CN109845967A - A kind of okra vermicelli and preparation method thereof - Google Patents
A kind of okra vermicelli and preparation method thereof Download PDFInfo
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- CN109845967A CN109845967A CN201910228012.2A CN201910228012A CN109845967A CN 109845967 A CN109845967 A CN 109845967A CN 201910228012 A CN201910228012 A CN 201910228012A CN 109845967 A CN109845967 A CN 109845967A
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Abstract
The invention discloses a kind of okra vermicelli and preparation method thereof, vermicelli are produced by the processing and utilization of okra, wherein pectin dietary fiber abundant is conducive to improve vermicelli mouthfeel, cooperate the addition of soybean protein simultaneously, increase the protein content in gluten, it is acted on by disulfide bond after absorbing water polymerize, and the network structure with rigidity and elasticity is formed in multistep nipping process, the hardness and chewiness for making noodles increase, and stronger network structure can embed the starch granules in vermicelli well, reduce cooking loss rate, thus obtained vermicelli mouthfeel bullet strength, it is full of nutrition, it is green and healthy, the selection of consumer can be enriched, meets in the market the needs of to different vermicelli tastes, the development of okra secondary industry can be stimulated again simultaneously, increase the output value.
Description
Technical field
The invention belongs to food processing technology fields more particularly to a kind of okra vermicelli and preparation method thereof.
Background technique
Wheat Flour product is the Major Nutrient source of Chinese almost half population, is Chinese drought-resistant agriculture, Wheat indurstry hair
The basis of exhibition is the important embodiment of Chinese food culture, closely coupled with the life of hundreds of millions Chinese people, is that national dining table can not
Or scarce staple food.Currently, with the improvement of people's living standards, in various purified diet ingredients including vermicelli, often
Carbohydrate, the content of fat are higher, and the functionality, health ingredient including dietary fiber are insufficient, so as to cause human body fertilizer
The increase of the disease incidences such as the fat, carcinoma of the rectum, artery sclerosis.Thus, it studies science, reasonable diet proportion, including the use of day
Functional nutrient ingredient in right plant, exploitation new product by be 21 century food development key areas.
Okra belongs to Malvaceae annual herb plant, extremely wide in the province such as Hunan, Hubei, Guangdong cultivated area, is known as
The title of vegetables king has high economic use and edible wait to be worth.Its is full of nutrition, containing a large amount of stick-slip juice, has spy
Different fragrance is mixed with pectin, cow's milk glycan and my glycan etc. in juice, and pectin is Soluble Fiber, is newly seen in modern health
Extremely pay attention in thought, it is all often to eat the effect of it has stomach invigorating intestines, nourishes yin-yang.
Therefore, vermicelli are prepared using okra, it is unbalanced to make up nutritional ingredient in vermicelli, enrich vermicelli kind, developing
Vermicelli consumption market is of great significance.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of okra vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of okra vermicelli, the vermicelli include the raw material of following parts by weight: 12-16 parts of okra, refined iodic salt 1-2
Part, 0.2-0.5 parts of dietary alkali, 75-85 parts of wheat flour, 2-4 parts of soybean protein, deep spring are appropriate.
Preferably, each raw material weight number of the vermicelli are as follows: 15 parts of okra, 1.7 parts of refined iodic salt, 0.3 part of dietary alkali,
80 parts of wheat flour, 3 parts of soybean protein, deep spring are appropriate.
The present invention also provides a kind of preparation methods of okra vermicelli, comprising the following steps:
(1) hot-air seasoning is used after cleaning okra, is crushed, is screened out pectin dietary fiber, uses supercritical carbon dioxide fluid
Extraction equipment decolourized, ungrease treatment, then gained fiber is sent into extrusion process in extruder, obtains the pectin meals of okra
It is spare to eat fiber powder；
(2) by wheat flour, pectin food fibre powder, be added in dough mixing machine, then by refined iodic salt, dietary alkali, soybean protein use
The deep spring of 30-35 DEG C of temperature pours into dough mixing machine after dissolving, and forms the uniform dough embryo material of dry and wet；
(3) it is cured 20-30 minutes at 25-35 DEG C after encasing dough embryo material with wet gauze；
(4) cooked dough is formed into uniform, the flat and smooth face band of thickness by roll-in, being cut into thickness later is 2-2.5mm's
Noodles；
(5) noodles cut are naturally dried into moisture content in 10-15%, is cut off by specification, packaging is after weighing to get this hair
Bright vermicelli.
