CN104187248A - Vitriol-free carrot vermicelli and preparation method thereof - Google Patents
Vitriol-free carrot vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN104187248A CN104187248A CN201410368671.3A CN201410368671A CN104187248A CN 104187248 A CN104187248 A CN 104187248A CN 201410368671 A CN201410368671 A CN 201410368671A CN 104187248 A CN104187248 A CN 104187248A
- Authority
- CN
- China
- Prior art keywords
- starch
- sweet potato
- carrot
- pea
- wintercherry
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to vitriol-free carrot vermicelli and a preparation method thereof. The vitriol-free carrot vermicelli is prepared from the following raw materials in parts by weight: 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of konjac powder and 10-30 parts of treated carrot juice. The preparation method comprises the following steps: mixing the sweet potato starch and the pea starch, carrying out alkekengi pretreatment on the mixture, then adding the konjac powder and the treated carrot juice, kneading the powder, stirring uniformly, and preparing the vermicelli according to the conventional powder preparation steps. The preparation raw materials for the vermicelli are only sweet potato starch, pea starch, konjac powder and carrot juice; the sweet potato starch and the pea starch are mixed, and meanwhile the alkekengi pretreatment is carried out, so that only trace of konjac powder is added into the pretreated starch so as to replace vitriol to prepare the vitriol-free vermicelli; meanwhile, the vitriol-free vermicelli prepared by adding the treated carrot juice cannot break, is smooth, tough and chewy, is durable in cooking, cannot enable the soup to be muddy, is good in viscoelasticity, is fine in mouthfeel, has carrot color and nutrition, and enriches the color and taste of vermicelli, so that the nutrition of vermicelli is not single any more.
Description
Technical field
The present invention relates to field of food, particularly a kind of without alum carrot bean vermicelli and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food, and bean vermicelli is the earliest recorded from the Important Arts for the People's Welfare that become book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.Bean vermicelli is to utilize to have to be easy to a kind of starch product that principle that aging formation has favorable elasticity and toughness heat irreversible gelinite is made after the amylose gelatinization of the larger degree of polymerization.
The raw material of tradition bean vermicelli processing has the bean starch such as mung bean, broad bean, pea, bean starch contains the amylose of the larger degree of polymerization at high proportion, can directly be processed into the good bean vermicelli of delicate mouthfeel, elasticity and toughness, for example famous Longkou bean vermicelli, it is taking mung bean as primary raw material, produce bean vermicelli pure white, transparent, toughness is strong, lower pan boiling dozens of minutes can not stuck with paste soup yet, is loved by the people.But bean starch resource is few, price is high, people also use other various lots of Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.) to produce bean vermicelli, and the organoleptic quality of the bean vermicelli made as starch from sweet potato of potato starch after boiling is better than the bean vermicelli that bean starch is made.But because the amylose total amount of Cereal starch and potato starch raw material is lower, and insoluble amylose content is also lower, cause its product to boil loss greatly, tensile strength, resistance to shear strength is little, and boiling fastness is poor.Therefore,, producing in the process of bean vermicelli as raw material taking Cereal starch and potato starch, conventionally add alum as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.In the many sweet potato noodles products of China, the content of aluminium generally all exceedes 300mg/Kg dry-eye disease at present, in alum, contain harmful aluminium ion, the long-term edible aluminum ions bean vermicelli that contains, harmful to health, can make Skeleton System, kidney and nervous system damage serious, pregnant woman alum is excessive, also can affect fetus brain composition and grow.
Therefore,, in order to reduce the harm of aluminium to human body, must find alum substitute.Konjaku flour is used widely in food processing as food stabilizer, suspending agent, thickener, emulsifying agent, quality improver, in the current research without alum flour bar, multiplex konjaku flour is as alum substitute, in konjaku flour, contain 50%-60% glucomannan, there is very strong water imbibition and expansive force, can fill stomach and intestine, eliminate hunger, there is effect of weight reducing, in addition, also can hypotensive, blood sugar, the generation of prevention diabetes, gall stone, artery sclerosis, angiocardiopathy and certain cancers, has certain health-care efficacy." without development and the processing technology of alum konjaku sweet potato noodles " [Agriculture of Anhui science has been reported in the researchs such as Wu Zhongzhen, 2013, 41(24): 10122-10124, 10128] literary composition, in this section report, with sweet potato starch without alum konjaku sweet potato noodles, konjaku flour, farina and pea starch are that raw material is prepared from, by adding konjaku flour, the shortcoming that farina and pea starch improve easily broken of sweet potato noodles and stick with paste soup, in this research, final definite optimum proportion of materials is: sweet potato starch 5000g, konjaku flour 1500 g, farina 1000 g, pea starch 1000 g, although the problem that has solved easily broken of sweet potato noodles and stuck with paste soup, but, because of add konjaku flour and farina amount relatively many, make the content of sweet potato starch relatively less, the vermicelli organoleptic quality finally obtaining is nothing like traditional sweet potato noodles.
