CN1270631C - Kudzu vine root potato convenient vermicelli and its producing method - Google Patents
Kudzu vine root potato convenient vermicelli and its producing method Download PDFInfo
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- CN1270631C CN1270631C CNB2004100231197A CN200410023119A CN1270631C CN 1270631 C CN1270631 C CN 1270631C CN B2004100231197 A CNB2004100231197 A CN B2004100231197A CN 200410023119 A CN200410023119 A CN 200410023119A CN 1270631 C CN1270631 C CN 1270631C
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Abstract
The present invention provides a convenient kudzu root sweet potato vermicelli and a producing method thereof. The convenient kudzu root sweet potato vermicelli basically comprises the following raw materials: 20 to 30% of kudzu root starch, 60 to 70% of sweet potato starch, 10 to 20% of potato starch and peas of which the weight is 6.5 to 8% of that of the raw materials. The producing method comprises the following steps: sour milk water is prepared by the peas and is added into the mixed starch, and refined white starch is obtained by stirring, filtration and deposition; then cordon euryale, edible cabbage oil, salt and water are added into the obtained refined white starch to be prepared the vermicelli, and the convenient kudzu root sweet potato vermicelli can be obtained through the processes of freezing, aging, vermicelli loosening, dewatering, drying and packaging. The convenient kudzu root sweet potato vermicelli does not have any chemical additive during the producing process, and has no toxic and side effect. The convenient kudzu root sweet potato vermicelli has the advantages of bright and transparent color, no mashing for long time boiling, smoothing mouth feeling and convenient eating, and has the good effect on improving body blood circulation, strengthening memory and promoting digestive absorption. The convenient kudzu root sweet potato vermicelli is a health-care and green nutritive food for health protection.
Description
Technical field the present invention relates to field of food, specifically, provides a kind of root of kudzu vine Ipomoea batatas instant bean vermicelli and production method thereof.
The existing sweet potato noodles of background technology is generally by single starch from sweet potato production, needs to add chemical substances such as anticorrisive agent in the production process, and what have also is added with alum, and this sweet potato noodles muscle degree is poor, be difficult for edible, no health care.The root of kudzu vine is the piece root of elegant jessamine and congener thereof, is that the pulse family Pueraria lobota belongs to perennial liana.The root of kudzu vine is the traditional Chinese medicine material, and it also contains multiple compounds such as isoflavones, root of kudzu vine glucoside, alkaloid except that being rich in starch.Modern medicine proves that isoflavone like substance has multiple medicinal and health care.The product that adds root of kudzu vine composition in sweet potato noodles occurs, (CN1142325A) just provide a kind of sweet potato vermicelli that is added with pueraria starch as Chinese patent disclosed a kind of " the sweet potato root of kudzu vine (konjaku) bean vermicelli production method ", but because making composition performance and production method thereof are limit, this bean vermicelli color and luster is gloomy, the muscle degree is poor, easily boil paste, be difficult for edible.
Summary of the invention purpose of the present invention just is to provide a kind of root of kudzu vine Ipomoea batatas instant bean vermicelli and production method thereof, and the bean vermicelli of production does not add any chemical addition agent, and color and luster is sparkling and crystal-clear transparent, cannot not boil mashedly for a long time, and it is smooth to enter the mouth, instant.
For achieving the above object, embodiment of the present invention are: a kind of root of kudzu vine Ipomoea batatas instant bean vermicelli, it is characterized in that, basically by following raw material: pueraria starch, starch from sweet potato, farina, pea, the material component proportioning is pueraria starch 20-30%, starch from sweet potato 60-70%, farina 10-20%, the consumption of pea be above raw material weight 7.5%, make through comprising following production method:
(1), at first take by weighing pueraria starch, starch from sweet potato, potato and form sediment by proportioning, take by weighing Peas by 7.5% of the pueraria starch that is taken by weighing, starch from sweet potato, potato shallow lake total amount again;
(2), with Peas with the water logging bubble that is about Peas weight twice 72 hours, pulverize, the Peas farinaceous size, sealing was deposited 72 hours, obtaining pH value is the wintercherry water of 3-5;
(3), pueraria starch, starch from sweet potato, farina are mixed, adding weight is the water of mixing starch weight twice, and adding wintercherry water, stir after 20 minutes, adding weight in the stirring again is the water of 3 times of mixing starch weight, stop 3 minutes after, filter, removal of impurities precipitates 8 hours with the farinaceous size that obtains, and sediment gets fine white starch;
(4), 2.5%, 0.05%, 0.01%, 5% ratio in fine white starch weight in the gained fine white starch adds Gorgon euryale, edible vegetable oil, Yan Heshui respectively, stir, the starch slurry mixture, make bean vermicelli;
(5), with freezing 8 hours of gained bean vermicelli, make it aging, water soaked 10 minutes at normal temperatures then, Song Siji opens powder, dehydration, drying, packing.
Each optimum proportion of materials of the present invention is that pueraria starch 20%, starch from sweet potato 70%, potato form sediment 10%, the consumption of pea be above raw material weight 7.5%.
Production process of the present invention is not added any chemical addition agent, without any side effects, product color is sparkling and crystal-clear transparent, cannot not boil mashedly for a long time, it is smooth to enter the mouth, and brews instant with boiling water, instant, because of having effective components such as Puerarin and osajin in the root of kudzu vine,, be the green nourishing food of a kind of health care, health to improving the blood of human body circulation, strengthen memory, promoting to have digested and assimilated fine effect.
