CN107865405A - Vermicelli or bean vermicelli increase muscle processing method and its application - Google Patents
Vermicelli or bean vermicelli increase muscle processing method and its application Download PDFInfo
- Publication number
- CN107865405A CN107865405A CN201711140949.1A CN201711140949A CN107865405A CN 107865405 A CN107865405 A CN 107865405A CN 201711140949 A CN201711140949 A CN 201711140949A CN 107865405 A CN107865405 A CN 107865405A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- sweet potato
- bean
- bean vermicelli
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 108
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 108
- 210000003205 muscle Anatomy 0.000 title claims abstract description 76
- 238000003672 processing method Methods 0.000 title claims abstract description 25
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 116
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 116
- 239000007788 liquid Substances 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 240000007087 Apium graveolens Species 0.000 claims abstract description 47
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 47
- 235000010591 Appio Nutrition 0.000 claims abstract description 47
- 240000007594 Oryza sativa Species 0.000 claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 45
- 235000009566 rice Nutrition 0.000 claims abstract description 45
- 238000005406 washing Methods 0.000 claims abstract description 38
- 238000002360 preparation method Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- -1 sorbitol anhydride Chemical class 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 23
- 239000000600 sorbitol Substances 0.000 claims abstract description 23
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 21
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 21
- 239000000711 locust bean gum Substances 0.000 claims abstract description 21
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 21
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 21
- 229940088417 precipitated calcium carbonate Drugs 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 16
- 239000010452 phosphate Substances 0.000 claims abstract description 16
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 23
- 230000032683 aging Effects 0.000 claims description 21
- 238000005516 engineering process Methods 0.000 claims description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- 238000001035 drying Methods 0.000 claims description 15
- 239000004744 fabric Substances 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- 239000003995 emulsifying agent Substances 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 241000756943 Codonopsis Species 0.000 claims description 10
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 10
- 241000746966 Zizania Species 0.000 claims description 10
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 240000004307 Citrus medica Species 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 239000004368 Modified starch Substances 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 150000002148 esters Chemical class 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002137 ultrasound extraction Methods 0.000 claims description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 239000011574 phosphorus Substances 0.000 claims description 5
- 229910052698 phosphorus Inorganic materials 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 229940049964 oleate Drugs 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 206010013786 Dry skin Diseases 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical compound [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 claims description 2
- 238000000108 ultra-filtration Methods 0.000 claims description 2
- 240000001548 Camellia japonica Species 0.000 claims 1
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 235000018597 common camellia Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 13
- 238000001914 filtration Methods 0.000 description 12
- 241001092040 Crataegus Species 0.000 description 9
- 241000736199 Paeonia Species 0.000 description 9
- 241001247821 Ziziphus Species 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 8
- 235000012149 noodles Nutrition 0.000 description 8
- 239000002932 luster Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000010495 camellia oil Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 244000202052 Poncirus trifoliata Species 0.000 description 3
- 235000000404 Poncirus trifoliata Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000013522 chelant Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010002153 Anal fissure Diseases 0.000 description 1
- 208000016583 Anus disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 208000009531 Fissure in Ano Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 210000004914 menses Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical class CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23L29/20—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
-
- 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
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses vermicelli or bean vermicelli to increase muscle processing method and its application, belongs to field of food preparation；This method is placed in and increased in muscle liquid by that will pass through vermicelli or bean vermicelli, soaks 10 15min；Carry out microwave treatment is carried out simultaneously, completes to increase muscle processing procedure；The increasing muscle liquid includes following raw material：Locust bean gum, propylene glycol alginate, starch phosphate, rice washing water, precipitated calcium carbonate, sorbitol anhydride tristearate；The present invention also provides vermicelli or bean vermicelli increases application of the muscle processing method in prepared by sweet potato vermicelli or bean vermicelli, with the sweet potato vermicelli prepared by the processing method or the fragrant of bean vermicelli uniform color, the peat-reek rich in fresh sweet potato and celery, even thickness；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, increases muscle processing method and its application more particularly to 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 to propose vermicelli or bean vermicelli increasing muscle processing method and its application, and by vermicelli or bean vermicelli
Increase muscle processing method to be applied in sweet potato vermicelli or bean vermicelli preparation process, to solve sweet potato powder existing for above-mentioned prior art
Bar or bean vermicelli color and luster, thickness are uneven, broken silk phenomenon, and the technical problem such as toughness deficiency, the easy broken strip of rehydration occur.
To solve the above problems, the present invention provides following technical scheme：
Vermicelli or bean vermicelli increase muscle processing method, and the processing method is：
Vermicelli or bean vermicelli are placed in by T1 to be increased in muscle liquid, soaks 10-15min；
T2 carries out microwave treatment, i.e., carries out a microwave treatment at interval of 2-4min, the microwave treatment is in immersion process
Middle progress；The microwave processes condition of stating is：Time 5-8s, 10-15 DEG C of temperature, power 600-800W；
The increasing muscle liquid includes following raw material：Locust bean gum, propylene glycol alginate, starch phosphate, rice washing water, lightweight
Calcium carbonate, sorbitol anhydride tristearate；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 300-350 mesh, washed rice
Filter liquor, the rice washing water wash the water of rice for first time；(2) will rice washing filter liquor, locust bean gum, propylene glycol alginate, shallow lake
Powder phosphate, precipitated calcium carbonate, sorbitol anhydride tristearate are mixed to get mixed liquor, then mixed liquor is put into rotating speed and is
In 1200-2400r/min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid.
Further, the vermicelli of the step T1 or bean vermicelli are vermicelli or bean vermicelli through Wetted constructures or curing.
Further, the step (2) increases muscle liquid in units of parts by weight：Including following raw material：Locust bean gum 0.1-0.3
Part, propylene glycol alginate 0.01-0.05 parts, starch phosphate 0.05-0.1 parts, rice washing water 0.25-0.35 parts, lightweight carbonic acid
Calcium 0.3-0.4 parts, sorbitol anhydride tristearate 0.02-0.05 parts.
Further, the step (2) 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, 0.07 part of starch phosphate, 0.2 part of rice washing water, 0.35 part of precipitated calcium carbonate, sorbitol anhydride
0.03 part of tristearate.
Increase muscle processing method present invention also offers vermicelli or bean vermicelli to be applied in the preparation technology of sweet potato vermicelli or bean vermicelli,
The technique 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, re-dry, crushing, 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 mixed is placed on into temperature is
30-35 DEG C, ferment 2-3h in the environment that humidity is 60%-70%, the 0.01- of dough quality fraction is added before fermentation in dough
0.05% guar gum；
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：The sweet potato vermicelli or bean vermicelli that squeezing, maturing is obtained 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：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；
S6：Second of Ageing Treatment：Will through increasing muscle processing 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 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, sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by dried sweet potato powder
Bar or bean vermicelli enter sterilization treatment, obtain finished product 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 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 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 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 can apply in the preparation technology of the red Miss's sweet potato vermicelli in Dongxing or bean vermicelli, increase in Dongxing City
The added value of state's geography symbol 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, vermicelli or bean vermicelli are increased muscle processing method and are applied in the preparation of sweet potato vermicelli or bean vermicelli by the present invention, prepared
Sweet potato vermicelli or bean vermicelli either color and luster, flavor or form, rehydration are better than prior art and sweet potato noodles are made.
Embodiment
For ease of more fully understanding the present invention, the present invention by vermicelli or bean vermicelli increase muscle processing method be applied to sweet potato vermicelli or
In the preparation of bean vermicelli, and it is illustrated by following examples, these embodiments belong to protection scope of the present invention, but do not limit
Protection scope of the present invention.
Embodiment 1：
The preparation technology of 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, re-dry, crushing, 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：The sweet potato vermicelli or bean vermicelli that squeezing, maturing is obtained are cooled to 25 DEG C, then by the powder
3.3h is stood in the environment that bar or bean vermicelli are placed in 55 DEG C, humidity is 56%；
S5：Increase muscle processing：Sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion 10min goes forward side by side
Row microwave treatment, and a microwave treatment is carried out at interval of 2min, the microwave processes condition of stating is：Time 5s, temperature
10 DEG C, 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：T1：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；T2：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 sweet potato vermicelli or bean vermicelli be placed in temperature be 15 DEG C, humidity be
1.5-2.5h is stood in 55% environment；
S7：Dry and sterilize：The 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
It is dry, i.e., 4h is dried at a temperature of 22 DEG C；Then at a temperature of 20 DEG C dry 2h, whole drying process humidity be maintained at 60% it
Between；Sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by dried sweet potato powder
Bar or bean vermicelli enter sterilization treatment, obtain finished product sweet potato vermicelli or bean vermicelli.
Embodiment 2：
The preparation technology of 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, re-dry, crushing, 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：The sweet potato vermicelli or bean vermicelli that squeezing, maturing is obtained are cooled to 28 DEG C, then by the powder
4h is stood in the environment that bar or bean vermicelli are placed in 60 DEG C, humidity is 62%；
S5：Increase muscle processing：Sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion 12min goes forward side by side
Row microwave treatment, and a microwave treatment is carried out at interval of 3min, the microwave processes condition of stating is：Time 6s, temperature
12 DEG C, 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：T1：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；T2：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 sweet potato vermicelli or bean vermicelli be placed in temperature be 18 DEG C, humidity be
2h is stood in 60% environment；
S7：Dry and sterilize：The 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
It is dry, 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 63%
Between；Sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by dried sweet potato
Vermicelli or bean vermicelli enter sterilization treatment, obtain finished product sweet potato vermicelli or bean vermicelli.
Embodiment 3：
The preparation technology of 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, re-dry, crushing, 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：The sweet potato vermicelli or bean vermicelli that squeezing, maturing is obtained are cooled to 30 DEG C, then by the powder
4.5h is stood in the environment that bar or bean vermicelli are placed in 65 DEG C, humidity is 67%；
S5：Increase muscle processing：Sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, immersion 15min goes forward side by side
Row microwave treatment, and a microwave treatment is carried out at interval of 4min, the microwave processes condition of stating is：Time 8s, temperature
15 DEG C, 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：T1：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；T2：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 sweet potato vermicelli or bean vermicelli be placed in temperature be 20 DEG C, humidity be
2.5h is stood in 65% environment；
S7：Dry and sterilize：The 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
It is dry, i.e., 4.5h is dried at a temperature of 25 DEG C；Then at a temperature of 20 DEG C dry 3h, whole drying process humidity be maintained at 65% it
Between；Sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of drying；Under vacuum by dried sweet potato powder
Bar or bean vermicelli enter sterilization treatment, obtain finished product sweet potato vermicelli or bean vermicelli.
Comparative example 1：
The comparative example prepares the method for sweet potato vermicelli or bean vermicelli and embodiment 2 prepares the preparation method of sweet potato vermicelli or bean vermicelli
Essentially identical, 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 sweet potato vermicelli or bean vermicelli and embodiment 2 prepares the preparation method of sweet potato vermicelli or bean vermicelli
Essentially identical, difference is：Sweet potato vermicelli or bean vermicelli do not carry out step S5 increasing muscle processing in the preparation method of comparative example 2；Other systems
Standby technique identical with the preparation technology of embodiment 2
Comparative example 3：
The comparative example prepares the method for sweet potato vermicelli or bean vermicelli and embodiment 2 prepares the preparation method of sweet potato vermicelli or bean vermicelli
Essentially identical, difference is：
Step S5：Increase muscle processing：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：0.35 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 sweet potato vermicelli or bean vermicelli and embodiment 2 prepares the preparation method of sweet potato vermicelli or bean vermicelli
Essentially identical, difference is：
Step S5：Increase muscle processing：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；
The increasing muscle liquid is prepared by following steps：T1：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；T2：Will rice washing filter liquor, locust bean gum, propylene glycol alginate, starch phosphorus
Acid esters is mixed to get mixed liquor, then mixed liquor is put into the homogenizer that rotating speed is 1800r/min, mixed liquor is stirred equal
It is even, that is, obtain 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 vermicelli or bean vermicelli are prepared using embodiment 1-3 and comparative example 1-5 preparation technology, detect preserved sweet potato respectively
Organoleptic indicator, 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 2-4 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, using vermicelli of the present invention or bean vermicelli increase sweet potato vermicelli prepared by muscle processing method or bean vermicelli either color and luster,
Flavor or form, rehydration are better than prior art and 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. vermicelli or bean vermicelli increase muscle processing method, it is characterised in that the processing method is：
Vermicelli or bean vermicelli are placed in by T1 to be increased in muscle liquid, soaks 10-15min；
T2 carries out microwave treatment, i.e., carries out a microwave treatment at interval of 2-4min, and the microwave treatment is entered in immersion process
OK；The microwave processes condition of stating is：Time 5-8s, 10-15 DEG C of temperature, power 600-800W；
The increasing muscle liquid includes following raw material：Locust bean gum, propylene glycol alginate, starch phosphate, rice washing water, lightweight carbonic acid
Calcium, sorbitol anhydride tristearate；
The increasing muscle liquid is prepared by following steps：(1) rice washing water is crossed to the filter cloth of 300-350 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 1200- that mixed liquor is put into rotating speed
In 2400r/min homogenizer, mixed liquor is stirred, that is, obtains increasing muscle liquid.
2. vermicelli as claimed in claim 1 or bean vermicelli increase muscle processing method, it is characterised in that the vermicelli or bean vermicelli of the step T1
It is vermicelli or bean vermicelli through Wetted constructures or curing.
3. vermicelli as claimed in claim 1 or bean vermicelli increase muscle processing method, it is characterised in that the step (2) increases muscle liquid with weight
Amount part is unit：Including following raw material：Locust bean gum 0.1-0.3 parts, propylene glycol alginate 0.01-0.05 parts, starch phosphate
Ester 0.05-0.1 parts, rice washing water 0.25-0.35 parts, precipitated calcium carbonate 0.3-0.4 parts, sorbitol anhydride tristearate 0.02-
0.05 part.
4. vermicelli as claimed in claim 3 or bean vermicelli increase muscle processing method, it is characterised in that the step (2) increases muscle liquid with weight
Amount part is unit：Including following raw material：0.2 part of locust bean gum, 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, 0.03 part of sorbitol anhydride tristearate.
5. a kind of vermicelli or bean vermicelli as described in claim 1-3 is any, which increase muscle processing method, is applied to sweet potato vermicelli or bean vermicelli system
In standby technique, it is characterised in that the preparation technology specific steps include：
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, re-dry, crushing, 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%, the 0.01- of dough quality fraction is added before fermentation in dough
0.05% guar gum；
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：The sweet potato vermicelli or bean vermicelli that squeezing, maturing is obtained are cooled to 25-30 DEG C, then by the powder
3.3-4.5h is stood in the environment that bar or bean vermicelli are placed in 55-65 DEG C, humidity is 56%-67%；
S5：Increase muscle processing：Sweet potato vermicelli through Wetted constructures or bean vermicelli are placed in and increased in muscle liquid, 10-15min is soaked and carries out
Microwave treatment, and a microwave treatment is carried out at interval of 2-4min, the microwave processes condition of stating is：Time 5-8s, temperature
Spend 10-15 DEG C, power 600-800W；
S6：Second of Ageing Treatment：Will through increasing muscle processing sweet potato vermicelli or bean vermicelli be placed in temperature be 15-20 DEG C, humidity be
1.5-2.5h is stood in 55%-65% environment；
S7：Dry and sterilize：The sweet potato vermicelli of second of Ageing Treatment of process or bean vermicelli are subjected to high-efficiency and continuous low temperature drying, done
Sweet potato vermicelli or bean vermicelli moisture are no more than 12.5% after the completion of dry；Under vacuum by dried sweet potato vermicelli or powder
Silk enters sterilization treatment, obtains finished product sweet potato vermicelli or bean vermicelli.
It is applied to 6. vermicelli as claimed in claim 5 or bean vermicelli increase muscle processing method in sweet potato vermicelli or bean vermicelli preparation technology,
Characterized in that, the step S2 feed liquids are in units of parts by weight, 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
Part.
It is applied to 7. vermicelli as claimed in claim 5 or bean vermicelli increase muscle processing method in sweet potato vermicelli or bean vermicelli preparation technology,
Characterized in that, the step S2 celery extract solutions are prepared by following steps：(1) ethanol is added in Celery Juice, is entered
Row ultrasonic extraction；(2) be 10-14 DEG C in temperature, centrifugal rotational speed be 5500-6500r/min under the conditions of by the celery after extraction
Juice carries out centrifugal treating 35-45min；(3) the Celery Juice supernatant after centrifugation is subjected to ultrafiltration membrance filter, obtains celery extraction
Liquid.
It is applied to 8. vermicelli as claimed in claim 5 or bean vermicelli increase muscle processing method in sweet potato vermicelli or bean vermicelli preparation technology,
Characterized in that, the milipore filter energy molecular cut off is more than the material of 1000 dalton.
9. as claim 5 state vermicelli or bean vermicelli increase muscle processing method and be applied to sweet potato vermicelli or bean vermicelli in technique, its
It is characterised by, the step S2 emulsifying agents are any and camellia in modified soy bean lipoid, monoglyceride, polyglycerolpolyrici.oleate
The combination of oil.