In addition, traditional bean vermicelli is the bean vermicelli that bean starch, Cereal starch (as cornstarch) and potato starch (as Ipomoea batatas, potato, cassava etc.) are produced, and bean vermicelli taste is single, and trophic component is also more single, gradually can not meet people's demand.
Summary of the invention
The experiment of present inventor by repeatedly and groping, find preparing in sweet potato noodles process, in starch from sweet potato, add a small amount of pea starch, and starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only needing to add a small amount of konjaku powder can replace alum to be prepared into without alum flour silk, obviously reduce the especially addition of konjaku powder of pea starch, and obtain good without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity, obtained unforeseeable effect.
Carrot contains abundant carrotene and vitamin (VB
1, VB
2, VE, VC, VD, VIC) folic acid, mineral matter, trace element.But as add carrot juice and prepare without alum carrot bean vermicelli, protein, fat, assorted sugar and the mineral matter etc. that in carrot juice, contain can affect the processing of bean vermicelli and the quality of bean vermicelli, as poor in viscoelasticity in process, the bean vermicelli obtaining is disconnected bar and easy muddy soup easily, but applicant finds in experimentation, as the carrot juice of squeezing the juice crossed after 100-150 mesh sieve again in 20 DEG C-50 DEG C insulation 30-60 minute, cross the carrot juice obtaining after 200-300 mesh sieve and be used further to preparation but the quality impact of the processing on bean vermicelli and bean vermicelli is less without alum carrot bean vermicelli.
In view of this, one of object of the present invention is to provide one without alum carrot bean vermicelli, and the raw material of this bean vermicelli only has starch from sweet potato, pea starch, konjaku powder and carrot juice, and the pea starch especially addition of konjaku powder obviously reduces.
For achieving the above object, technical scheme of the present invention is:
A kind of without alum carrot bean vermicelli, be prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part;
Carrot juice 10-30 part;
The preparation method of described carrot juice is: carrot is cleaned and squeezed the juice, cross 100-150 mesh sieve and obtain thick carrot juice, thick carrot juice, in 20 DEG C-50 DEG C insulation 30-60 minute, is crossed to 200-300 mesh sieve and obtained described carrot juice.
Further, describedly made by the raw material of following weight proportion without alum carrot bean vermicelli: starch from sweet potato 80-90 part, pea starch 8-15 part, konjaku powder 2-3 part, carrot juice 15-20 part.
In above-mentioned composition of raw materials, the dosage of starch from sweet potato is maximum, coordinate the use of the konjaku powder of a small amount of pea starch and less amount, without adding the materials such as alum, gluten fortifier, phosphate, can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, the high-quality bean vermicelli of consolidation.Thus, avoided the interpolation of harmful substance; And the carrot juice adding is to be incubated 30-60 minute in 20 DEG C-50 DEG C again after the carrot juice of squeezing the juice is crossed to 100-150 mesh sieve, crossing the carrot juice obtaining after 200-300 mesh sieve, to be used further to the quality impact of the preparation processing on bean vermicelli and bean vermicelli without alum carrot bean vermicelli less, make the bean vermicelli making there is color and the nutrition of carrot, there is light carrot taste, enrich color and the taste of bean vermicelli, made the nutrition of bean vermicelli no longer single.
Further, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
Further, the preparation method of described starch from sweet potato is: Ipomoea batatas is cleaned and pulverized, first cross 80-120 mesh sieve, after 200-300 mesh sieve, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent into disk centrifuge except bloom obtains starch from sweet potato breast, after gained starch from sweet potato breast is dry, obtains starch from sweet potato.
The above-mentioned bloom that removes operates by instrument and equipment, to remove the impurity such as thick starch from sweet potato protein of milk, fat, crude fibre.Preferably, the described equipment except bloom is disk centrifuge.Disk centrifuge is in the time of work, and motor reaches transverse axis by the centrifugal clutch of support by motion, reaches driven gear by the travelling gear on transverse axis, makes rotary drum High Rotation Speed together with vertical shaft through being loaded on the drive plate of vertical shaft lower end.In this process, thick starch from sweet potato breast enters rotary drum by being pumped to feed pipe, distribute and enter separated region by video disc shelf, under the effect of centrifugal force field, make the heavy phase of thick starch from sweet potato Ruzhong different specific weight, gently carry out mutually rapid subsidence, separation, heavy phase component (starch) is wherein discharged with liquid stream from nozzle, and light phase component materials such as () albumen, fat and crude fibres is upwards discharged by centripetal discharge pump with liquid stream.For heavy phase component (starch) is washed, equipment is also provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.