Provide embodiments of the invention below the specific embodiment:
This root of kudzu vine Ipomoea batatas instant bean vermicelli is made by following raw material and production method:
(1), at first respectively with Ipomoea batatas, the root of kudzu vine, the washing of potato process, defibrination, slurries are extracted into the stirring litter cleaning machine with water pump stir, and open slurry slag separator, arrange sand, remove the gred, make pueraria starch, starch from sweet potato, the farina of water content about 70% respectively;
(2), with the wet starch that obtains processed in centrigugal swing dryer respectively, make the starch water content about 30%, make it oven dry with air-flowing type starch dryer again, respectively water content be about 16% dried pueraria starch, starch from sweet potato, farina;
(3), by weight percentage be that 20%, 70%, 10% ratio takes by weighing dried pueraria starch, starch from sweet potato, farina respectively, mix, take by weighing the Peas that weight is mixing starch weight 7.5% then;
(4), getting Peas soaked 72 hours at normal temperatures with the water that doubles Peas after, smash with pulverizer, the Peas farinaceous size, make it to seal 72 hours after, obtain pH value and be the wintercherry water between the 3-5;
(5), the water that in mixer, adds 2 times of mixing starch, start mixer, mixing starch is dropped in the mixer, stir after 10 minutes, wintercherry water is poured into wherein, stirred 20 minutes, adding weight in the stirring again is the water of 3 times of mixing starch weight, shuts down after 3 minutes, carry out dope filtration, slag tap, the farinaceous size that obtains precipitates 8 hours in the pond, and sediment gets fine white starch;
(6), take by weighing Gorgon euryale, edible vegetable oil, salt, water by 2.5%, 0.05%, 0.01%, 5% of gained fine white starch weight respectively, put into to close in the pulp grinder with the gained fine white starch and stir, obtain the starch slurry mixture, then it is put into vermicelli machine and make bean vermicelli;
(7), with the bean vermicelli spreading for cooling, freezing the storehouse freezing 8 hours, water soaked 10 minutes at normal temperatures, opened powder with Song Siji, dewatered then, dried, and made muffin, put into the seasoning bag, the packing.
Claims (3)
1, a kind of root of kudzu vine Ipomoea batatas instant bean vermicelli is characterized in that, pueraria starch 20-30%, starch from sweet potato 60-70%, farina 10-20%, and the weight of pea is 7.5% of above raw material weight, makes through comprising following production stage:
(1), at first claims pueraria starch, starch from sweet potato, farina, Peas by proportioning;
(2), with Peas with the water logging bubble 72 hours that is Peas weight twice, pulverize, the Peas farinaceous size, sealing was deposited 72 hours, obtaining pH value is the wintercherry water of 3-5;
(3), pueraria starch, starch from sweet potato, farina are mixed, adding weight is the water of mixing starch weight twice, and adding wintercherry water, stir after 20 minutes, adding weight in the stirring again is the water of 3 times of mixing starch weight, stop 3 minutes after, filter, removal of impurities precipitates 8 hours with the farinaceous size that obtains, and sediment gets fine white starch;
(4), 2.5%, 0.05%, 0.01%, 5% ratio in fine white starch weight in the gained fine white starch adds Gorgon euryale, edible vegetable oil, Yan Heshui respectively, stir, the starch slurry mixture, make bean vermicelli;
(5), with freezing 8 hours of gained bean vermicelli, make it aging, water soaked 10 minutes at normal temperatures then, Song Siji opens powder, dehydration, drying, packing.
2, root of kudzu vine Ipomoea batatas instant bean vermicelli according to claim 1 is characterized in that, each raw material proportioning is pueraria starch 20%, starch from sweet potato 70%, farina 10%.
3, the production method of root of kudzu vine Ipomoea batatas instant bean vermicelli according to claim 1 is characterized in that, its production stage comprises:
(1), at first claims pueraria starch, starch from sweet potato, farina, Peas by proportioning;
(2), with Peas with the water logging bubble 72 hours that is Peas weight twice, pulverize, the Peas farinaceous size, sealing was deposited 72 hours, obtaining pH value is the wintercherry water of 3-5;
(3), pueraria starch, starch from sweet potato, farina are mixed, adding weight is the water of mixing starch weight twice, and adding wintercherry water, stir after 20 minutes, adding weight in the stirring again is the water of 3 times of mixing starch weight, stop 3 minutes after, filter, removal of impurities precipitates 8 hours with the farinaceous size that obtains, and sediment gets fine white starch;
(4), 2.5%, 0.05%, 0.01%, 5% ratio in fine white starch weight in the gained fine white starch adds Gorgon euryale, edible vegetable oil, Yan Heshui respectively, stir, the starch slurry mixture, make bean vermicelli;
(5), with freezing 8 hours of gained bean vermicelli, make it aging, water soaked 10 minutes at normal temperatures then, Song Siji opens powder, dehydration, drying, packing.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100231197A CN1270631C (en) | 2004-04-12 | 2004-04-12 | Kudzu vine root potato convenient vermicelli and its producing method |
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| CNB2004100231197A CN1270631C (en) | 2004-04-12 | 2004-04-12 | Kudzu vine root potato convenient vermicelli and its producing method |
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| CN1270631C true CN1270631C (en) | 2006-08-23 |
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Cited By (2)
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| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN103168988A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Kudzu vine root vermicelli production method |
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| CN104585581A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli composed of broad beans, radix puerariae and taro and preparation method of nutritious bean vermicelli |
| CN104585582A (en) * | 2015-01-30 | 2015-05-06 | 江苏沿江地区农业科学研究所 | Nutritious bean vermicelli with broad beans and potatoes and preparation method of nutritious bean vermicelli |
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2004
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008033A (en) * | 2010-10-18 | 2011-04-13 | 湖北省农科院中药材研究所 | Formula of yam vermicelli |
| CN103168988A (en) * | 2013-03-02 | 2013-06-26 | 青阳县东堡小磨麻油厂 | Kudzu vine root vermicelli production method |
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