CN1110521A

CN1110521A - Vegetable vermicelli and processing technology

Info

Publication number: CN1110521A
Application number: CN94104160A
Authority: CN
Inventors: 黄世俊; 卢家祥
Original assignee: YILIANG VERMICELLI PROCESSING FACTORY KUNMING
Current assignee: YILIANG VERMICELLI PROCESSING FACTORY KUNMING
Priority date: 1994-04-18
Filing date: 1994-04-18
Publication date: 1995-10-25

Abstract

The vegetable vermicelli is made up of broad bean as main raw material, pea and mung bean through such technological steps as immersion, grinding, deposition, dewatering, centrifugally drying, addition of raw vegetable juice, vacuum compression for shaping, drying in sun and packing, and features different colour with the one of vegetable, more nutrients including chlorophyll, vitamines and carotin, and high tension strength and white and transparent appearance of product.

Description

Vegetable vermicelli and processing technology

The present invention relates to a kind of nutritional health food, vegetable vermicelli and processing technology.

Existing traditional bean vermicelli mainly adopts broad bean or potato class to be made into the bean vermicelli of single starch-containing composition, and its nutrition is single, taste is poor, color and luster is single, root bar pulling force is poor, not prolongedly boil, far can not satisfy the demand with the raising of people's living standard.

The present invention is directed to the problem of above existence, its purpose is to provide a kind of vegetable vermicelli that is qualitatively.

The present invention is that the original vegetable juice that will contain natural plant pigment adds in the treated bean vermicelli, not only make bean vermicelli can present multiple color, the more important thing is that having improved bean vermicelli contains quality, make simple bean vermicelli can increase the various nutrient elements such as chlorophyll, vitamin, carrotene of needed by human body, the taste that has also kept original vegetable juice, improved the mouthfeel of bean vermicelli, carefully even strong, pure white bright transparent, the of a specified duration storage of pulling force of the root bar that also makes bean vermicelli simultaneously is not crisp, it is not dense to boil for a long time, taste is smooth.

It is primary raw material that the present invention adopts with the high-quality broad bean, also be furnished with a certain proportion of pea, mung bean batching, through immersion, defibrination, precipitation, vibration dehydration, dry, add the treated original vegetable juice that contains natural plant pigment of certain proportion after, heat rub mix evenly, the vacuum compression moulding, at high temperature boil again, shady and cool, soak, clean, technology is refining forms for weather-drying, packing etc.

Below the present invention is described in detail.

It is primary raw material that the present invention adopts the high-quality broad bean, also is furnished with the pea of 5-10% and mung bean batching, through soak 20-24 hour, take out wear into 100-200 purpose slurry, precipitation 10-20 minute, vibration dehydration, dry to the water content 5-10% stand-by.Get the vegetables that contain natural plant pigment clean, squeeze out Normal juice, filtration, after 90-100 ℃ of high-temperature process, after starch mixes dozen Gorgon euryale in the 5-10% ratio, be added in the above-mentioned starch in the 10-20% ratio again, under 40-50 ℃ of temperature, heat to rub and mix even, vacuum compression moulding, again after boiling under 90-100 ℃ the high temperature, take out shady and cool 8-10 hour, put into water and soaked 24-30 hour, clean, sunlight is dry down, gets final product.

Embodiment: 1, get 100 kilograms of the high-quality broad beans that the Yiliang County, Yunnan produces, add 5% pea, 5% mung bean batching, soaked 20 hours, take out wear into 150 orders slurry back, precipitation 15 minutes, with the vibration of vibration dewaterer dewater, drier dries to water content 8% and makes behind the starch stand-by.

2, get 20 kilograms of the fresh vegetable that contains natural plant pigment or tomato or Grain Production of Amaranthus or yellow radish, clean, extrude 10 kilograms of Normal juice, Normal juice is filtered, with 95 ℃ of high-temperature process after, mix behind dozen Gorgon euryale stand-by with starch in the ratio of 5-10% with extruder.

3, the Normal juice that method 2 is made is added in the starch of method 1 gained in 10% ratio, and under 45 ℃ of temperature, rub and mix evenly, adopt vacuum compressor to be compressed to the filament shape, under 90 ℃ high temperature, boil again and can take out, after shady and cool 6 hours, putting into water soaked 24 hours, take out and clean, dry doing can lash packing under the sunlight, because corresponding to present green red or yellow with the Normal juice pigment to adopt vegetable vermicelli that green vegetables or tomato or yellow radish Normal juice makes, thereby it is red or yellow to make vegetable vermicelli can present green, adopts thereby make vegetable vermicelli can present plurality of color.

This shows, need the bean vermicelli of different colours, Different Nutrient Elements, can select for use the edible plant of different original vegetable juices or other nutrition to add.

Claims

1, a kind of vegetable vermicelli and processing technology, it is to be primary raw material with the high-quality broad bean, it is characterized in that: the pea and the mung bean batching of also being furnished with 5-10%, through soaking 20-24 hour, defibrination is to the 100-200 order, precipitate 10-20 minute, the vibration dehydration, dry to water content 5-10%, make starch, after adding the original vegetable juice that contains natural plant pigment of 10-20% again through high temperature and hook Gorgon euryale, under 40-50 ℃ of temperature, heat to rub and mix evenly, the vacuum compression moulding, under 90-100 ℃ high temperature, boil again, shady and cool 8-10 hour, soaked 24-30 hour, clean, weather-drying, technologies such as packing are refining to form.

2, by described vegetable vermicelli of claim 1 and processing technology, it is characterized in that: with the natural vegetables that contain phytochrome clean, squeeze out Normal juice, filtration, after 90-100 ℃ of high-temperature process, add 5-10% starch and mix and beat Gorgon euryale, be added in proportion to rub in the above-mentioned starch and mix throwing again.