Further, described pea starch was the pea starch of 200-300 mesh sieve.
Further, the preparation method of described pea starch is: after pea impurity elimination is cleaned, soak 20-100 hour in aqueous medium, soak time can be adjusted according to temperature is different, and temperature is higher, and soak time is shorter; Preferably, be 1-2 days summer, and be 3-4 days winter.Soaked pea is ground, separate and remove thick slag through 80-120 mesh sieve, the pea slurries after the thick slag of removal are crossed to 200-300 mesh sieve and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch.Described soaking step, not only make pea expand and be easy to making beating, after soaking for a long time, also produce fermentation, lactic acid bacteria is wherein broken the protein nethike embrane in pea, starch granules can dissociate out fully, thereby further improves the recovery rate of pea starch.
Two of object of the present invention is to provide a kind of above-mentioned preparation method without alum carrot bean vermicelli, comprises the step of carrying out as follows:
(1) starch wintercherry pretreatment
Getting the starch from sweet potato of above-mentioned weight portion and pea starch inserts and in container, mixes to obtain mixing starch, in container, add described mixing starch weight 1-3 water doubly, fully making beating is the homogenate of uniform and smooth, then in gained homogenate, add wintercherry, after stirring, under normal temperature, leave standstill and within 2-6 hour, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with wintercherry and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 10-20 hour, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation,
(2) and powder stir
To the konjaku powder and the carrot juice that add above-mentioned weight portion in the prepared pretreated starch of step (1), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing slurry of getting step (2) gained carries out powder process according to conventional powder process step.
In above-mentioned preparation method, after starch from sweet potato mixes with pea starch, after wintercherry pretreatment clarification, mix with a small amount of konjaku powder and treated carrot juice again, can prepare bean vermicelli according to conventional method.Described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation, the wintercherry using for the first time in general production can get in advance pea starch slurries and leave standstill after the clear liquid spontaneous fermentation on upper strata prepare after sealing preservation with for subsequent use, after leaving standstill, pea starch slurries can produce lactic acid bacteria after the at room temperature spontaneous fermentation of clear liquid (certainly will avoid living contaminants) on upper strata, preferably, fermentation time is more than 3 days, lactic acid bacteria is broken the protein nethike embrane in starch, starch granules can dissociate out fully, and then except deproteinize, fat, assorted carbohydrate and mineral matter, the starch that final purification is obtained is finer and smoother, fair and clear, and improve starch viscosity, the bean vermicelli mouthfeel of making after mixing with a small amount of konjaku powder and treated carrot juice is finer and smoother, there is the color of carrot and light carrot taste, the outward appearance of bean vermicelli is more moist, also resistant to cook more, chewiness.And in follow-up circulation is produced, the clear liquid I producing in step (1) and clear liquid II can be blended in the production of next round and use recycling as wintercherry with wintercherry, also salable (ensureing not pollution microbes) preserves, repeatedly the wintercherry of recycling also can be described as old wintercherry, is better than freshly prepd wintercherry by the effect of old wintercherry pretreated starch.
In above-mentioned steps (1), add wintercherry to leave standstill and occur layering after 2-6 hour, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, clear liquid I can be blended in the production of next round and use recycling as wintercherry with wintercherry, the yellow slurry in middle level is the protein of separation, fat, assorted carbohydrate and mineral matter lamp impurity, these impurity combined influences the outward appearance of finally preparing bean vermicelli, toughness, viscoplasticity, mouthfeel, boiling fastness etc., lower floor is the starch of precipitation, if it is clean that impurity is not removed, the starch that can continue to get lower sediment adds wintercherry pretreatment 1-2 time again, then after the starch that takes off layer adds water and stirs, under normal temperature, leave standstill 10-20 hour, obtain pretreated starch after taking out supernatant liquor II after starch sedimentation, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, the pretreated starch obtaining can take out prepares bean vermicelli, also can in water, seal up for safekeeping for subsequent usely, because there is the obstruct of water layer, lower floor's starch is perishable addling not.
Further, the powder process of described step (3) is specially:
A vacuumizes, moulding and slaking
The mixing of step (2) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
B slitting and freezing
After the slaking bean sheet jelly of gained in steps A is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
C low temperature drying
Vermicelli after freezing in step B are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
D cuts powder
Dried vermicelli in step C are cut to powder, packed to obtain finished product.
Further, in described step (1), add wintercherry, after stirring, under normal temperature, leave standstill 3-4 hour.
Further, in described step (1), after stirring to adding water in lower floor's starch of gained, under normal temperature, leave standstill 16-18 hour.
