CN1305397C - Instant vermicelli and its production method - Google Patents
Instant vermicelli and its production method Download PDFInfo
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- CN1305397C CN1305397C CNB2004100340264A CN200410034026A CN1305397C CN 1305397 C CN1305397 C CN 1305397C CN B2004100340264 A CNB2004100340264 A CN B2004100340264A CN 200410034026 A CN200410034026 A CN 200410034026A CN 1305397 C CN1305397 C CN 1305397C
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Abstract
The present invention discloses instant vermicelli and a producing method thereof. The instant vermicelli provided by the present invention comprises green bean starch and potato starch, and the part ratio of the green bean starch to the potato starch is 10: (5 to 150) by weight. In order to make nutrient components of the vermicelli more comprehensive, the vermicelli also comprises 0.01 to 16 parts of additive auxiliary materials by weight. The producing method of the instant vermicelli of the present invention comprises the following procedures: water accounting for 4% to 60% of the weight of a mixture is added into mixed starch of the green bean starch and the potato starch which are in the weight ratio of 10: (5 to 150); the mixed starch and the water are uniformly stirred, put into a powder leaking gourd dipper to naturally fall into boiling water through the powder leaking gourd dipper, and the vermicelli is boiled for 1 to 16 seconds; finally, the temperature of the vermicelli is lowered to 5 to 30DEG C with cooled water. The instant vermicelli provided by the present invention is rich in various nutrient elements, such as tea polyphenol, vitamin, etc., required by a human body. The product has the advantages of high uniform traction intensity, sparkling and crystal-clear color, high nutritive value, good mouth feel, convenient eating, etc. The product has extensive application prospects and popularization value.
Description
Technical field
The present invention relates to a kind of instant food and production method thereof, particularly relate to a kind of instant vermicelli and production method thereof.
Background technology
Green bean vermicelli be a kind of be the food that is loved by the people that primary raw material processing obtains with the green starch.The process of green bean vermicelli mainly comprises the face of work, leak powder, step such as boil, cool off, vacuumize, the bean vermicelli densification that this processes obtains, need be after superheated water boils edible.At present, in the manufacturing process of some nutrient vermicellis, can in bean vermicelli starch, add some batchings, as vegetable juice or some natural drug are joined in the starch, be made into bean vermicelli, but these bean vermicelli nutritional labelings, taste flavor and product color are all relative single, especially can not fast food.
Summary of the invention
The purpose of this invention is to provide a kind of instant vermicelli and production method thereof.
Instant vermicelli provided by the present invention comprises that ratio of weight and number is 10: the green starch of 5-150 and farina.
For the nutritional labeling that makes bean vermicelli is more comprehensive, also containing ratio of weight and number in the described instant vermicelli is the interpolation auxiliary material of 0.01-16.These add auxiliary material is vegetables, for example carrot, tomato, cucumber etc.; Fruit, for example apple, pineapple etc.; Tea leaf powder, for example black tea, green tea etc.; Marine product, for example sea sedge, laver etc.The auxiliary material that adds is integral body utilization, only needs the levigate direct adding of chopping to get final product, and needn't roll juice and extract with soaking.
The method of production instant vermicelli provided by the present invention, comprise following process: to weight ratio is 10: the water that adds mixture weight 4%-60% in the green starch of 5-150 and the mixing starch of farina, stir, put into powder leaking ladle, boil 1-16 second in powder leaking ladle hangs boiling water naturally, water cools to 5-30 ℃ with bean vermicelli then.
Described bean vermicelli obtains product through 30-80 ℃ of oven dry.
Better for the mouthfeel that makes bean vermicelli, and be easy to steep ripe, described bean vermicelli also needs in-8 to-14 ℃ of environment freezing 6-15 hour after cold water cooling.
