CN1341382A - Boil-proof health-care konjak starch vermicelli - Google Patents
Boil-proof health-care konjak starch vermicelli Download PDFInfo
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Abstract
The present invention relates to a food processing method, in particular it relates to a boil-proof health-care konjak starch vermicelli. It is made up by adding konjack fine flour and other auxiliary material in the market starch with various types through the vermicelli production process. As compared with traditional high-quality starch vermicelli said invented product is smooth in surface, transparent and uniform in fineness, boil-proof and possesses a certain health-care function.
Description
Technical field
The invention belongs to food processing field, particularly a kind of raising boiling-resistance character of long-thread vermicelli, and give the boil-proof health-care konjak starch vermicelli of bean vermicelli health care.
Background technology
Starch vermicelli is the traditional food liked of China people extremely, and unique flavor, the cooking are easy, with low cost.The processing of bean vermicelli at present generally is process: (1) preparation starch; (2) add batchings such as a certain proportion of edible oil, salt and water in the starch and close face; (3) make bean vermicelli through vermicelli machine or with leaking the gelatinization of wooden dipper operation hot water; (4) bubble is gone into clear water and is rubbed scattered hanging after the bean vermicelli airing, can cool off directly hanging of back with cold water when leaking the gelatinization of wooden dipper operation hot water; (5) make bean vermicelli after the drying.The bean vermicelli that adopts this technology and batching to produce boils in boiling water and promptly broke easy muddy soup in 3～5 minutes.And quality is not good enough, and percent defective height, product owe transparent, and biceps is poor.Therefore, no matter what sell in the market is bean starch bean vermicelli or potato starch bean vermicelli, and boiling fastness is generally relatively poor.Adopt pure cornstarch or pure potato starch to add the bean vermicelli that a certain proportion of bean starch is made in addition.As: Chinese patent prospectus 93115405.7 has been introduced a kind of processing method of fine and white vermicelli made from sweet potato, scarlet potato or the separation of dried sweet potato defibrination are made rough starch or directly use commercially available rough dried sweet potato starch, process through beans vermicelli such as purification and decoloration, batching, moulding, decolourings; Chinese patent prospectus 97107757.6 has also been introduced a kind of processing method of full sweet potato vermicelli, this method is without preparation starch, bright potato is cleaned, peeling, soaks and maybe will remove the peel the potato dry grinding, through stirring, slaking, cool off, open powder, drying and other steps and directly be processed into sweet potato noodles.Yet, by above-mentioned batching and explained hereafter no matter be bean starch bean vermicelli or potato starch bean vermicelli, all have following deficiency: when bean vermicelli boils in boiling water easily broken, easy muddy soup, the anti-time of boiling generally only has 3～5 minutes.In addition, Chinese patent prospectus 95113014.5 has disclosed a kind of Boilling-resisting composition for vermicelli, it is in the batching of various starch vermicellis, the Boilling-resisting composition for vermicelli that interpolation is mixed by pea starch, Glucomannan, calcium chloride, shellac wax, sodium alginate, low molecular weight polyethylene wax, citric acid and alum etc., the boiling fastness of bean vermicelli is prolonged more than 2 times, and the anti-time of boiling reaches 10～15 minutes.But difficult satisfy people in the specific occasion during edible bean vermicelli to the requirement of its high boiling fastness, especially not too be fit to occasions such as blocked shot.
Summary of the invention
Purpose of the present invention is intended to overcome the deficiency in the above-mentioned technology, and according to of the record of ancient medicine masterpiece to konjaku treatment disease effect, a kind of boil-proof health-care konjak starch vermicelli is provided, it is by adding konjaku powder and other auxiliary materials in the batching of traditional starch vermicelli, significantly improve the boiling fastness of vermicelli product, improve the quality of products, and give the health care of vermicelli product uniqueness.
