CN107853677A - The preparation technology of celery sweet potato vermicelli or bean vermicelli - Google Patents
The preparation technology of celery sweet potato vermicelli or bean vermicelli Download PDFInfo
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- CN107853677A CN107853677A CN201711140951.9A CN201711140951A CN107853677A CN 107853677 A CN107853677 A CN 107853677A CN 201711140951 A CN201711140951 A CN 201711140951A CN 107853677 A CN107853677 A CN 107853677A
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- vermicelli
- sweet potato
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
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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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
Abstract
The invention discloses the preparation technology of celery sweet potato vermicelli or bean vermicelli, belong to field of food preparation；The preparation technology includes Feedstock treating and face and fermentation, shaping, first time Ageing Treatment, the fragrant even thickness for increasing the steps such as muscle processing, second of Ageing Treatment, drying and sterilizing, prepared celery sweet potato vermicelli or bean vermicelli uniform color, the peat-reek rich in fresh sweet potato and celery；Profile is more neat, without simultaneously silk, broken silk；Without broken strip, drafting after rehydration, mouthfeel is not half-cooked, does not stick to one's teeth, and nutritious.
Description
Technical field
The present invention relates to field of food preparation, more particularly to the preparation technology of celery sweet potato vermicelli or bean vermicelli.
Background technology
Sweet potato is sweet mild-natured, is a kind of cheap and good-quality health food, makes one long-lived, has weary qi-restoratives, benefiting energy and spleen
Stomach, strong kidney yin and other effects.Sweet potato has the function that to significantly inhibit malignant tumour, 20 kinds announced according to Japan Cancer Pre feasibility
In vegetables, the sweet potato seniority among brothers and sisters umber one.Have simultaneously and keep vessel wall elasticity, prevent internal organs adesmosis, improve immunity of organism
Ability, avoid constipation, anti-coronary heart disease, extend aging, the effect such as promote longevity.Sweet potato is rich in dietary fiber, can prevent constipation, treatment
Hemorrhoid and anal fissure.
At present, sweet potato product is increasingly diversified, and sweet potato powder is one of product most favored by customers.Nowadays traditional powder
In the production technology of silk, more simply, and the vermicelli produced are second-rate, and especially impurity is not removed effectively in production process,
Effectively starch is not dissolved fully in forming process, is not reaching to starch and the abundant saturation of water；The production produced
On the one hand there is more broken silk in product, and thickness, color and luster are uneven, and taste is more single；On the other hand easily go out when cooking
Existing broken strip, drafting, and the soup muddiness come is cooked, when consumer eats, it is bad that vermicelli paste, mouthfeel can be produced.
Patent " production methods of sweet potato noodles " (application number：201110061018.9) disclose a kind of life of sweet potato noodles
Production method, mediation thickening is carried out with water by playing the part of to red administration shallow lake, the addition of water is the 20-40% of starch from sweet potato weight；It will adjust
It is agglomerating that the starch from sweet potato become reconciled carries out uniform stirring；Pockets of starch from sweet potato will be stirred to be crossed Lou into bean vermicelli with powder discharger；By powder
Silk passes through high temperature sterilization boiling；Anxious jelly, cooling, solidification are carried out by cooler bin again, then dried；By bean vermicelli in the sun after drying
Carry out the step such as drying under light and prepare sweet potato noodles；Prepared sweet potato noodles do not play paste, and maturation crosses core, in good taste, and quality
It is stable, but still suffer from rehydration broken strip, phenomena such as color and luster is uneven.
Celery, samphire, it is also not belonging to stick-slip food neither root vegetables, and its is nutritious, rich in protein,
The nutriments such as carbohydrate, mineral matter and multivitamin.Celery iron-holder is higher, can supplement the loss of women's menses,
Food is avoided that ochrodermia, drying, lusterless complexion, and can make lustrous eyes, and hair is shiny black；In addition, celery is high microsteping
Food, its enteral digested effect produce a kind of material of lignin or enteral fat, and this kind of material is a kind of antioxidant, highly concentrated
Carcinogen caused by intestinal bacterium can be suppressed when spending.The disclosure of background above technology contents is only used for auxiliary and understands the present invention's
Inventive concept and technical scheme, it not necessarily belongs to the prior art of present patent application, on no tangible proof shows
Content is stated in the case of the applying date of present patent application is disclosed, above-mentioned background technology should not be taken to evaluate the application's
Novelty and creativeness.
The content of the invention
(main) purpose of the invention is the preparation technology for proposing celery sweet potato vermicelli or bean vermicelli, to solve above-mentioned existing skill
Sweet potato vermicelli existing for art or bean vermicelli color and luster, thickness are uneven, broken silk phenomenon, and the skill such as toughness deficiency, the easy broken strip of rehydration occur
Art problem.
