CN107836703A - A kind of lily sweet potato health bean vermicelli and preparation method thereof - Google Patents
A kind of lily sweet potato health bean vermicelli and preparation method thereof Download PDFInfo
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- CN107836703A CN107836703A CN201711422481.5A CN201711422481A CN107836703A CN 107836703 A CN107836703 A CN 107836703A CN 201711422481 A CN201711422481 A CN 201711422481A CN 107836703 A CN107836703 A CN 107836703A
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- lily
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- 241000234435 Lilium Species 0.000 title claims abstract description 81
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 50
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- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 35
- 239000008107 starch Substances 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 7
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
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- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- 241000207782 Convolvulaceae Species 0.000 description 1
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- 206010013954 Dysphoria Diseases 0.000 description 1
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- 241001560086 Pachyrhizus Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 239000011719 vitamin A Substances 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The present invention relates to food processing technology field, is concretely related to a kind of lily sweet potato health bean vermicelli and preparation method thereof, the weight proportion of the raw material is：10~30 parts of lily, 70~90 parts of starch from sweet potato, preparation process is as follows：Mashing → thickening → and face → leakage silk → cooling → aging → defrosting → drying → packaging；Lily sweet potato noodles prepared by the present invention are in good taste with herbal cuisine, healthcare function, the various nutritive values of lily and sweet potato are fully combined, promote patient body healthy, raw material scope of selecting material is wide, convenient and cheap, processing technology is simple, operation is easy, shelf life of products is longer.
Description
Technical field
The present invention relates to food processing technology field, is concretely related to a kind of lily sweet potato health bean vermicelli and its preparation side
Method.
Background technology
Edible lily nutritive value is very high, and lily bulb is fleshy hypertrophy, contains abundant sugar, protein, starch, pectin
The nutrient such as matter, fat and calcium, phosphorus, iron, vitamin B1, B2, C, pantothenic acid, carrotene is also more containing special colchicin etc.
Kind of alkaloid, sweet, mild-natured, nontoxic, sweet tasty, prepared food has the flavor of uniqueness, is the treasure in vegetables, and a kind of medicine food
The multi-functional health care dietetic food of common source, there are moistening lung, eliminating the phlegm, cough-relieving, stomach invigorating, feel at ease to compose oneself, stimulate circulation, reducing fever and causing diuresis
And other effects, it is especially very notable to pulmonary tuberculosis, the nourishing of chronic bronchitis and abirritation.The nutrition of sweet potato is very abundant, is known as
The good reputation of " south ginseng ", fresh sweet potato carbohydrate containing 29%, protein 1.8%, fat 0.2% are main in carbohydrate
Composition is starch, and the amino acid composition of protein is close with rice, is the higher protein of nutritive value.Sweet potato contains more simultaneously
Kind of vitamin and abundant dietary fiber, also with various health-cares such as anticancer, beauty and fat-reducing, meet people to health,
The requirement of safety food, it is green health care food generally acknowledged at present.
The content of the invention
Therefore the present invention proposes a kind of lily sweet potato health bean vermicelli and preparation method thereof, to prepare with herbal cuisine health care
The food of function.
The technical proposal of the invention is realized in this way：A kind of lily sweet potato health bean vermicelli, is made up, the original of following raw material
The weight proportion of material is：10~30 parts of lily, 70~90 parts of starch from sweet potato.
The weight for preparing the raw material of lily sweet potato health bean vermicelli preferred weight ratio of the present invention is with part：16~25 parts of lily,
80~84 parts of starch from sweet potato.
A kind of preparation method of lily sweet potato health bean vermicelli, preparation process are as follows：
A, it is beaten：Choosing 10~30 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, wherein choosing lily core 5
It is standby that the clean preliminary working of part turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched through the standby colloid lily of preliminary working
One reinstate boiling water pour in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：The starch from sweet potato lily slurry standby with crushing is added in the pasty mixture of starch and water or lily root flour is mixed and rubbed with the hands extremely without lump
Carbuncle, bubble-free, the powder ball of tack-free energy wire drawing；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is saturating
Small holes enter to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 2~5 degree, keeps 8~10 hours left sides of freezing
It is right；
G, thaw：The frost bean vermicelli that step F is obtained is put into 18~28 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40~45 DEG C of baking rooms or the sun after drying
It is cut into the bean vermicelli of 30~40cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
Further, the preliminary working of lily core is in step：A, clean, b, by clean lily core in 40 DEG C of warm water
Immersion 2~5 hours, c, mashing, rearmounted 5~10 DEG C of the freezer of packaging are fresh-keeping standby.