Drying temperature is 50-60 DEG C in the step 1, until okra moisture content is no more than 15%.
Extraction temperature is 35-40 DEG C, pressure 30-35MPa in the step 1, and the time is 60-120 minutes, carbon dioxide
Flow is 20-25 ls/h.
Screw speed is 200-250 revs/min when squeezing in the step 1, and extrusion temperature is 130-160 DEG C.
In the step 2 and face temperature is 20-30 DEG C, and the time is 15-20 minutes.
In the step 4 when roll-in first pressure surface 4-5 times under 1.2mm roll clearance, pressure surface 4-5 times under 1mm roll clearance, finally
Pressure surface 4-5 times under 0.8mm roll clearance is formed with the face band of certain toughness.
The invention has the advantages that
The present invention produces vermicelli by the processing and utilization of okra, wherein pectin dietary fiber abundant is conducive to improve vermicelli mouth
Sense, while cooperating the addition of soybean protein, increase the protein content in gluten, acted on polymerizeing by disulfide bond after absorbing water,
And the network structure with rigidity and elasticity is formed in multistep nipping process, increase the hardness of noodles and chewiness, and compared with
Strong network structure can embed the starch granules in vermicelli well, reduce cooking loss rate, thus obtained vermicelli mouth
Sense plays strength, full of nutrition, green and healthy, can enrich the selection of consumer, meet in the market the needs of to different vermicelli tastes,
The development that okra secondary industry can be stimulated again simultaneously, increases the output value.
Specific embodiment
Below in conjunction with specific example, technical scheme is described further:
A kind of okra vermicelli, the vermicelli include the raw material of following parts by weight: 15 parts of okra, 1.7 parts of refined iodic salt, food
It is appropriate with 0.3 part of alkali, 80 parts of wheat flour, 3 parts of soybean protein, deep spring.
The present invention also provides a kind of preparation methods of okra vermicelli, comprising the following steps:
(1) it is dried at 55 DEG C after cleaning okra with hot wind, until okra moisture content is no more than 15%, crushes, screens out
Pectin dietary fiber is decolourized, ungrease treatment with supercritical carbon dioxide extraction device, and extraction temperature is 36 DEG C, pressure
Power is 32MPa, and the time is 90 minutes, and carbon dioxide flow is 25 ls/h, then gained fiber is sent into extruder at extruding
Reason, screw speed is 220 revs/min when extruding, and extrusion temperature is 150 DEG C, and the pectin food fibre powder for obtaining okra is spare；
(2) by wheat flour, pectin food fibre powder, be added in dough mixing machine, then by refined iodic salt, dietary alkali, soybean protein use
The deep spring of 32 DEG C of temperature pours into dough mixing machine after dissolving and face temperature is 25 DEG C, and the time is 20 minutes, forms the uniform dough of dry and wet
Embryo material；
(3) it is cured 25 minutes at 30 DEG C after encasing dough embryo material with wet gauze；
(4) cooked dough is formed into uniform, the flat and smooth face band of thickness by roll-in, when roll-in first pushes in 1.2mm roll clearance
The noodles that thickness is 2mm are cut into face 4 times, pressure surface 5 times under 1mm roll clearance, finally pressure surface 4 times under 0.8mm roll clearance later；
(5) noodles cut are naturally dried into moisture content in 10-15%, is cut off by specification, packaging is after weighing to get this hair
Bright vermicelli.
Claims (8)
1. a kind of okra vermicelli, which is characterized in that the vermicelli include the raw material of following parts by weight: 12-16 parts of okra,
1-2 parts of refined iodic salt, 0.2-0.5 parts of dietary alkali, 75-85 parts of wheat flour, 2-4 parts of soybean protein, deep spring are appropriate.
2. okra vermicelli according to claim 1, which is characterized in that each raw material weight number of vermicelli are as follows: Huang Qiu
15 parts of certain herbaceous plants with big flowers, 1.7 parts of refined iodic salt, 0.3 part of dietary alkali, 80 parts of wheat flour, 3 parts of soybean protein, deep spring are appropriate.
3. a kind of preparation method of okra vermicelli, which comprises the following steps:
(1) hot-air seasoning is used after cleaning okra, is crushed, is screened out pectin dietary fiber, uses supercritical carbon dioxide fluid
Extraction equipment decolourized, ungrease treatment, then gained fiber is sent into extrusion process in extruder, obtains the pectin meals of okra
It is spare to eat fiber powder；
(2) by wheat flour, pectin food fibre powder, be added in dough mixing machine, then by refined iodic salt, dietary alkali, soybean protein use
The deep spring of 30-35 DEG C of temperature pours into dough mixing machine after dissolving, and forms the uniform dough embryo material of dry and wet；
(3) it is cured 20-30 minutes at 25-35 DEG C after encasing dough embryo material with wet gauze；
(4) cooked dough is formed into uniform, the flat and smooth face band of thickness by roll-in, being cut into thickness later is 2-2.5mm's
Noodles；
(5) noodles cut are naturally dried into moisture content in 10-15%, is cut off by specification, packaging is after weighing to get this hair
Bright vermicelli.
4. the preparation method of okra vermicelli according to claim 3, which is characterized in that drying temperature in the step 1
It is 50-60 DEG C, until okra moisture content is no more than 15%.
5. the preparation method of okra vermicelli according to claim 3, which is characterized in that extraction temperature in the step 1
It is 35-40 DEG C, pressure 30-35MPa, the time is 60-120 minutes, and carbon dioxide flow is 20-25 ls/h.
6. the preparation method of okra vermicelli according to claim 3, which is characterized in that spiral shell when being squeezed in the step 1
Bar revolving speed is 200-250 revs/min, and extrusion temperature is 130-160 DEG C.
7. the preparation method of okra vermicelli according to claim 3, which is characterized in that in the step 2 and the temperature of face
It is 20-30 DEG C, the time is 15-20 minutes.
8. the preparation method of okra vermicelli according to claim 3, which is characterized in that first when roll-in in the step 4
Pressure surface 4-5 times under 1.2mm roll clearance, pressure surface 4-5 times under 1mm roll clearance are formed finally pressure surface 4-5 times under 0.8mm roll clearance
There is the face band of certain toughness.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910228012.2A CN109845967A (en) | 2019-03-25 | 2019-03-25 | A kind of okra vermicelli and preparation method thereof |
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| CN201910228012.2A CN109845967A (en) | 2019-03-25 | 2019-03-25 | A kind of okra vermicelli and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366270A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Gumbo-containing vermicelli and preparation method thereof |
| CN105851855A (en) * | 2016-04-13 | 2016-08-17 | 安徽顶康食品有限公司 | Blood sugar lowering health noodle and processing method thereof |
| CN106307042A (en) * | 2016-07-20 | 2017-01-11 | 洛阳恒梅农业种植有限公司 | Formula and production technology of okra fine dried noodles |
| CN108740761A (en) * | 2018-06-19 | 2018-11-06 | 王福 | Egg-pair water mallow vermicelli and preparation method thereof |
-
2019
- 2019-03-25 CN CN201910228012.2A patent/CN109845967A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366270A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Gumbo-containing vermicelli and preparation method thereof |
| CN105851855A (en) * | 2016-04-13 | 2016-08-17 | 安徽顶康食品有限公司 | Blood sugar lowering health noodle and processing method thereof |
| CN106307042A (en) * | 2016-07-20 | 2017-01-11 | 洛阳恒梅农业种植有限公司 | Formula and production technology of okra fine dried noodles |
| CN108740761A (en) * | 2018-06-19 | 2018-11-06 | 王福 | Egg-pair water mallow vermicelli and preparation method thereof |
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Application publication date: 20190607 |