To solve the above problems, the present invention provides following technical scheme：
The preparation technology of celery sweet potato vermicelli or bean vermicelli, the preparation technology comprise the following steps：
S1：Feedstock treating：The rotten new fresh sweet potatoes of the pollution-free nothing of the close hurtless measure of quality are selected, using Celery Juice steamed
Sweet potato processed；Sweet potato mash is made in ripe sweet potato after cooking, in drying, is crushed, it is standby less than the sweet potato powder of 200 mesh that mesh number is made；
S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 15-23:4-
5:2.5-4.5:3.5-5.5 ratio carries out and face, and adds saccharomycete and emulsifying agent；The dough that will be mixed, being placed on temperature is
30-35 DEG C, ferment 2-3h in the environment that humidity is 60%-70%；
S3：Shaping：The step S2 doughs fermented are squeezed into bar or silk, followed by aging, 125-135 DEG C of curing temperature,
Time 1-1.5h；
S4：First time Ageing Treatment：Celery sweet potato vermicelli or bean vermicelli that squeezing, maturing obtains are cooled to 25-30 DEG C, then
By the vermicelli or bean vermicelli be placed in 55-65 DEG C, humidity be 56%-67% environment in stand 3.3-4.5h；
S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, soaks 10-
15min simultaneously carries out microwave treatment, and carries out a microwave treatment at interval of 2-4min, and the microwave processes condition of stating is：
Time 5-8s, 10-15 DEG C of temperature, power 600-800W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：Locust bean gum 0.1-0.3 parts, propylene glycol alginate
Ester 0.01-0.05 parts, starch phosphate 0.05-0.1 parts, rice washing water 0.25-0.35 parts, precipitated calcium carbonate 0.3-0.4 parts, sorb
Alcohol acid anhydride tristearate 0.02-0.05 parts；
S6：Second of Ageing Treatment：It is 15-20 by temperature is placed in by the celery sweet potato vermicelli or bean vermicelli that increase muscle processing
DEG C, humidity be 55%-65% environment in stand 1.5-2.5h；
S7：Dry and sterilize：It is low that the celery sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are subjected to high-efficiency and continuous
Temperature is dried, and celery sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；After drying under vacuum
Celery sweet potato vermicelli or bean vermicelli enter sterilization treatment, obtain finished product celery sweet potato vermicelli or bean vermicelli.
Further, the step S2 feed liquids are in units of parts by weight, including following raw material：Jujube 5-9 parts, matrimony vine 5-9
Part, Radix Codonopsis 2-4 parts, root of herbaceous peony 4-8 parts, dried immature fruit of citron orange 3-7 parts, wild rice stem 7-12 parts, dried orange peel 7-12 parts, hawthorn 6-10 parts, flat mushroom 8-12 parts,
Radix glycyrrhizae 5-9 parts.
Further, the step S2 feed liquids are in units of parts by weight, including following raw material：7 parts of jujube, 8 parts of matrimony vine, party
3 parts of ginseng, 6 parts of the root of herbaceous peony, 5 parts of the dried immature fruit of citron orange, 9 parts of wild rice stem, 9 parts of dried orange peel, 8 parts of hawthorn, 10 parts of flat mushroom, 7 parts of radix glycyrrhizae.
Further, the step S2 celery extract solutions are prepared by following steps：(1) second is added in Celery Juice
Alcohol, carry out ultrasonic extraction；(2) temperature be 10-14 DEG C, centrifugal rotational speed be 5500-6500r/min under the conditions of by after extraction
Celery Juice carries out centrifugal treating 35-45min；(3) the Celery Juice supernatant after centrifugation is subjected to ultrafiltration membrance filter, obtains celery and carry
Take liquid.
Further, the step S2 milipore filter energy molecular cut off is more than the material of 1000 dalton.
Further, the step S2 emulsifying agents are any in modified soy bean lipoid, monoglyceride, polyglycerolpolyrici.oleate
Kind and the combination of camellia oil.
Further, the 0.01-0.05% of dough quality fraction Guar is added before the step S2 fermentations in dough
Glue.
Further, the step S5 increases muscle liquid in units of parts by weight：Including following raw material：0.2 part of locust bean gum, sea
0.025 part of propylene glycol alginate, 0.07 part of starch phosphate, 0.2 part of rice washing water, 0.35 part of precipitated calcium carbonate, sorbitol anhydride three
0.03 part of stearate.