Further, in described step (1), after adding wintercherry to stir, under normal temperature, leave standstill 2-6 hour, need occur layering, upper strata is clear liquid I, and middle level is yellow slurry, lower floor is the starch of precipitation, generally, the addition of described wintercherry is: environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 0.5-2 doubly, in practical operation, should keep a close eye on layering situation, ensure starch sedimentation and and the impurity such as protein, fat separate.
beneficial effect of the present invention:
1) a kind of raw materials without alum carrot bean vermicelli of the present invention only has starch from sweet potato, pea starch, konjaku powder and carrot juice, without adding the materials such as alum, gluten fortifier, phosphate, the high-quality bean vermicelli of can prepare that unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, carrot color and nutrition are moistened, had to consolidation, delicate mouthfeel, outward appearance.
2) a kind of preparation method without alum carrot bean vermicelli of the present invention adds a small amount of pea starch in starch from sweet potato, and starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only needing to add a small amount of konjaku powder can replace alum to be prepared into without alum flour silk, obviously reduce the especially addition of konjaku powder of pea starch, obtained unforeseeable effect; And preparing in bean vermicelli process, add treated carrot juice for the preparation of without alum carrot bean vermicelli, the quality impact of the carrot juice processing on bean vermicelli after treatment and bean vermicelli is less, make the bean vermicelli making there is color and the nutrition of carrot, there is light carrot taste, enrich color and the taste of bean vermicelli, made the nutrition of bean vermicelli no longer single.
detailed description of the invention
In order to make the object, technical solutions and advantages of the present invention clearer, below the preferred embodiments of the present invention are described in detail.
Ipomoea batatas, pea and carrot used in the embodiment of the present invention are to buy from the market, in starch from sweet potato preparation process used except bloom unit type be DPF445 disk centrifuge, its operation principle: motor reaches transverse axis by the centrifugal clutch of support by motion, reach driven gear by the travelling gear on transverse axis, make rotary drum High Rotation Speed together with vertical shaft through being loaded on the drive plate of vertical shaft lower end.Stoste (coarse starch milk) enters rotary drum by being pumped to feed pipe, distribute and enter separated region by video disc shelf, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out mutually rapid subsidence, separation, heavy phase component (starch) is wherein discharged with liquid stream from nozzle, and light phase component (albumen) is upwards discharged by centripetal discharge pump with liquid stream.For heavy phase component (starch) is washed, the machine is provided with internal type rinse-system, and the washings of the outer low pressure of machine, through delivering to nozzle place through hollow vertical shaft after flushing water pump pressurization in machine, can obtain high displacement washing effect.
The experimental technique of unreceipted actual conditions in following examples, carries out according to the preparation method of conventional bean vermicelli; The environment temperature that following examples are implemented is at 22-30 DEG C.
embodiment 1
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 36 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of carrot juice
After carrot removal of impurities is cleaned, squeeze the juice, cross 140 mesh sieves and obtain thick carrot juice, thick carrot juice, in 30 DEG C of insulations 40 minutes, is crossed to 250 mesh sieves and obtained described carrot juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Getting 5 parts of 90 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 1.5 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 2 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 3 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (4) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 16 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (4), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(6) and powder stir
To 15 parts of carrot juices that add 1.5 parts of konjaku powders and preparation in the prepared pretreated starch of step (5), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, moulding and slaking
The mixing of step (6) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(8) slitting and freezing
After the slaking bean sheet jelly of gained in step (7) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(9) low temperature drying
Vermicelli after freezing in step (8) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(10) cut powder
Dried vermicelli in step (9), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 2
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 120 mesh sieves, after 300 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 70 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 120 mesh sieves, pea slurries after the thick slag of removal are crossed to 300 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of carrot juice
After carrot removal of impurities is cleaned, squeeze the juice, cross 120 mesh sieves and obtain thick carrot juice, thick carrot juice, in 40 DEG C of insulations 30 minutes, is crossed to 200 mesh sieves and obtained described carrot juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Getting 1.5 parts of 97 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 2 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 3 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 5 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (4) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (4), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(6) and powder stir
To 20 parts of carrot juices that add 2 parts of konjaku powders and preparation in the prepared pretreated starch of step (5), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, moulding and slaking
The mixing of step (6) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(8) slitting and freezing
After the slaking bean sheet jelly of gained in step (7) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(9) low temperature drying
Vermicelli after freezing in step (8) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(10) cut powder
Dried vermicelli in step (9), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 3
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 48 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of carrot juice
After carrot removal of impurities is cleaned, squeeze the juice, cross 150 mesh sieves and obtain thick carrot juice, thick carrot juice, in 45 DEG C of insulations 50 minutes, is crossed to 300 mesh sieves and obtained described carrot juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Getting 28 parts of 70 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 3 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 2 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 4 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (4) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (4), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(6) and powder stir
To 30 parts of carrot juices that add 4 parts of konjaku powders and preparation in the prepared pretreated starch of step (5), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, moulding and slaking
The mixing of step (6) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(8) slitting and freezing
After the slaking bean sheet jelly of gained in step (7) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(9) low temperature drying
Vermicelli after freezing in step (8) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(10) cut powder
Dried vermicelli in step (9), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
embodiment 4
Specifically carry out according to lower routine step:
(1) preparation of starch from sweet potato
Ipomoea batatas is cleaned and pulverized, first cross 100 mesh sieves, after 200 mesh sieves, obtain thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in DPF445 disk centrifuge and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato, for subsequent use.