The present invention adopts various types of starch, adds konjaku powder and other auxiliary materials, makes a kind of boil-proof health-care konjak starch vermicelli, and its processing method is by the following step:
(1) beats Gorgon euryale: get 0～5 part in 100 portions of dried starch to be processed, after stirring with a small amount of warm water earlier, the quick more disposable boiling water that pours 3～8 times of boilings, stirring rapidly simultaneously makes into transparent and pasty mixture of starch and water thickness, or dried starch is mixed into suspension with the cold water of 3-8 times of capacity, heat while stirring then and make into transparent and pasty mixture of starch and water thickness, that the pasty mixture of starch and water that makes requires is not half-cooked, do not lump, no powder, beat Gorgon euryale and should guarantee to use water quality, can use distilled water or through boiling the soft water of decontamination post precipitation;
(2) expand: the water that in container, adds about 20 ℃ of capacities earlier, its water consumption is determined according to the expansion multiplying power of konjaku powder, slowly pour 0.3～5 part konjaku powder while stirring into, continue stir about 10 minutes till konjaku powder no longer sinks, leave standstill that to make giantarum paste in 1～2 hour standby;
(3) close powder: with the above-mentioned pasty mixture of starch and water, giantarum paste or directly with the water of konjaku powder, 95～100 portions of dried starch of residue, 0.1～2.0 part of refined edible oil, capacity, in water, dissolve earlier 0～1.5 part of alum, 0～2.5 portion of salt and 0.01～0.15 part of edible white lime, stir with closing the powder machine, the compound moisture content that gets togather is advisable with 35～50% again;
(4) squeeze silk: with above-mentioned compound through vermicelli machine or make into bean vermicelli by hand;
(5) drying: chilled bean vermicelli is cut off into suitable length, hang or tiling air dry or oven dry and microwave drying;
(6) packing: dried bean vermicelli is cut off packing by required length.
Described dried starch can be various types of starch materials or all kinds starch material mixture by different proportion.
Described starch material can be a bean starch, potato starch, cereal starch and other edible starch materials such as radix cannae edulis starch, pueraria starch, fern root starch.
Described bean starch can be pea starch, green starch, broad bean starch; Potato starch can be starch from sweet potato, farina, tapioca; Cereal starch can be cornstarch, wheaten starch, rice starch.
Described konjaku powder can be white konjaku powder, white konjaku micropowder, also can be the smart powder of elephant-foot yam, elephant-foot yam micro mist, can also be the Glucomannan class raw material that processes through refining.
Described edible oil can be an edible vegetable oil, also can be edible animal oil, or various refining cooking oil.
Described drying means can be the air dry of hanging or tiling, or adopts oven dry, the various drying modes of microwave.
The present invention adds konjaku powder and makes boil-proof health-care konjak starch vermicelli, is the perennial perennial root draft of Monocotyledonae Araeceae Amorphophallus tuberous plant according to konjaku.According to the historical data record, existing more than the 2000 year history of konjaku is planted and eaten in China.The famous books Shennong's Herbal of China's original practice in first ancient times has just confirmed that konjaku is the medicine of curing the disease.Ancient medicine masterpieces such as " Mingyi Bielu ", " Kaibao Bencao ", Compendium of Material Medica all have very detailed record to the effect of konjaku treatment disease: konjaku is cold in nature, and flavor is hot, and stem tuber is used as medicine toxin, the detumescence effect.The Glucomannan that konjaku is rich in is a kind of soluble dietary fiber, and medical research shows that soluble dietary fiber has the health care of regulating lipid-metabolism, improving uniquenesses such as glycometabolism, prevention and treatment constipation, fat-reducing.Long-term edible konjak food has to a certain degree prevention effect to heart disease, diabetes, hypertension, reduces human cholesterol content's effect in addition, and leukaemia, bronchitis are also had certain curative effect.Japan medical science circle thinks that through research for many years konjaku also can be prevented and treated intestinal cancer, lung cancer, the cancer of the brain, be a kind of anticancer food.Just be the base-forming food of a kind of low in calories, low-protein, low vitamin, high dietary-fiber because of konjak food, thus by internationally recognized be green health care food, people also often are referred to as " magic power food ".Along with the enhancing of China people health care consciousness, various konjak foods more and more are subjected to liking of the numerous people of China.
The present invention compared with prior art has following characteristics: be applicable to various types of starch materials and other edible starch material, it can also be the mixture of all kinds starch material: the vermicelli product that adopts the present invention's processing by different proportion, compare with the vermicelli product that adopts prior art processing, its boiling fastness is significantly improved, and the anti-time of boiling can progressively be increased to from 3～5 minutes of traditional product more than 4 hours; Adopt the vermicelli product of the present invention's processing, be endowed unique health care.
