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Flavored bean vermicelli and preparation method thereof

A vermicelli and flavor technology, which is applied in the field of flavor vermicelli and its preparation, can solve the problems of affecting health, low protein and low nutritional structure of vermicelli, and achieve the effect of low cost, uniform color and rich nutrition

Active Publication Date: 2013-06-05
洪连良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the various vermicelli produced in China are not high in raw material nutrition, or part of the nutrition has been lost in the production process, resulting in low protein and low nutritional structure of these vermicelli. Regular consumption will affect people's health, so it is necessary to develop a kind of vermicelli It not only has these characteristics of vermicelli, but also has nutritional value, is economical, and is easy to produce and process. It is a kind of vermicelli food that can be welcomed by the public.

Method used

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  • Flavored bean vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The flavor vermicelli of the present invention is made by using soybean protein and starch as main raw materials, adding gelatin, sodium alginate, and salt as auxiliary materials, and is made through steps such as dissolving, mixing, drawing, cooling, dehydrating, arranging, drying, and packaging.

[0019] Raw materials: 50 kg of soybean protein, 10 kg of starch, 10 kg of gelatin, 2 kg of sodium alginate, 0.1 kg of table salt, and 80 kg of water.

[0020] The specific steps of the preparation method are as follows:

[0021] (1) Add 2 kg of sodium alginate to 50 kg of water and stir in a blender for 60 minutes to obtain a sodium alginate solution;

[0022] (2) Combine 50 kg of soybean protein, 10 kg of starch, 10 kg of gelatin, and 0.1 part of salt into the barrel, then add 30 kg of water, put it in an incubator for heating, and the temperature is 40-50 ° C. After 2 hours, Dissolving into a liquid to obtain the first mixed solution;

[0023] (3) Mix the sodium alginate...

Embodiment 2

[0027] The flavor vermicelli of the present invention is made by using soybean protein and starch as main raw materials, adding gelatin, sodium alginate, and salt as auxiliary materials, and is made through steps such as dissolving, mixing, drawing, cooling, dehydrating, arranging, drying, and packaging.

[0028] Raw material: soybean protein 49kg, starch 9kg, gelatin 9kg, sodium alginate 2kg, water 78kg.

[0029] The specific steps of the preparation method are as follows:

[0030] (1) Add 2 kg of sodium alginate to 49 kg of water and stir in a blender for 50 minutes to obtain a sodium alginate solution;

[0031] (2) Add 49 kg of soybean protein, 9 kg of starch, and 9 kg of gelatin into the barrel, then add 29 kg of water, put it in an incubator for heating, and the temperature is 40-50°C. After 2 hours, Dissolving into a liquid to obtain the first mixed solution;

[0032] (3) Mix the sodium alginate solution and the mixed solution at a weight ratio of 1:1, and stir for 2 h...

Embodiment 3

[0036] The flavor vermicelli of the present invention is made by using soybean protein and starch as main raw materials, adding gelatin, sodium alginate, and salt as auxiliary materials, and is made through steps such as dissolving, mixing, drawing, cooling, dehydrating, arranging, drying, and packaging.

[0037] Raw materials: 51 kg of soybean protein, 11 kg of starch, 11 kg of gelatin, 2 kg of sodium alginate, 0.2 kg of table salt, and 82 kg of water.

[0038] The specific steps of the preparation method are as follows:

[0039] (1) Add 2 kg of sodium alginate to 51 kg of water and stir in a blender for 70 minutes to obtain a sodium alginate solution;

[0040] (2) Combine 51 kg of soybean protein, 11 kg of starch, 11 kg of gelatin, and 0.2 parts of salt into the barrel, then add 31 kg of water, put it in an incubator for heating, and the temperature is 40-50 ° C. After 2 hours, Dissolving into a liquid to obtain the first mixed solution;

[0041] (3) Mix the sodium alginat...

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Abstract

The invention belongs to a food and a preparation method thereof, and relates to flavored bean vermicelli. The flavored bean vermicelli is characterized by being prepared from soybean protein and starch as main raw materials and gelatin, sodium alginate and table salt as auxiliary materials through the steps of dissolution, blending, drawing, cooling, dehydration, presentation on disks, drying, packaging and the like. The flavored bean vermicelli has the advantages of uniform color, uniform size, pure taste, softness and toughness as rehydration, smooth taste, abundant nutrients, low cost, simple production process, industrial production and high production efficiency.

Description

technical field [0001] The invention belongs to food and a preparation method thereof, and relates to flavor vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional foods of the Chinese people and is deeply loved by the people. At present, the various vermicelli produced in China are not high in raw material nutrition, or part of the nutrition has been lost in the production process, resulting in low protein and low nutritional structure of these vermicelli. Regular consumption will affect people's health, so it is necessary to develop a kind of vermicelli The vermicelli food has these vermicelli characteristics, has nutritional value, is economical, and is easy to produce and process and is popular with the public. [0003] Soybean is known as "environmentally friendly plant meat" and "green milk", and its nutrition is comprehensive. High nutritional value, its high-quality protein is an important nutrient for th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/305
Inventor 洪连良
Owner 洪连良
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