CN113598334A - Method for making gardenia yellow konjak vermicelli - Google Patents
Method for making gardenia yellow konjak vermicelli Download PDFInfo
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- CN113598334A CN113598334A CN202110628295.7A CN202110628295A CN113598334A CN 113598334 A CN113598334 A CN 113598334A CN 202110628295 A CN202110628295 A CN 202110628295A CN 113598334 A CN113598334 A CN 113598334A
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- China
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- vermicelli
- parts
- gardenia yellow
- konjak
- powder
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- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 title claims abstract description 41
- 229920002752 Konjac Polymers 0.000 title claims abstract description 40
- 235000010485 konjac Nutrition 0.000 title claims abstract description 40
- 239000009627 gardenia yellow Substances 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 239000000252 konjac Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 22
- 230000017525 heat dissipation Effects 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 8
- 238000001125 extrusion Methods 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
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- 239000008107 starch Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims 1
- 238000007711 solidification Methods 0.000 claims 1
- 230000008023 solidification Effects 0.000 claims 1
- 239000000049 pigment Substances 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
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- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 7
- PANKHBYNKQNAHN-MQQNZMFNSA-N crocetin Chemical compound OC(=O)C(/C)=C/C=C/C(/C)=C/C=C/C=C(\C)/C=C/C=C(\C)C(O)=O PANKHBYNKQNAHN-MQQNZMFNSA-N 0.000 description 5
- PANKHBYNKQNAHN-JTBLXSOISA-N Crocetin Natural products OC(=O)C(\C)=C/C=C/C(/C)=C\C=C\C=C(\C)/C=C/C=C(/C)C(O)=O PANKHBYNKQNAHN-JTBLXSOISA-N 0.000 description 4
- 240000004922 Vigna radiata Species 0.000 description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 4
- 235000021466 carotenoid Nutrition 0.000 description 4
- PANKHBYNKQNAHN-JUMCEFIXSA-N carotenoid dicarboxylic acid Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)O)C=CC=C(/C)C(=O)O PANKHBYNKQNAHN-JUMCEFIXSA-N 0.000 description 4
- 150000001747 carotenoids Chemical class 0.000 description 4
- 241000157835 Gardenia Species 0.000 description 3
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000001052 yellow pigment Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- XJMPAUZQVRGFRE-SCHFUKFYSA-N Gardenoside Natural products O=C(OC)C=1[C@H]2[C@H]([C@H](O[C@H]3[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O3)OC=1)[C@@](O)(CO)C=C2 XJMPAUZQVRGFRE-SCHFUKFYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229930182489 iridoid glycoside Natural products 0.000 description 1
- 150000008145 iridoid glycosides Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- XJMPAUZQVRGFRE-AYDWLWLASA-N methyl (1s,4as,7s,7as)-7-hydroxy-7-(hydroxymethyl)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4a,7a-dihydro-1h-cyclopenta[c]pyran-4-carboxylate Chemical compound O([C@@H]1OC=C([C@@H]2[C@H]1[C@](C=C2)(O)CO)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O XJMPAUZQVRGFRE-AYDWLWLASA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of vermicelli making, and discloses a method for making gardenia yellow konjak vermicelli, which comprises the following steps of S1: preparing konjak powder: removing impurities from fresh rhizoma Amorphophalli, cleaning, pulverizing in a pulverizer equipped with 60-80 mesh sieve, and spray drying to obtain rhizoma Amorphophalli powder; s2: preparing materials: 10-20 parts of konjac flour, 10-15 parts of gardenia yellow powder, 5-8 parts of edible salt, 1-5 parts of edible vegetable oil and 500 parts of water are added, and the mixture is put into a stirring device and mixed uniformly to prepare powder slurry; s3: molding; the gardenia yellow powder is added in the production process of the konjak vermicelli, so that the yellow color of the konjak vermicelli is increased, the integral ornamental value is increased, and the gardenia yellow pigment can inhibit the oxidation of 80 percent of linoleic acid, so that the gardenia yellow powder can be used as an antioxidant in the processing process; the heat resistance is good, and the residual rate of the pigment is more than 85 percent under the conditions of 80 ℃ and 120 minutes; is stable to light irradiation in the visible range (40lun-700 nln).
