CN1383740A - Production process of noodles and sheet jelly made from arrowroot starch - Google Patents
Production process of noodles and sheet jelly made from arrowroot starch Download PDFInfo
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- CN1383740A CN1383740A CN02114057A CN02114057A CN1383740A CN 1383740 A CN1383740 A CN 1383740A CN 02114057 A CN02114057 A CN 02114057A CN 02114057 A CN02114057 A CN 02114057A CN 1383740 A CN1383740 A CN 1383740A
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Abstract
The production process of noodles and sheet jelly of arrowroot starch includes the steps of: weighing arrowroot starch as main material, mixing partial starch first with cold water and then boiling water to produce cooked transparent paste; mixing the paste with other starch and water to produce milk with water content of 55-65%; forming film with the milk on stainless belt and steaming at 120-130 deg.c for 2-4 min; blasting to dry the starch sheet to water content of 40-50 %; freezing the starch sheet at 1-3 deg.c for 50-70 min; cutting into strips; secondary drying to water content of 13-15% and secondary cutting. The unique production process makes the noodles and sheet jelly products of arrowroot starch white, transparent, smooth and tough.
Description
Technical field
The present invention relates to a kind of food-processing method, especially a kind of kudzuvine root starch bar, skin processing method.
Background technology
At present, the pueraria starch goods are ground zero just abroad, and home products also only limits to instant kudzu vine powder (box, packed instant kudzu vine powder), arrowroot beverage (Pueraria lobota wine, Pueraria lobota juice, Pueraria lobota milk, Pueraria lobota tea), Pueraria lobota cake, noodles containing root of kudzuvine etc.These products all have the natural health effect of pueraria starch, as hypoglycemicly, hypotensive, analgesic relieve summer heat, quench the thirst, relieve the effect of alcohol, beauty treatment etc.But from the mouthfeel aspect, above product does not all have the smooth and toughness of vermicelli, bean sheet jelly, particularly to vast southern area, above product all is not a daily bread, the eating habit that does not also conform to people, only eat it once in a while, so the natural health effect of pueraria starch is also just natural can not to be fully played as trial.
And present other products such as sweet potato noodles, green bean vermicelli and corn bean vermicelli as the like product form, and disclosed a kind of taro vermicelli etc. on the Chinese patent literature, owing to all adopt the traditional diamond-making technique of " following bar upper boom ", its outward appearance and mouthfeel are all undesirable, its value of the product is not high yet (to adopt extrusion modling to be the circle bean vermicelli as taro vermicelli, because viscosity is strong especially after the konjaku gelatinization, extrusion modling is prone to surperficial scabbed phenomenon).Simultaneously, above bean vermicelli does not possess the natural health effect of pueraria starch yet.
Also have, not anti-again boiling such as the rice bar that existing processing method processes, rice skin, mung bean bar, green gram spermoderm, biceps, toughness are obviously not enough.
Summary of the invention
The technical problem to be solved in the present invention is, overcome the deficiency of above-mentioned processing method, a kind of kudzuvine root starch bar, skin processing method are provided, the kudzuvine root starch bar, the skin that adopt the method to process, without any additive, kept the natural health effect of pueraria starch, and flat appearance is smooth, pure white and translucent, mouthfeel is smooth, toughness is strong, biceps is good, meet vast southern area eating habit, for daily bread has increased new varieties.