Instant vermicelli provided by the present invention is when making, because the step that does not vacuumize, has reduced the packing of bean vermicelli, makes it become a kind of instant food, brews with 80 ℃ of water can directly eat after 3-10 minute, and no longer needs to boil process through superheated water.Used interpolation auxiliary material is a natural food, adopts the mode that directly adds, and not only makes bean vermicelli have the taste that adds auxiliary material, and guarantees that nutrition can not run off, and in raising bean vermicelli nutritive value, has also accomplished economical with materials, reduces cost.Instant vermicelli provided by the present invention is rich in various nutrient elements such as the lycopene, chlorophyll, carrotene, Tea Polyphenols, vitamin, mineral matter of needed by human body, the product pulling force is strong, color and luster is sparkling and crystal-clear bright, have be of high nutritive value, advantages such as mouthfeel is good, instant, have broad application prospects and promotional value.
The specific embodiment
The production of embodiment 1, fast food carrot, green tea, tomato bean vermicelli
The 5kg carrot is cleaned up, be cut into small pieces, in food steamer, steamed about 40 minutes then, make carrot not have hard-core, will steam soft carrot then and add 0.5kg water, after 10 minutes, make it reach 80-100 order fineness, obtain the carrot slurries with the beater making beating.
After 1kg finished product green tea pulverized with pulverizer, make it reach 200-300 purpose fineness, obtain the green tea powder.
Get the ripe tomato of 5kg,, make it reach 80-100 order fineness, obtain the tomato slurries with beater making beating 10 minutes.
In 10kg green starch, 5kg farina, add 2kg carrot paste, 2kg strained tomatoes and 0.5kg tea leaf powder, mix with 60 ℃ of water of 3kg then, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking wooden dipper eye diameter is 0.5cm through leaking wooden dipper, be shaped as circle) boil after 10 seconds in 100 ℃ the water of hanging naturally and take the dish out of the pot, put into running water and cool to about 10 ℃, in-8 ℃ of environment freezing 6 hours then, after thawing with product 50 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 2, fast food apple bean vermicelli
The 5kg apple behind peeling and nuclear, is cut into small pieces, after 20 minutes, makes it reach 80-100 order fineness, obtain apple fumet with the beater making beating.
In 10kg green starch, 8kg farina, add the 2kg apple pulp, mix with 55 ℃ of water of 7kg then, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking wooden dipper eye diameter is 0.7cm through leaking wooden dipper, be shaped as square) boil after 2 seconds in 100 ℃ the water of hanging and take the dish out of the pot, put into running water and cool to about 5 ℃, in-9 ℃ of environment freezing 10 hours then, after thawing with product 30 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 3, fast food sea sedge bean vermicelli
After the 0.1kg sea sedge pulverized with pulverizer, make it reach 200-300 order fineness, obtain ground seaweed.
Get 10kg green starch, 9kg farina, add the 0.01kg ground seaweed, with 9.5kg50 ℃ hydration face, after mixer stirs, mixing starch is flowed in the powder leaking ladle, hang to boil after 16 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking wooden dipper eye diameter is 0.6cm, is shaped as polygon), putting into running water cools to about 20 ℃, in-11 ℃ of environment freezing 11 hours then, after thawing with product 80 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 4, fast food black tea, tomato bean vermicelli
1kg finished product black tea is pulverized with pulverizer, made it reach 200-300 purpose fineness, obtain black tea powder.