(2) preparation of pea starch
After pea impurity elimination is cleaned, in aqueous medium, soak 48 hours, soaked pea is pulled out after draining the water and ground, separate and remove thick slag through 100 mesh sieves, pea slurries after the thick slag of removal are crossed to 200 mesh sieves and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch, for subsequent use.
(3) preparation of carrot juice
After carrot removal of impurities is cleaned, squeeze the juice, cross 140 mesh sieves and obtain thick carrot juice, thick carrot juice, in 35 DEG C of insulations 40 minutes, is crossed to 200 mesh sieves and obtained described carrot juice, for subsequent use.
(4) preparation of wintercherry
Get a certain amount of pea, operate and obtain pea starch slurries according to step (2), after pea starch slurries leave standstill, get the clear liquid on upper strata, sterilization, sealing, spontaneous fermentation 4 days, obtains wintercherry at ambient temperature.
(5) starch wintercherry pretreatment
Getting 8 parts of 95 parts of the starch from sweet potato of preparation and pea starches inserts and in container, mixes to obtain mixing starch, to the water that adds 2 times of described mixing starch weight in container, fully making beating is the homogenate of uniform and smooth, then to the wintercherry that adds 3 times of described mixing starch weight in gained homogenate, after stirring, under normal temperature, leave standstill and within 4 hours, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with the wintercherry of the middle preparation of step (4) and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 18 hours, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, in gained supernatant liquor II and step (4), the wintercherry of preparation is mixed for next round starch wintercherry pre-treatment step to reuse.
(6) and powder stir
To 20 parts of carrot juices that add 1 part of konjaku powder and preparation in the prepared pretreated starch of step (5), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(7) vacuumize, moulding and slaking
The mixing of step (6) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
(8) slitting and freezing
After the slaking bean sheet jelly of gained in step (7) is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
(9) low temperature drying
Vermicelli after freezing in step (8) are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
(10) cut powder
Dried vermicelli in step (9), according to U-shaped powder (chieftain's powder) length 10-20cm, are marked to powder length 30cm, and the standard of odd amount in addition to the round number powder length 30-40cm is cut powder, is packed to obtain finished product.
comparative example 1
In comparative example 1, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4, all the other are all identical.
Concrete steps are: 95 parts of starch from sweet potato only getting preparation are inserted and in container, carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.To 20 parts of carrot juices that add 8 parts of pea starches, 1 part of konjaku powder and preparation in prepared pretreated starch, the mixing and stirring that adds water must be mixed slurry, and all the other steps are with embodiment 4.
comparative example 2
In comparative example 2, except the pretreatment of starch wintercherry and and powder stir step different from embodiment 4, all the other are all identical.
Concrete steps are: 8 parts of pea starches only getting preparation are inserted and in container, carried out wintercherry pretreatment and obtain pretreated starch, and method is with embodiment 4.To 20 parts of carrot juices that add 95 parts of starch from sweet potato, 1 part of konjaku powder and preparation in prepared pretreated starch, the mixing and stirring that adds water must be mixed slurry, and all the other steps are with embodiment 4.
comparative example 3
In comparative example 3, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirring with powder, by 20 parts of mixing of carrot juice of 95 parts of starch from sweet potato, 8 parts of pea starches, 1 part of konjaku powder and preparation, add water and stir to such an extent that mix slurry, all the other steps are with embodiment 4.
comparative example 4
In comparative example 4, starch from sweet potato and pea starch all do not carry out the pretreatment of starch wintercherry, directly enter the step stirring with powder, and starch from sweet potato, pea starch, konjaku powder are with different with the weight proportion of carrot juice, get 20 parts of mixing of carrot juice of 95 parts of starch from sweet potato, 20 parts of pea starches, 25 parts of konjaku powders and preparation, add water and stir to such an extent that mix slurry, all the other steps are with embodiment 4.