In the raw material of the present invention, lily starch is made by oneself for applicant, and starch from sweet potato is that applicant's self-control is also commercially available.
Lily：The white lily of different name, garlic brain potato, it is liliaceous plant, perennial herb, it is more that lily bulb contains colchicin etc.
Kind alkaloid and starch, protein, fat etc., function cures mainly：Moistening the lung and relieve the cough, tuberculosis chronic cough is controlled in clearing away the heart fire and tranquillizing, cough saliva phlegm blood,
Dysphoria palpitates with fear, wandering, beriberi edema (refers to《Dictionary of medicinal plant》First volume P856-857, Science and Technology of Shanghai publishing house, 1986
May the first edition).
Sweet potato：Original name sweet potato, sweet potato etc., also known as sweet potato, pachyrhizus, belong to Convolvulaceae annual plant, contain dietary fiber, Hu
The trace element such as radish element, vitamin A, B, C, E and potassium, iron, copper, selenium, calcium, nutritive value are very high (referring to Baidu.com's record).
By above disclosure, beneficial effects of the present invention are：
1st, the lily sweet potato noodles that prepare of the present invention are in good taste has herbal cuisine, healthcare function, fully combines lily and red
The various nutritive values and its medical value of potato, promote patient body health；
2nd, raw material scope of selecting material is wide, convenient and cheap, and processing technology is simple, operation is easy, shelf life of products is longer.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
A kind of lily sweet potato health bean vermicelli, is made up of following raw material, and the weight proportion of the raw material is：10~30 parts of lily,
70~90 parts of starch from sweet potato.
A kind of preparation method of lily sweet potato health bean vermicelli, preparation process are as follows：
A, it is beaten：Choosing 10~30 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, wherein choosing lily core 5
It is standby that the clean preliminary working of part turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched through the standby colloid lily of preliminary working
One reinstate boiling water pour in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：The starch from sweet potato lily slurry standby with crushing is added in the pasty mixture of starch and water or lily root flour is mixed and rubbed with the hands extremely without lump
Carbuncle, bubble-free, the powder ball of tack-free energy wire drawing；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is saturating
Small holes enter to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 2~5 degree, keeps 8~10 hours left sides of freezing
It is right；
G, thaw：The frost bean vermicelli that step F is obtained is put into 18~28 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40~45 DEG C of baking rooms or the sun after drying
It is cut into the bean vermicelli of 30~40cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
Embodiment 1
A, it is beaten：Choosing 10 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, is washed wherein choosing 5 parts of lily core
It is standby that net preliminary working turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched through the standby colloid lily of preliminary working
One reinstate boiling water pour in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：70 parts of starch from sweet potato and 10 are added in the pasty mixture of starch and water and crush standby lily slurry or lily root flour mixing stranding
To without pimple, bubble-free, it is tack-free can wire drawing powder ball；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is saturating
Small holes enter to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 2 degree, keeps freezing 8 hours or so；
G, thaw：The frost bean vermicelli that step F is obtained is put into 28 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40 DEG C of baking rooms or the sun after drying and be cut into
The bean vermicelli of 30cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
Embodiment 2
A, it is beaten：Choosing 20 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, is washed wherein choosing 5 parts of lily core
It is standby that net preliminary working turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched through the standby colloid lily of preliminary working
One reinstate boiling water pour in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：82 parts of starch from sweet potato are added in the pasty mixture of starch and water and 20 parts crush standby lily slurry or lily root flour mixing
Rub with the hands to without pimple, bubble-free, it is tack-free can wire drawing powder ball；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is saturating
Small holes enter to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 5 degree, keeps freezing 10 hours or so；
G, thaw：The frost bean vermicelli that step F is obtained is put into 28 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40 DEG C of baking rooms or the sun after drying and be cut into
The bean vermicelli of 30cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
Embodiment 3
A, it is beaten：Choosing 30 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, is washed wherein choosing 5 parts of lily core
It is standby that net preliminary working turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched through the standby colloid lily of preliminary working
One reinstate boiling water pour in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：90 parts of starch from sweet potato are added in the pasty mixture of starch and water and 30 parts crush standby lily slurry or lily root flour mixing
Rub with the hands to without pimple, bubble-free, it is tack-free can wire drawing powder ball；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is saturating
Small holes enter to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 5 degree, keeps freezing 10 hours or so；
G, thaw：The frost bean vermicelli that step F is obtained is put into 22 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40 DEG C of baking rooms or the sun after drying and be cut into
The bean vermicelli of 40cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail good embodiment, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent substitution, and without departing from the objective and scope of technical solution of the present invention, it all should cover at this
Among the right of invention.