Description
Technical Field
The invention relates to the technical field of vermicelli making, in particular to a method for making gardenia yellow konjak vermicelli.
Background
The konjak vermicelli mainly takes the konjak flour as a raw material, the konjak contains rich carbohydrate, has low calorie, higher protein content than potatoes and sweet potatoes, is rich in trace elements, also contains vitamin A, vitamin B and the like, particularly contains rich glucomannan, has the effects of losing weight, reducing blood pressure, reducing blood sugar, expelling toxin, relaxing bowels, preventing cancer, supplementing calcium and the like, is one of common foods in China, is a filamentous food made of mung bean, sweet potato starch and the like, and is named vermicelli. The best vermicelli is made from mung beans, or corn starch or sweet potato starch, but the quality of the vermicelli is not the same as that of mung bean vermicelli, because the mung beans contain the most amylose, the vermicelli is not easy to be rotten when being cooked, and the mouthfeel is the most greasy.
The gardenia yellow is also called as crocin, belongs to a carotenoid series, is yellow pigment in gardenia, and the yellow pigment component of the crocin is crocin of carotenoid pigment, which is the same as crocin in saffron. Molecular formula is C44H64O24, relative molecular mass 976.97. The gardenia yellow can be used for fruit juice (flavor) type beverages, prepared wine, color cosmetics on cakes, ice sticks, ice creams, puffed foods, jellies, flour cakes, candies, chestnut cans and the like, the current vegetable color konjak vermicelli products on the market are mainly spinach konjak vermicelli and pumpkin konjak vermicelli, the product types are few, and the requirements of consumers cannot be met.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the preparation method of the gardenia yellow konjak vermicelli, which has the advantages of yellow color extraction and bright color of the konjak vermicelli and solves the problem of single color.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of gardenia yellow konjak vermicelli comprises the following steps:
s1: preparing konjak powder: removing impurities from fresh rhizoma Amorphophalli, cleaning, pulverizing in a pulverizer equipped with 60-80 mesh sieve, and spray drying to obtain rhizoma Amorphophalli powder;
s2: preparing materials: 10-20 parts of konjac flour, 10-15 parts of gardenia yellow powder, 5-8 parts of edible salt, 1-5 parts of edible vegetable oil and 500 parts of water are added, and the mixture is put into a stirring device and uniformly mixed to prepare powder slurry;
s3: molding: adding the starch slurry into an extrusion device, and extruding the starch slurry into vermicelli by the extrusion device;
s4: heat dissipation: when the vermicelli is extruded by 30 cm from the template hole, the vermicelli is guided into the water vat, the vermicelli is subjected to primary heat dissipation, after the primary heat dissipation, the vermicelli is laid on the platform, and the heat dissipation is performed again by the operation of the air blower, so that the vermicelli is fully cooled;
s5: powder shearing: when the vermicelli reaches the required length, the vermicelli is cut off from a position 30 cm below the platform by the scissors;
s6: drying: and (4) flatly placing the cut vermicelli on a spreading bed, spreading and airing for 8-10 hours, and packaging after drying.
Preferably, said S6 further comprises
S61: placing the dried vermicelli in clear water, and slightly swinging to naturally separate vermicelli bundles into shreds;
s62: and (3) putting the wet vermicelli which is separated into shreds into a drying room, drying at 50-70 ℃, and when the water content of the vermicelli is reduced to 25-30%, drying again until the water content of the vermicelli is reduced to 10%.
Preferably, 10 parts of konjac flour, 10 parts of gardenia yellow powder, 5 parts of edible salt, 1 part of edible vegetable oil and 400 parts of water.
Preferably, said S5 further comprises
S41: when the vermicelli is dried, the vermicelli is placed on a conveying belt, the conveying belt limits the position of the vermicelli, and the vermicelli is quickly dried.
Preferably, the mesh sieve is 60 meshes.