In comparative example 4, present inventor has also carried out experimental study to the addition of konjaku powder, in the time getting 20 parts of 95 parts of starch from sweet potato, pea starch, it is most suitable that konjaku powder addition is 25 ± 5 parts, in the time that addition is less, the sweet potato noodles of preparation is easily broken into more joint, toughness is low, bar bending, not resistant to cook, easy muddy soup, inferior quality.
comparative example 5
In comparative example 5, being prepared as follows of carrot juice:
After carrot removal of impurities is cleaned, squeeze the juice, direct mistake 140 mesh sieves, are directly used in the thick carrot juice obtaining to prepare bean vermicelli, and all the other steps are with embodiment 4.
comparative example 6
In comparative example 6, being prepared as follows of carrot juice:
After carrot removal of impurities is cleaned, squeeze the juice, cross 140 mesh sieves and obtain thick carrot juice, by thick carrot juice, in 35 DEG C of insulations 40 minutes, then for the preparation of bean vermicelli, all the other steps were with embodiment 4.
Prepared by the present invention is crocus (kind is different, and color and luster has a difference) without alum carrot bean vermicelli color and luster, bean vermicelli smooth surface, and good toughness, boils and fades, mouthfeel softness, smooth chewiness, unbroken noodles, non muddy soup, has light carrot taste.
experimental example bean vermicelli flavor evaluation
(1) subjective appreciation of bean vermicelli
Separately getting the bean vermicelli (carry out according to the step of embodiment 4, just do not add carrot juice) that does not add carrot juice is reference examples.Get respectively bean vermicelli boiling in boiling water of embodiment 1-4, comparative example 1-6 and reference examples and within 10 minutes, pull test and appraisal out, sample requirement completed appraisal in 15 minutes, and the index of each sample is calculated and tried to achieve mean value.
Choose 8 experienced personnel and form taste panel, taste item by item marking according to the assessment method of table 1, result is as shown in table 2.
Table 1 bean vermicelli subjective appreciation standard
(2) bean vermicelli strip-breaking rate is measured
Get finished product bean vermicelli mark powder (length 30cm), in boiling water, boiling was pulled out after 20 minutes, calculated strip-breaking rate: strip-breaking rate=disconnected number × 100/ adds bean vermicelli sum × 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) is measured
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling was pulled filtration out after 20 minutes, and filtrate is filtered into the beaker of constant weight (beaker quality, m
2), by after filtrate evaporate to dryness in beaker, be placed in air dry oven and dry to constant weight (m in 105 DEG C
3).Calculate bean vermicelli loss ratio of boiling: loss ratio of boiling=(m
3-m
2) × 100/ m
1× 100%.Parallel laboratory test 3 times, gets average, and experimental result is in table 2.
Table 2 bean vermicelli flavor evaluation result
From above-mentioned bean vermicelli flavor evaluation result, prepare according to technical solution of the present invention without alum carrot bean vermicelli smooth surface, good toughness, mouthfeel softness, smooth chewiness, unbroken noodles, non muddy soup, has light carrot taste, boils slightly and fades.Of the present invention without alum carrot bean vermicelli formula without adding the materials such as alum, gluten fortifier, phosphate, illustrate that composition of raw materials of the present invention can replace the effect of alum.
From the contrast of embodiment 4 and comparative example 1-4, only have starch from sweet potato and pea starch mixing are carried out to wintercherry pretreatment simultaneously, in the pretreated starch obtaining like this, only need to add a small amount of konjaku powder and can replace alum to be prepared into without alum flour silk, add treated carrot juice simultaneously and can prepare without alum carrot bean vermicelli; Starch from sweet potato is carried out wintercherry pretreatment by 1 of comparative example, pea starch is carried out wintercherry pretreatment by 2 of comparative examples, in comparative example 3, starch from sweet potato and pea starch all do not carry out wintercherry pretreatment, bean vermicelli quality prepared by comparative example 1-3 is all poor, and in comparative example 4, the addition of konjaku powder is improved, and the bean vermicelli quality obtaining like this tool compared with comparative example 1-3 is significantly improved, but still than the poor quality of the bean vermicelli of preparing according to technical solution of the present invention.As can be seen here, in technical scheme of the present invention, obviously reduced the especially addition of konjaku powder of pea starch, what obtain is good without alum flour silk unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity, has obtained unforeseeable effect.
By embodiment 4, the contrast of comparative example 5-6 and reference examples is known, only have after the carrot juice squeezing is processed according to technical scheme of the present invention and be used further to prepare bean vermicelli, just the quality of the processing on bean vermicelli and bean vermicelli affects less or almost no impact, in comparative example 5, just the carrot juice squeezing is carried out just sieving, not carrying out heat treated and essence sieves, and in comparative example 6, the carrot juice squeezing is carried out just sieving, also carried out heat treated, but do not have essence to sieve, thereby, the bean vermicelli subjective appreciation score that comparative example 5 and comparative example 6 obtain is lower, strip-breaking rate and loss ratio of boiling are all higher.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (10)
1. without an alum carrot bean vermicelli, it is characterized in that, be prepared from by the raw material of following weight portion:
Starch from sweet potato 69-97.5 part;
Pea starch 1.5-30 part;
Konjaku powder 1-4 part;
Carrot juice 10-30 part;
The preparation method of described carrot juice is: carrot is cleaned and squeezed the juice, cross 100-150 mesh sieve and obtain thick carrot juice, thick carrot juice, in 20 DEG C-50 DEG C insulation 30-60 minute, is crossed to 200-300 mesh sieve and obtained described carrot juice.