Claims (4)
1. a kind of lily sweet potato health bean vermicelli, it is characterised in that be made up of following raw material, the weight proportion of the raw material is：Lily 10
~30 parts, 70~90 parts of starch from sweet potato.
2. a kind of lily sweet potato health bean vermicelli according to claim 1, it is characterised in that the weight proportion of the raw material is：
16~25 parts of lily, 80~84 parts of starch from sweet potato.
3. a kind of preparation method of lily sweet potato health bean vermicelli, it is characterised in that preparation process is as follows：
A, it is beaten：Choosing 10~30 parts of fresh lily bulb or dried lily bulb, to be beaten or be made lily root flour standby, is washed wherein choosing 5 parts of lily core
It is standby that net preliminary working turns into colloidal substance lily slurry；
B, thickening：Weigh a small amount of starch from sweet potato heating water and be tuned into scattered paste shape, take 5 parts to be starched together through the standby colloid lily of preliminary working
Poured with boiling water in the magma mixed up stirring to magma retrogradation, it is transparent, be uniformly the pasty mixture of starch and water；
C, and face：Starch from sweet potato is added in the pasty mixture of starch and water and crush standby lily slurry or lily root flour mix rub with the hands to without pimple,
Bubble-free, the powder ball of tack-free energy wire drawing；
D, silk is leaked：The obtained powder balls of step C are placed in the leakage wooden dipper that aperture is 7.5mm and use hand or mechanical oscillation, powder ball is through small
Hole enters to solidify in boiled water pot into bean vermicelli is cooked；
E, cool down：The ripe bean vermicelli that step D is obtained, which provokes to be put into cold water, is cooled to room temperature；
F, aging：The cold bean vermicelli that step E is obtained is sent into freezer and is refrigerated to 2~5 degree, keeps freezing 8~10 hours or so；
G, thaw：The frost bean vermicelli that step F is obtained is put into 18~28 DEG C of warm water and softened；
H, drying：The frost bean vermicelli sizing drying that step F is obtained is placed under 40~45 DEG C of baking rooms or the sun after drying and be cut into
The bean vermicelli of 30~40cm length；
I, pack：Step G is obtained into dry powder silk it is fitted into seal in the polybag for be equipped with air-vent to produce product.
A kind of 4. preparation method of lily sweet potato health bean vermicelli according to claim 3, it is characterised in that：In step
The preliminary working of lily core is：A, clean, b, soak clean lily core 2~5 hours in 40 DEG C of warm water, after c, mashing, packaging
It is fresh-keeping standby to put 5~10 DEG C of freezer.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606309A (en) * | 2018-04-28 | 2018-10-02 | 湖南湘硒堂现代农业综合开发有限公司 | A kind of chrysanthemum health bean vermicelli and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397523A (en) * | 2014-11-17 | 2015-03-11 | 孙中社 | Lily sweet potato vermicelli and preparation method thereof |
| CN106616913A (en) * | 2016-10-29 | 2017-05-10 | 湖南万瑞现代农业开发有限公司 | Selenium-enriched potato vermicelli and preparation method thereof |
-
2017
- 2017-12-25 CN CN201711422481.5A patent/CN107836703A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397523A (en) * | 2014-11-17 | 2015-03-11 | 孙中社 | Lily sweet potato vermicelli and preparation method thereof |
| CN106616913A (en) * | 2016-10-29 | 2017-05-10 | 湖南万瑞现代农业开发有限公司 | Selenium-enriched potato vermicelli and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108606309A (en) * | 2018-04-28 | 2018-10-02 | 湖南湘硒堂现代农业综合开发有限公司 | A kind of chrysanthemum health bean vermicelli and preparation method thereof |
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