Technical solution of the present invention is that the procedure of processing of this kudzuvine root starch bar, skin is as follows:
(1) takes by weighing pueraria starch (the high-quality pueraria starch that adopts our company's Land of Peach Blossoms starch factory to produce) 10%～30% (unless otherwise indicated, percentage of the present invention all refers to percentage by weight), potato class (potato, cassava, edible canna, Ipomoea batatas, arrowroot, lotus rhizome, fern root, lily) starch or cornstarch 70%～90%, vermicelli the best made from the farina of 20% pueraria starch and 80%, bean sheet jelly the best made from the farina of 10% pueraria starch and 90%;
(2) size mixing: from raw material, get any starch or the starch mixture that account for total raw material 1%～2% (is the best with 1.5%), be in harmonious proportion evenly with equivalent cold water, the slurry that will mix up with 15 times～25 times the boiling water that takes out raw material (starch) is towards the transparent paste of maturation again, stir at once, pour into after the cooling in the raw material (starch), the limit adds the waterside stirs, and extremely whole former slip water content are 55%～65%;
(3) slaking moulding: the slurry that will stir is poured hopper into, and even cloth film on the stainless steel band of transmission enters steam chest and steams sheet, and steaming the sheet temperature is 120～130 ℃, and the time is 2～4 minutes;
(4) drying: the powder sheet is sent on the overlapping stainless steel guipure of transmission from stainless steel band, compress at two-layer stainless (steel) wire interband, and circulation transmission, simultaneously, with powder sheet air blast cool drying to the water content of making vermicelli is 40%～50%, is 20%～30% with powder sheet heated-air drying to the water content of making bean sheet jelly;
(5) freezing aging: it is freezing that the powder sheet of air-dry cooling is sent into household freezer, and temperature is-1～3 ℃, and the time is 50～70 minutes (making bean sheet jelly without this step);
(6) slitting: the powder sheet of powder process bar is cut into vertical bar; The powder sheet of powder process skin is cut into horizontal stripe;
(7) redrying: vermicelli (vertical bar or horizontal stripe) are sent into drying box, and to be dried to water content be 13%～15% (with 14% the best);
(8) cut off: the perpendicular vermicelli customized cut-off that will make vermicelli;
(9) quantitative package.
The kudzuvine root starch bar, the skin that adopt processing method of the present invention to process are compared with the method for prior art and the product that processes, and have the following advantages:
1, owing to do not add any additives, and in process, do not destroy its nutrition, natural health effects such as complete kept that pueraria starch itself has hypoglycemic, hypotensive, analgesic relieved summer heat, quenches the thirst, relieves the effect of alcohol, beauty treatment.
2, owing to abandoned the processing method of traditional " following bar upper boom " extrusion modling, adopt unique slaking moulding, freezing aging decide bar, slitting, unique production process such as twice drying in front and back, the kudzuvine root starch bar, the skin that process, its outward appearance is pure white and translucent, and the surface is straight smooth; Toughness is strong, biceps good, and easily ripe anti-boiling is difficult for sticking with paste the disconnected bar of soup; Boil the back glittering and translucent, mouthfeel is smooth.
For verifying its mouthfeel and outward appearance, kudzuvine root starch bar, skin and the like product that this method is processed is (owing to be difficult to find the taro vermicelli product on the market, so can't compare) outward appearance, mouthfeel ask 7 experts to carry out comprehensive grading, its data record such as following table (in 10 minutes).
Table 1: kudzuvine root starch bar, skin ex hoc genus anne product appearance scoring record
Illustrate: product appearance comprises color, gloss, transparency and shape.
Table 2: kudzuvine root starch bar, skin ex hoc genus anne product mouth feel score record
Illustrate: the product mouthfeel comprises smooth property and toughness.
From above data as can be known, kudzuvine root starch bar, skin account in like product and have great advantage.
3, the kudzuvine root starch bar, the skin that process of this method, but soup, cold and dressed with sauce or boil in the hotpot is done in boiling, promptly can be used as the staple food of breakfast, food taken late at night, can make daily good dish again, being particularly suitable for vast southern area people's eating habit, especially boiling in the hotpot and do not get angry, is a kind of daily indispensable food, people enjoy when liking food, have made full use of the health-care efficacy of pueraria starch.
Description of drawings
Accompanying drawing is this kudzuvine root starch bar, skin processing method process chart.
The specific embodiment
Below in conjunction with the drawings and specific embodiments the present invention is described in further detail, but the present invention is not limited only to these embodiment.
The processing of kudzuvine root starch bar:
Embodiment one (general approach)
Take by weighing raw material: get 10 parts of (as kilogram, down with) pueraria starches (the high-quality pueraria starch that adopts our company's Land of Peach Blossoms starch factory to produce, down with), 90 parts of refining cornstarch;
Size mixing: get 1 part of pueraria starch, be in harmonious proportion evenly, use 15 parts of (15 times) boiling water (slurries that will mix up again with 1 part of cold water, be washed into transparent paste down together), stir at once, pour raw material (starch after the cooling into, down together), the limit adds the waterside stirs, and extremely whole former slip water content are 55%;
The slaking moulding: the slurry that will stir is poured hopper into, and even cloth film on the stainless steel band of transmission enters steam chest and steams sheet, and steaming the sheet temperature is 120 ℃, and the time is 2.5 minutes;
Cool drying: the powder sheet is sent on the overlapping stainless steel guipure of transmission from stainless steel band, the powder sheet is compressed at two-layer stainless (steel) wire interband, and the circulation transmission, the cool drying of air blast simultaneously to water content is 40%;
Freezing aging: it is freezing that the powder sheet of air-dry cooling is sent into household freezer, and temperature is 1 ℃, and the time is 50 minutes;
Slitting: will be cut into vertical bar from the powder sheet that household freezer comes out;
Redrying: vermicelli are sent into drying box, and to be dried to water content be 13%;
Cut off, pack: with vermicelli customized cut-off, quantitative package.