The present invention is further illustrated below in conjunction with embodiment for the specific embodiment:
Embodiment 1: adopt farina, in blending process, add white konjaku powder and His auxiliary material, making step is as follows: (1) beats Gorgon euryale: get 100 parts of dried potato starch to be processed In 4 parts, the warm water with 5 times of capacities is mixed into suspension with dried starch earlier, then limit heating The limit is stirred and is made into transparent and pasty mixture of starch and water thickness. Beat the Gorgon euryale water use through boil remove contamination precipitation after Soft water; (2) expand: take by weighing 1.5 parts of white konjaku powders, in container, add 20 times earlier Water about 20 ℃ is poured konjaku powder then while stirring slowly into, continues stir about 10 minutes Clock is until till konjaku powder no longer sinks, and leaves standstill that to be giantarum paste in 1～2 hour for subsequent use; (3) Close powder, the above-mentioned pasty mixture of starch and water, giantarum paste, 96 parts of dried potato starch of residue, 1.0 parts is refining The water of vegetable oil and capacity; Earlier 0.8 part of alum of dissolving, 2.0 portions of salt and 0.04 in water Part white lime stirs with closing the powder machine again, and the compound moisture content that gets togather is 45%; (4) Squeeze silk: above-mentioned compound is shaped through self-cooking type vermicelli machine be bean vermicelli; (5) drying: will The bean vermicelli that has cooled off is cut off into suitable length, and air dry after hanging is found in the dry run The bean vermicelli of adhesion spills a little cold water stranding and opens; (8) packing: dried bean vermicelli is pressed required length Degree cuts off, packing.
By the vermicelli product that above-mentioned batching and explained hereafter are come out, in boiling water, boil 80 minutes not Disconnected bar, non muddy soup, mouthfeel is pliable and tough biceps.
Embodiment 2: adopt starch from sweet potato, add white konjaku powder and other in blending process Auxiliary material, making step is as follows: (1) beats Gorgon euryale: get in 100 parts of dry sweet potato starch to be processed 4.5 part, after stirring with a small amount of 40～50 ℃ warm water earlier, disposablely pour 6 faster The boiling water that doubly seethes with excitement, stirring makes into transparent and pasty mixture of starch and water thickness rapidly simultaneously. Buying the Gorgon euryale water uses Distilled water; (2) expand: elder generation adds about 20 ℃ of 22 times of konjaku powder consumptions in container Water, slowly pour while stirring 0.5 part white konjaku powder into, continued stir about 10 minutes Until till white konjaku powder no longer sinks, leave standstill that to be giantarum paste in 1～2 hour for subsequent use; (3) Close powder: the above-mentioned pasty mixture of starch and water, giantarum paste, 95.5 parts of dry sweet potato starch of residue, 1.5 parts is refining The water of vegetable oil and capacity; Earlier 1.0 parts of alum of dissolving, 1.5 portions of salt and 0.015 in water Part white lime stirs with closing the powder machine again, and the compound moisture content that gets togather is 42%. (4) Squeeze silk: above-mentioned compound is made the heat that silk falls into 97 ℃ of maintenances through the traditional-handwork mode of operation In the water, after being shaped, bean vermicelli changes immediately the cold water cooling over to; (5) drying: the bean vermicelli that will cool off is cut Be broken into suitable length, hang oven dry; (6) packing: dried bean vermicelli is pressed required length Degree cuts off, packing.
By the vermicelli product that above-mentioned batching and explained hereafter are come out, in boiling water, boil 25 minutes constantly Bar, non muddy soup, mouthfeel is pliable and tough biceps.