2. one according to claim 1, without alum carrot bean vermicelli, is characterized in that, described starch from sweet potato was the starch from sweet potato of 200-300 mesh sieve.
3. one according to claim 2 is without alum carrot bean vermicelli, it is characterized in that, the preparation method of described starch from sweet potato is: Ipomoea batatas is cleaned and pulverized, first cross 80-120 mesh sieve, after 200-300 mesh sieve, thick starch from sweet potato breast, the thick starch from sweet potato breast of gained is sent in seperator and to be obtained starch from sweet potato breast except bloom, after gained starch from sweet potato breast is dry, obtains starch from sweet potato.
4. one according to claim 1, without alum carrot bean vermicelli, is characterized in that, described pea starch was the pea starch of 200-300 mesh sieve.
5. one according to claim 4 is without alum carrot bean vermicelli, it is characterized in that, the preparation method of described pea starch is: after pea impurity elimination is cleaned, in aqueous medium, soak 20-100 hour, soaked pea is ground, separate and remove thick slag through 80-120 mesh sieve, the pea slurries after the thick slag of removal are crossed to 200-300 mesh sieve and obtain pea starch slurries, after gained pea starch slurry dried, obtain pea starch.
6. a kind of preparation method without alum carrot bean vermicelli described in claim 1-5 any one, is characterized in that, comprises the step of carrying out as follows:
(1) starch wintercherry pretreatment
Getting the starch from sweet potato of above-mentioned weight portion and pea starch inserts and in container, mixes to obtain mixing starch, in container, add described mixing starch weight 1-3 water doubly, fully making beating is the homogenate of uniform and smooth, then in gained homogenate, add wintercherry, after stirring, under normal temperature, leave standstill and within 2-6 hour, occur layering, upper strata is clear liquid I, middle level is yellow slurry, lower floor is the starch of precipitation, supernatant liquor I is taken out with wintercherry and is mixed for next round starch wintercherry pre-treatment step to reuse, middle level yellow slurry is taken out and is abandoned, then to the water that adds aforementioned identical weight in lower floor's starch of gained, after stirring, under normal temperature, leave standstill 10-20 hour, take out supernatant liquor II after starch sedimentation after, obtain pretreated starch, gained supernatant liquor II and wintercherry are mixed for next round starch wintercherry pre-treatment step to reuse, described wintercherry is that after getting pea starch slurries and leaving standstill, the clear liquid on upper strata is prepared through spontaneous fermentation,
(2) and powder stir
To the konjaku powder and the carrot juice that add above-mentioned weight portion in the prepared pretreated starch of step (1), the mixing and stirring that adds water must be mixed slurry, and the moisture content of described mixing slurry is 30%-50%;
(3) powder process
The mixing slurry of getting step (2) gained carries out powder process according to conventional powder process step.
7. a kind of preparation method without alum carrot bean vermicelli according to claim 6, is characterized in that, the powder process of described step (3) is specially:
A vacuumizes, moulding and slaking
The mixing of step (2) gained was starched and in vacuum machine, is vacuumized processing, will vacuumize mixing slurry after treatment and be uniformly distributed in moulding in powder process dish, then obtained slaking bean sheet jelly in 90-100 DEG C of maturation process 3-5 minute;
B slitting and freezing
After the slaking bean sheet jelly of gained in steps A is cooled to room temperature, be cut into vermicelli, by vermicelli in-10 DEG C of-0 DEG C of freezing 6-10 hour;
C low temperature drying
Vermicelli after freezing in step B are dry under 10 DEG C-35 DEG C of temperature, humidity 50%-90% condition;
D cuts powder
Dried vermicelli in step C are cut to powder, packed to obtain finished product.
8. according to a kind of preparation method without alum carrot bean vermicelli described in claim 6 or 7, it is characterized in that, in described step (1), add wintercherry, after stirring, under normal temperature, leave standstill 3-4 hour.
9. according to a kind of preparation method without alum carrot bean vermicelli described in claim 6 or 7, it is characterized in that, in described step (1), after stirring to adding water in lower floor's starch of gained, under normal temperature, leave standstill 16-18 hour.
