Tea-fragrance instant pea vermicelli and preparation method thereof
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A technology of pea vermicelli and tea aroma, which is applied in tea processing before extraction, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of physalis polluting the environment, long production cycle, and large water consumption, and achieve reduction Effects of reducing labor intensity, promoting appetite, and reducing loss of nutrients
Inactive Publication Date: 2016-03-30
杨华木
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[0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the vermicelli in the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of vermicelli containing aluminum will cause Serious impact on the monitoring of the human body
Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of pulp method is long, the water consumption is large, and the acid slurry produced by fermentation pollutes the environment
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[0015] A tea-flavored instant pea vermicelli is made from the following raw materials in parts by weight (kg):
[0017] The preparation method of described a kind of tea fragrance instant pea vermicelli, comprises the following steps:
[0018] (1) Take peas and add 3 times of water to soak at 25°C for 10 hours, grind the soaked peas, add neutral protease in the amount of 220 mg / kg peas after sieving, adjust the slurry temperature to 50°C and keep it warm for 5 hours, then pass through Centrifuge at 3000r / min for 15min, wash with water for 3 times, dry the sediment in an oven at 45°C, crush and pass through a 100-mesh sieve to obtain starch;
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Abstract
The invention discloses tea-fragrance instant pea vermicelli. The tea-fragrance instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of sweet potato leaves, 0.7-0.8 part of longan flowers, 1-1.1 parts of officinal magnolia fruits or seeds, 0.9-1.1 parts of cortex fraxini, 0.9-1 part of aster, 20-23 parts of pitayas, 14-16 parts of green tea, 20-22 parts of peanut kernels, 10-12 parts of chopped green onions, 20-23 parts of preserved eggs, 10-12 parts of table salt, 2-3 parts of sodium alginate, and an appropriate amount of neutral protease. The vermicelli disclosed by the invention has light tea fragrance after being soaked, so that the vermicelli can promote the appetite and refresh the mind; the added pitayas are rich in a great quantity of fruit flesh fibers, carotene, vitamins B1, B2, B3, B12 and C and the like. In addition, according to the instant pea vermicelli disclosed by the invention, varied Chinese herbal medicines are added in the processing course, so that the efficacies of stopping bleeding, reducing blood sugar, easing constipation, promoting urination, promoting lactation, removing toxicity, clearing heat, drying dampness, and removing liver fire for improving eyesight can be achieved.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored instant pea vermicelli and a preparation method thereof. Background technique [0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the powder during the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of aluminum-containing vermicelli will cause Serious impact on the monitoring of the human body. Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of the slurry method is long, the water consumption ...
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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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