CN104206947A - Vitriol-free bean vermicelli with lily and preparation method thereof - Google Patents
Vitriol-free bean vermicelli with lily and preparation method thereof Download PDFInfo
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- CN104206947A CN104206947A CN201410368792.8A CN201410368792A CN104206947A CN 104206947 A CN104206947 A CN 104206947A CN 201410368792 A CN201410368792 A CN 201410368792A CN 104206947 A CN104206947 A CN 104206947A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to vitriol-free bean vermicelli with lily and a preparation method thereof. The bean vermicelli is prepared from following raw materials including, by weight, 69-97.5 parts of sweet potato starch, 1.5-30 parts of pea starch, 1-4 parts of konjac powder, and 2-8 parts of lily powder. Before the preparation of the bean vermicelli, the sweet potato starch and the pea starch are pre-processed through acidic slurry for purification and impurity removing, wherein the acidic slurry is prepared from a supernate of slurry of the pea starch in a manner of fermentation. In the invention, a cooperation effect among the raw materials is fully achieved. By means of the method, high-quality bean vermicelli, which is free from breaking, is tough and chewy, is boilproof and free of turbidity of soup, is good in viscoelasticity, is tight, is fine in mouthfeel and is plump in appearance, can be prepared without addition of alums, a gluten-increasing agent, phosphates and the like. Through addition of the lily powder, not is quality of the bean vermicelli damaged but color and flavor of the bean vermicelli are enriched. In addition, nutritional value of the bean vermicelli is increased.
Description
Technical field
The present invention relates to the production of bean vermicelli, be specifically related to a kind of vegetables and fruits without alum flour silk 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 becoming book the Northern Wei Dynasty, has the history of more than 1400 year in China at least.The raw material of tradition glass noodle processing has the bean starch such as mung bean, broad bean, pea, such as famous Longkou bean vermicelli, and it take mung bean as primary raw material, and the bean vermicelli of production is pure white, transparent, toughness strong, and lower pan boiling dozens of minutes also can not stick with paste soup, is loved by the people.
But, bean starch resource is few, price is high, people also produce bean vermicelli with other various lots of Cereal starch (as cornstarch) and potato starch (as sweet potato), because the amylose total amount of these starch is lower, and water-insoluble amylose content is also lower, causes its product to boil loss greatly, tensile strength, resistant to shearing intensity are little, and boiling fastness is poor.Therefore, in the process for raw material production bean vermicelli with Cereal starch and potato starch, alum is usually added as increasing muscle, anti-blocking agent, to strengthen toughness and the boiling fastness of bean vermicelli.But, containing harmful aluminium ion in alum, long-term edible containing aluminum ions bean vermicelli, to human health, the thinking of people and intelligence can be caused to reduce, be losing one's memory, easily cause early ageing, senile dementia, pregnant woman alum is excessive, also can affect Fetal Brain and grow.The World Health Organization has formally been defined as food contaminant aluminium in 1989 and has required to be controlled, and China has also put into effect relevant criterion already.
Chinese patent literature CN102960606 discloses a kind of without alum flour silk and preparation method thereof, this bean vermicelli is made up of compound gluten fortifier, composite phosphate, converted starch, starch, water, and compound gluten fortifier is wherein mixed by dietary alkali, edible salt, sodium carbonate, sodium acid carbonate, konjaku powder, fluffy ash, Sodium Polyacrylate.Although this technical scheme reaches the object of preparation without alum flour silk, still with the addition of the materials such as special gluten fortifier, phosphate, operate more complicated, the kind of starch does not expand to potato starch cheap and easy to get yet.
In addition, filtration, the clean-up effect of existing bean vermicelli production technology are poor, impurity content is higher, the color and luster of bean vermicelli is bad, need to use the secondary colour such as brightening agent or brilliant black, light blue, sunset yellow usually to beautify the outward appearance of bean vermicelli, containing sulfur dioxide in brightening agent, harmful, and synthetic dyestuff forbids the production for bean vermicelli especially.Tradition bean vermicelli taste is single, and trophic component is also more single, gradually can not meet the demand of people.
Summary of the invention
In view of this, the invention provides that a kind of cheaper starting materials is easy to get, quality better without alum lily bean vermicelli.
