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Chewy nutritional bean vermicelli

A technology of vermicelli and nutrition, which is applied in the field of food processing, can solve the problems of easy gelatinization and sticking to the pan, poor chewiness, difficulty in saturating and dissolving starch, etc., and achieve the effect of enriching nutrients, improving flexibility and combining tightly

Inactive Publication Date: 2015-05-06
GUIZHOU GOD KAMM ECOLOGICAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only is the efficiency low, but also because the starch is mixed with cold water, it is difficult to saturate and dissolve the starch; during the cooking process, the core may not be cooked through, or it is easy to gelatinize and stick to the pan, with poor toughness and poor chewiness

Method used

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Experimental program
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Embodiment Construction

[0012] Below in conjunction with specific embodiment the present invention will be further described, and preparation method is as follows:

[0013] 1) take by weighing 40 kilograms of sweet potato starch, 20 kilograms of tapioca starch, 20 kilograms of corn flour, 20 kilograms of wheat flour, standby;

[0014] 2) Mix 20 kg of sweet potato starch with 20 kg of hot water at 90°C, stir evenly, and make a base slurry;

[0015] 3) Add 20 kg of remaining sweet potato starch, 20 kg of tapioca starch, 20 kg of corn flour, and 20 kg of wheat flour to the base slurry, add 20 kg of hot water at 90°C, and stir evenly to make dough;

[0016] 4) putting the above-mentioned dough into a self-cooking extruder for curing, and then extruding to form vermicelli;

[0017] 5) Put vermicelli in water at 0-10°C for aging and setting for 8 hours, remove, drain, and freeze for 2 hours at -12°C;

[0018] 6) Thaw and dry.

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PUM

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Abstract

The invention discloses chewy nutritional bean vermicelli, belonging to a food processing method and is good in tenacity, tender and smooth, less prone to gelatinization, abundant in nutrients and good in chewiness. The chewy nutritional bean vermicelli is prepared from the following raw materials in parts by weight: 40 parts of sweet potato starch, 20 parts of cassava starch, 20 parts of corn flour, and 20 parts of wheat flour; a preparation method comprises the following steps: evenly mixing 50% of sweet potato starch with hot water with weight equal to that of the sweet potato starch at 90 DEG C to prepare a prime paste; adding the remaining sweet potato starch, cassava starch, corn flour and wheat flour into the prime paste, adding hot water with weight equal to that of the sweet potato starch, and evenly mixing to obtain a dough; feeding the dough into a self-cooking extruder for cooking, and then extruding to form bean vermicelli; and placing the bean vermicelli into cold water for aging and shaping for 8 hours, fishing out and freezing for 2 hours; and thawing and drying. The bean vermicelli is good in tenacity, soft and chewy in mouth feeling, less prone to gelatinization and sticking, and rich in nutrients.

Description

technical field [0001] The invention relates to a food processing method, in particular to a vermicelli processing method. Background technique [0002] At present, vermicelli on the market mainly includes mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, sweet potato vermicelli, sweet potato vermicelli, potato vermicelli and so on. Although there are many varieties and different tastes, they generally have the defect of a single nutritional component, which makes it difficult to meet the needs of diversified markets. [0003] In addition, the traditional production method of vermicelli is to mix cold water and starch and stir, then pass through a sieve to form vermicelli, and then steam at high temperature, freeze and age, and dry to obtain the finished product. Not only is the efficiency low, but also because the starch is mixed with cold water, it is difficult to saturate and dissolve the starch; during the cooking process, the core may not ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L29/30
CPCA23V2002/00A23V2250/5118
Inventor 石义权
Owner GUIZHOU GOD KAMM ECOLOGICAL FOOD
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