Whole broad bean flour glass noodles and sheet jelly and production method thereof

A broad bean and whole flour technology, applied in the application, food preparation, food science and other directions, can solve the problems of low nutritional value of fans, and achieve the effects of fine taste, rich nutrition and improved nutritional value.

Inactive Publication Date: 2012-10-10
诸城市桃林食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method uses miscellaneous grains, in fact, all miscellaneous grain starches are used, and the skins and residues of miscellaneous grains are removed.
Therefore, the produced vermicelli have lower nutritional value

Method used

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  • Whole broad bean flour glass noodles and sheet jelly and production method thereof
  • Whole broad bean flour glass noodles and sheet jelly and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, prepare broad bean whole powder vermicelli

[0019] Broad beans are pulverized by jet crushing and classifying equipment of model JFC-5, sieved to obtain broad bean powder with a particle size less than 50 microns, and set aside; add 0.3kg of ground broad bean powder to 5kg mung bean starch and 5kg potato starch, and then Add 1.5kg of warm water at about 60°C and stir evenly, then pour the mixed starch into the powder leaker, pass through the drainer (the diameter of the eye of the drainer is 0.5cm, and the shape is round) and naturally drop into water at 100°C for 10 seconds and then come out pot, put into tap water to cool down to about 10°C, then freeze at -8°C for 6 hours, and after thawing, dry the product at 50°C to obtain instant vermicelli containing broad bean powder. The sensory evaluation results are shown in Table 2 (No. 2).

[0020] The prepared vermicelli can be eaten directly after brewing with 80°C water for 3 to 10 minutes, and the taste ...

Embodiment 2

[0022] Embodiment 2, prepare broad bean whole powder vermicelli

[0023] The broad beans are crushed by JFC-5 jet crushing and grading equipment, and sieved to obtain broad bean powder with a particle size of less than 50 microns for later use; add 0.5 kg of crushed broad bean powder to 5 kg of mung bean starch and 5 kg of potato starch, and then add 1.5 kg of 80 Warm water at about ℃ is stirred evenly by a mixer, and then the mixed starch is poured into the powder leaker, and it naturally falls through the leaker (the diameter of the eye of the filter is 0.5cm, and the shape is flat) into water at 100°C, boiled for 10 seconds, and then put it out of the pot. Pour into tap water to cool down to about 5°C, then freeze in -14°C for 6 hours, and dry the product at 30°C after thawing to obtain instant vermicelli containing broad bean powder. The sensory evaluation results are shown in Table 2 (No. 3).

[0024] The prepared vermicelli can be eaten directly after brewing with 80°C ...

Embodiment 3

[0025] Embodiment 3, preparation broad bean whole powder vermicelli

[0026] After mixing broad beans and peas in a mass ratio of 1:1, they are crushed by JFC-5 jet crushing and grading equipment, and sieved to obtain broad bean and pea mixed powder with a particle size of less than 50 microns for use; add 10kg mung bean starch and 5kg potato starch Add 3kg of crushed broad bean and pea powder, then add 3kg of warm water at about 60°C and stir evenly with a mixer, then pour the mixed starch into the powder drainer and pass through the drainer (the diameter of the eye of the drainer is 0.5cm, and the shape is flat) Drop naturally into 100°C water and cook for 10 seconds, then take out of the pot, put in tap water to cool down to about 10°C, then freeze at -8°C for 6 hours, after thawing, dry the product at 50°C to obtain broad bean powder And instant vermicelli with pea flour. The sensory evaluation results are shown in Table 2 (No. 4).

[0027] The prepared vermicelli can be...

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Abstract

The invention discloses whole broad bean flour glass noodles and sheet jelly and a production method thereof. The whole broad bean flour glass noodles and sheet jelly is prepared by the following steps: 1), crushing broad beans or a mixture of broad beans and peas to obtain whole flour with the grain size of less than 50 microns; and 2), mixing mung bean starch and potato starch according to the mass ratio of 10:(5-150), adding 0.1 to 30 mass percent of crushed whole flour obtain in the step 1), adding water with the temperature of 50 to 100 DEG C, stirring uniformly, shaping, cooking the shaped glass noodles or sheet jelly in water at the temperature of 70 to 100 DEG C for 1 to 16 seconds, cooling and drying the glass noodles or sheet jelly to obtain the whole broad bean flour glass noodles or sheet jelly. The whole broad bean flour glass noodles or sheet jelly can be directly eaten after being mixed with water with the temperature of 80 DEG C for 3 to 10 minutes. The prepared glass noodles or sheet jelly has abundant nutrients and has fine, smooth and tenacious mouthfeel.

Description

technical field [0001] The invention relates to broad bean whole powder vermicelli and vermicelli and a production method thereof. Background technique [0002] At present, the production of miscellaneous grain vermicelli and vermicelli mostly uses sweet potatoes, mung beans, peas, etc. as the main raw materials. The skin and dregs are removed through beating and filtration, and the miscellaneous grain starch is obtained through sedimentation of the slurry, and then vermicelli is produced through a series of process steps. Although this method has adopted miscellaneous grains, what actually use is miscellaneous grain starch, and the skin and slag of miscellaneous grains are all removed. Therefore, the produced vermicelli has low nutritional value. [0003] Broad beans contain important components such as calcium, zinc, manganese, and phospholipids that regulate the brain and nervous tissue, and are rich in choline, which has a brain-building effect of enhancing memory. Bro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/09A23L11/00
Inventor 宋吉辉
Owner 诸城市桃林食品有限责任公司
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