In 10kg green starch, 6kg farina, add strained tomatoes and 0.1kg black tea powder among the 2kg embodiment 1, then with 60 ℃ of hydration faces of 6kg, after mixer stirs, mixing starch is flowed in the powder leaking ladle, hang to boil after 8 seconds in 100 ℃ the water and take the dish out of the pot through leaking wooden dipper (leaking the wooden dipper eye is rectangle, long 0.8cm, wide 0.5cm), putting into running water cools to about 12 ℃, in-10 ℃ of environment freezing 7 hours then, after thawing with product 30 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 5, instant vermicelli
With 10kg green starch, 8kg farina 60 ℃ of hydration faces of 9kg, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking wooden dipper eye diameter is 1.1cm through leaking wooden dipper, be shaped as circle) boil after 5 seconds in 100 ℃ the water of hanging and take the dish out of the pot, putting into running water cools to about 30 ℃, in-12 ℃ of environment freezing 12 hours then, after thawing with product 60 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 6, instant vermicelli
With 10kg green starch, 150kg farina 60 ℃ of hydration faces of 80kg, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking the wooden dipper eye is long 1.2cm through leaking wooden dipper, wide 0.6cm is shaped as rectangle) boil after 1 second in 100 ℃ the water of hanging and take the dish out of the pot, putting into running water cools to about 25 ℃, in-13 ℃ of environment freezing 10 hours then, after thawing with product 60 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 7, instant vermicelli
With 10kg green starch, 80kg farina 60 ℃ of hydration faces of 45kg, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking the wooden dipper eye is long 1.2cm through leaking wooden dipper, wide 0.6cm is shaped as rectangle) boil after 1 second in 100 ℃ the water of hanging and take the dish out of the pot, putting into running water cools to about 25 ℃, in-14 ℃ of environment freezing 12 hours then, after thawing with product 60 ℃ of oven dry, promptly obtain instant vermicelli.
The production of embodiment 8, instant vermicelli
With 10kg green starch, 50kg farina 60 ℃ of hydration faces of 36kg, after mixer stirs, mixing starch is flowed in the powder leaking ladle, (leaking the wooden dipper eye is long 1.2cm through leaking wooden dipper, wide 0.6cm is shaped as rectangle) boil after 1 second in 100 ℃ the water of hanging and take the dish out of the pot, putting into running water cools to about 25 ℃, in-14 ℃ of environment freezing 15 hours then, after thawing with product 60 ℃ of oven dry, promptly obtain instant vermicelli.
Claims (6)
1, a kind of instant vermicelli, it comprises that ratio of weight and number is 10: the green starch of 5-150 and farina; Described instant vermicelli is produced according to the following procedure: the water that adds mixture weight 4%-60% in the mixture of green starch and farina, mixing and stirring, put into powder leaking ladle, in hanging boiling water naturally, boils 1-16 second powder leaking ladle, lower the temperature bean vermicelli to 5-30 ℃ with cold water, in-8 to-14 ℃ of environment freezing 6-15 hour, under 30-80 ℃ of condition, dry then, obtain instant vermicelli.
2, instant vermicelli according to claim 1 is characterized in that: also containing ratio of weight and number in the mixture of described green starch and farina is the interpolation auxiliary material of 0.01-16.
3, instant vermicelli according to claim 2 is characterized in that: described interpolation auxiliary material is at least a in vegetables, fruit, tea leaf powder, the marine product.
4, a kind of production method of instant vermicelli, comprise following process: to weight ratio is 10: the water that adds mixture weight 4%-60% in the green starch of 5-150 and the mixing starch of farina, stir, put into powder leaking ladle, boil 1-16 second in powder leaking ladle hangs boiling water naturally, water cools to 5-30 ℃ with bean vermicelli then; Then, in-8 to-14 ℃ of environment freezing 6-15 hour,, obtain described instant vermicelli 30-80 ℃ of oven dry.
5, production method according to claim 4 is characterized in that: also containing ratio of weight and number in the described mixing starch is the interpolation auxiliary material of 0.01-16.