Further, the increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 300-350 mesh,
Filter liquor of washing rice is obtained, the rice washing water washes the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, alginic acid the third two
Alcohol ester, starch phosphate, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then mixed liquor is put into and turned
Speed obtains increasing muscle liquid in 1200-2400r/min homogenizer, mixed liquor is stirred.
Further, the process of the step S7 continuous low temperature dryings is：4-4.5h is dried at a temperature of 22-25 DEG C；So
2-3h is dried at a temperature of 15-20 DEG C afterwards, whole drying process humidity is maintained between 60%-65%.
The inventive method is made in the preparation technology of celery sweet potato vermicelli or bean vermicelli available for the red Miss sweet potato in Dongxing, increase
The added value of Dongxing City Chinese geography famous special product
The beneficial effect that the present invention is compared with the prior art includes：
1st, the active principle of fermentation process feed liquid and celery extract solution will slowly spread and penetrate into dough in the present invention,
Effectively combined together with dough；In addition, the dough stability through everfermentation is more preferable, broken silk is less prone to, toughness is more preferably, resistance to
Boil and be not easy broken strip.
2nd, rice washing water, locust bean gum, propylene glycol alginate, starch phosphate, precipitated calcium carbonate, sorbitol anhydride three are stearic
Acid esters has synergy, rice washing water slant acidity, and with abundant nutriment, increasing muscle can be adjusted together with precipitated calcium carbonate
The pH value of liquid；Sorbitol anhydride tristearate has chelant effect, can make locust bean gum, propylene glycol alginate, starch phosphate
Ester, precipitated calcium carbonate, sorbitol anhydride tristearate preferably merge；Therefore, the increasing muscle of vermicelli or bean vermicelli processing can be carried effectively
The toughness and boiling fastness of high vermicelli or bean vermicelli, vermicelli or bean vermicelli and silk, broken silk are avoided, reduce broken strip and drafting phenomenon after rehydration.
3rd, celery sweet potato vermicelli or bean vermicelli either color and luster, flavor or form, rehydration of the invention are better than existing
Sweet potato noodles are made in technology.
Embodiment
For ease of more fully understanding the present invention, it is illustrated by following examples, these embodiments belong to the present invention's
Protection domain, but do not limit the scope of the invention.
Embodiment 1：
The preparation technology of celery sweet potato vermicelli or bean vermicelli, comprises the following steps：
S1：Feedstock treating：The rotten new fresh sweet potatoes of the pollution-free nothing of the close hurtless measure of quality are selected, using Celery Juice steamed
Sweet potato processed；Sweet potato mash is made in ripe sweet potato after cooking, in drying, is crushed, it is standby less than the sweet potato powder of 200 mesh that mesh number is made；
S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 15:4:2.5:
3.5 ratio carries out and face, and adds saccharomycete and emulsifying agent；The 0.01% of dough quality fraction is added before fermentation in dough
Guar gum；The dough mixed is placed in the environment that temperature is 30 DEG C, humidity is 60% 2h that ferments；
The emulsifying agent is the combination of monoglyceride and camellia oil, and both press 1:1.5 ratio is well mixed；
The feed liquid is in units of parts by weight, including following raw material：5 parts of jujube, 5 parts of matrimony vine, 2 parts of Radix Codonopsis, 4 parts of the root of herbaceous peony,
3 parts of the dried immature fruit of citron orange, 7 parts of wild rice stem, 7 parts of dried orange peel, 6 parts of hawthorn, 8 parts of flat mushroom, 5 parts of radix glycyrrhizae；By by jujube, matrimony vine, Radix Codonopsis, the root of herbaceous peony, trifoliate orange
Reality, wild rice stem, dried orange peel, hawthorn, flat mushroom, radix glycyrrhizae mixing, are decocted 1 time with the water of 2 times of parts by weight at a temperature of 70 DEG C, using 600 mesh
Filter-cloth filtering, filtrate is standby；Filter residue is decocted 1 time with the water of 2 times of parts by weight at a temperature of 50 DEG C again, using the filter cloth of 600 mesh
Filtering, merge filtrate twice, be cooled to 25 DEG C, add ethanol, in the environment centrifugation that condition is 8 DEG C of temperature, rotating speed 1000r/min
15min is handled, supernatant is taken, that is, obtains feed liquid；
The preparation process of the celery extract solution is as follows：(1) ethanol is added in Celery Juice, carries out ultrasonic extraction；(2)
It it is 10 DEG C in temperature, the Celery Juice after extraction is carried out centrifugal treating 35min by centrifugal rotational speed under the conditions of being 5500r/min；(3) adopt
It is more than the milipore filter of 1000 dalton materials with energy molecular cut off, the Celery Juice supernatant after centrifugation is subjected to filtration treatment,
Obtain celery extract solution.