Embodiment 3: adopt cornstarch, green starch, add the konjaku Portugal in blending process Sweet glycan and other auxiliary materials, the step of making boil-proof health-care konjak starch vermicelli is as follows: (1) is beaten Gorgon euryale: get 5 parts of green starch, after stirring with a small amount of 40～50 ℃ warm water earlier, faster The disposable boiling water that pours 4.5 times of boilings of speed; Stirring rapidly simultaneously makes into transparent and powder thickness Gorgon euryale. Beat the soft water after contamination precipitation is removed in the use of Gorgon euryale water. (2) expand: in container, add earlier Enter about 20 ℃ of capacities water, water consumption is 23 times of konjaku glucomannan consumption, the limit is stirred Mix the limit and slowly pour 2 parts konjaku glucomannan into, continue to stir until konjaku glucomannan no longer Till the sinking, leave standstill that to be giantarum paste in 1～2 hour standby; (3) close powder: with above-mentioned pasty mixture of starch and water evil spirit Taro sticks with paste, the water of 95 parts of dried corn starch, 1.5 parts of edible animal oils and capacity; Earlier molten in water Separate 0.5 part of alum, 1.2 portions of salt and 0.055 part of white lime, stir with closing the powder machine again, The compound moisture content that gets togather is 45%; (4) squeeze silk: adopt the electrothermal vermicelli machine with above-mentioned mixed Closing material machine-shaping shape is bean vermicelli; (5) drying: the bean vermicelli that will cool off is cut off into suitable length Degree hangs oven dry; (6) packing: dried bean vermicelli is cut off packing by required length.
By the vermicelli product that above-mentioned batching and explained hereafter are come out, in boiling water, boil 110 minutes not Disconnected bar, non muddy soup, mouthfeel is pliable and tough biceps.
Embodiment 4: adopt pea starch, add elephant-foot yam fine powder and other in blending process Auxiliary material, making step is as follows: (1) beats Gorgon euryale: obtain in 100 parts of dried pea starches of processing 4 parts, the warm water with 5 times of capacities is mixed into suspension with dried pea starch earlier, then limit heating The limit is stirred and is made into transparent and pasty mixture of starch and water thickness. Beat the Gorgon euryale water use through boil remove contamination precipitation after Soft water; (2) expand: take by weighing 4 parts of elephant-foot yam fine powders, in container, add 20 times 20 earlier Water about ℃ is poured the elephant-foot yam fine powder then while stirring slowly into, continues to stir until konjaku Till fine powder is no longer sunk, leave standstill and be giantarum paste in 1～2 hour; (3) close powder: with above-mentioned The pasty mixture of starch and water, giantarum paste, 96 parts of dried pea starches of residue, 0.8 part of refined plant oil and capacity Water; In water, dissolve earlier 0.5 alum, 1.0 portions of salt and 1.0 parts of white limes, again with closing powder Machine stirs, and it is 44% that the compound that gets togather contains light green; (4) squeeze silk: adopt poach formula powder The silk machine is bean vermicelli with above-mentioned compound machine-shaping; (5) drying: the bean vermicelli that will cool off is cut off Become suitable length, air dry after hanging, the bean vermicelli of discovery adhesion spills a little cold water stranding and opens; (6) packing: dried bean vermicelli is pressed Len req cut off, packing.
By the vermicelli product that above-mentioned batching and explained hereafter are come out, in boiling water, boil 200 minutes not Disconnected bar, non muddy soup, mouthfeel is pliable and tough biceps.
The invention is not restricted to above-described embodiment, all can implement as long as content of the present invention is described.
Smooth, sparkling and crystal-clear transparent, the even thickness of product surface of the present invention, prolongedly anti-ly boil, nutrition protects Strong, the present invention compares with traditional high-quality starch bean vermicelli, has significantly improved the boiling fastness of starch vermicelli, And give the health care of vermicelli product uniqueness.
Claims (7)
1, a kind of boil-proof health-care konjak starch vermicelli is characterized in that: make the processing method of boil-proof health-care konjak starch vermicelli, by the following step:
A. get 0～5 part in 100 portions of dried starch, add suitable quantity of water and be processed into transparent and pasty mixture of starch and water thickness:
B. get 0.3～5 part of konjaku powder or add enough water and expand into giantarum paste;
C. the water with the above-mentioned pasty mixture of starch and water, giantarum paste or konjaku powder, 95～100 portions of dried starch of residue, 0.1～2.0 part of refined edible oil, 0～1.5 part of alum, 0～2.5 portion of salt, 0.01～0.15 part of edible white lime and capacity mixes, and the compound moisture content is advisable with 35～50%;
D. adopt the vermicelli machine or the method for making by hand to shape above-mentioned compound and be bean vermicelli:
E. the bean vermicelli with above-mentioned shaping is cut into suitable length, drying;
F. dried bean vermicelli is cut off packing by required length.
2, boil-proof health-care konjak starch vermicelli according to claim 1 is characterized in that: described dried starch can be various types of starch materials or all kinds starch material mixture by different proportion.
