 2014-06-13 | 2016-01-12 | 奥本製粉株式会社 | Low-carbohydrate noodle and flour mix for use in preparation thereof |
| CN104068316A (en) * | 2014-06-24 | 2014-10-01 | 何伟荣 | High complete protein compound flour |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967887A (en) * | 2018-07-26 | 2018-12-11 | 宁夏天瑞产业集团现代农业有限公司 | Probiotics fermention noodles, preparation method and the instant food including it |
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Application publication date: 20180216 |