(III) advantageous effects
Compared with the prior art, the invention provides the preparation method of the gardenia yellow konjak vermicelli, which has the following beneficial effects:
according to the production method of the gardenia yellow konjak vermicelli, the gardenia yellow powder is added in the production process of the konjak vermicelli, so that the yellow color of the konjak vermicelli is increased, the overall ornamental value is increased, and the gardenia yellow pigment can inhibit the oxidation of 80% linoleic acid, so that the gardenia yellow pigment can be used as an antioxidant in the processing process; the heat resistance is good, and the residual rate of the pigment is more than 85 percent under the conditions of 80 ℃ and 120 minutes; the irradiation with light is stable in the visible range (40lun-700nln), while the irradiation with light in the wavelength range of 250nm to 390nm is unstable.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
Example one
A method for making gardenia yellow konjak vermicelli comprises the following steps:
s1: preparing konjak powder: removing impurities from fresh rhizoma Amorphophalli, cleaning, pulverizing in a pulverizer equipped with 60-80 mesh sieve, and spray drying to obtain rhizoma Amorphophalli powder;
s2: preparing materials: 10 parts of konjac flour, 10 parts of gardenia yellow powder, 5 parts of edible salt and 1 part of edible vegetable oil, and 400 parts of water are added, and the mixture is put into a stirring device and uniformly mixed to prepare powder slurry;
s3: molding: adding the starch slurry into an extrusion device, and extruding the starch slurry into vermicelli by the extrusion device;
s4: heat dissipation: when the vermicelli is extruded by 30 cm from the template hole, the vermicelli is guided into the water vat, the vermicelli is subjected to primary heat dissipation, after the primary heat dissipation, the vermicelli is laid on the platform, and the heat dissipation is performed again by the operation of the air blower, so that the vermicelli is fully cooled;
s5: powder shearing: when the vermicelli reaches the required length, the vermicelli is cut off from a position 30 cm below the platform by the scissors;
s6: drying: and (3) flatly placing the cut vermicelli on a spreading bed, spreading and drying for 8 hours, and packaging after drying.
In this embodiment, specifically, the step S6 further includes
S61: placing the dried vermicelli in clear water, and slightly swinging to naturally separate vermicelli bundles into shreds;
s62: and (3) putting the wet vermicelli which is separated into shreds into a drying room, drying at 50 ℃, and when the water content of the vermicelli is reduced to 25%, drying until the water content of the vermicelli is reduced to 10%.
In this embodiment, specifically, 10 parts by weight of konjac flour, 10 parts by weight of gardenia yellow powder, 5 parts by weight of salt for eating, 1 part by weight of edible vegetable oil, and 400 parts by weight of water are added.
In this embodiment, specifically, the step S5 further includes
S41: when the vermicelli is dried, the vermicelli is placed on a conveying belt, the conveying belt limits the position of the vermicelli, and the vermicelli is quickly dried.
In this embodiment, the sieve is 60 meshes.
Example two
A method for making gardenia yellow konjak vermicelli comprises the following steps:
s1: preparing konjak powder: removing impurities from fresh rhizoma Amorphophalli, cleaning, pulverizing in a pulverizer equipped with 60-80 mesh sieve, and spray drying to obtain rhizoma Amorphophalli powder;
s2: preparing materials: 20 parts of konjac flour, 15 parts of gardenia yellow powder, 8 parts of edible salt and 5 parts of edible vegetable oil, and 500 parts of water are added and put into a stirring device to be uniformly mixed to prepare powder slurry;
s3: molding: adding the starch slurry into an extrusion device, and extruding the starch slurry into vermicelli by the extrusion device;
s4: heat dissipation: when the vermicelli is extruded by 30 cm from the template hole, the vermicelli is guided into the water vat, the vermicelli is subjected to primary heat dissipation, after the primary heat dissipation, the vermicelli is laid on the platform, and the heat dissipation is performed again by the operation of the air blower, so that the vermicelli is fully cooled;
s5: powder shearing: when the vermicelli reaches the required length, the vermicelli is cut off from a position 30 cm below the platform by the scissors;
s6: drying: and (3) flatly placing the cut vermicelli on a spreading bed, spreading and drying for 10 hours, and packaging after drying.
In this embodiment, specifically, the step S6 further includes
S61: placing the dried vermicelli in clear water, and slightly swinging to naturally separate vermicelli bundles into shreds;
s62: and (3) putting the wet vermicelli which is separated into shreds into a drying room, drying at 70 ℃, and when the water content of the vermicelli is reduced to 30%, drying until the water content of the vermicelli is reduced to 10%.