Embodiment two (preferred version)
Take by weighing raw material: get 20 parts of pueraria starches, 80 portions of refining tapiocas; Size mixing: get 2 portions of tapiocas, be in harmonious proportion evenly with 2 parts of cold water, use 50 parts of (25 times) boiling water to be washed into transparent paste again, stir at once, pour into after the cooling in the raw material, the limit adds the waterside stirs, and extremely whole former slip water content are 60%; Other processing steps such as slaking moulding, cool drying, freezing aging, slitting, redrying, cut-out, packing are 130 ℃ with embodiment one but steam the sheet temperature, and the time is 3.5 minutes; Cool drying to water content is 50%; Cryogenic temperature is 0 ℃, and the time is 70 minutes; Redrying to water content is 15%.
Embodiment three (preferred plan)
Take by weighing raw material: get 20 parts of pueraria starches, 80 parts of refining farinas, mix, therefrom taking out 1.5 parts of water of 1.5 parts of usefulness is in harmonious proportion evenly, use 30 parts of (20 times) boiling water to be washed into transparent paste again, stir at once, pour into after the cooling in the raw material, the limit adds the waterside stirs, and extremely whole former slip water content are 62%; Other processing steps such as slaking moulding, cool drying, freezing aging, slitting, redrying, cut-out, packing are 125 ℃ with embodiment one but steam the sheet temperature, and the time is 3 minutes; Cool drying to water content is 45%; Cryogenic temperature is-1 ℃, and the time is 1 hour; Redrying to water content is 14%.
The processing of kudzuvine root starch skin:
Embodiment four (general approach)
Take by weighing raw material: get 10 parts of pueraria starches, 90 parts of refining cornstarch;
Size mixing: get 2 parts of cornstarch, be in harmonious proportion evenly with 2 parts of cold water, use 30 parts of (15 times) boiling water to be washed into transparent paste again, stir at once, pour into after the cooling in the raw material, the limit adds the waterside stirs, and extremely whole former slip water content are 60%;
The slaking moulding: the slurry that will mix up is poured hopper into, and even cloth film on the stainless steel band of transmission enters steam chest and steams sheet, and temperature is 120 ℃, and the time is 2.5 minutes;
Dry: the powder sheet that cooks is sent on the overlapping stainless steel guipure of transmission from stainless steel band, the powder sheet is compressed at two-layer stainless (steel) wire interband, and the circulation transmission, heated-air drying to water content is 20%;
Slitting: the powder sheet that drying is good is cut into horizontal stripe (bean sheet jelly);
Redrying: bean sheet jelly is delivered to drying box, and to continue to be dried to water content be 15%; The powder sheet compresses at two-layer stainless (steel) wire interband, and the circulation transmission, and heated-air drying to water content is 20%;
Slitting: the powder sheet that drying is good is cut into horizontal stripe (bean sheet jelly):
Redrying: bean sheet jelly is delivered to drying box, and to continue to be dried to water content be 15%;
Packing: the bean sheet jelly quantitative package that drying is good.
Embodiment five (preferred version)
Take by weighing raw material: get 20 parts of pueraria starches, 80 portions of refining tapiocas; Size mixing: get 2 portions of tapiocas, be in harmonious proportion evenly with 2 parts of cold water, use 50 parts of (25 times) boiling water to stir at once towards the transparent paste of maturation again, pour into after the cooling in the raw material, the limit adds the waterside stirs, and extremely whole former slip water content are 55%; Other processing steps such as slaking moulding, drying, slitting, redrying, packing are with embodiment four, but vapor (steam) temperature is 130 ℃, and the time is 3.5 minutes; Being dried to water content is 30%, and redrying to water content is 13%.