3, boil-proof health-care konjak starch vermicelli according to claim 2 is characterized in that: described starch material can be a bean starch, potato starch, cereal starch and other edible starch materials such as radix cannae edulis starch, pueraria starch, fern root starch.
4, boil-proof health-care konjak starch vermicelli according to claim 3 is characterized in that: described bean starch can be pea starch, green starch, broad bean starch; Potato starch can be starch from sweet potato, farina, tapioca; Cereal starch can be cornstarch, wheaten starch, rice starch.
5, boil-proof health-care konjak starch vermicelli according to claim 1, it is characterized in that: described konjaku powder can be white konjaku powder, white konjaku micropowder, also can be the smart powder of elephant-foot yam, elephant-foot yam micro mist, can also be the Glucomannan class raw material that processes through refining.
6, boil-proof health-care konjak starch vermicelli according to claim 1 is characterized in that: described edible oil can be an edible vegetable oil, also can be edible animal oil, or various refining cooking oil.
7, boil-proof health-care konjak starch vermicelli according to claim 1 is characterized in that: described drying means can be the air dry of hanging or tiling, or adopts oven dry, the various drying modes of microwave.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940220A (en) * | 2012-12-07 | 2013-02-27 | 朱克兰 | Radix angelicae dahuricae-white atractylodes rhizome vermicelli |
| CN103931991A (en) * | 2014-03-11 | 2014-07-23 | 郎溪县天子粉丝厂 | Intestine moistening Radix Puerariae vermicelli and its making method |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104206947A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with lily and preparation method thereof |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104222734A (en) * | 2014-07-30 | 2014-12-24 | 巫山县黛溪老磨坊食品有限公司 | Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli |
| CN104366184A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | American ginseng vermicelli for liver protection |
| CN108056459A (en) * | 2017-12-22 | 2018-05-22 | 张家界丝丝湘食品有限公司 | A kind of production method of konjaku sweet potato noodles |
| CN108936582A (en) * | 2018-06-28 | 2018-12-07 | 西南大学 | A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion |
| CN109998094A (en) * | 2019-05-15 | 2019-07-12 | 广元市剑蜀食品有限公司 | A kind of pouring type fresh-keeping powder and preparation method thereof |
-
2001
- 2001-09-29 CN CN01136028A patent/CN1341382A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940220A (en) * | 2012-12-07 | 2013-02-27 | 朱克兰 | Radix angelicae dahuricae-white atractylodes rhizome vermicelli |
| CN103931991A (en) * | 2014-03-11 | 2014-07-23 | 郎溪县天子粉丝厂 | Intestine moistening Radix Puerariae vermicelli and its making method |
| CN103976214A (en) * | 2014-05-05 | 2014-08-13 | 桂林全州米兰香食品有限公司 | Coarse cereal rice flour |
| CN104187248A (en) * | 2014-07-30 | 2014-12-10 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free carrot vermicelli and preparation method thereof |
| CN104206947A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with lily and preparation method thereof |
| CN104206948A (en) * | 2014-07-30 | 2014-12-17 | 巫山县黛溪老磨坊食品有限公司 | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof |
| CN104222734A (en) * | 2014-07-30 | 2014-12-24 | 巫山县黛溪老磨坊食品有限公司 | Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli |
| CN104366184A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | American ginseng vermicelli for liver protection |
| CN108056459A (en) * | 2017-12-22 | 2018-05-22 | 张家界丝丝湘食品有限公司 | A kind of production method of konjaku sweet potato noodles |
| CN108936582A (en) * | 2018-06-28 | 2018-12-07 | 西南大学 | A method of reducing vermicelli or the intake of Aluminum in Vermicelli ion |
| CN109998094A (en) * | 2019-05-15 | 2019-07-12 | 广元市剑蜀食品有限公司 | A kind of pouring type fresh-keeping powder and preparation method thereof |
| CN109998094B (en) * | 2019-05-15 | 2021-12-07 | 广元市剑蜀食品有限公司 | Brewing type fresh-keeping powder and preparation method thereof |
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