In this embodiment, specifically, 10 parts by weight of konjac flour, 10 parts by weight of gardenia yellow powder, 5 parts by weight of salt for eating, 1 part by weight of edible vegetable oil, and 400 parts by weight of water are added.
In this embodiment, specifically, the step S5 further includes
S41: when the vermicelli is dried, the vermicelli is placed on a conveying belt, the conveying belt limits the position of the vermicelli, and the vermicelli is quickly dried.
In this embodiment, the sieve is 60 meshes.
In this embodiment, the gardenia yellow pigment mainly contains crocin and crocetin which are carotenoids, and further contains gardenoside of iridoid glycosides, flavone and chlorogenic acid. Crocin and crocetin are few water-soluble carotenoids, and a plurality of conjugated double bonds exist in the molecule, so that the crocin and crocetin are used for endowing the gardenia pigment with yellow color on one hand and also are one of the reasons for instability of the gardenia pigment on the other hand. The gardenia yellow pigment contains seven crocetin derivatives, the seven derivatives have little difference in chroma and lightness, but as the factor of glucosyl connected with the crocetin is increased, the color of the derivatives is reduced, and the color is changed from red to yellow.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The preparation method of the gardenia yellow konjak vermicelli is characterized by comprising the following steps:
s1: preparing konjak powder: removing impurities from fresh rhizoma Amorphophalli, cleaning, pulverizing in a pulverizer equipped with 60-80 mesh sieve, and spray drying to obtain rhizoma Amorphophalli powder;
s2: preparing materials: 10-20 parts of konjac flour, 10-15 parts of gardenia yellow powder, 5-8 parts of edible salt, 1-5 parts of edible vegetable oil and 500 parts of water are added, and the mixture is put into a stirring device and mixed uniformly to prepare powder slurry;
s3: molding: adding the starch slurry into an extrusion device, extruding the starch slurry into vermicelli by the extrusion device, and curing and forming in the solidification liquid;
s4: heat dissipation: when the vermicelli is extruded by 30 cm from the template hole, the vermicelli is guided into the water vat to be subjected to preliminary heat dissipation, and after the preliminary heat dissipation, the vermicelli is laid on the platform and is subjected to heat dissipation again by the operation of the air blower, so that the vermicelli is fully subjected to heat dissipation;
s5: powder shearing: when the vermicelli reaches the required length, the vermicelli is cut off from the position 30 cm below the platform by the scissors;
s6: drying: and (4) flatly placing the cut vermicelli on a spreading bed, spreading and airing for 8-10 hours, and packaging after drying.
2. The method for making gardenia yellow konjak vermicelli according to claim 1, which is characterized in that: said S6 further comprises
S61: placing the dried vermicelli in clear water, and slightly swinging to naturally separate vermicelli bundles into shreds;
s62: and (3) putting the wet vermicelli which is separated into shreds into a drying room, drying at 50-70 ℃, and when the water content of the vermicelli is reduced to 25-30%, drying again until the water content of the vermicelli is reduced to 10%.
3. The method for making gardenia yellow konjak vermicelli according to claim 1, which is characterized in that: 10 parts of konjac flour, 10 parts of gardenia yellow powder, 5 parts of edible salt, 1 part of edible vegetable oil and 400 parts of water.
4. The method for making gardenia yellow konjak vermicelli according to claim 1, which is characterized in that: said S5 further comprises
S41: when the vermicelli is dried, the vermicelli is placed on a conveying belt, the conveying belt limits the position of the vermicelli, and the vermicelli is quickly dried.
5. The method for making gardenia yellow konjak vermicelli according to claim 1, which is characterized in that: the sieve is 60 meshes.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823870A (en) * | 2012-09-24 | 2012-12-19 | 申健 | Method for producing polygonatum odoratum silk noodles |
| CN104996864A (en) * | 2015-06-29 | 2015-10-28 | 广西健宝石斛有限责任公司 | Making method of nutrient dendrobium candidum vermicelli |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823870A (en) * | 2012-09-24 | 2012-12-19 | 申健 | Method for producing polygonatum odoratum silk noodles |
| CN104996864A (en) * | 2015-06-29 | 2015-10-28 | 广西健宝石斛有限责任公司 | Making method of nutrient dendrobium candidum vermicelli |
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Application publication date: 20211105 |