Embodiment six (preferred plan)
Take by weighing raw material: get 10 parts of pueraria starches, 90 parts of refining farinas; Size mixing: get 1.5 parts of farinas, be in harmonious proportion evenly with 1.5 parts of cold water, use 30 parts of (20 times) boiling water to stir at once towards the transparent paste of maturation again, pour into after the cooling in the raw material, the limit adds the waterside stirs, and extremely whole former slip water content are 62%; Other processing steps such as slaking moulding, drying, slitting, redrying, packing are with embodiment four, but vapor (steam) temperature is 125 ℃, and the time is 3 minutes; Being dried to water content is 25%; Redrying to water content is 14%.
Claims (4)
1, a kind of kudzuvine root starch bar, skin processing method is characterized in that: its procedure of processing following (percentage is weight percentage):
(1) takes by weighing pueraria starch 10%～30%, potato class or cornstarch 70%～90%;
(2) from raw material, get any starch or the starch mixture that accounts for total raw material 1%～2%, be in harmonious proportion evenly with equivalent cold water, the slurry that will mix up with 15 times～25 times the boiling water that takes out raw material is towards the transparent paste of maturation again, stir at once, pour in the raw material after the cooling, the limit adds the waterside stirs, and extremely whole former slip water content are 55%～65%;
(3) slurry that will stir even cloth film on the stainless steel band of transmission steamed sheet 2～4 minutes under 120～130 ℃ of temperature;
(4) the powder sheet is sent on the overlapping stainless guipure of transmission, compress at two-layer stainless (steel) wire interband, and the circulation transmission, the powder sheet air blast cool drying that will make vermicelli simultaneously will be made the powder sheet heated-air drying of bean sheet jelly to water content 20%～30% to water content 40%～50%;
(5) with the powder sheet of powder process bar under-1～3 ℃ temperature freezing 50～70 minutes;
(6) the powder sheet with the powder process bar is cut into vertical bar, and the powder sheet of powder process skin is cut into horizontal stripe;
(7) vertical bar or horizontal stripe being dried to water content at drying box is 13%～15%;
(8) will erect the vermicelli customized cut-off.
2, according to the described kudzuvine root starch bar of claim 1, skin processing method, it is characterized in that: the pueraria starch of described making vermicelli is 20%, and potato class or cornstarch are 80%; The pueraria starch of described making bean sheet jelly is 10%, and potato class or cornstarch are 90%; The described raw material that takes out from raw material accounts for 1.5% of total raw material; The described water content that is dried to is 14%.
3, kudzuvine root starch bar according to claim 1 and 2, skin processing method is characterized in that: described potato starch refers to potato, cassava, edible canna, Ipomoea batatas, arrowroot, lotus rhizome, fern root, lily starch.
4, kudzuvine root starch bar according to claim 3, skin processing method, it is characterized in that: described potato starch refers to farina.
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| CN02114057A CN1383740A (en) | 2002-04-16 | 2002-04-16 | Production process of noodles and sheet jelly made from arrowroot starch |
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| CN02114057A CN1383740A (en) | 2002-04-16 | 2002-04-16 | Production process of noodles and sheet jelly made from arrowroot starch |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100448369C (en) * | 2006-04-11 | 2009-01-07 | 华南农业大学 | A kind of production method of arrowroot powder skin rich in flavonoids |
| CN101156667B (en) * | 2007-10-15 | 2010-10-13 | 中国农业大学 | Method for enzymatical producing corn vermicelli |
| CN102178185A (en) * | 2011-03-21 | 2011-09-14 | 江华 | Processing method of fern root product |
| CN102396749A (en) * | 2011-11-11 | 2012-04-04 | 宋贵民 | Special vermicelli for stuffing food and production method thereof |
| CN101057663B (en) * | 2007-05-30 | 2012-04-18 | 福建省农业科学院农业工程技术研究所 | Raw material formula and preparation method of edible fungus nutritional kudzu vine starch noodles |
| CN102485045A (en) * | 2011-11-01 | 2012-06-06 | 程顺 | Noodle, vermicelli, and sheet jelly made from ginkgo leaf, gastrodia elata, radix pueraiae, starch and the like and preparation method thereof |