For achieving the above object, technical scheme of the present invention is:
A kind of without alum lily bean vermicelli, be made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part; Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is obtained through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: starch from sweet potato and the pea starch of getting described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, and getting bottom sediment layer is starch from sweet potato and pea starch.
Wherein, the weight of described starch from sweet potato, pea starch and konjaku powder is in dry powder.In this composition of raw materials without alum lily bean vermicelli, use starch from sweet potato is primary raw material, coordinate the use of the konjaku powder of a small amount of pea starch and less amount, under three's synergy, without the need to 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, avoid the interpolation of harmful substance, and fill and employ this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.The lily root flour wherein added, i.e. the powder that the meat scale of lily drying breaks into.Lily has higher nutritive value, and containing rich in protein, fat, trace element, every hectogram is containing 1.443 milligrams of Cobastabs and 21.2 milligrams of vitamin Cs; Integration of drinking and medicinal herbs, the sweet cold nature of taste is a kind of help good merchantable brand.Although lily root flour is containing more protein and fat, due to the rational proportion between each composition of bean vermicelli, minimum to the qualitative effects of finished product bean vermicelli, on the contrary because adding of lily, enriches color and luster and the taste of bean vermicelli, improved the nutritive value of bean vermicelli.
The supernatant fermentation of described pea starch slurries, is sealed by supernatant, and takes the operation preventing miscellaneous bacteria from producing necessary in prior art, at room temperature obtain wintercherry after spontaneous fermentation; Preferably, fermentation time is more than 3 days.In described wintercherry pretreatment, owing to processing the mixed serum of starch from sweet potato and pea starch simultaneously, wintercherry, between starch from sweet potato and pea starch exist synergy, the impurity in starch can be made better to separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, to be describedly made up of the raw material of following weight proportion without alum lily bean vermicelli: starch from sweet potato 80-90 part, pea starch 10-20 part, konjaku powder 2-3 part, lily root flour 2-8 part.
Further, described wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum powder process silk.
Further, before powder process silk, described lily have passed through except puckery and removal of impurities process, concrete operations are: first carry out drying to wet lily slice, and dried lily slice is put in air and naturally eased back, and the lily slice wintercherry eased back soaks 1-2 days, Keep agitation more than 5 hours again, lily slice after must washing with clear water rinse afterwards, again dry, to obtain final product.
The present invention also provides a kind of above-mentioned preparation method without alum lily bean vermicelli, and the method fully eliminates the impurity in starch, and powdery-truit disease is good.
Without a preparation method for alum lily bean vermicelli, described lily bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, gets lily and prepare lily root flour, for subsequent use;
B, wintercherry pretreatment: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, getting bottom sediment layer is starch from sweet potato and pea starch; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries;
C, glass noodle processing: konjaku powder and the lily root flour of getting formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain lily bean vermicelli.
The weight of the starch from sweet potato of above-mentioned use, pea starch and konjaku powder is in dry powder.
In described steps A, the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove the impurity such as protein, fat, crude fibre in slurries.Preferably, the described equipment except bloom is disk centrifuge.Operationally, motion is reached transverse axis by the centrifugal clutch of support to disk centrifuge by motor, reaches driven gear by the travelling gear on transverse axis, and the drive plate through being loaded on vertical shaft lower end makes rotary drum High Rotation Speed together with vertical shaft.In this process, stoste (Crude starch slurry) enters rotary drum by being pumped to feed pipe, distributed by video disc shelf and enter separated region, under the effect of centrifugal force field, make the heavy phase of different specific weight in stoste, gently carry out rapid subsidence, separation mutually, heavy phase component (starch) is wherein discharged from nozzle with liquid stream, and light phase component materials such as () albumen, fat and crude fibres is then upwards discharged by centripetal discharge pump with liquid stream.In order to wash heavy phase component (starch), 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, for making starch from sweet potato finer and smoother, except the farinaceous size after bloom reenters pond cleaning, precipitation, and successively with 80 orders and 200 object screen filtration.
In described steps A, the preparation of pea starch comprises screening impurity elimination from front to back, immersion, blowing draining, screenings are separated, mill screening is from the step of filtering with essence.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 wherein makes the protein nethike embrane in pea break, and starch granules can dissociate out fully, thus adds the recovery rate of starch.Soak time environmentally variations in temperature adjusts, and temperature is higher, and soak time is shorter; Preferably, summer is 1-2 days, and winter is 3-4 days.Further, for making pea starch finer and smoother, the farinaceous size obtained reentrant pond cleaning, precipitation, and successively with 80 orders and 200 object screen filtration.
In described steps A, the preparation of lily root flour comprise from front to back select, dry (comprising oven dry, the mode such as air-dry), pulverize, the step of sieve (as 400 mesh sieves).Described drying is carried out at twice, that is: first carry out drying to wet lily slice, and dried lily slice is put in air and naturally eased back, the lily slice wintercherry eased back soaks 1-2 days, then Keep agitation more than 5 hours, the lily slice after must washing with clear water rinse afterwards, again dry, to obtain final product.Due to without in the lily of concocting process (as boiling) containing the material such as colchicin, bring lily bitter taste, and easily cause gastrointestinal side effect, therefore invention has been aforesaid drying process, to reach except the puckery and object of removal of impurities.The step of this drying process takes full advantage of the effect of natural force to lily slice, and by the rising operation of wintercherry, purification run is carried out to lily, has been conducive to the viscosity promoting the colourity of lily root flour, sophistication and make powder slurry, and effectively removes the bitter taste of lily.The lily root flour dealt like this is for the preparation of bean vermicelli, and the bean vermicelli obtained is finer and smoother, and mouthfeel is better, and it is more sufficient to chew strength, reduces the adverse effect of lily composition to powdery-truit disease.
In described step B, the supernatant fermentation of described pea starch slurries, is sealed by supernatant, and takes the operation preventing miscellaneous bacteria from producing necessary in prior art, at room temperature obtain wintercherry after spontaneous fermentation; Preferably, fermentation time is more than 3 days.In the pretreated operation of described wintercherry, owing to carrying out the mixed serum of starch from sweet potato and pea starch simultaneously, wintercherry, between starch from sweet potato and pea starch exist synergy, the impurity in starch can be made better to separate in the washing precipitation of wintercherry, the starch that final purification is obtained is finer and smoother, fair and clear, and improves starch viscosity, makes the bean vermicelli mouthfeel finally made finer and smoother, outward appearance is more moist, also more resistant to cook, chewiness.
Further, in described step B, wintercherry pretreatment concrete operations are preferably: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, for subsequent use.Described impurity layer is mainly the impurity such as protein, fat, crude fibre residual in starch material, and these impurity combined influences the outward appearance, toughness, viscoplasticity, mouthfeel, boiling fastness etc. of finally preparing bean vermicelli.When point getting bottom stratum granulosum, first extraction supernatant layer is for subsequent use, then skims impurity layer and discard, and last extraction stratum granulosum is for subsequent use.Owing to containing wintercherry in the supernatant layer of extraction, then carry out certain sealing placement fermentation, can be used as again wintercherry and be cycled to used in the wintercherry pre-treatment step of next round.And due to supernatant be the supernatant of starch from sweet potato and pea starch simultaneously, under synergy, the wintercherry recycled like this shows better effect in the separation of impurity.Therefore, preferably, in described wintercherry preprocessing process, the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
Further, in described step B, when environment temperature is lower than 10 DEG C, wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption is 0.5-2 times of starch from sweet potato and pea starch gross weight.About starch consumption, wintercherry consumption and environment temperature, general principle is: temperature is higher, and wintercherry consumption is fewer.The consumption of water in described step B, is advisable with the uniform slurries of Starch formation, when wintercherry consumption is many, and the corresponding minimizing of consumption of water.
After getting out bean vermicelli raw material according to the method described above, according to step from front to back, through and powder stirs, vacuumizes, bean vermicelli (bar) is shaping, slaking, cooling, slitting, freezing, open powder whole piece, low temperature drying (temperature 10-35 DEG C, humidity 50%-90%), receive powder, cut powder, select powder, pack, go out the steps such as finished product, namely obtain finished product without alum lily bean vermicelli.
In addition, the present invention also provides a kind of wintercherry preparing without the application in alum lily bean vermicelli: described lily bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries, before preparing bean vermicelli, carries out rinsing, to remove impurity with the mixed serum of wintercherry to starch from sweet potato and pea starch.Described rinsing i.e. farinaceous size mix postprecipitation with wintercherry, then remove the operation of impurity and supernatant.This application has given full play to the removal of impurities effect of wintercherry in starch process, uses the starch after its process, and according to the lily bean vermicelli that the proportioning of aforementioned base materials obtains, unbroken noodles, smooth chewiness, resistant to cook non muddy soup, viscoplasticity is good, consolidation, delicate mouthfeel, appearance luster is gentle, fine and smooth.Therefore, when the starch from sweet potato that main use is cheap and easy to get, achieve the object preparing bean vermicelli without alum, and bean vermicelli indices is all excellent.
advantageous Effects of the present invention is:
The composition of raw materials composition of the comprehensive bean vermicelli of the present invention, and special wintercherry treatment process in bean vermicelli preparation, fully play the synergy between raw material, without the need to adding the materials such as alum, gluten fortifier, phosphate, unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, outward appearance are moist high-quality bean vermicelli can be prepared.Thus, avoid the interpolation of harmful substance, and fully employ this raw material cheap and easy to get of starch from sweet potato, cost is low, is easy to produce, and has wide market.And the wherein interpolation of lily root flour and treatment process thereof, improve the colourity of lily root flour, sophistication and make powder slurry viscosity, and effectively removes the bitter taste of lily, the lily root flour dealt like this is for the preparation of bean vermicelli, the bean vermicelli obtained is finer and smoother, and mouthfeel is better, and it is more sufficient to chew strength, reduce the adverse effect of lily composition to powdery-truit disease, also reach the effect of the color that enriches bean vermicelli and taste, lifting bean vermicelli nutritive value.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention, the experimental technique of unreceipted actual conditions in embodiment, conveniently the preparation method of bean vermicelli carries out; Following examples completed in summer.
embodiment 1
(1) preparation of starch from sweet potato
Get Ipomoea batatas, carry out successively by following processing step: wash potato → pulverizing → thick mistake → smart mistake → remove sand → except bloom is (with disk centrifuge process farinaceous size, collect heavy phase component (starch), discard light phase component materials such as () albumen, fat and crude fibres) → filter that (first 80 mesh sieves, 200 mesh screen again) → entering pond precipitates to obtain starch from sweet potato, for subsequent use.
(2) preparation of pea starch
Get pea, carry out successively by following processing step: screening impurity elimination → immersions (1.5 days) → blowing draining → screenings is separated → mill screening from → (first 80 mesh sieves 200 mesh screen again) → entering pond precipitates to obtain pea starch, for subsequent use in essence filter.
(3) preparation of lily root flour
Get lily, carry out successively by following processing step: select → air-dryly (first carry out air-dry to wet lily slice, lily slice after air-dry is put in air and is naturally eased back, the wintercherry of the lily slice step (4) eased back soaks 1-2 days, Keep agitation 5 hours again, the lily slice after must washing with clear water rinse afterwards, again air-dry) → pulverize → sieve (400 mesh sieve), obtain lily root flour, for subsequent use.
(4) preparation of wintercherry
Get the supernatant of pea starch slurries in step (2), sterilization, sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 97.5 parts and pea starch 1.5 parts (in dry powder), add water 100 parts, add wintercherry 200 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 16.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 97.5 parts, pea starch is 1.5 parts), konjaku powder 4 parts, lily root flour 2 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
embodiment 2
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 69 parts and pea starch 30 parts (in dry powder), add water 250 parts, add wintercherry 50 parts, be stirred into slurries, leave standstill 4 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 18 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 69 parts, pea starch is 30 parts), konjaku powder 1 part, lily root flour 8 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
embodiment 3
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts and pea starch 9 parts (in dry powder), add water 150 parts, add wintercherry 150 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), konjaku powder 2.5 parts, lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
embodiment 4
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry
Twice supernatant in Example 3 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts and pea starch 9 parts (in dry powder), add water 150 parts, add wintercherry 150 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), konjaku powder 2.5 parts, lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
embodiment 5
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry
Twice supernatant in Example 4 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 80 parts and pea starch 19 parts (in dry powder), add water 200 parts, add wintercherry 100 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 80 parts, pea starch is 19 parts), konjaku powder 2.5 parts, lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
embodiment 6
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2)
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry
Twice supernatant in Example 5 step (5) wintercherry pretreatment merges, sterilization, and sealing, at room temperature spontaneous fermentation 3.5 days, obtains wintercherry.
(5) wintercherry pretreatment
Get starch from sweet potato 85 parts and pea starch 14 parts (in dry powder), add water 200 parts, add wintercherry 100 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying and the mixture of pea starch, for subsequent use.
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 85 parts, pea starch is 14 parts), konjaku powder 3 parts, lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
comparative example 1
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment
Get starch from sweet potato 90 parts (in dry powder), add water 135 parts, add wintercherry 135 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the starch from sweet potato of purifying, for subsequent use.
Get pea starch 9 parts (in dry powder), add water 15 parts, add wintercherry 15 parts, be stirred into slurries, leave standstill 3.5 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill 17 little layereds, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, obtains the pea starch of purifying, for subsequent use.
(6) glass noodle processing
Get the starch from sweet potato 90 parts after wintercherry process and pea starch 9 parts, konjaku powder 2.5 parts, lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
comparative example 2
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour
Get lily, carry out successively by following processing step: select → air-dry (directly air-dry) → pulverize → sieve (400 mesh sieve), obtain lily root flour, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 step (5).
(6) glass noodle processing: with embodiment 3 step (6).
comparative example 3
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour
Get lily, carry out successively by following processing step: select → air-dry (wet lily slice Keep agitation 5 hours in wintercherry (wintercherrys for step (4)), the lily slice after must washing with clear water rinse afterwards, air-dry) → pulverize → sieve (400 mesh sieve), obtain lily root flour, for subsequent use.
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 step (5).
(6) glass noodle processing: with embodiment 3 step (6).
comparative example 4
(1) preparation of starch from sweet potato: with embodiment 1 step (1).
(2) preparation of pea starch: with embodiment 1 step (2).
(3) preparation of lily root flour: with embodiment 1 step (3).
(4) preparation of wintercherry: with embodiment 1 step (4).
(5) wintercherry pretreatment: with embodiment 3 step (5).
(6) glass noodle processing
Get 99 parts, the mixture of the starch from sweet potato after wintercherry process and pea starch (in dry powder, starch from sweet potato is 90 parts, pea starch is 9 parts), lily root flour 5 parts, carry out successively by following processing step: stir with powder → vacuumize → bean vermicelli (bar) shaping → slaking → cooling → slitting → freezing → open powder whole piece → low temperature drying (temperature 10-35 DEG C, humidity 50%-90%) → receipts powder → cut powder (U-shaped powder (chieftain's powder) length 10-20cm, mark powder length 30cm, odd amount in addition to the round number powder length 30-40cm) → select powder → pack → go out finished product, get product without alum lily bean vermicelli.
experimental example powdery-truit disease is evaluated
(1) subjective appreciation
8 experienced personnel form evaluation group, carry out outward appearance respectively, smell taste and mouthfeel evaluation, the mean value to obtain point to bean vermicelli.Evaluation criteria is in table 1.Experimental result is in table 2.
Table 1 subjective appreciation standard
(2) bean vermicelli strip-breaking rate measures
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, get average, experimental result is in table 2.
(3) bean vermicelli loss ratio of boiling (sticking with paste soup situation) measures
Take a certain amount of bean vermicelli (m
1), in boiling water, boiling pulled filtration out after 20 minutes, and filtrate filters beaker (beaker quality, m into constant weight
2), 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, get average, experimental result is in table 2.
Table 2 powdery-truit disease evaluation result
From above flavor evaluation result, the bean vermicelli prepared according to technical solution of the present invention in outward appearance, to smell equal score in taste, mouthfeel higher, section bar rate and loss ratio of boiling are then lower, namely show unbroken noodles, chewiness, resistant to cook non muddy soup, viscoplasticity are good, consolidation, delicate mouthfeel, outward appearance are moist high-quality.
From the result of comparative example, comparative example 1 is when wintercherry pretreatment, and be not process the mixed serum of starch from sweet potato and pea starch, therefore the bean vermicelli outward appearance obtained is more coarse, matt, mouthfeel is also coarse, and more easily break bar and cooking loss; Comparative example 2 pairs of lilies are without except the operation of puckery removal of impurities, therefore the bean vermicelli mouthfeel obtained and all not good enough in appearance, strip-breaking rate and cooking loss are also more remarkable; Although comparative example 3 has carried out wintercherry rinsing to lily, without the operation naturally eased back and soak, obtained bean vermicelli all owes desirable on outward appearance, mouthfeel, strip-breaking rate and loss ratio of boiling; Comparative example 4 does not use konjaku powder, bean vermicelli preparation process shaping just more difficult, not easily dry, and often cracked, and in bean vermicelli boiling, just show as great strip-breaking rate and loss ratio of boiling, mouthfeel is also bad.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. without an alum lily bean vermicelli, it is characterized in that, be made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part;
Before powder process silk, described starch from sweet potato and pea starch are through wintercherry pretreatment with clarification, and described wintercherry is obtained through fermentation by the supernatant of pea starch slurries; Described wintercherry pretreatment comprises the following steps: starch from sweet potato and the pea starch of getting described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, and getting bottom sediment layer is starch from sweet potato and pea starch.
2. according to claim 1 without alum lily bean vermicelli, it is characterized in that, described wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum powder process silk.
3. without a preparation method for alum lily bean vermicelli, it is characterized in that, described lily bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part; Its preparation comprises the following steps:
A, pretreatment of raw material: get Ipomoea batatas and prepare starch from sweet potato, get pea and prepare pea starch, gets lily and prepare lily root flour, for subsequent use;
B, wintercherry pretreatment: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, stratification, getting bottom sediment layer is starch from sweet potato and pea starch; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries;
C, glass noodle processing: konjaku powder and the lily root flour of getting formula ratio, mix with the pretreated starch from sweet potato of step B wintercherry and pea starch, be processed into bean vermicelli, obtain lily bean vermicelli.
4. the preparation method without alum lily bean vermicelli according to claim 3, it is characterized in that: in described step B, wintercherry pretreatment concrete operations are: get the good starch from sweet potato of pretreatment and pea starch by described weight proportion, add water, add wintercherry, be stirred into slurries, leave standstill the little layered of 3-4, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum; Get stratum granulosum to add water again, be stirred into slurries, leave standstill the little layered of 16-18, layering is followed successively by from top to bottom: supernatant layer, impurity layer, stratum granulosum, gets bottom stratum granulosum, for subsequent use.
5. the preparation method without alum lily bean vermicelli according to claim 4, is characterized in that: in described step B, and when environment temperature is lower than 10 DEG C, wintercherry consumption is 3-5 times of starch from sweet potato and pea starch gross weight; When environment temperature is 10-30 DEG C, wintercherry consumption is 2-3 times of starch from sweet potato and pea starch gross weight; When environment temperature is greater than 30 DEG C, wintercherry consumption is 0.5-2 times of starch from sweet potato and pea starch gross weight.
6. the preparation method without alum lily bean vermicelli according to claim 4, is characterized in that: in described wintercherry preprocessing process, and the supernatant of layering extraction is cycled to used in the wintercherry pretreatment operation in lower whorl production as wintercherry.
7. the preparation method without alum lily bean vermicelli according to any one of claim 3 to 6, is characterized in that: in described steps A, and the preparation of starch from sweet potato comprises from front to back washes potato, pulverizing, thick mistake, the smart step crossing, remove sand and remove bloom; The described step except bloom is by device processes farinaceous size, to remove protein, fat and the crude fibre in slurries.
8. the preparation method without alum lily bean vermicelli according to any one of claim 3 to 6, it is characterized in that: in described steps A, the preparation of pea starch comprises screening impurity elimination from front to back, immersion, blowing draining, screenings are separated, mill screening is from the step of filtering with essence.
9. the preparation method without alum lily bean vermicelli according to any one of claim 3 to 6, is characterized in that: in described steps A, the preparation of lily root flour comprise from front to back select, dry, the step pulverizing, sieve; Described drying is carried out at twice, that is: first carry out drying to wet lily slice, and dried lily slice is put in air and naturally eased back, the lily slice wintercherry eased back soaks 1-2 days, then Keep agitation more than 5 hours, the lily slice after must washing with clear water rinse afterwards, again dry, to obtain final product.
10. wintercherry is in preparation without the application in alum lily bean vermicelli, it is characterized in that: described lily bean vermicelli is made up of the raw material of following weight proportion: starch from sweet potato 69-97.5 part, pea starch 1.5-30 part, konjaku powder 1-4 part, lily root flour 2-8 part; Described wintercherry is obtained through fermentation by the supernatant of pea starch slurries, before preparing bean vermicelli, carries out rinsing, to remove impurity with the mixed serum of wintercherry to starch from sweet potato and pea starch.
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| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20141217 |