6, production method according to claim 5 is characterized in that: described interpolation auxiliary material is at least a in vegetables, fruit, tea leaf powder, the marine product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100340264A CN1305397C (en) | 2004-04-21 | 2004-04-21 | Instant vermicelli and its production method |
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| CNB2004100340264A CN1305397C (en) | 2004-04-21 | 2004-04-21 | Instant vermicelli and its production method |
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| CN1689434A CN1689434A (en) | 2005-11-02 |
| CN1305397C true CN1305397C (en) | 2007-03-21 |
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| CNB2004100340264A Expired - Fee Related CN1305397C (en) | 2004-04-21 | 2004-04-21 | Instant vermicelli and its production method |
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| CN101380083B (en) * | 2008-09-26 | 2011-10-19 | 宋吉辉 | Instant vermicelli rich in dietary fiber and production method thereof |
| CN101836717A (en) * | 2010-05-26 | 2010-09-22 | 大姚县利英特色食品有限公司 | Regimen silk noodles added with puerh tea and manufacturing method thereof |
| CN102715462A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Whole broad bean flour glass noodles and sheet jelly and production method thereof |
| CN102715460A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Whole black bean flour glass noodles and sheet jelly and production method thereof |
| CN102715416B (en) * | 2012-06-20 | 2014-01-15 | 诸城市桃林食品有限责任公司 | Production method of whole coix seed flour vermicelli or sheets |
| CN102715414A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Whole millet flour vermicelli or sheets and production method thereof |
| CN102715415A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method for whole oat flour glass noodles or sheet jelly |
| CN102715461A (en) * | 2012-06-20 | 2012-10-10 | 诸城市桃林食品有限责任公司 | Production method of whole buckwheat flour vermicelli or sheets |
| CN103404763A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Fruity nutrient vermicelli and preparation method thereof |
| CN104012837A (en) * | 2013-12-12 | 2014-09-03 | 安徽恋尚你食品有限公司 | Freeze-dried instant bean vermicelli and production method thereof |
| CN103919012A (en) * | 2014-04-25 | 2014-07-16 | 理想科技集团有限公司 | Tea polyphenol and konjak rice noodles and preparation method thereof |
| CN104605231B (en) * | 2015-02-12 | 2016-07-20 | 中国农业科学院农产品加工研究所 | A kind of without vitriol Rhizoma Solani tuber osi bean noodles and preparation method thereof |
| CN104957470A (en) * | 2015-06-04 | 2015-10-07 | 蔡道贤 | Sweet potato vermicelli rich in dietary fibers and a production method thereof |
| CN104982775A (en) * | 2015-06-04 | 2015-10-21 | 蔡道贤 | Mungbean vermicelli rich in dietary fiber and production method thereof |
| CN104920943A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean vermicelli rich in protein and production method of mung bean vermicelli |
| CN104938897A (en) * | 2015-06-04 | 2015-09-30 | 蔡道贤 | Nutrient bean vermicelli suitable for pregnant and lying-in women and production method thereof |
| CN104920936A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Fruity nutrient vermicelli and production method thereof |
| CN105410878A (en) * | 2015-10-31 | 2016-03-23 | 颍上县天好食品有限公司 | Instant green bean vermicelli and preparation method thereof |
| CN105326030A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato dry powder |
| CN105326026A (en) * | 2015-10-31 | 2016-02-17 | 颍上县天好食品有限公司 | Spicy instant sweet potato wet powder |
| CN105942331A (en) * | 2016-04-25 | 2016-09-21 | 贵州省印江县依仁食品有限公司 | Tea sweet potato vermicelli and preparation method thereof |
| CN105919052A (en) * | 2016-04-25 | 2016-09-07 | 贵州省印江县依仁食品有限公司 | Bamboo leaf sweet potato vermicelli and preparation method thereof |
| CN106036910A (en) * | 2016-06-24 | 2016-10-26 | 芜湖宏洋食品有限公司 | Compound silk noodle with qi-regulating radish leaves and preparation method thereof |
| CN106360272A (en) * | 2016-08-26 | 2017-02-01 | 安徽王仁和米线食品有限公司 | Preparation method of instant rice noodle |
| CN108272069A (en) * | 2017-12-08 | 2018-07-13 | 安徽三兄弟薯业有限责任公司 | A kind of Huainan beef soup silk |
| CN112106979A (en) * | 2020-09-29 | 2020-12-22 | 湖南新发食品有限公司 | Prebiotics fruit and vegetable nutritional vermicelli as well as preparation method and application thereof |
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| CN1422115A (en) * | 2000-03-13 | 2003-06-04 | 巴斯福股份公司 | Agrotechnical formulation |
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| CN1689434A (en) | 2005-11-02 |
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Granted publication date: 20070321 Termination date: 20190421 |