CN108991371A - A kind of aloe vermicelli and preparation method thereof - Google Patents
A kind of aloe vermicelli and preparation method thereof Download PDFInfo
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- CN108991371A CN108991371A CN201810786238.XA CN201810786238A CN108991371A CN 108991371 A CN108991371 A CN 108991371A CN 201810786238 A CN201810786238 A CN 201810786238A CN 108991371 A CN108991371 A CN 108991371A
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- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 56
- 241001116389 Aloe Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 62
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 43
- 241000605422 Asparagus asparagoides Species 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241001646834 Mesona Species 0.000 claims abstract description 22
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 241000222336 Ganoderma Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 235000012149 noodles Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 239000005720 sucrose Substances 0.000 claims abstract description 15
- 235000005911 diet Nutrition 0.000 claims abstract description 14
- 230000000378 dietary effect Effects 0.000 claims abstract description 14
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 8
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims description 21
- 241000209094 Oryza Species 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 238000007689 inspection Methods 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000144927 Aloe barbadensis Species 0.000 description 1
- 235000002961 Aloe barbadensis Nutrition 0.000 description 1
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 1
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000003813 thin hair Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of aloe vermicelli and preparation method thereof, belong to vermicelli production technical field, for solving the problems, such as that existing vermicelli are functional single.The present invention includes, the present invention is made of raw material from the following weight: 800-1000 parts of flour, 200-250 parts of glutinous rice flour, 200-300 parts of aloe, 40-60 parts of egg, 30-50 parts of wheat bran, 8-12 parts of smilax, 5-7 parts of citric acid, 6-8 parts of Chinese mesona herb, 14-18 parts of glossy ganoderma powder, 10-20 parts of dietary alkali, 10-20 parts of edible salt, 10-60 parts of sucrose and 400-500 parts of water.Preparation method includes: S1, raw material preparation；S2, preparation and face solution；S3, flour pretreatment；S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；S5, it will be put into aging machine and cure with good dough in step S4；S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section → drying → cutting → metering → packaging → inspection → finished dried noodles according to common process.
Description
Technical field
The present invention relates to vermicelli production technical fields, more particularly to a kind of aloe vermicelli；The present invention also public affairs simultaneously
The preparation method of the aloe vermicelli is opened.
Background technique
Vermicelli are that if a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also there is width
And it is flat.Vermicelli are the dried noodles for cutting into certain length after loft dried with wheat flour addition salt, alkali, water, the life of vermicelli
Production. art is general are as follows: and preprocessing raw material and auxiliary material → and face → curing → tabletting → slitting → wet section → drying → cutting → metering →
Packaging → inspection → finished dried noodles.
Aloe (scientific name: Aloe vera) is A Fu flower section, the perennial evergreen herbaceous plant of Aloe, leafage is raw, it is big and
Plumpness in seat shape or is born in stem top, and there is sharp tooth thorn at the normal lanceolar of leaf or the short width of leaf, edge.Inflorescence be umbrella shape, total shape, spike,
Cone etc., color is in red, yellow or tool redness of the skin or complexion spot, six, petal, six pieces of gynoecium.The more joints of perianth base portion are at tubular.Aloe is
Integrate edible, medicinal, beauty, ornamental plant nova.(principle active component is the green onions quinones object such as aloin to its excretion
Matter) it has been widely used in medicine and daily use chemicals.Aloe is in folks of china just by as beauty, hair care and the day for treating skin disease
Right drug.Aloe Vera Gel stings certain itching-relieving action to mosquito.
It is single for existing vermicelli taste, and vermicelli are edible to provide necessary energy and microelement to increase
Outside, a kind of functional vermicelli are needed.
Summary of the invention
It is an object of the invention to: in order to solve the problems, such as that existing vermicelli are functional single, the present invention provides a kind of reed
Luxuriant growth vermicelli；The preparation method of the aloe vermicelli is also disclosed simultaneously.
The present invention specifically uses following technical scheme to achieve the goals above:
Aloe vermicelli of the invention and preparation method thereof, are made of raw material from the following weight: 800-1000 parts of flour, reed
200-300 parts of luxuriant growth, 40-60 parts of egg, 30-50 parts of wheat bran, 8-12 parts of smilax, 5-7 parts of citric acid, 6-8 parts of Chinese mesona herb,
14-18 parts of glossy ganoderma powder, 10-20 parts of dietary alkali, 10-20 parts of edible salt, 10-60 parts of sucrose and 400-500 parts of water.
Aloe vermicelli of the invention have the following beneficial effects: that the present invention is raw using aloe and wheat flour as primary raw material
The vermicelli of production remain the nutriment in aloe, make human body be easier to absorb, while keeping vermicelli mouthfeel more preferable, there is toxin expelling, beauty
Hold, the effect of anti-aging, solves the problems, such as that existing vermicelli are functional single；The present invention is added to glutinous rice flour simultaneously, due to
Glutinous rice stickiness is fabulous, makes noodles more resistant to boiling, and can also be improved anti-the fractureing property and chewy of finished product noodles, therefore available shape
Completely, the noodles of uniform texture, free from admixture.
Based on above technical scheme, the present invention also provides the preparation methods of the aloe vermicelli, include the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
Preferably, the method for powder is prepared in S1 step are as follows: aloe, smilax and Chinese mesona herb are added into water until flooding original
Expect 10-20mm, be cooked by slow fire 60-80min, powder is made by spray drying in gained filtrate by filtering and removing slag.
Preferably, the method with face solution is prepared in S2 step are as follows: take powder made from S1 step that water is added and stir equal
It is even, in whipping process, citric acid, dietary alkali, edible salt and sucrose are persistently added, egg broken shell is squeezed into container and is stirred,
By the egg white of egg and yolk be added to after mixing evenly in the solution of face.
Preferably, mixing time 30-40min, take out preparation and face solution, it is saved under 25 DEG C of isoperibols.
Preferably, flour pretreatment is that smilax and glossy ganoderma powder are added in flour in S3 step, by blender,
Flour is stirred evenly.
Preferably, the curing time in S5 step is 20-30min.
The aloe vermicelli as made from above-mentioned preparation method, remain the nutriment in aloe, and human body is made to be easier to inhale
It receives, while keeping vermicelli mouthfeel more preferable, there is toxin expelling, beauty, anti-aging；Improve anti-the fractureing property and strength of finished product noodles
Road, because available shape is complete, the noodles of uniform texture, free from admixture.
Specific embodiment party
In order to which those skilled in the art better understand the present invention, the present invention is made into one below with reference to following embodiment
Step detailed description.
Aloe vermicelli of the invention, are made of raw material from the following weight: 800-1000 parts of flour, glutinous rice flour 200-250
Part, 200-300 parts of aloe, 40-60 parts of egg, 30-50 parts of wheat bran, 8-12 parts of smilax, 5-7 parts of citric acid, Chinese mesona herb
6-8 parts, 14-18 parts of glossy ganoderma powder, 10-20 parts of dietary alkali, 10-20 parts of edible salt, 10-60 parts of sucrose and 400-500 parts of water.
The production method of the aloe vermicelli, includes the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
The present invention is as it is further preferred that the method for preparing powder in S1 step are as follows: by aloe, smilax and Chinese mesona herb
Add water until flooding raw material 10-20mm, be cooked by slow fire 60-80min, powder is made by spray drying in gained filtrate by filtering and removing slag
End.
The present invention is as it is further preferred that prepare the method with face solution in S2 step are as follows: take powder made from S1 step
End is added water and stirs evenly, and in whipping process, citric acid, dietary alkali, edible salt and sucrose is persistently added, by egg broken shell
Squeeze into container and stir, by the egg white of egg and yolk be added to after mixing evenly in the solution of face.
The present invention is used as it is further preferred that mixing time is 30-40min, take out preparation and face solution, in 25 DEG C of perseverances
It is saved under warm environment.
Conduct of the present invention is it is further preferred that it is to add glutinous rice flour, smilax and glossy ganoderma powder that flour, which pre-processes, in S3 step
It is added in flour, by blender, flour is stirred evenly.
The present invention is as it is further preferred that the curing time in S5 step is 20-30min.
For the present invention is explained further, it is illustrated below in conjunction with specific data or parameter, the following are specific embodiments.
Embodiment 1
Aloe vermicelli of the invention and preparation method thereof, are made of raw material from the following weight: 800 parts of flour, glutinous rice flour
200 parts, 200 parts of aloe, 40 parts of egg, 30 parts of wheat bran, 8 parts of smilax, 5 parts of citric acid, 6 parts of Chinese mesona herb, glossy ganoderma powder 14
Part, 10 parts of dietary alkali, 10 parts of edible salt, 10 parts of sucrose and 400 parts of water.
The production method of the aloe vermicelli, includes the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
The present invention is as it is further preferred that the method for preparing powder in S1 step are as follows: by aloe, smilax and Chinese mesona herb
Add water until flooding raw material 10mm, be cooked by slow fire 60min, powder is made by spray drying in gained filtrate by filtering and removing slag.
The present invention is as it is further preferred that prepare the method with face solution in S2 step are as follows: take powder made from S1 step
End is added water and stirs evenly, and in whipping process, citric acid, dietary alkali, edible salt and sucrose is persistently added, by egg broken shell
Squeeze into container and stir, by the egg white of egg and yolk be added to after mixing evenly in the solution of face.
The present invention is used as it is further preferred that mixing time is 30min, take out preparation and face solution, in 25 DEG C of constant temperature
It is saved under environment.
Conduct of the present invention is it is further preferred that it is to add glutinous rice flour, smilax and glossy ganoderma powder that flour, which pre-processes, in S3 step
It is added in flour, by blender, flour is stirred evenly.
The present invention is as it is further preferred that the curing time in S5 step is 20min.
Embodiment 2
Aloe vermicelli of the invention and preparation method thereof, are made of raw material from the following weight: 900 parts of flour, glutinous rice flour
220 parts, 250 parts of aloe, 50 parts of egg, 40 parts of wheat bran, 10 parts of smilax, 6 parts of citric acid, 7 parts of Chinese mesona herb, glossy ganoderma powder 16
Part, 18 parts of dietary alkali, 18 parts of edible salt, 30 parts of sucrose and 450 parts of water.
The production method of the aloe vermicelli, includes the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
The present invention is as it is further preferred that the method for preparing powder in S1 step are as follows: by aloe, smilax and Chinese mesona herb
Add water until flooding raw material 15mm, be cooked by slow fire 70min, powder is made by spray drying in gained filtrate by filtering and removing slag.
The present invention is as it is further preferred that prepare the method with face solution in S2 step are as follows: take powder made from S1 step
End is added water and stirs evenly, and in whipping process, citric acid, dietary alkali, edible salt and sucrose is persistently added, by egg broken shell
Squeeze into container and stir, by the egg white of egg and yolk be added to after mixing evenly in the solution of face.
The present invention is used as it is further preferred that mixing time is 35min, take out preparation and face solution, in 25 DEG C of constant temperature
It is saved under environment.
Conduct of the present invention is it is further preferred that it is to add glutinous rice flour, smilax and glossy ganoderma powder that flour, which pre-processes, in S3 step
It is added in flour, by blender, flour is stirred evenly.
The present invention is as it is further preferred that the curing time in S5 step is 25min.
Embodiment 3
Aloe vermicelli of the invention and preparation method thereof, are made of raw material from the following weight: 950 parts of flour, glutinous rice flour
240 parts, 260 parts of aloe, 48 parts of egg, 45 parts of wheat bran, 11 parts of smilax, 6 parts of citric acid, 7 parts of Chinese mesona herb, glossy ganoderma powder 17
Part, 18 parts of dietary alkali, 19 parts of edible salt, 50 parts of sucrose and 480 parts of water.
The production method of the aloe vermicelli, includes the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
The present invention is as it is further preferred that the method for preparing powder in S1 step are as follows: by aloe, smilax and Chinese mesona herb
Add water until flooding raw material 18mm, be cooked by slow fire 76min, powder is made by spray drying in gained filtrate by filtering and removing slag.
The present invention is as it is further preferred that prepare the method with face solution in S2 step are as follows: take powder made from S1 step
End is added water and stirs evenly, and in whipping process, citric acid, dietary alkali, edible salt and sucrose is persistently added, by egg broken shell
Squeeze into container and stir, by the egg white of egg and yolk be added to after mixing evenly in the solution of face.
The present invention is used as it is further preferred that mixing time is 38min, take out preparation and face solution, in 25 DEG C of constant temperature
It is saved under environment.
Conduct of the present invention is it is further preferred that it is to add glutinous rice flour, smilax and glossy ganoderma powder that flour, which pre-processes, in S3 step
It is added in flour, by blender, flour is stirred evenly.
The present invention is as it is further preferred that the curing time in S5 step is 27min.
Embodiment 4
Aloe vermicelli of the invention and preparation method thereof, are made of raw material from the following weight: 1000 parts of flour, glutinous rice flour
250 parts, 300 parts of aloe, 60 parts of egg, 50 parts of wheat bran, 12 parts of smilax, 7 parts of citric acid, 8 parts of Chinese mesona herb, glossy ganoderma powder 18
Part, 20 parts of dietary alkali, 20 parts of edible salt, 60 parts of sucrose and 500 parts of water.
The production method of the aloe vermicelli, includes the following steps:
S1, raw material preparation, the powder of preparation aloe, smilax and Chinese mesona herb are stand-by；
S2, preparation and face solution；
S3, flour pretreatment；
S4, it will carry out in obtained in the step S2 and pretreated flour of face solution-injecting step S3 and face；
S5, it will be put into aging machine and cure with good dough in step S4, for use；
S6, the dough after curing in step S5 is subjected to following process, tabletting → slitting → wet section according to common process
→ drying → cutting → metering → packaging → inspection → finished dried noodles.
The present invention is as it is further preferred that the method for preparing powder in S1 step are as follows: by aloe, smilax and Chinese mesona herb
Add water until flooding raw material 20mm, be cooked by slow fire 80min, powder is made by spray drying in gained filtrate by filtering and removing slag.
The present invention is as it is further preferred that prepare the method with face solution in S2 step are as follows: take powder made from S1 step
End is added water and stirs evenly, and in whipping process, citric acid, dietary alkali, edible salt and sucrose is persistently added, by egg broken shell
Squeeze into container and stir, by the egg white of egg and yolk be added to after mixing evenly in the solution of face.
The present invention is used as it is further preferred that mixing time is 40min, take out preparation and face solution, in 25 DEG C of constant temperature
It is saved under environment.
Conduct of the present invention is it is further preferred that it is to add glutinous rice flour, smilax and glossy ganoderma powder that flour, which pre-processes, in S3 step
It is added in flour, by blender, flour is stirred evenly.
The present invention is as it is further preferred that the curing time in S5 step is 30min.
The above, only presently preferred embodiments of the present invention, are not intended to limit the invention, patent protection model of the invention
It encloses and is subject to claims, it is all to change with equivalent structure made by description of the invention, similarly should all include
Within the scope of the present invention.
Claims (7)
1. a kind of aloe vermicelli, which is characterized in that be made of raw material from the following weight: 800-1000 parts of flour, glutinous rice flour
200-250 parts, 200-300 parts of aloe, 40-60 parts of egg, 30-50 parts of wheat bran, 8-12 parts of smilax, 5-7 parts of citric acid,
6-8 parts of Chinese mesona herb, 14-18 parts of glossy ganoderma powder, 10-20 parts of dietary alkali, 10-20 parts of edible salt, 10-60 parts of sucrose and water 400-500
Part.
2. a kind of preparation method of aloe vermicelli, which comprises the steps of:
The preparation of S1 raw material；
The powder for preparing aloe, smilax and Chinese mesona herb is stand-by；
S2 preparation and face solution；
The pretreatment of S3 flour；
Powder obtained in step S1 is uniformly mixed with flour；
S4 will be carried out in the obtained and pretreated flour of face solution-injecting step S3 in step S2 and face；
S5 will be put into aging machine and cure with good dough in step S4, for use；
S6 by step S5 cure after dough according to following technique finished product: tabletting, slitting, wet section, drying, cutting,
Metering, is examined, finished dried noodles packaging.
3. aloe vermicelli according to claim 2 and preparation method thereof, which is characterized in that prepare the side of powder in S1 step
Method are as follows: aloe, smilax and Chinese mesona herb are added into water until flooding raw material 10-20mm, are cooked by slow fire 60-80min, filtering and removing slag will
Powder is made by spray drying in gained filtrate.
4. aloe vermicelli according to claim 2 and preparation method thereof, which is characterized in that preparation and face solution in S2 step
Method are as follows: take powder made from S1 step to be added and water and stir evenly, in whipping process, persistently add citric acid, edible
Egg broken shell is squeezed into container and is stirred by alkali, edible salt and sucrose, the egg white of egg and yolk are added to after mixing evenly and
In the solution of face.
5. aloe vermicelli according to claim 4 and preparation method thereof, which is characterized in that mixing time 30-40min,
Prepare and face solution is taken out, is saved under 25 DEG C of isoperibols.
6. aloe vermicelli according to claim 1 and preparation method thereof, which is characterized in that flour pre-processes in S3 step
For glutinous rice flour, smilax and glossy ganoderma powder are added in flour, by blender, flour is stirred evenly.
7. aloe vermicelli according to claim 1 and preparation method thereof, which is characterized in that the curing time in S5 step is
20-30min。
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Application publication date: 20181214 |