CN112544956A - Red date vermicelli - Google Patents
Red date vermicelli Download PDFInfo
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- CN112544956A CN112544956A CN202011431444.2A CN202011431444A CN112544956A CN 112544956 A CN112544956 A CN 112544956A CN 202011431444 A CN202011431444 A CN 202011431444A CN 112544956 A CN112544956 A CN 112544956A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- red date
- powder
- potato starch
- slurry
- 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
- 239000000843 powder Substances 0.000 claims abstract description 31
- 229920001592 potato starch Polymers 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract 2
- 238000001035 drying Methods 0.000 claims description 17
- 239000002002 slurry Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 3
- 229910001873 dinitrogen Inorganic materials 0.000 claims 1
- 229940037003 alum Drugs 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 230000001988 toxicity Effects 0.000 abstract description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 229920001277 pectin Polymers 0.000 description 5
- 235000010987 pectin Nutrition 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000011268 mixed slurry Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008635 Cholestasis Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010033122 Ovarian atrophy Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000006386 memory function Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 231100001043 ovarian atrophy Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- GNHOJBNSNUXZQA-UHFFFAOYSA-J potassium aluminium sulfate dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O GNHOJBNSNUXZQA-UHFFFAOYSA-J 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/09—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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses red date vermicelli which is prepared by mixing 25% of red date powder and 75% of potato starch, wherein the red date powder and the potato starch are mixed, then water accounting for 15% of the total mass is added, the mixture is uniformly mixed and then placed into a preheated roller to be prepared into a pressed powder, the pressed powder is steamed and then cut into vermicelli, and the vermicelli is dried at three stages of 45 ℃, 50 ℃ and 55 ℃. On one hand, the toughness and the flavor of the vermicelli can be increased, and on the other hand, the sour and astringent taste and the toxicity brought by alum in the traditional vermicelli can be avoided.
Description
Technical Field
The invention relates to the field of food processing, in particular to red date vermicelli and a preparation method thereof.
Background
The vermicelli is a common food, and can be made into vermicelli, bean jelly, winter noodles and the like according to different preparation methods with the same principle. The vermicelli contains carbohydrate, dietary fiber, protein, nicotinic acid and various mineral substances, has good taste adsorption property, can adsorb the taste in the soup, and has better, refreshing and smooth mouthfeel. The vermicelli has lower calorie than common staple food, but the nutrient content is not inferior, so that many people use the vermicelli as a substitute of the staple food to adjust the dietary structure and achieve the purpose of muscle building or slimming.
The red dates are rich in vitamin C and vitamin P, have rich nutritional values and can be directly eaten or added into various foods, but the problem of rough mouthfeel caused by date pits and date peels cannot be effectively solved.
The current vermicelli mainly comprises sweet potato starch, corn starch, potato starch, mung bean and the like as raw materials, alum, namely aluminum potassium sulfate dodecahydrate, is added into the traditional vermicelli, and excessive intake of the alum can influence the function of brain cells, further influence and interfere the consciousness and memory function of people, seriously cause diseases such as cholestatic liver diseases, bone softening, ovarian atrophy and the like, and cause great threat to the health of eaters.
Disclosure of Invention
The invention aims to provide red date vermicelli, which increases the toughness and flavor of the vermicelli.
The invention also aims to provide a preparation method of the red date vermicelli, wherein the red date pectin can replace alum to perform coagulation and improve the gluten degree, and the sour and astringent taste and toxicity caused by the alum in the traditional vermicelli are avoided.
The invention discloses red date vermicelli, which is prepared from raw materials of red date powder and potato starch. The two raw materials are 25% of red date powder and 75% of potato starch.
The preparation method of the red date vermicelli comprises the following steps:
mixing 25% of red date powder and 75% of potato starch, adding 15% of water by mass, and stirring to obtain uniform slurry;
preheating a roller, adding the slurry into the rotating roller, heating and forming by using the temperature in the roller, and transferring the slurry into a steam box for steaming after the shape is fixed as a powder cake;
taking out the powder cake after the steaming is finished, shearing the powder cake into vermicelli, and drying the vermicelli by three stages: the first stage is 45 ℃, the second stage is 50 ℃, and the third stage is 55 ℃;
transferring the vermicelli into a packaging bag, vacuumizing and filling nitrogen into the packaging bag.
