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Preparation method of pea vermicelli with short soup mixing time

A pea vermicelli, short-time technology, applied in the direction of food precipitation, food ingredients as taste improver, food ingredients as anti-foaming agent, etc. Good taste, rich nutrition, and the effect of shortening the mixing time

Inactive Publication Date: 2020-02-25
湖南城头山丝念食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the object of the present invention is to provide a method for preparing pea vermicelli with short soup mixing time, which solves the problem in the prior art that the vermicelli mostly uses potatoes and sweet potatoes as raw materials and has a single taste. Vermicelli mixed soup time is short

Method used

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  • Preparation method of pea vermicelli with short soup mixing time

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preparation example Construction

[0020] A method for preparing pea vermicelli with short soup mixing time, characterized in that it comprises the following steps:

[0021] Cleaning and soaking: Add the screened peas to clean water for cleaning, and soak them in clean water at 26-30°C for a period of time. The soaking time is 3-4 days. The soaking degree of peas not only affects the yield of pea flour, And it affects the quality of the product. If the soaking is insufficient, the protein dissolution is not complete, and the whole cell is filtered out together with the cellulose, so the pulp yield is low, and the protein and fat contained in the pulp are less, which affects both the product quality and the flour yield;

[0022] Grinding: Before grinding, the skin of the peas can be removed to increase the taste, and the peas after washing and soaking steps can be ground to a fine powder with a fineness of 40-60 mesh;

[0023] Precipitation: Add the fine pea powder obtained through the grinding step into clear w...

Embodiment 1

[0029] A method for preparing pea vermicelli with short soup mixing time, comprising the steps of:

[0030] Include the following steps:

[0031] Cleaning and soaking: Add the screened peas to clean water for cleaning, and soak in clean water at 26°C for 3 days;

[0032] Grinding: grinding the peas after the cleaning and soaking steps to a fine powder with a fineness of 40 mesh;

[0033] Precipitation: Add the pea fine powder obtained through the grinding step into clear water at a weight ratio of 1:2 to obtain pea soy milk, filter the pea soy milk to remove large particles, add glucose to the filtrate, and add 0.4g per kilogram of filtrate Glucose, the filtrate was left to stand for 6 hours, and the soybean powder precipitated from the lower layer was taken out;

[0034] Drying: the pea flour obtained through the precipitation step is placed in a well-ventilated place to dry to obtain pea flour with a moisture content of 2%;

[0035] Flour making: add 35 milliliters of wat...

Embodiment 2

[0038] A method for preparing pea vermicelli with short soup mixing time, comprising the steps of:

[0039] Cleaning and soaking: Add the screened peas to clean water for cleaning, and soak in clean water at 28°C for 3 days;

[0040] Grinding: grinding the peas after the cleaning and soaking steps to a fine powder with a fineness of 50 mesh;

[0041] Precipitation: Add the fine pea powder obtained through the grinding step into clear water at a weight ratio of 1:2.5 to obtain pea soy milk, filter the pea soy milk to remove large particles, add glucose to the filtrate, and add 0.5g per kilogram of filtrate Glucose, the filtrate was left to stand for 7 hours, and the soybean powder precipitated from the lower layer was taken out;

[0042] Drying: the pea flour obtained through the precipitation step is placed in a well-ventilated place to dry to obtain pea flour with a moisture content of 2.5%;

[0043] Flour making: add 40 milliliters of water to every jin of soybean flour an...

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Abstract

A preparation method of pea vermicelli with short soup mixing time comprises the following steps: cleaning and soaking; grinding: grinding peas subjected to cleaning and soaking to fine powder with fineness of 20-40 meshes; precipitation: grinding the pea fine powder obtained in the grinding step according to the weight ratio of 1: 2-3.5 into clear water to obtain pea milk, filtering the pea milkto remove large particles, leaving the filtrate standstill for a certain time, and taking out bean powder precipitated from the lower layer; drying: placing the pea powder obtained in the precipitation step in a well ventilated place for airing to obtain pea powder with water content of 2%-3%; powder preparation: adding 35-45 ml of water into each jin of pea powder, uniformly stirring to obtain the pea milk, and then placing the pea milk in a powder press to obtain vermicelli; and airing: placing the vermicelli obtained in the powder preparation step in water at the temperature of 8-12 DEG C for cleaning, and then placing the vermicelli in a well ventilated place for airing to obtain the pea vermicelli with the water content of 1.5%-2%.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of pea vermicelli with short soup mixing time. Background technique [0002] Peas are different from ordinary vegetables. The gibberellins and lectins contained in peas have the functions of antibacterial, anti-inflammatory and enhancing metabolism. The main components are carbohydrates, dietary fiber, protein, niacin, calcium, magnesium and other minerals. substance. Existing vermicelli are generally potato flour, sweet potato flour, pea vermicelli is still relatively rare. In the process of making pea vermicelli, due to the long precipitation time of pea and incomplete precipitation, the pea particles are large, and the finished product after making vermicelli takes a long time to mix the soup (the mixing time is the time to cook in boiling water until the water becomes cloudy). Contents of the invention [0003] In view of this, the object of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/00A23L29/30
CPCA23L29/00A23L29/04A23L29/30A23V2002/00A23V2200/14A23V2200/204A23V2250/186A23V2250/5118A23V2250/61A23V2300/14A23V2300/40
Inventor 皮坤宁
Owner 湖南城头山丝念食品股份有限公司
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