Method for preparing acorn silk noodles

A technology of acorn and vermicelli, which is applied in the field of preparation of acorn vermicelli, can solve the problems of low production efficiency, poor sanitation, and inconvenient storage, and achieve the effects of convenient operation, lowering of high blood pressure, and simple preparation method

Inactive Publication Date: 2014-03-05
ANHUI RENRENFU BEAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the acorn vermicelli sold on the market are ready-to-eat types processed by pure manual operations, which have the disadvantages of low production efficiency, poor sanitation, and inconvenient storage.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0016] A preparation method of acorn vermicelli, comprising the steps of:

[0017] a choose fresh acorns, shelled to get acorns;

[0018] b Soak the acorn kernels in step a in the soaking solution at 22-28°C, after soaking for 8-13 hours, rinse and remove sand through the vortex desanding device, the soaking solution is to add chitosan with a volume concentration of 0.5% Dissolve in -1.0% acetic acid aqueous solution, adjust the weight volume concentration to 0.1%-0.3%, and then adjust the pH to 5.5-6.0;

[0019] c. Take the acorns washed and debubbled in step b, put them into the measuring cylinder in the refiner, and add water at 20-25°C. The weight ratio of acorns and water is 1:4-6, and grind with a refiner pulp to obtain juice, the particle size of which is less than 3 μm, and filtered with a 60-80 mesh sieve to obtain supernatant juice;

[0020] d After the supernatant juice is left to settle, pour off the water, then add cold boiled water to stir evenly, settle down, ...

Embodiment 1

[0025] a Get 100 kilograms of fresh oak chestnuts with bright color, full grain, no moth and no mildew, and use a lotus seed sheller to shell it to obtain 70 kilograms of acorns;

[0026] b. Soak 70 kg of acorns in the soaking solution at 22°C. After soaking for 8 hours, rinse and remove sand through a vortex desanding device; wherein, the soaking solution is made by adding chitosan with a volume concentration of 0.5%-1.0 % of acetic acid aqueous solution, adjust the weight volume concentration to 0.1%-0.3%, and then adjust the pH to 5.5-6.0;

[0027] c. Take the acorns that have been rinsed and de-sanded in step b and put them into the measuring cylinder of the refiner, add 20°C and 280 kg of water, and use a refiner to refine the pulp to obtain pulp. The particle size of the pulp is less than 3 μm , and filter with a 60-mesh sieve to obtain supernatant juice;

[0028] d Put the supernatant juice to settle and pour off the water, then add cold boiled water to stir evenly, pr...

Embodiment 2

[0033] a Get 100 kilograms of fresh oak chestnuts with bright color, full grain, no moth and no mildew, and use a lotus seed sheller to shell it to obtain 70 kilograms of acorns;

[0034] b Soak 70 kg of acorn kernels in the soaking solution at 22°C, and after soaking for 10 hours, wash and remove sand through a vortex desanding device;

[0035] c. Take the acorns washed and de-sanded in step b and put them into the measuring cylinder of the refiner, add 25°C and 420 kg of water, and use the refiner to refine the pulp to obtain pulp, the particle size of which is less than 3 μm , and filtered with a 70-mesh sieve to obtain supernatant juice;

[0036] d Put the supernatant juice to settle and pour off the water, then add cold boiled water to stir evenly, precipitate, repeat the stirring and sedimentation 5 times, remove the supernatant, finally get the acorn kernel powder, take out the dried acorn kernel pink;

[0037] eTake 2.8 kg of dry acorn powder and put it into the gorg...

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Abstract

The invention discloses a method for preparing acorn silk noodles. The method comprises the following steps: shelling selected acorns to obtain acorn kernels, soaking the acorn kernels in a soaking solution at the temperature of 22 to 28 DEG C for 8-13 hours, washing and removing sand by using a vortex sand removal device, putting the acorn kernels in a measuring cylinder in a stuff grinder, adding water at the temperature of 20 to 25 DEG C, and grinding slurry by using the stuff grinder, so as to obtain juice, wherein the granularity of the juice is not less than 3um; filtering by using a sieve with the granularity of 60-80 meshes, so as to obtain the supernatant juice, standing the supernatant juice, pouring the water, adding cold water, repeatedly and uniformly stirring, precipitating for 3-5 times, removing the supernatant to obtain acorn powder, drying, adding the water, rapidly stirring to form starchy sauce paste, preparing the starchy sauce paste into dough, removing bubbles in a vacuum machine, and inputting the starchy sauce paste subjected to bubble removal into a full-automatic silk noodle production line, so as to obtain the acorn silk noodles. The preparation method has the characteristics of high production efficiency and good sanitary conditions, and the prepared acorn silk noodles are convenient to store.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing acorn vermicelli. Background technique [0002] Due to its own biological function factors, oak chestnut can resist, alleviate, and prevent the poisoning of heavy metals such as lead to the human body. The food made of acorn chestnut powder can protect the physical and mental health of the human body, improve the immunity of the human body, and improve children's intelligence and intelligence. developmental level. At present, with the improvement of people's quality of life and the green food that has become popular in the world in recent years, acorn products are becoming more and more popular, especially the acorn vermicelli processed with acorn powder, because of its various ways of eating It can be used to make soup, cold salad or stir-fry, and has the characteristics of refreshing and smooth taste, good toughness, and long-term cooking. However, most of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/00A23P10/00
Inventor 周启霞
Owner ANHUI RENRENFU BEAN IND
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