S3：Shaping：The step S2 doughs fermented are squeezed into bar or silk, followed by aging, 125 DEG C of curing temperature, the time
1h；
S4：First time Ageing Treatment：Celery sweet potato vermicelli or bean vermicelli that squeezing, maturing obtains are cooled to 25 DEG C, then by institute
State vermicelli or bean vermicelli is placed in 55 DEG C, humidity is 56% environment in stand 3.3h；
S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, soaks 10min
And microwave treatment is carried out, and a microwave treatment is carried out at interval of 2min, the microwave processes condition of stating is：Time 5s,
10 DEG C of temperature, power 600W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：0.1 part of locust bean gum, propylene glycol alginate
0.01 part, 0.05 part of starch phosphate, 0.25 part of rice washing water, 0.3 part of precipitated calcium carbonate, sorbitol anhydride tristearate 0.02
Part；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 300 mesh, obtains rice washing water filter
Liquid, the rice washing water wash the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphorus
Acid esters, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then it is 1200r/ that mixed liquor is put into rotating speed
In min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid；
S6：Second of Ageing Treatment：Will through increasing muscle processing celery sweet potato vermicelli or bean vermicelli be placed in temperature for 15 DEG C, it is wet
Spend to stand 1.5-2.5h in 55% environment；
S7：Dry and sterilize：It is low that the celery sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are subjected to high-efficiency and continuous
Temperature is dried, i.e., 4h is dried at a temperature of 22 DEG C；Then 2h is dried at a temperature of 20 DEG C, whole drying process humidity is maintained at 60%
Between；Celery sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum will be dried
Celery sweet potato vermicelli or bean vermicelli enter sterilization treatment, obtain finished product celery sweet potato vermicelli or bean vermicelli.
Embodiment 2：
The preparation technology of celery sweet potato vermicelli or bean vermicelli, comprises the following steps：
S1：Feedstock treating：The rotten new fresh sweet potatoes of the pollution-free nothing of the close hurtless measure of quality are selected, using Celery Juice steamed
Sweet potato processed；Sweet potato mash is made in ripe sweet potato after cooking, in drying, is crushed, it is standby less than the sweet potato powder of 200 mesh that mesh number is made；
S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 19:3:3.5:
4.5 ratio carries out and face, and adds saccharomycete and emulsifying agent；The 0.03% of dough quality fraction is added before fermentation in dough
Guar gum；The dough mixed is placed in the environment that temperature is 33 DEG C, humidity is 65% 2.5h that ferments；
The emulsifying agent is the combination of modified soy bean lipoid and camellia oil, and both are according to 0.5:12 ratio mixing；
The feed liquid is in units of parts by weight, including following raw material：7 parts of jujube, 8 parts of matrimony vine, 3 parts of Radix Codonopsis, 6 parts of the root of herbaceous peony,
5 parts of the dried immature fruit of citron orange, 9 parts of wild rice stem, 9 parts of dried orange peel, 8 parts of hawthorn, 10 parts of flat mushroom, 7 parts of radix glycyrrhizae；By by jujube, matrimony vine, Radix Codonopsis, the root of herbaceous peony, trifoliate orange
Reality, wild rice stem, dried orange peel, hawthorn, flat mushroom, radix glycyrrhizae mixing, are decocted 1 time with the water of 3 times of parts by weight at a temperature of 75 DEG C, using 700 mesh
Filter-cloth filtering, filtrate is standby；Filter residue is decocted 1 time with the water of 3 times of parts by weight at a temperature of 55 DEG C again, using the filter cloth of 700 mesh
Filtering, merge filtrate twice, be cooled to 28 DEG C, add ethanol, condition be 10 DEG C of temperature, rotating speed 1100r/min environment from
The heart handles 20min, takes supernatant, that is, obtains feed liquid；
The preparation process of the celery extract solution is as follows：(1) ethanol is added in Celery Juice, carries out ultrasonic extraction；(2)
It it is 12 DEG C in temperature, the Celery Juice after extraction is carried out centrifugal treating 40min by centrifugal rotational speed under the conditions of being 6000r/min；(3) adopt
It is more than the milipore filter of 1000 dalton materials with energy molecular cut off, the Celery Juice supernatant after centrifugation is subjected to filtration treatment,
Obtain celery extract solution.