10. according to a kind of preparation method without alum carrot bean vermicelli described in claim 6 or 7, it is characterized in that, in described step (1), the addition of described wintercherry is: environment temperature is during lower than 10 DEG C, wintercherry consumption be starch from sweet potato and pea starch gross weight 3-5 doubly; When environment temperature is 10-30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 2-3 times; When environment temperature is greater than 30 DEG C, wintercherry consumption is starch from sweet potato and pea starch gross weight 0.5-2 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410368671.3A CN104187248A (en) | 2014-07-30 | 2014-07-30 | Vitriol-free carrot vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410368671.3A CN104187248A (en) | 2014-07-30 | 2014-07-30 | Vitriol-free carrot vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187248A true CN104187248A (en) | 2014-12-10 |
Family
ID=52072765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410368671.3A Pending CN104187248A (en) | 2014-07-30 | 2014-07-30 | Vitriol-free carrot vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187248A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
| CN109984331A (en) * | 2019-04-16 | 2019-07-09 | 江西红都生态农业开发有限公司 | A kind of five colors vermicelli and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1341382A (en) * | 2001-09-29 | 2002-03-27 | 天津市金利保健食品有限公司 | Boil-proof health-care konjak starch vermicelli |
| CN1422548A (en) * | 2001-11-30 | 2003-06-11 | 陶顺海 | Method for processing vermicell and sheet jelly made from konjak |
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN103919076A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Carrot bean vermicelli |
-
2014
- 2014-07-30 CN CN201410368671.3A patent/CN104187248A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103644A (en) * | 1993-12-06 | 1995-06-14 | 邹光友 | Biological purifying and decolorizing process for potatoes starch |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1341382A (en) * | 2001-09-29 | 2002-03-27 | 天津市金利保健食品有限公司 | Boil-proof health-care konjak starch vermicelli |
| CN1422548A (en) * | 2001-11-30 | 2003-06-11 | 陶顺海 | Method for processing vermicell and sheet jelly made from konjak |
| CN1864538A (en) * | 2006-04-12 | 2006-11-22 | 张云堂 | A pure plant powder for improving quality of vermicelli and rice flour |
| CN103919076A (en) * | 2014-05-07 | 2014-07-16 | 娄志 | Carrot bean vermicelli |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719963A (en) * | 2018-06-06 | 2018-11-02 | 桐城市兴新食品有限公司 | A kind of YINXING FENSI and preparation method thereof |
| CN109984331A (en) * | 2019-04-16 | 2019-07-09 | 江西红都生态农业开发有限公司 | A kind of five colors vermicelli and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172024A (en) | Boil-resisting alums-free sweet potato vermicelli and making method thereof | |
| CN104256251A (en) | No-alum potato starch product containing compound additive and preparation method thereof | |
| CN107183671A (en) | A kind of compounding meat products thickener and its application process in burger | |
| CN106947006B (en) | A kind of production method of high-purity inulin | |
| CN105533657A (en) | Alum-free sweet potato vermicelli and preparation method thereof | |
| CN104222734A (en) | Alum-free kudzuvine root vermicelli and preparation method of alum-free kudzuvine root vermicelli | |
| CN112772904A (en) | Alum-free sweet potato vermicelli and preparation method thereof | |
| CN106616642B (en) | Preparation method of crisp konjak gel vegetarian food | |
| CN104187248A (en) | Vitriol-free carrot vermicelli and preparation method thereof | |
| CN107897745A (en) | Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof | |
| CN102132804B (en) | Konjaku food and production method thereof | |
| CN109259033A (en) | A kind of coconut slurry powder and preparation method thereof | |
| CN1341382A (en) | Boil-proof health-care konjak starch vermicelli | |
| CN104206948A (en) | Vitriol-free bean vermicelli with mulberry fruit and preparation method thereof | |
| CN103829022B (en) | The manufacture method of Fructus Chaenomelis Clausena lansium (Lour.) Skeels composite fruit Cortex Moutan | |
| CN103598392B (en) | Folium mori pea-flour cakes and preparation method thereof | |
| CN104222733A (en) | Alum-free dioscorea zingiberensis vermicelli and preparation method thereof | |
| CN102389091B (en) | Processing method of instant kudzu powder | |
| JP5202453B2 (en) | Manufacturing method of processed egg products | |
| CN104839415A (en) | Black garlic soft sweet and preparation process thereof | |
| CN104187249A (en) | Alum-free acorn vermicelli and preparation method thereof | |
| CN104187247A (en) | Alum-free chestnut bean vermicelli and preparation method thereof | |
| CN109123514B (en) | Lactic acid konjak and preparation method thereof | |
| CN104381915A (en) | Instant konjaku flour as well as preparation method and application thereof | |
| CN106616646B (en) | Preparation method of kudzu vine powder bean curd |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |