CN104585579A - Bean jelly and preparation method thereof - Google Patents
Bean jelly and preparation method thereof Download PDFInfo
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- CN104585579A CN104585579A CN201510022960.2A CN201510022960A CN104585579A CN 104585579 A CN104585579 A CN 104585579A CN 201510022960 A CN201510022960 A CN 201510022960A CN 104585579 A CN104585579 A CN 104585579A
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Abstract
The invention discloses bean jelly. The bean jelly comprises the following components in parts by weight: 15-25 parts of pea meal, 90-110 parts of water and 0.02-0.04 part of rapeseed oil. The invention further provides a preparation method of the bean jelly. The preparation method comprises the following steps: slurrying, weighing, stirring, brushing oil, decocting, sizing in a basin, stewing for ageing and shredding. The prepared finished product bean jelly is in the color of rice flower, is bright but not transparent, soft and continuous and is unique in taste.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of bean jelly, the invention still further relates to a kind of preparation method of bean jelly.
Background technology
Bean jelly belongs to distinct Chinese characteristics snack, is a kind of starch gel food, has and relieves summer heat and the effect of dietotherapy.Clear Noodles in Chili Sauce, since the late Qing Dynasty comes out, to have enjoyed great prestige SiChuan with its unique red pungent alcohol, river taste style that fresh perfume (or spice) is tasty and refreshing.The traditional bean jelly of China substantially all boils with pure starch and forms, and sensory difference is large, streaking one, and surface is easily aging, and multiplex alum when making, and containing a large amount of aluminium in alum, excessive aluminium element can affect health.
Summary of the invention
The object of this invention is to provide a kind of bean jelly, bean jelly of the present invention for raw material guarantee food security, does not add food additives with natural food materials, safeguards that natural pure quality is pursued.
The problems such as another object of the present invention is to provide a kind of preparation method of bean jelly, and solve bean jelly surface aging, poor flexibility, texture is uneven, glutinous mouth; Solve the bean jelly demoulding not easily, the problem that loss is higher; Bean jelly color does not reach not saturating effect tomorrow, the inaesthetic problem of appearance of form ratio.
First technical scheme of the present invention is, a kind of bean jelly, comprises following component according to mass parts: 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part.
In technique scheme,
Pea adopts numb skin pea; Described hydromining well water; Low erucic acid refined rapeseed oil selected by described rapeseed oil.
Pea a small bay in a river powder is prepared in the following manner:
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion, by through pretreated pea under temperature is the condition of 20 DEG C ~ 50 DEG C, pea 12h ~ the 18h be soaked in water, the water absorption rate of pea is made to reach 100%-120%, the pea a small bay in a river powder nutritive value made is higher, wherein, the mass ratio of water and pea is 3:1-4.5:1;
Step 1.3, rasion, carry out rasion by the pea after soaking, and obtain pea starch slurry, wherein, fiberizer rotating speed is 6000r/min ~ 8000r/min, and defibrination temperature is 20 DEG C ~ 25 DEG C, and the defibrination time is 20min ~ 30min;
Step 1.4, level Four slag slurry is separated, and the pea after pulverizing is carried out four separation through 4 road screen centrifuges, and obtain pea starch slurry, wherein, the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand, pea starch slurry is carried out desanding process by desander;
Step 1.6, froth breaking, carry out defoaming treatment as defoamer to the pea starch slurry after removing sand with the oil foot of chilli oil;
Step 1.7, fermented wintercherry, add wintercherry in the pea starch slurry after froth breaking, and the addition of wintercherry is 2% ~ 5% of the pea starch slurry weight after froth breaking, stirs, wintercherry is fully mixed with starch emulsion, mixing time 10min ~ 15min; And carry out leaving standstill and normal temperature fermentation process, summer, fermentation time was 40min ~ 60min, and winter, fermentation time was 60min ~ 90min, and after fermentation ends, supernatant liquor pH is between 5 ~ 6; After fermented wintercherry terminates, supernatant liquor is discharged, the more cotton-shaped protein in starch emulsion top layer after precipitation and fine fibre are separated;
Step 1.8, secondary fermented wintercherry, after starch emulsion surface layer protein and fine fibre are removed, pea starch slurry after one time fermentation is added clear water stir, clear water injection rate is between the pea starch slurry 15 times ~ 20 times of weight after one time fermentation, open mixer and stir 20min ~ 30min, make starch and water mix rear standing 3h ~ 6h fully, carry out after-souring fermentation; After after-souring fermentation, supernatant liquor is discharged into and deposits in the tank of wintercherry, and spontaneous fermentation 18h ~ 36h, after fermentation, wintercherry pH is 3.5 ~ 4;
Step 1.9, shedding, natural-dehydration is carried out in the cloth hang-up of hanging installing starch, and after dewatering time 12h ~ 24h, namely pea a small bay in a river powder is made, and after dehydration, a small bay in a river powder water content is between 40% ~ 55%.
Second technical scheme of the present invention is, a kind of preparation method of bean jelly specifically implements according to following steps:
Step 1, prepare pea a small bay in a river powder;
Step 2, weighing, weigh 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part according to mass parts;
Step 3, to size mixing, dilute load weighted pea a small bay in a river powder with load weighted part water, open and stir, make starch in pea a small bay in a river powder and water mixing fully, form slurry shape starch slurry, period stirring can not stop;
Step 4, bean jelly stir system
Step 4.1, cleaned up by large iron pan, igniting heating kettle body, by the brushing of load weighted part rapeseed oil in pot surface;
Heat after step 4.2, brush oil again, add in pot by load weighted residue water, big fire is heated, and adds the starch slurry mixed up, and limit edged stirs, and stirs and stirs pot limit clockwise from the bottom of a pan, then stir the bottom of a pan from pot limit, be ceaselessly stirred to starch slurry gelatinization back and forth;
Step 5, to boil
Step 5.1, the follow-up continuous big fire of starch slurry gelatinization boil, and heat while stirring, stirring means is with the stirring means in step 4.2;
Step 5.2, moderate heat boil: big fire changes moderate heat into after boiling end and boils, and at this moment stir and change intermittence stirring into;
Step 5.3, little fire boil: moderate heat changes little fire into and boils after boiling end, do not stir; The starch lake of pot central authorities has 1 ~ 2 bubble generation stopping to boil at interval of 5-8 second;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then with load weighted remaining rapeseed oil brushing at the bottom of basin and surrounding, after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out standing aging under being put in room temperature;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make thread finished product bean jelly with copper copper plate.
In technique scheme,
Prepare pea a small bay in a river powder specifically to implement according to following steps:
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion, by through pretreated pea under temperature is the condition of 20 DEG C ~ 50 DEG C, pea 12h ~ the 18h be soaked in water, the water absorption rate of pea is made to reach 100%-120%, the pea a small bay in a river powder nutritive value made is higher, wherein, the mass ratio of water and pea is 3:1-4.5:1;
Step 1.3, rasion, carry out rasion by the pea after soaking, and obtain pea starch slurry, wherein, fiberizer rotating speed is 6000r/min ~ 8000r/min, and defibrination temperature is 20 DEG C ~ 25 DEG C, and the defibrination time is 20min ~ 30min;
Step 1.4, level Four slag slurry is separated, and the pea after pulverizing is carried out four separation through 4 road screen centrifuges, and obtain pea starch slurry, wherein, the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand, pea starch slurry is carried out desanding process by desander;
Step 1.6, froth breaking, carry out defoaming treatment as defoamer to the pea starch slurry after removing sand with the oil foot of chilli oil;
Step 1.7, fermented wintercherry, add wintercherry in the pea starch slurry after froth breaking, and the addition of wintercherry is 2% ~ 5% of the pea starch slurry weight after froth breaking, stirs, wintercherry is fully mixed with starch emulsion, mixing time 10min ~ 15min; And carry out leaving standstill and normal temperature fermentation process, summer, fermentation time was 40min ~ 60min, and winter, fermentation time was 60min ~ 90min, and after fermentation ends, supernatant liquor pH is between 5 ~ 6; After fermented wintercherry terminates, supernatant liquor is discharged, the more cotton-shaped protein in starch emulsion top layer after precipitation and fine fibre are separated;
Step 1.8, secondary fermented wintercherry, after starch emulsion surface layer protein and fine fibre are removed, pea starch slurry after one time fermentation is added clear water stir, clear water injection rate is between the pea starch slurry 15 times ~ 20 times of weight after one time fermentation, open mixer and stir 20min ~ 30min, make starch and water mix rear standing 3h ~ 6h fully, carry out after-souring fermentation; After after-souring fermentation, supernatant liquor is discharged into and deposits in the tank of wintercherry, and spontaneous fermentation 18h ~ 36h, after fermentation, wintercherry pH is 3.5 ~ 4;
Step 1.9, shedding, natural-dehydration is carried out in the cloth hang-up of hanging installing starch, and after dewatering time 12h ~ 24h, namely pea a small bay in a river powder is made, and after dehydration, a small bay in a river powder water content is between 40% ~ 55%.
In step 3, the mass ratio of water and pea a small bay in a river powder is 1:1-1.25:1.
In step 4.1, pot body is heated to 100 ~ 105 DEG C; 1min ~ 3min is heated again after brushing oil in step 4.2; Water temp. heating to 85 DEG C ~ 88 DEG C; Mixing speed is 400r/min ~ 800r/min; Mixing time is 6min ~ 8min.
In step 5.1, big fire boils the time is 12min-18min; In step 5.2, moderate heat boils the time is 35min ~ 45min, and agitating mode is that intermittence stirs, and stir once every 3min ~ 5min, each mixing time 25s-35s, the medium and small fire of step 5.3 boils time 20min ~ 35min.
Ageing time 12h-16h is left standstill in step 7.
Finished product bean jelly is thickness is 0.8mm ~ 1.2mm, length is 150mm ~ 300mm.
The invention has the beneficial effects as follows: bean jelly of the present invention is without the need to adding other food additives, and made bean jelly matter is fine and soft tender, and biceps is soft, bright and saturating, thin and constantly, show unique characteristics, and be beneficial to suitability for industrialized production.
1. raw material is unique, suitable for making Clear Noodles in Chili Sauce.North, river pea a small bay in a river powder raw material selects high mountain fiber crops skin pea, and content of starch is on the low side, and soluble sugar content is higher.There is stronger beany flavour, pure color, containing abundant nutrition material with the starch that high mountain fiber crops skin pea is produced.The raw water selected is local well water, and water quality is sweet ice-cold, and pH is 7.4 ~ 8.2.The rapeseed oil selected is low erucic acid refined rapeseed oil, and without bad smell, color is limpid, and demolding performace is good.
2. proportioning is appropriate, natural in adding.A small bay in a river powder and water proportioning meet the proportion optimizing of bean jelly matter structure, and obtained bean jelly is unique.Clear Noodles in Chili Sauce adopts quality raw materials, and the pea a small bay in a river powder made by fermentation, avoid and add other food additives, meet the pursuit of people to wholefood.A small bay in a river powder by fermentation, adds nutritional labeling, makes bean jelly more nutrient health simultaneously.
3. unique flavor, delicate mouthfeel.Adopt a small bay in a river powder to be raw material, stir rapidly, the heating of first big fire, again moderate heat, rear little fire, the sizing of dress basin, leave standstill aging, revolve the techniques such as silk, adapted to the requirement of raw material thermodynamics to its structural quality, the bean jelly matter therefore produced is fine and soft tender, biceps is soft, bright and saturating, thin and constantly, show unique characteristics.
4. be convenient in demoulding, be convenient to processing.Oiling is in order to the better demoulding, is convenient to machine-shaping.Period agitating procedure, also prevent local be charred, make bean jelly mouthfeel even.
5. product design is attractive in appearance.Bean jelly after aging for sizing is spun upside down, then uses Clear Noodles in Chili Sauce factory
Special copper copper plate makes that thickness is 0.8mm ~ 1.2mm, length is the thread of 150mm ~ 300mm.The bean jelly silk spun becomes paddy pattern, bright and saturating, soft and continuous.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of bean jelly, comprise following component according to mass parts: 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part;
15 parts ~ 25 parts, pea a small bay in a river powder, 90 parts ~ 110 parts, water, rapeseed oil 0.02 part ~ 0.04 part.Select pea a small bay in a river powder, with numb skin pea for raw material, the pea a small bay in a river powder made by fermentation; The raw water selected is local well water, and water quality is sweet ice-cold, and pH is 7.4 ~ 8.2.The rapeseed oil selected is low erucic acid refined rapeseed oil, and without bad smell, color is limpid, and demolding performace is good.Rapeseed oil, more than 0.04 part, makes bean jelly mouthfeel more greasy, bad lower than 0.02 part of stripping result.
The present invention also provides a kind of preparation method of bean jelly, specifically implements according to following steps:
Step 1, prepare pea a small bay in a river powder;
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion, by through pretreated pea under temperature is the condition of 20 DEG C ~ 50 DEG C, pea 12h ~ the 18h be soaked in water, the water absorption rate of pea is made to reach 100%-120%, the pea a small bay in a river powder nutritive value made is higher, wherein, the mass ratio of water and pea is 3:1-4.5:1;
Step 1.3, rasion, carry out rasion by the pea after soaking, and obtain pea starch slurry, wherein, fiberizer rotating speed is 6000r/min ~ 8000r/min, and defibrination temperature is 20 DEG C ~ 25 DEG C, and the defibrination time is 20min ~ 30min;
Step 1.4, level Four slag slurry is separated, and the pea after pulverizing is carried out four separation through 4 road screen centrifuges, and obtain pea starch slurry, wherein, the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand, pea starch slurry is carried out desanding process by desander;
Step 1.6, froth breaking, carry out defoaming treatment as defoamer to the pea starch slurry after removing sand with the oil foot of chilli oil;
Step 1.7, fermented wintercherry, add wintercherry in the pea starch slurry after froth breaking, and the addition of wintercherry is 2% ~ 5% of the pea starch slurry weight after froth breaking, stirs, wintercherry is fully mixed with starch emulsion, mixing time 10min ~ 15min; And carry out leaving standstill and normal temperature fermentation process, summer, fermentation time was 40min ~ 60min, and winter, fermentation time was 60min ~ 90min, and after fermentation ends, supernatant liquor pH is between 5 ~ 6; After fermented wintercherry terminates, supernatant liquor is discharged, the more cotton-shaped protein in starch emulsion top layer after precipitation and fine fibre are separated;
Step 1.8, secondary fermented wintercherry, after starch emulsion surface layer protein and fine fibre are removed, pea starch slurry after one time fermentation is added clear water stir, clear water injection rate is between the pea starch slurry 15 times ~ 20 times of weight after one time fermentation, open mixer and stir 20min ~ 30min, make starch and water mix rear standing 3h ~ 6h fully, carry out after-souring fermentation; After after-souring fermentation, supernatant liquor is discharged into and deposits in the tank of wintercherry, and spontaneous fermentation 18h ~ 36h, after fermentation, wintercherry pH is 3.5 ~ 4;
Step 1.9, shedding, natural-dehydration is carried out in the cloth hang-up of hanging installing starch, and after dewatering time 12h ~ 24h, namely pea a small bay in a river powder is made, and after dehydration, a small bay in a river powder water content is between 40% ~ 55%.
Step 2, weighing, weigh 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part according to mass parts;
Step 3, to size mixing, dilute load weighted pea a small bay in a river powder with load weighted part water, wherein, the mass ratio of water and pea a small bay in a river powder is 1:1-1.25:1, opens and stirs, and makes the starch in pea a small bay in a river powder and water mix fully, form slurry shape starch slurry, period stirring can not stop; The mass ratio of water and pea a small bay in a river powder is 1:1 ~ 1.25:1.The proportioning of starch and water is binding property according to pea starch and water, matter structure character, organoleptic attribute are determined.Excess moisture, bean jelly is too tender, hypohydration, and bean jelly is too old.Adding rapeseed oil is be convenient to the demoulding on the one hand, is give bean jelly fragrance on the other hand.Oil has been added affects mouthfeel, and oil adds and lacked stripping result variation.
Step 4, bean jelly stir system,
Step 4.1, large iron pan to be cleaned up, behind igniting heating kettle body to 100 ~ 105 DEG C, by the brushing of load weighted part rapeseed oil in pot surface;
1min ~ 3min is heated again after step 4.2, brush oil, load weighted residue water is added in pot, big fire heating makes water temperature reach 85 DEG C ~ 88 DEG C, add the starch slurry mixed up, limit edged stirs, and stirs and stirs pot limit clockwise from the bottom of a pan, then stir the bottom of a pan from pot limit, ceaselessly be stirred to starch slurry gelatinization back and forth, mixing speed is 400r/min ~ 800r/min; Mixing time is 6min ~ 8min; After brush oil, the heat time is 1min ~ 3min, by formula more than water add in pot, when big fire heating water temperature reaches 85 DEG C ~ 88 DEG C, be the temperature optimization parameter that starch reaches required for pre-gelatinized, extremes of temperature, the heat time long too short pre-gelatinized being all unfavorable for raw starch.Mixing speed is 400r/min ~ 800r/min fast.For mixing speed, stir uneven lower than 400r/min, stir too fast higher than 800r/min, affect the structure that starch pre-gelatinized is formed.Mixing time is 6min ~ 8min.Mixing time can not ensure the abundant pre-gelatinized of all raw materials lower than 6min, may excessive pre-gelatinized and affect mouthfeel more than 8min part material.
Step 5, to boil
Step 5.1, big fire boil: the follow-up continuous big fire of starch slurry gelatinization boils 12min-18min, and heat while stirring, stirring means is with the stirring means in step 4.2; Boil temperature and boil the determination of time, boiling that temperature is too high, mixing time is too short is easily burned, temperature is too low, mixing time is long can not make the abundant sex change of starch, affects mouthfeel;
Step 5.2, moderate heat boil: big fire changes moderate heat into after boiling end and boils 35min ~ 45min, at this moment stir and change intermittence stirring into, stir once, each mixing time 25s-35s every 3min ~ 5min;
Step 5.3, little fire boil: moderate heat changes little fire into and boils 20min ~ 35min after boiling end, do not stir; The starch lake of pot central authorities has 1 ~ 2 bubble generation stopping to boil at interval of 5-8 second; The mode that boils changes to moderate heat from big fire, is changing to little fire, is taken into full account the structure influence of thermodynamics to starch, makes the bean jelly made, and texture is even, unique flavor;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then with load weighted remaining rapeseed oil brushing at the bottom of basin and surrounding, after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out standing aging 12h-16h under being put in room temperature; If the time is shorter than 12 hours, bean jelly has preheating not distribute, if the time is longer than 16 hours, and, bean jelly epidermis scatters and disappears obviously, and epidermis is aobvious dry, flexibility decrease;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make with copper copper plate the thread finished product bean jelly that thickness is 0.8mm ~ 1.2mm, length is 150mm ~ 300mm, the bean jelly that selection thickness is 0.8mm ~ 1.2mm, length is 150mm ~ 300mm is thread, main consideration is attractive in appearance and be convenient to eat, and all can not give a discount at this scope aesthetic property and consumption.
Embodiment 1
Step 1, prepare pea a small bay in a river powder;
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion: pea is carried out twice conventional elutriation and process, then carry out immersion treatment with clear water, the immersion solid-liquid ratio of pea is 1:3, and soaking temperature is 20 DEG C, and soak time is 12h, makes the water absorption rate of pea reach 110%;
Step 1.3, rasion: the pea after soaking is carried out rasion process, and rasion technological parameter is: fiberizer rotating speed is 6000r/min, and defibrination temperature is 20 DEG C, and the defibrination time is 20min;
Step 1.4, level Four slag slurry is separated: the pea slurry after rasion is carried out four slag slurry separating treatment by screen centrifuge, and to obtain pea starch slurry, wherein the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand: the pea starch obtained slurry is carried out through sand cleaning machine process of removing sand;
Step 1.6, froth breaking: carry out defoaming treatment as defoamer to the pea after removing sand with the oil foot of chilli oil, wherein the addition of defoamer chilli oil oil foot is 2% of starch slurry weight;
Step 1.7, fermented wintercherry, isolated protein: add wintercherry by the pea starch slurry after froth breaking, carry out stirring 15min, to carry out fermentation process, wherein the addition of wintercherry is 2% of starch slurry weight, summer, fermentation time was 40min, winter, fermentation time was 60min, and after fermentation ends, supernatant liquor pH is 5, and by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.8, secondary fermented wintercherry: the pea starch after one time fermentation is added water and stirs, then secondary fermentation process is carried out, wherein amount of water is 15 times of starch weight, leave standstill spontaneous fermentation 18h, after fermentation, wintercherry pH is 3.5, and by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.9, a powder, lifting dehydration: the pea starch fermented is loaded hanging in cloth of hanging up and carry out natural-dehydration process and obtain pea a small bay in a river powder, wherein the natural-dehydration time is 12h, and after dehydration, a small bay in a river powder water content is 55%.
Step 2, weighing: weigh 15 parts, pea a small bay in a river powder, 110 parts, water, rapeseed oil 0.02 part according to mass parts;
Step 3, to size mixing: after being weighed by pea a small bay in a river powder, add 15 parts of water, open and stir, make starch and water mixing fully, form slurry shape starch slurry, stir between use and can not stop;
Step 4, bean jelly stir system:
Before the system of stirring, large iron pan is cleaned up, after igniting is heated to pot body to 105 DEG C, by the rapeseed oil brushing of filling a prescription in pot surface, by load weighted rapeseed oil brushing in pot surface; 1min is heated again after brush oil, by formula more than water add in pot, when big fire heating water temperature reaches 88 DEG C, add the starch slurry mixed up, while add raw material limit to carry out rapid stirring with the speed of 400r/min, stir and stir pot limit clockwise from the bottom of a pan, the bottom of a pan is stirred again from pot limit, ceaselessly stir back and forth (stirring will be formed wavy greatly), treat that all starch slurries become pasty state by white, 6min consuming time;
Step 5, to boil:
Step 5.1, big fire boil: boil 15min with big fire after starch slurry gelatinization, heat while stirring, and the method that stirring means stirs system with above-mentioned bean jelly is consistent;
Step 5.2, moderate heat boil: big fire changes moderate heat into after boiling end and boils, and boil time 35min, at this moment stir and change intermittence stirring into, stir once every 3min, each mixing time 30s, mainly crosses intermediate transfer by past for the gelatinized corn starch on pot surface, makes it be heated evenly.At this moment can not use big fire, avoid being burned;
Step 5.3, little fire boil: moderate heat changes little fire into and boils after boiling end, boil time 20min, no longer stir; Fire must strictly control, and avoid being burned, criterion is: the starch lake of pot central authorities produces at interval of there being 1 ~ 2 bubble a few second;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then use a little rapeseed oil brushing at the bottom of basin and surrounding (being convenient to the demoulding), and after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out aging under being put in clean room room temperature, standing time 12h; Aging got well after bean jelly, distribute without heat, the sheet jelly made from bean or sweet potato starch that epidermis has one deck slightly aobvious dry, when hand touches, have obvious elasticity;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make with copper copper plate that thickness is 0.8mm, length is the thread of 150mm.The bean jelly silk spun becomes paddy pattern, bright and saturating, soft and continuous; Bowl put into by the silk spun, and namely becomes finished product bean jelly.
Embodiment 2
Step 1, prepare pea a small bay in a river powder,
Step 1.1, pretreatment of raw material: select high mountain fiber crops skin pea to be raw material, pick out visible foreign material;
Step 1.2, cleaning, immersion: pea is carried out twice conventional elutriation and process, then carry out immersion treatment with clear water, the immersion solid-liquid ratio of pea is 1:4.5, and soaking temperature is 50 DEG C, and soak time is 18h, makes the water absorption rate of pea reach 100%.
Step 1.3, rasion: the pea after soaking is carried out rasion process, and rasion technological parameter is: fiberizer rotating speed is 8000r/min, and defibrination temperature is 25 DEG C, and the defibrination time is 30min.
Step 1.4, level Four slag slurry is separated: the pea slurry after rasion is carried out four slag slurry separating treatment by screen centrifuge, and to obtain pea starch slurry, wherein the particle diameter of screen centrifuge is 200 orders.
Step 1.5, to remove sand: the pea starch obtained slurry is carried out through sand cleaning machine process of removing sand;
Step 1.6, froth breaking: carry out defoaming treatment as defoamer to the pea after removing sand with the oil foot of chilli oil, wherein the addition of defoamer chilli oil oil foot is 4% of starch slurry weight.
Step 1.7, fermented wintercherry, isolated protein: add wintercherry by the pea starch slurry after froth breaking, stir 15min, to carry out fermentation process, wherein the addition of wintercherry is 5% of starch slurry weight, summer, fermentation time was 60min, winter, fermentation time was 90min, and after fermentation ends, supernatant liquor pH is 6.And by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.8, secondary fermented wintercherry: the pea starch after one time fermentation is added water and carries out stirring 20min, then secondary fermentation process is carried out, wherein amount of water is 20 times of starch weight, leave standstill spontaneous fermentation 36h, after fermentation, wintercherry pH is 4, and by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.9, a powder, lifting dehydration: the pea starch fermented is loaded hanging in cloth of hanging up and carry out natural-dehydration process and obtain pea a small bay in a river powder, wherein the natural-dehydration time is 24h, and after dehydration, a small bay in a river powder water content is 40%;
Step 2, weighing: weigh 20 parts, pea a small bay in a river powder, 90 parts, water, rapeseed oil 0.03 part according to mass parts;
Step 3, to size mixing: after being weighed by pea a small bay in a river powder, add 25 parts of water, open and stir, make starch and water mixing fully, form slurry shape starch slurry, stir between use and can not stop;
Step 4, bean jelly stir system:
Before the system of stirring, large iron pan is cleaned up, after igniting is heated to pot body to 100 DEG C, by the rapeseed oil brushing of filling a prescription in pot surface, by load weighted rapeseed oil brushing in pot surface; 3min is heated again after brush oil, by formula more than water add in pot, when big fire heating water temperature reaches 85 DEG C, add the starch slurry mixed up, while add raw material limit to carry out rapid stirring with the speed of 600r/min, mixing speed wants fast, stir and stir pot limit clockwise from the bottom of a pan, then stir the bottom of a pan from pot limit, ceaselessly stir back and forth (stirring will be formed wavy greatly), treat that all starch slurries become pasty state by white, 7min consuming time;
Step 5, to boil:
Big fire boils: boil 12min with big fire after starch slurry gelatinization, heat while stirring, and the method that stirring means stirs system with above-mentioned bean jelly is consistent;
Moderate heat boils: big fire changes moderate heat into after boiling end and boils, and boils time 40min, at this moment stirs and changes intermittence stirring into, stir once, each mixing time 25s every 4min, mainly crosses intermediate transfer by past for the gelatinized corn starch on pot surface, makes it be heated evenly.At this moment can not use big fire, avoid being burned;
Little fire boils: moderate heat changes little fire into and boils after boiling end, boil time 25min, no longer stir; Fire must strictly control, and avoid being burned, criterion is: the starch lake of pot central authorities produces at interval of there being 1 ~ 2 bubble a few second;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then use the 0.03 part of rapeseed oil brushing of a little rapeseed oil at the bottom of basin and surrounding (being convenient to the demoulding), and after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out aging under being put in clean room room temperature, standing time 14h; Aging got well after bean jelly, distribute without heat, the sheet jelly made from bean or sweet potato starch that epidermis has one deck slightly aobvious dry, when hand touches, have obvious elasticity;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make with copper copper plate that thickness is 1.0mm, length is the thread of 200mm, the bean jelly silk spun becomes paddy pattern, bright and not thoroughly, soft and continuous; Bowl put into by the silk spun, and namely becomes finished product bean jelly.
Embodiment 3
Step 1, prepare pea a small bay in a river powder;
Step 1.1, pretreatment of raw material: select high mountain fiber crops skin pea to be raw material, pick out visible foreign material;
Step 1.2, cleaning, immersion: pea is carried out twice conventional elutriation and process, then carry out immersion treatment with clear water, the immersion solid-liquid ratio of pea is 1:4, and soaking temperature is 35 DEG C, and soak time is 16h, makes the water absorption rate of pea reach 120%.
Step 1.3, rasion: the pea after soaking is carried out rasion process, and rasion technological parameter is: fiberizer rotating speed is 7000r/min, and defibrination temperature is 22 DEG C, and the defibrination time is 25min.
Step 1.4, level Four slag slurry is separated: the pea slurry after rasion is carried out four slag slurry separating treatment by screen centrifuge, and to obtain pea starch slurry, wherein the particle diameter of screen centrifuge is 200 orders.
Step 1.5, to remove sand: the pea starch obtained slurry is carried out through sand cleaning machine process of removing sand;
Step 1.6, froth breaking: carry out defoaming treatment as defoamer to the pea after removing sand with the oil foot of chilli oil, wherein the addition of defoamer chilli oil oil foot is 3% of starch slurry weight.
Step 1.7, fermented wintercherry, isolated protein: add wintercherry by the pea starch slurry after froth breaking, stir 12min, to carry out fermentation process, wherein the addition of wintercherry is 4% of starch slurry weight, summer, fermentation time was 50min, winter, fermentation time was 70min, and after fermentation ends, supernatant liquor pH is 5.5, and by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.8, secondary fermented wintercherry: the pea starch after one time fermentation is added water and carries out stirring 30min, then secondary fermentation process is carried out, wherein amount of water is 18 times of starch weight, leave standstill spontaneous fermentation 24h, after fermentation, wintercherry pH is 3.8, and by the cotton-shaped Separation of Proteins on rear starch top layer of having fermented;
Step 1.9, a powder, lifting dehydration: the pea starch fermented is loaded hanging in cloth of hanging up and carry out natural-dehydration process and obtain pea a small bay in a river powder, wherein the natural-dehydration time is 18h, and after dehydration, a small bay in a river powder water content is 50%;
Step 2, weighing, weigh 25 parts, pea a small bay in a river powder, 100 parts, water, rapeseed oil 0.04 part according to mass parts;
Step 3, size mixing, dilute load weighted pea a small bay in a river powder with load weighted part water, wherein, the mass ratio of water and pea a small bay in a river powder is 1.2:1, opens and stirs, and make starch in pea a small bay in a river powder and water mixing fully, form slurry shape starch slurry, period stirring can not stop;
Step 4, bean jelly stir system,
Step 4.1, large iron pan to be cleaned up, after igniting heating kettle body to 102 DEG C, by the brushing of load weighted part rapeseed oil in pot surface;
2min is heated again after step 4.2, brush oil, load weighted residue water is added in pot, big fire heating makes water temperature reach 86 DEG C, add the starch slurry mixed up, limit edged stirs, and stirs and stirs pot limit clockwise from the bottom of a pan, then stir the bottom of a pan from pot limit, ceaselessly be stirred to starch slurry gelatinization back and forth, mixing speed is 800r/min; Mixing time is 8min; Brush oil after the heat time be 2min, by formula more than water add in pot;
Step 5, to boil
Step 5.1, big fire boil: the follow-up continuous big fire of starch slurry gelatinization boils 18min, and heat while stirring, stirring means is with the stirring means in step 4.2;
Step 5.2, moderate heat boil: big fire changes moderate heat into after boiling end and boils 45min, at this moment stir and change intermittence stirring into, stir once, each mixing time 35s every 5min;
Step 5.3, little fire boil: moderate heat changes little fire into and boils 35min after boiling end, do not stir; The starch lake of pot central authorities has 1 ~ 2 bubble generation stopping to boil at interval of 5-8 second;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then with load weighted remaining rapeseed oil brushing at the bottom of basin and surrounding, after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out standing aging 16h under being put in room temperature;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make with copper copper plate the thread finished product bean jelly that thickness is 1.2mm, length is 300mm.
More than enumerating is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, a lot of distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (10)
1. a bean jelly, is characterized in that, comprises following component according to mass parts: 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part.
2. bean jelly according to claim 1, is characterized in that, described pea adopts numb skin pea; Described hydromining well water; Low erucic acid refined rapeseed oil selected by described rapeseed oil.
3. bean jelly according to claim 1, is characterized in that, described pea a small bay in a river powder is prepared in the following manner:
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion, by through pretreated pea under temperature is the condition of 20 DEG C ~ 50 DEG C, pea 12h ~ the 18h be soaked in water, the water absorption rate of pea is made to reach 100%-120%, the pea a small bay in a river powder nutritive value made is higher, wherein, the mass ratio of water and pea is 3:1-4.5:1;
Step 1.3, rasion, carry out rasion by the pea after soaking, and obtain pea starch slurry, wherein, fiberizer rotating speed is 6000r/min ~ 8000r/min, and defibrination temperature is 20 DEG C ~ 25 DEG C, and the defibrination time is 20min ~ 30min;
Step 1.4, level Four slag slurry is separated, and the pea after pulverizing is carried out four separation through 4 road screen centrifuges, and obtain pea starch slurry, wherein, the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand, pea starch slurry is carried out desanding process by desander;
Step 1.6, froth breaking, carry out defoaming treatment as defoamer to the pea starch slurry after removing sand with the oil foot of chilli oil;
Step 1.7, fermented wintercherry, add wintercherry in the pea starch slurry after froth breaking, and the addition of wintercherry is 2% ~ 5% of the pea starch slurry weight after froth breaking, stirs, wintercherry is fully mixed with starch emulsion, mixing time 10min ~ 15min; And carry out leaving standstill and normal temperature fermentation process, summer, fermentation time was 40min ~ 60min, and winter, fermentation time was 60min ~ 90min, and after fermentation ends, supernatant liquor pH is between 5 ~ 6; After fermented wintercherry terminates, supernatant liquor is discharged, the more cotton-shaped protein in starch emulsion top layer after precipitation and fine fibre are separated;
Step 1.8, secondary fermented wintercherry, after starch emulsion surface layer protein and fine fibre are removed, pea starch slurry after one time fermentation is added clear water stir, clear water injection rate is between the pea starch slurry 15 times ~ 20 times of weight after one time fermentation, open mixer and stir 20min ~ 30min, make starch and water mix rear standing 3h ~ 6h fully, carry out after-souring fermentation; After after-souring fermentation, supernatant liquor is discharged into and deposits in the tank of wintercherry, and spontaneous fermentation 18h ~ 36h, after fermentation, wintercherry pH is 3.5 ~ 4;
Step 1.9, shedding, natural-dehydration is carried out in the cloth hang-up of hanging installing starch, and after dewatering time 12h ~ 24h, namely pea a small bay in a river powder is made, and after dehydration, a small bay in a river powder water content is between 40% ~ 55%.
4. a preparation method for bean jelly, is characterized in that, specifically implements according to following steps:
Step 1, prepare pea a small bay in a river powder;
Step 2, weighing, weigh 15 parts-25 parts, pea a small bay in a river powder, 90 parts-110 parts, water, rapeseed oil 0.02 part-0.04 part according to mass parts;
Step 3, to size mixing, dilute load weighted pea a small bay in a river powder with load weighted part water, open and stir, make starch in pea a small bay in a river powder and water mixing fully, form slurry shape starch slurry, period stirring can not stop;
Step 4, bean jelly stir system
Step 4.1, cleaned up by large iron pan, igniting heating kettle body, by the brushing of load weighted part rapeseed oil in pot surface;
Heat after step 4.2, brush oil again, add in pot by load weighted residue water, big fire is heated, and adds the starch slurry mixed up, and limit edged stirs, and stirs and stirs pot limit clockwise from the bottom of a pan, then stir the bottom of a pan from pot limit, be ceaselessly stirred to starch slurry gelatinization back and forth;
Step 5, to boil
Step 5.1, the follow-up continuous big fire of starch slurry gelatinization boil, and heat while stirring, stirring means is with the stirring means in step 4.2;
Step 5.2, moderate heat boil: big fire changes moderate heat into after boiling end and boils, and at this moment stir and change intermittence stirring into;
Step 5.3, little fire boil: moderate heat changes little fire into and boils after boiling end, do not stir; The starch lake of pot central authorities has 1 ~ 2 bubble generation stopping to boil at interval of 5-8 second;
Step 6, the sizing of dress basin: the Stainless steel basin of packing is cleaned, anhydrous in basin, then with load weighted remaining rapeseed oil brushing at the bottom of basin and surrounding, after in pot, bean jelly has boiled, packing engagement sizing off the pot;
Step 7, leave standstill aging: by dress basin sizing bean jelly, carry out standing aging under being put in room temperature;
Step 8, revolve silk: spun upside down by the bean jelly after aging for sizing, then make thread finished product bean jelly with copper copper plate.
5. the preparation method of bean jelly according to claim 4, is characterized in that, described pea a small bay in a river powder of preparing specifically is implemented according to following steps:
Step 1.1, pretreatment of raw material, carry out screening and removing impurities by pea;
Step 1.2, cleaning, immersion, by through pretreated pea under temperature is the condition of 20 DEG C ~ 50 DEG C, pea 12h ~ the 18h be soaked in water, the water absorption rate of pea is made to reach 100%-120%, the pea a small bay in a river powder nutritive value made is higher, wherein, the mass ratio of water and pea is 3:1-4.5:1;
Step 1.3, rasion, carry out rasion by the pea after soaking, and obtain pea starch slurry, wherein, fiberizer rotating speed is 6000r/min ~ 8000r/min, and defibrination temperature is 20 DEG C ~ 25 DEG C, and the defibrination time is 20min ~ 30min;
Step 1.4, level Four slag slurry is separated, and the pea after pulverizing is carried out four separation through 4 road screen centrifuges, and obtain pea starch slurry, wherein, the particle diameter of screen centrifuge is 200 orders;
Step 1.5, to remove sand, pea starch slurry is carried out desanding process by desander;
Step 1.6, froth breaking, carry out defoaming treatment as defoamer to the pea starch slurry after removing sand with the oil foot of chilli oil;
Step 1.7, fermented wintercherry, add wintercherry in the pea starch slurry after froth breaking, and the addition of wintercherry is 2% ~ 5% of the pea starch slurry weight after froth breaking, stirs, wintercherry is fully mixed with starch emulsion, mixing time 10min ~ 15min; And carry out leaving standstill and normal temperature fermentation process, summer, fermentation time was 40min ~ 60min, and winter, fermentation time was 60min ~ 90min, and after fermentation ends, supernatant liquor pH is between 5 ~ 6; After fermented wintercherry terminates, supernatant liquor is discharged, the more cotton-shaped protein in starch emulsion top layer after precipitation and fine fibre are separated;
Step 1.8, secondary fermented wintercherry, after starch emulsion surface layer protein and fine fibre are removed, pea starch slurry after one time fermentation is added clear water stir, clear water injection rate is between the pea starch slurry 15 times ~ 20 times of weight after one time fermentation, open mixer and stir 20min ~ 30min, make starch and water mix rear standing 3h ~ 6h fully, carry out after-souring fermentation; After after-souring fermentation, supernatant liquor is discharged into and deposits in the tank of wintercherry, and spontaneous fermentation 18h ~ 36h, after fermentation, wintercherry pH is 3.5 ~ 4;
Step 1.9, shedding, natural-dehydration is carried out in the cloth hang-up of hanging installing starch, and after dewatering time 12h ~ 24h, namely pea a small bay in a river powder is made, and after dehydration, a small bay in a river powder water content is between 40% ~ 55%.
6. the preparation method of bean jelly according to claim 4, is characterized in that, in described step 3, the mass ratio of water and pea a small bay in a river powder is 1:1-1.25:1.
7. the preparation method of bean jelly according to claim 4, is characterized in that, in described step 4.1, pot body is heated to 100 ~ 105 DEG C; 1min ~ 3min is heated again after brushing oil in step 4.2; Water temp. heating to 85 DEG C ~ 88 DEG C; Mixing speed is 400r/min ~ 800r/min; Mixing time is 6min ~ 8min.
8. the preparation method of bean jelly according to claim 4, is characterized in that, in described step 5.1, big fire boils the time is 12min-18min; In step 5.2, moderate heat boils the time is 35min ~ 45min, and agitating mode is that intermittence stirs, and stir once every 3min ~ 5min, each mixing time 25s-35s, the medium and small fire of step 5.3 boils time 20min ~ 35min.
9. the preparation method of bean jelly according to claim 4, is characterized in that, leaves standstill ageing time 12h-16h in described step 7.
10. the preparation method of bean jelly according to claim 4, is characterized in that, described finished product bean jelly is thickness is 0.8mm ~ 1.2mm, length is 150mm ~ 300mm.
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| CN107232583A (en) * | 2017-07-12 | 2017-10-10 | 陇东学院 | The preparation method of whole wheat pea bean jelly |
| CN108651853A (en) * | 2018-03-27 | 2018-10-16 | 昆明市金味食品厂 | A kind of soya-bean milk pea bean jelly and preparation method thereof |
| CN109123323A (en) * | 2018-07-27 | 2019-01-04 | 拉萨天信缘食品有限公司 | A kind of Clear Noodles in Chili Sauce and preparation method thereof |
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Application publication date: 20150506 |