Further, the moisture content in the dried vermicelli is kept between 4 and 5 percent.
In order to improve the flavor and increase the toughness of the vermicelli, the red date powder which is sieved by 160 is preferred.
The diameter of the vermicelli is optimized, the preheating temperature of the roller is 100 ℃, and the rotating speed is 60 r/h.
Compared with the existing vermicelli, the red date vermicelli has the advantages that on one hand, different flavors can be added by adding the red dates, on the other hand, the red dates contain pectin, the pectin can be combined with divalent ions such as calcium and magnesium to form gel, the viscosity of the starch can be increased by mixing the pectin with the starch, and the toughness of the vermicelli is increased. Meanwhile, the pectin has the similar effect as alum, can replace alum in the vermicelli, increase the chewy taste of the vermicelli, and reduce the unsmooth taste caused by the alum and the hidden risks such as poisoning and the like possibly caused by the use of the alum.
Detailed Description
The following examples are given only to illustrate the technical solution of the present invention and not to limit it; those skilled in the art will understand that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Example 1.
The red date vermicelli is prepared according to the following steps:
(1) mixing and pulping: mixing 10kg of red date powder sieved by a 160-mesh sieve and 30kg of potato starch, adding water accounting for 15 percent of the total mass, and stirring for 45 minutes until the slurry has no obvious powder lumps and is uniform in color;
(2) preparing a cake: preheating a roller to 100 ℃, rotating at the speed of 60 revolutions per hour, transferring the uniformly mixed slurry to a stirring material box, uniformly flowing into the roller from the material box to form a pressed powder which is adhered to the roller and is molded, and preparing the pressed powder with the thickness of 1.2 mm;
(3) molding: taking off the pressed powder on the drum, putting the pressed powder in a steam box for steaming for 10 minutes, and cutting the cooked pressed powder into strips with the diameter of 1.2mm and the length of 200 mm;
(4) drying: the drying step is divided into three stages: drying for 1 hour at 45 ℃, drying for half an hour at 50 ℃ and drying for 20 minutes at 55 ℃, sampling and detecting the moisture content in the vermicelli after drying is finished to ensure that the vermicelli is not bent and shrunk due to excessive drying or is too high in softness due to excessive wetting, and the moisture content is 4.3% and is in the range of 4-5%;
(5) packaging: in order to avoid the deterioration of the bacteria after the vermicelli absorbs moisture, the dried vermicelli is placed into a packaging bag and stored after being vacuumized.
Example 2.
The red date vermicelli is prepared according to the following steps:
(1) mixing and pulping: mixing 5kg of red date powder sieved by a 160-mesh sieve and 15kg of potato starch, adding water accounting for 15 percent of the total mass, and stirring for 45 minutes until the slurry has no obvious powder lumps and is uniform in color;
(2) preparing a cake: preheating a roller to 100 ℃, rotating at the speed of 50 revolutions per hour, transferring the uniformly mixed slurry to a stirring material box, uniformly flowing into the roller from the material box to form a pressed powder which is adhered to the roller and is formed, and preparing the pressed powder with the thickness of 2 mm;
(3) molding: taking off the pressed powder on the drum, putting the pressed powder in a steam box for steaming for 10 minutes, and cutting the cooked pressed powder into strips with the diameter of 2mm and the length of 200 mm;
(4) drying: the drying step is divided into three stages: drying for 1 hour at 45 ℃, drying for 1 hour at 50 ℃ and drying for half an hour at 55 ℃, sampling and detecting the moisture content in the vermicelli after drying is finished to ensure that the vermicelli is not bent and shrunk due to excessive drying or is too high in softness due to excessive wetting, and the moisture content is 4.6% and is in the range of 4-5%;
(5) packaging: in order to avoid the deterioration of the bacteria after the vermicelli absorbs moisture, the dried vermicelli is placed into a packaging bag and stored after being vacuumized.
Claims (6)
1. A red date vermicelli is prepared from red date powder and potato starch, and is characterized in that the content of the red date powder is 25%, the content of the potato starch is 75%, 15% of water is added into the mixed red date powder and potato starch, the mixture is uniformly mixed and then placed into a preheated roller to be prepared into a pressed powder, the pressed powder is steamed and then cut into vermicelli, and the vermicelli is dried at three stages of 45 ℃, 50 ℃ and 55 ℃.
2. The preparation method of the red date vermicelli as claimed in claim 1, wherein 25% of the sieved red date powder and 75% of the potato starch are mixed, and water with the total mass of 15% is added to be uniformly stirred into slurry;
adding the slurry into a preheated rotary drum, transferring the slurry into a steam box for steaming after the slurry is formed into a cake, taking out the cake after steaming, and shearing the cake into vermicelli;
taking out vermicelli, drying at 45 deg.C, 50 deg.C and 55 deg.C, transferring vermicelli into packaging bag, vacuumizing, and introducing nitrogen gas.
3. The red date vermicelli as claimed in claim 1 or claim 2, wherein the moisture content in the vermicelli after drying is kept between 4-5%.
4. The method for preparing the red date vermicelli as claimed in claim 2, wherein the red date vermicelli is sieved by a 160-mesh sieve.
5. The method for preparing red date vermicelli as claimed in claim 2, wherein the roller preheating temperature is 100 ℃.
6. The method for preparing red date vermicelli as claimed in claim 2, wherein the rotation speed of the roller is 60 rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011431444.2A CN112544956A (en) | 2020-12-10 | 2020-12-10 | Red date vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011431444.2A CN112544956A (en) | 2020-12-10 | 2020-12-10 | Red date vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544956A true CN112544956A (en) | 2021-03-26 |
Family
ID=75060047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011431444.2A Pending CN112544956A (en) | 2020-12-10 | 2020-12-10 | Red date vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544956A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266053A (en) * | 2011-07-18 | 2011-12-07 | 姚存利 | Health care silk noodles and manufacturing method thereof |
| CN103404813A (en) * | 2013-07-22 | 2013-11-27 | 安徽锦中工贸有限公司 | Sweet potato starch vermicelli having health-care effect |
| CN103689315A (en) * | 2013-12-03 | 2014-04-02 | 桂林梁华生物科技有限公司 | Camellia oleifera stomach-invigorating health purple sweet potato silk noodles and preparation method thereof |
| CN103918968A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Brain-tonic potato vermicelli and preparation method thereof |
| CN103960567A (en) * | 2014-05-28 | 2014-08-06 | 郝会娟 | Bean vermicelli with blood-enriching function |
| CN107822100A (en) * | 2017-11-27 | 2018-03-23 | 韦俊超 | A kind of bean vermicelli of nourishing stomach and spleen and preparation method thereof |
-
2020
- 2020-12-10 CN CN202011431444.2A patent/CN112544956A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266053A (en) * | 2011-07-18 | 2011-12-07 | 姚存利 | Health care silk noodles and manufacturing method thereof |
| CN103404813A (en) * | 2013-07-22 | 2013-11-27 | 安徽锦中工贸有限公司 | Sweet potato starch vermicelli having health-care effect |
| CN103689315A (en) * | 2013-12-03 | 2014-04-02 | 桂林梁华生物科技有限公司 | Camellia oleifera stomach-invigorating health purple sweet potato silk noodles and preparation method thereof |
| CN103918968A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Brain-tonic potato vermicelli and preparation method thereof |
| CN103960567A (en) * | 2014-05-28 | 2014-08-06 | 郝会娟 | Bean vermicelli with blood-enriching function |
| CN107822100A (en) * | 2017-11-27 | 2018-03-23 | 韦俊超 | A kind of bean vermicelli of nourishing stomach and spleen and preparation method thereof |
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Application publication date: 20210326 |