S3：Shaping：The step S2 doughs fermented are squeezed into bar or silk, followed by aging, 130 DEG C of curing temperature, the time
1.2h；
S4：First time Ageing Treatment：Celery sweet potato vermicelli or bean vermicelli that squeezing, maturing obtains are cooled to 28 DEG C, then by institute
State vermicelli or bean vermicelli is placed in 60 DEG C, humidity is 62% environment in stand 4h；
S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, soaks 12min
And microwave treatment is carried out, and a microwave treatment is carried out at interval of 3min, the microwave processes condition of stating is：Time 6s,
12 DEG C of temperature, power 700W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：0.2 part of locust bean gum, propylene glycol alginate
0.025 part, 0.07 part of starch phosphate, 0.2 part of rice washing water, 0.35 part of precipitated calcium carbonate, sorbitol anhydride tristearate 0.03
Part；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 320 mesh, obtains rice washing water filter
Liquid, the rice washing water wash the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphorus
Acid esters, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then it is 1800r/ that mixed liquor is put into rotating speed
In min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid；
S6：Second of Ageing Treatment：Will through increasing muscle processing celery sweet potato vermicelli or bean vermicelli be placed in temperature for 18 DEG C, it is wet
Spend to stand 2h in 60% environment；
S7：Dry and sterilize：It is low that the celery sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are subjected to high-efficiency and continuous
Temperature is dried, i.e., 4.2h is dried at a temperature of 23 DEG C；Then 2.5h is dried at a temperature of 18 DEG C, whole drying process humidity is maintained at
Between 63%；Celery sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by drying
Celery sweet potato vermicelli or bean vermicelli afterwards enters sterilization treatment, obtains finished product celery sweet potato vermicelli or bean vermicelli.
Embodiment 3：
The preparation technology of celery sweet potato vermicelli or bean vermicelli, comprises the following steps：
S1：Feedstock treating：The rotten new fresh sweet potatoes of the pollution-free nothing of the close hurtless measure of quality are selected, using Celery Juice steamed
Sweet potato processed；Sweet potato mash is made in ripe sweet potato after cooking, in drying, is crushed, it is standby less than the sweet potato powder of 200 mesh that mesh number is made；
S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 23:5:4.5:
5.5 ratio carries out and face, and adds saccharomycete and emulsifying agent；The 0.05% of dough quality fraction is added before fermentation in dough
Guar gum；The dough mixed is placed in the environment that temperature is 30-35 DEG C, humidity is 70% 3h that ferments；
The emulsifying agent is the combination of polyglycerolpolyrici.oleate and camellia oil, and both are mixed in 1-1.5 ratio；
The feed liquid is in units of parts by weight, including following raw material：9 parts of jujube, 9 parts of matrimony vine, 4 parts of Radix Codonopsis, 8 parts of the root of herbaceous peony,
7 parts of the dried immature fruit of citron orange, 12 parts of wild rice stem, 12 parts of dried orange peel, 10 parts of hawthorn, 12 parts of flat mushroom, 9 parts of radix glycyrrhizae；By by jujube, matrimony vine, Radix Codonopsis, white
Chinese herbaceous peony, the dried immature fruit of citron orange, wild rice stem, dried orange peel, hawthorn, flat mushroom, radix glycyrrhizae mixing, are decocted 1 time at a temperature of 80 DEG C with the water of 3 times of parts by weight, used
The filter-cloth filtering of 800 mesh, filtrate are standby；Filter residue is decocted 1 time with the water of 3 times of parts by weight at a temperature of 50-60 DEG C again, using 800
Purpose filter-cloth filtering, merge filtrate twice, be cooled to 30 DEG C, add ethanol, be 12 DEG C of temperature, rotating speed 1200r/min in condition
Environment centrifugal treating 25min, take supernatant, that is, obtain feed liquid；
The preparation process of the celery extract solution is as follows：(1) ethanol is added in Celery Juice, carries out ultrasonic extraction；(2)
It it is 14 DEG C in temperature, the Celery Juice after extraction is carried out centrifugal treating 45min by centrifugal rotational speed under the conditions of being 6500r/min；(3) adopt
It is more than the milipore filter of 1000 dalton materials with energy molecular cut off, the Celery Juice supernatant after centrifugation is subjected to filtration treatment,
Obtain celery extract solution.
S3：Shaping：The step S2 doughs fermented are squeezed into bar or silk, followed by aging, 135 DEG C of curing temperature, the time
1-1.5h；
S4：First time Ageing Treatment：Celery sweet potato vermicelli or bean vermicelli that squeezing, maturing obtains are cooled to 30 DEG C, then by institute
State vermicelli or bean vermicelli is placed in 65 DEG C, humidity is 67% environment in stand 4.5h；
S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, soaks 15min
And microwave treatment is carried out, and a microwave treatment is carried out at interval of 4min, the microwave processes condition of stating is：Time 8s,
15 DEG C of temperature, power 800W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：0.3 part of locust bean gum, propylene glycol alginate
0.05 part, 0.1 part of starch phosphate, 0.35 part of rice washing water, -0.4 part of precipitated calcium carbonate, sorbitol anhydride tristearate 0.05
Part；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 350 mesh, obtains rice washing water filter
Liquid, the rice washing water wash the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphorus
Acid esters, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then it is 2400r/ that mixed liquor is put into rotating speed
In min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid；
S6：Second of Ageing Treatment：Will through increasing muscle processing celery sweet potato vermicelli or bean vermicelli be placed in temperature for 20 DEG C, it is wet
Spend to stand 2.5h in 65% environment；
S7：Dry and sterilize：It is low that the celery sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are subjected to high-efficiency and continuous
Temperature is dried, i.e., 4.5h is dried at a temperature of 25 DEG C；Then 3h is dried at a temperature of 20 DEG C, whole drying process humidity is maintained at
Between 65%；Celery sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by drying
Celery sweet potato vermicelli or bean vermicelli afterwards enters sterilization treatment, obtains finished product celery sweet potato vermicelli or bean vermicelli.
Comparative example 1：
The comparative example prepares the method for celery sweet potato vermicelli or bean vermicelli and embodiment 2 prepares celery sweet potato vermicelli or bean vermicelli
Preparation method is essentially identical, and difference is：
Step S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 19:3:
3.5:4.5 ratio carries out and face, and adds emulsifying agent；0.03% guar gum of dough quality fraction is added in dough；
The emulsifying agent is the combination of monoglyceride and camellia oil, and both are according to 0.5:12 ratio mixing；
The feed liquid is in units of parts by weight, including following raw material：：7 parts of jujube, 8 parts of matrimony vine, 3 parts of Radix Codonopsis, 6 parts of the root of herbaceous peony,
5 parts of the dried immature fruit of citron orange, 9 parts of wild rice stem, 9 parts of dried orange peel, 8 parts of hawthorn, 10 parts of flat mushroom, 7 parts of radix glycyrrhizae；By by jujube, matrimony vine, Radix Codonopsis, the root of herbaceous peony, trifoliate orange
Reality, wild rice stem, dried orange peel, hawthorn, flat mushroom, radix glycyrrhizae mixing, are decocted 1 time with the water of 3 times of parts by weight at a temperature of 75 DEG C, using 700 mesh
Filter-cloth filtering, filtrate is standby；Filter residue is decocted 1 time with the water of 3 times of parts by weight at a temperature of 55 DEG C again, using the filter cloth of 700 mesh
Filtering, merge filtrate twice, be cooled to 28 DEG C, add ethanol, condition be 10 DEG C of temperature, rotating speed 1100r/min environment from
The heart handles 20min, takes supernatant, that is, obtains feed liquid；
The preparation process of the celery extract solution is as follows：(1) ethanol is added in Celery Juice, carries out ultrasonic extraction；(2)
It it is 12 DEG C in temperature, the Celery Juice after extraction is carried out centrifugal treating 40min by centrifugal rotational speed under the conditions of being 6000r/min；(3) adopt
It is more than the milipore filter of 1000 dalton materials with energy molecular cut off, the Celery Juice supernatant after centrifugation is subjected to filtration treatment,
Obtain celery extract solution.
Other preparation technologies are identical with the preparation technology of embodiment 2.
Comparative example 2：
The comparative example prepares the method for celery sweet potato vermicelli or bean vermicelli and embodiment 2 prepares celery sweet potato vermicelli or bean vermicelli
Preparation method is essentially identical, and difference is：Celery sweet potato vermicelli or bean vermicelli do not carry out step S5 increasing muscle in the preparation method of comparative example 2
Processing；Other preparation technologies identical with the preparation technology of embodiment 2
Comparative example 3：
The comparative example prepares the method for celery sweet potato vermicelli or bean vermicelli and embodiment 2 prepares celery sweet potato vermicelli or bean vermicelli
Preparation method is essentially identical, and difference is：
Step S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion
12min simultaneously carries out microwave treatment, and carries out a microwave treatment at interval of 3min, and the microwave processes condition of stating is：When
Between 6s, 12 DEG C of temperature, power 700W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：0.35 part of precipitated calcium carbonate, sorbitol anhydride three are stearic
0.03 part of acid esters；
The increasing muscle liquid is mixed to get mixed liquor by precipitated calcium carbonate, sorbitol anhydride tristearate, then by mixed liquor
It is put into the homogenizer that rotating speed is 1800r/min, mixed liquor is stirred, that is, obtains increasing muscle liquid；
Other preparation technologies have the preparation technology of embodiment 2 identical.
Comparative example 4：
The comparative example prepares the method for celery sweet potato vermicelli or bean vermicelli and embodiment 2 prepares celery sweet potato vermicelli or bean vermicelli
Preparation method is essentially identical, and difference is：
Step S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion
12min simultaneously carries out microwave treatment, and carries out a microwave treatment at interval of 3min, and the microwave processes condition of stating is：When
Between 6s, 12 DEG C of temperature, power 700W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：0.2 part of locust bean gum, propylene glycol alginate
0.025 part, 0.07 part of starch phosphate, 0.2 part of rice washing water；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 320 mesh, obtains rice washing water filter
Liquid, the rice washing water wash the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphorus
Acid esters, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then it is 1800r/ that mixed liquor is put into rotating speed
In min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid；
Other preparation technologies are identical with the preparation technology of embodiment 2.
Comparative example 5
Using patent " production methods of sweet potato noodles " (application number：201110061018.9) preserved sweet potato preparation method system
Standby sweet potato noodles.
Effect example：
Sweet potato noodles are prepared using embodiment 1-3 and comparative example 1-5 preparation technology, the sense organ for detecting preserved sweet potato respectively refers to
Mark, as a result such as following table：
Understand that without fermentation process the vermicelli or bean vermicelli color and luster of preparation are not uniform enough, shape by comparative example 1 and embodiment 2
State and rehydration are bad, and this is due to that the active principle of fermentation process feed liquid and celery extract solution will slowly spread and penetrate into face
In group, effectively combined together with dough；In addition, the dough stability through everfermentation is more preferable, broken silk is less prone to, toughness is more
It is good, resistant to cook and it is not easy broken strip.
It is rice washing water, locust bean gum, propylene glycol alginate, starch phosphate, light it was found from comparative example 2-3 and embodiment 2
Matter calcium carbonate, sorbitol anhydride tristearate have synergy, rice washing water slant acidity, and have abundant nutriment, can
Increase the pH value of muscle liquid with being adjusted together with precipitated calcium carbonate；Sorbitol anhydride tristearate has chelant effect, can make locust bean gum,
Propylene glycol alginate, starch phosphate, precipitated calcium carbonate, sorbitol anhydride tristearate preferably merge；Therefore, vermicelli or
The increasing muscle processing of bean vermicelli can effectively improve the toughness and boiling fastness of vermicelli or bean vermicelli, avoid vermicelli or bean vermicelli and silk, broken silk, reduce
Broken strip and drafting phenomenon after rehydration.
Therefore, celery sweet potato vermicelli of the invention or bean vermicelli either color and luster, flavor or form, rehydration are better than existing
There is technology that sweet potato noodles are made.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to is assert
The specific implementation of the present invention is confined to these explanations, for person of an ordinary skill in the technical field, is not departing from
On the premise of present inventive concept, some simple deduction or replace can also be made, should all be considered as belonging to the present invention by being submitted
Claims determine scope of patent protection.
Claims (10)
1. the preparation technology of celery sweet potato vermicelli or bean vermicelli, it is characterised in that the preparation technology comprises the following steps：
S1：Feedstock treating：The rotten new fresh sweet potatoes of the pollution-free nothing of the close hurtless measure of quality are selected, are steamed using Celery Juice steam red
Potato；Sweet potato mash is made in ripe sweet potato after cooking, in drying, is crushed, it is standby less than the sweet potato powder of 200 mesh that mesh number is made；
S2：With face and fermentation：By step S1 sweet potato powder and modified starch, feed liquid, celery extract solution according to 15-23:4-5:
2.5-4.5:3.5-5.5 ratio carries out and face, and adds saccharomycete and emulsifying agent；It is 30- that the dough mixed is placed on into temperature
35 DEG C, ferment 2-3h in the environment that humidity is 60%-70%；
S3：Shaping：The step S2 doughs fermented are squeezed into bar or silk, followed by aging, 125-135 DEG C of curing temperature, the time
1-1.5h；
S4：First time Ageing Treatment：Celery sweet potato vermicelli or bean vermicelli that squeezing, maturing obtains are cooled to 25-30 DEG C, then by institute
State vermicelli or bean vermicelli is placed in 55-65 DEG C, humidity is 56%-67% environment in stand 3.3-4.5h；
S5：Increase muscle processing：Celery sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion 10-15min is simultaneously
Microwave treatment is carried out, and a microwave treatment is carried out at interval of 2-4min, the microwave processes condition of stating is：Time 5-
8s, 10-15 DEG C of temperature, power 600-800W；
The increasing muscle liquid is in units of parts by weight：Including following raw material：Locust bean gum 0.1-0.3 parts, propylene glycol alginate
0.01-0.05 parts, starch phosphate 0.05-0.1 parts, rice washing water 0.25-0.35 parts, precipitated calcium carbonate 0.3-0.4 parts, sorbierite
Acid anhydride tristearate 0.02-0.05 parts；
S6：Second of Ageing Treatment：Will through increasing muscle processing celery sweet potato vermicelli or bean vermicelli be placed in temperature for 15-20 DEG C, it is wet
Spend to stand 1.5-2.5h in 55%-65% environment；
S7：Dry and sterilize：The celery sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are carried out into high-efficiency and continuous low temperature to do
Dry, celery sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by dried west
Celery sweet potato vermicelli or bean vermicelli enter sterilization treatment, obtain finished product celery sweet potato vermicelli or bean vermicelli.
2. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that the step S2 feed liquids with
Parts by weight are unit, including following raw material：Jujube 5-9 parts, matrimony vine 5-9 parts, Radix Codonopsis 2-4 parts, root of herbaceous peony 4-8 parts, dried immature fruit of citron orange 3-7 parts,
Wild rice stem 7-12 parts, dried orange peel 7-12 parts, hawthorn 6-10 parts, flat mushroom 8-12 parts, radix glycyrrhizae 5-9 parts.
3. the preparation technology of celery sweet potato vermicelli or bean vermicelli described in claim 2, it is characterised in that the step S2 feed liquids are with weight
Amount part is unit, including following raw material：7 parts of jujube, 8 parts of matrimony vine, 3 parts of Radix Codonopsis, 6 parts of the root of herbaceous peony, 5 parts of the dried immature fruit of citron orange, 9 parts of wild rice stem, dried orange peel 9
Part, 8 parts of hawthorn, 10 parts of flat mushroom, 7 parts of radix glycyrrhizae.
4. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that the step S2 celeries carry
Liquid is taken to be prepared by following steps：(1) ethanol is added in Celery Juice, carries out ultrasonic extraction；(2) it is 10- in temperature
14 DEG C, the Celery Juice after extraction is carried out centrifugal treating 35-45min by centrifugal rotational speed under the conditions of being 5500-6500r/min；(3) will
Celery Juice supernatant after centrifugation carries out ultrafiltration membrance filter, obtains celery extract solution.
5. the preparation technology of celery sweet potato vermicelli as claimed in claim 4 or bean vermicelli, it is characterised in that the milipore filter can retain
Molecular weight is more than the material of 1000 dalton.
6. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that the step S2 emulsifying agents
For any in modified soy bean lipoid, monoglyceride, polyglycerolpolyrici.oleate and combination of camellia oil.
7. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that before the step S2 fermentations
The 0.01-0.05% of dough quality fraction guar gum is added in dough.
8. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that the step S5 increases muscle liquid
In units of parts by weight：Including following raw material：0.2 part of locust bean gum, 0.025 part of propylene glycol alginate, starch phosphate
0.07 part, 0.2 part of rice washing water, 0.35 part of precipitated calcium carbonate, 0.03 part of sorbitol anhydride tristearate.
9. the preparation technology of celery sweet potato vermicelli as claimed in claim 8 or bean vermicelli, it is characterised in that it is described increasing muscle liquid by with
Lower step is prepared：(1) rice washing water is crossed to the filter cloth of 300-350 mesh, obtains filter liquor of washing rice, the rice washing water is for the first time
Wash the water of rice；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphate, precipitated calcium carbonate, sorbierite
Acid anhydride tristearate is mixed to get mixed liquor, then mixed liquor is put into the homogenizer that rotating speed is 1200-2400r/min,
Mixed liquor is stirred, that is, obtains increasing muscle liquid.
10. the preparation technology of celery sweet potato vermicelli as claimed in claim 1 or bean vermicelli, it is characterised in that the step S7 is continuous
The process of low temperature drying is：4-4.5h is dried at a temperature of 22-25 DEG C；Then 2-3h is dried at a temperature of 15-20 DEG C, it is whole dry
Dry process humidity is maintained between 60%-65%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108740745A (en) * | 2018-05-30 | 2018-11-06 | 贵州薏仁科学技术研究所 | A kind of high resiliency adlay vermicelli from rice starch and preparation method thereof |
| CN112568404A (en) * | 2020-12-31 | 2021-03-30 | 湖南炉观食品加工有限公司 | Laxative sweet potato powder with fermentation fragrance and preparation method thereof |
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