Plant protein nutrient vermicelli and preparation method thereof

Inactive Publication Date: 2013-11-27
甘肃圣大方舟马铃薯变性淀粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, vermicelli, vermicelli and vermicelli products purely adopting starch production as high-energy food can not satisfy current people's demand for diet
[0004] However,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] A peanut protein nutrient vermicelli, its preparation method is:

[0023] 1. After removing impurities and shelling fresh peanuts, wash them thoroughly with clean water 3 times, add 3 times the softened water to soak for 10 hours, remove the skins and remove them and put them into the beater at a volume ratio of 1:5 with clean water. After pulverizing and beating thoroughly, centrifuged at 3000r / min for 10 minutes, the resulting crude slurry is filtered through a 400 mesh standard sieve to obtain a peanut slurry. The resulting peanut slurry is heated and boiled for 10 minutes to remove the fishy smell, and the foam is removed in time during the cooking process. After cooling, the vegetable protein slurry I was prepared.

[0024] 2. Take 2 parts of pea starch, 5 parts of corn starch and 3 parts of cassava phosphate distarch according to the mass parts, and mix them thoroughly to prepare starch II for vermicelli.

[0025] 3. Take 5 parts of special starch ...

Example Embodiment

[0026] Example 2

[0027] A walnut protein nutritious vermicelli, and its preparation method is:

[0028] 1. After removing impurities and shells of fresh walnuts, wash them thoroughly with clean water 3 times, add 3 times the softened water for 10 hours, remove the peels and remove them and put them into the beater at a volume ratio of 1:6 with clean water. Crush the pulp thoroughly, centrifuge at 3000r / min for 10 minutes to obtain the crude slurry. The crude slurry is filtered through a 400 mesh standard sieve to obtain a walnut slurry. The walnut slurry is heated and boiled for 5 minutes to remove the fishy smell. The foam is removed in time during the cooking process. After cooling, the vegetable protein slurry I was prepared.

[0029] 2. Take 1 part of pea starch, 4 parts of corn starch and 4 parts of cassava phosphate distarch according to the mass parts, and mix them thoroughly to prepare starch II for vermicelli.

[0030] 3. According to the number of parts by mass, add 5 pa...

Example Embodiment

[0031] Example 3

[0032] An almond protein nutritional noodles, the preparation method thereof is:

[0033] 1. After removing impurities and shelling of fresh shelled almonds, wash them thoroughly with clean water 3 times, add 3 times the softened water for 8 hours, remove the skins and remove them and put them into the beater at a volume ratio of 1:3 with clean water. Crush the pulp thoroughly and centrifuge at 3000r / min for 5 minutes to obtain a coarse slurry. The coarse slurry is shaken and filtered through a 400 mesh standard sieve to obtain almond slurry. The almond slurry is heated and boiled for 5 minutes to remove the fishy smell. It is removed in time during the cooking process. Foam, prepare vegetable protein slurry I after cooling down. 2. Take 1 part of pea starch, 3 parts of corn starch and 4 parts of cassava phosphate distarch according to the mass parts, and mix them thoroughly to prepare special starch II for vermicelli.

[0034] 3. Take 5 parts of special starch ...

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PUM

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Abstract

The invention discloses plant protein nutrient vermicelli and a preparation method thereof. The preparation method comprises the steps as follows: 1, selecting fresh nuts, removing impurities and shelling, performing cleaning, soaking, pulping and centrifugation to obtain coarse slurry, and filtering, boiling and cooling the coarse slurry to obtain plant protein slurry; 2, fully mixing pea starch, corn starch with cassava phosphate starch as per certain proportion to obtain special vermicelli starch; 3, mixing the special vermicelli starch, the plant protein slurry with water, performing extrusion forming in a vermicelli machine, and freezing, unfreezing and drying to obtain the plant protein vermicelli with bright color and unique taste. According to the invention, the nuts, the starch and the modified starch are taken as the raw materials, the plant protein components are added into the vermicelli, and the non-alum plant protein nutrient vermicelli is prepared, the nutrition of the vermicelli is increased, the vermicelli variety is enriched, and a health-care function of the product is achieved.

Description

technical field [0001] The invention relates to a processing method of agricultural and sideline products, in particular to a method for preparing alum-free vegetable protein nutritional vermicelli by using nuts, starch and modified starch as raw materials. Background technique [0002] Existing vermicelli, vermicelli and vermicelli products are traditional delicacies of my country, especially deeply loved by people in the northern region, and its development history has been traced back for hundreds of years. The production of such products is mainly based on the retrogradation and aging properties of starch. The raw materials used are mainly all kinds of natural plant starch. The main component of starch is carbohydrates, and there are also trace amounts of fat, protein, phosphorus, sulfur, etc. Substance; it is used as food mainly to provide energy for the ingestor, in other words to fill the stomach. [0003] Today, with the rapid development of material civilization, p...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 田映良孙琛曹余
Owner 甘肃圣大方舟马铃薯变性淀粉有限公司
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