| CN103110048A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Spirulina vermicelli and preparation method thereof |
| CN103110073A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Vegetable juice vermicelli and preparation method thereof |
| CN103125806A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Codonopsis vermicelli and preparation method thereof |
| CN103125878A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Inulin vermicelli and preparation method thereof |
| CN103584019A (en) * | 2013-10-24 | 2014-02-19 | 郎溪县天子粉丝厂 | Method for purely manually preparing kudzu vine root vermicelli |
| CN103621998A (en) * | 2012-08-29 | 2014-03-12 | 陇西县清吉淀粉制品有限公司 | Alum-free jelly sheet production method |
| CN103621862A (en) * | 2013-10-24 | 2014-03-12 | 郎溪县天子粉丝厂 | Production method for pure-manual sweet potato vermicelli |
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN104366189A (en) * | 2014-11-19 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Preparation method of alum-free vermicelli high in resistant starch content |
| CN104522471A (en) * | 2015-01-19 | 2015-04-22 | 吕福玲 | Vermicelli production method and product thereof |
| CN104783092A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Wild soybean curd processing technology |
| CN106722857A (en) * | 2016-12-22 | 2017-05-31 | 重庆顺源同食品有限公司 | A kind of vermicelli make former |
| CN110050988A (en) * | 2019-04-23 | 2019-07-26 | 晋城市古陵山食品有限公司 | A kind of potato vermicelli and preparation method thereof |
| CN113080400A (en) * | 2021-04-09 | 2021-07-09 | 张国良 | Processing technology of kudzu root powder product |
-
2002
- 2002-04-16 CN CN02114057A patent/CN1383740A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100448369C (en) * | 2006-04-11 | 2009-01-07 | 华南农业大学 | A kind of production method of arrowroot powder skin rich in flavonoids |
| CN101057663B (en) * | 2007-05-30 | 2012-04-18 | 福建省农业科学院农业工程技术研究所 | Raw material formula and preparation method of edible fungus nutritional kudzu vine starch noodles |
| CN101156667B (en) * | 2007-10-15 | 2010-10-13 | 中国农业大学 | Method for enzymatical producing corn vermicelli |
| CN102178185A (en) * | 2011-03-21 | 2011-09-14 | 江华 | Processing method of fern root product |
| CN102485045A (en) * | 2011-11-01 | 2012-06-06 | 程顺 | Noodle, vermicelli, and sheet jelly made from ginkgo leaf, gastrodia elata, radix pueraiae, starch and the like and preparation method thereof |
| CN102396749A (en) * | 2011-11-11 | 2012-04-04 | 宋贵民 | Special vermicelli for stuffing food and production method thereof |
| CN103621998A (en) * | 2012-08-29 | 2014-03-12 | 陇西县清吉淀粉制品有限公司 | Alum-free jelly sheet production method |
| CN103110048A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Spirulina vermicelli and preparation method thereof |
| CN103110073A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Vegetable juice vermicelli and preparation method thereof |
| CN103125806A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Codonopsis vermicelli and preparation method thereof |
| CN103125878A (en) * | 2013-03-18 | 2013-06-05 | 王多成 | Inulin vermicelli and preparation method thereof |
| CN103584019A (en) * | 2013-10-24 | 2014-02-19 | 郎溪县天子粉丝厂 | Method for purely manually preparing kudzu vine root vermicelli |
| CN103621862A (en) * | 2013-10-24 | 2014-03-12 | 郎溪县天子粉丝厂 | Production method for pure-manual sweet potato vermicelli |
| CN104323172A (en) * | 2014-10-27 | 2015-02-04 | 赵慧 | Making method of polygonatum kingianum and lotus root rice-flour vermicelli |
| CN104366189A (en) * | 2014-11-19 | 2015-02-25 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Preparation method of alum-free vermicelli high in resistant starch content |
| CN104522471A (en) * | 2015-01-19 | 2015-04-22 | 吕福玲 | Vermicelli production method and product thereof |
| CN104783092A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Wild soybean curd processing technology |
| CN106722857A (en) * | 2016-12-22 | 2017-05-31 | 重庆顺源同食品有限公司 | A kind of vermicelli make former |
| CN110050988A (en) * | 2019-04-23 | 2019-07-26 | 晋城市古陵山食品有限公司 | A kind of potato vermicelli and preparation method thereof |
| CN113080400A (en) * | 2021-04-09 | 2021-07-09 | 张国良 | Processing technology of kudzu root powder product |
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