10. as claim 5 state vermicelli or bean vermicelli increase muscle processing method and be applied to sweet potato vermicelli or bean vermicelli in technique, its
It is characterised by, the process of the step S7 continuous low temperature dryings is：4-4.5h is dried at a temperature of 22-25 DEG C；Then in 15-20
2-3h is dried at a temperature of DEG C, whole drying process humidity is maintained between 60%-65%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140949.1A CN107865405A (en) | 2017-11-16 | 2017-11-16 | Vermicelli or bean vermicelli increase muscle processing method and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140949.1A CN107865405A (en) | 2017-11-16 | 2017-11-16 | Vermicelli or bean vermicelli increase muscle processing method and its application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107865405A true CN107865405A (en) | 2018-04-03 |
Family
ID=61754256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711140949.1A Pending CN107865405A (en) | 2017-11-16 | 2017-11-16 | Vermicelli or bean vermicelli increase muscle processing method and its application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107865405A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN101584442A (en) * | 2009-06-23 | 2009-11-25 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN103044516A (en) * | 2012-12-13 | 2013-04-17 | 大兴安岭林格贝有机食品有限责任公司 | Novel technology method for extracting convallamarin from wild convallaria |
| CN104366182A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Manufacturing method of healthful vermicelli for moistening intestine and relaxing bowel |
| CN105455114A (en) * | 2015-12-21 | 2016-04-06 | 王亮 | Jasmine flower and potato starch noodles and preparation method thereof |
-
2017
- 2017-11-16 CN CN201711140949.1A patent/CN107865405A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1043609A (en) * | 1988-12-27 | 1990-07-11 | 北京市食品研究所 | A kind of method that improves boiling-resistance character of long-thread vermicelli |
| WO1999065331A1 (en) * | 1998-06-16 | 1999-12-23 | Societe Des Produits Nestle S.A. | Flavoured noodles |
| CN101584442A (en) * | 2009-06-23 | 2009-11-25 | 邹光友 | Processing method of sweet potato sheet jelly |
| CN103044516A (en) * | 2012-12-13 | 2013-04-17 | 大兴安岭林格贝有机食品有限责任公司 | Novel technology method for extracting convallamarin from wild convallaria |
| CN104366182A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Manufacturing method of healthful vermicelli for moistening intestine and relaxing bowel |
| CN105455114A (en) * | 2015-12-21 | 2016-04-06 | 王亮 | Jasmine flower and potato starch noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103719766A (en) | Processing technology of hawthorn flakes | |
| CN103504021A (en) | Dried bean curd containing fructus amomi | |
| CN104207019A (en) | Common perilla and brown sugar stuffing sweet dumplings and production method thereof | |
| CN104642896A (en) | Preparation method of black rice vermicelli | |
| CN107692125A (en) | A kind of high-strength flour bar or bean vermicelli and preparation method thereof, eating method | |
| CN103976344A (en) | Duck blood flavoring sauce and preparation method thereof | |
| CN102106425A (en) | Fleece-flower root flower bud tea and preparation method thereof | |
| CN107307241A (en) | A kind of health care compound fruit vegetable drink and preparation method thereof | |
| CN107853677A (en) | The preparation technology of celery sweet potato vermicelli or bean vermicelli | |
| CN104962418A (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN107865405A (en) | Vermicelli or bean vermicelli increase muscle processing method and its application | |
| CN104055138B (en) | A kind of nourishing compound health pressed salted duck and processing method thereof | |
| CN104106662A (en) | Scallion-fragrant peeled shrimp dried bean curd and preparation method thereof | |
| CN103829293A (en) | Dryness-moistening purple sweet potato sesame cake and preparation method thereof | |
| CN107156807A (en) | The manufacture craft of mushroom enzyme food | |
| CN103749619B (en) | Good fortune cake and preparation method thereof | |
| CN104921051A (en) | Greengage bittern fish sauce and preparation method thereof. | |
| CN104366515A (en) | Beef jerky with purple potato and bean fragrance and processing method thereof | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing method thereof | |
| CN108813555A (en) | A kind of dried bamboo shoots fermentation sauce and preparation method thereof | |
| CN109998069A (en) | A kind of greasy pork ribs soup material of strengthening the spleen and stomach solution and preparation method thereof | |
| CN107811099A (en) | Preserved sweet potato maceration extract and preparation method thereof | |
| CN104473191A (en) | Fried mutton jerky with cumin and processing method thereof | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof | |
| CN106212594A (en) | A kind of fat burning and slimming Rhizoma Dioscoreae Pericarpium Citri Reticulatae cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180403 |
|
| RJ01 | Rejection of invention patent application after publication |