Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing flexible radix puerariae bean vermicelli

A vermicelli and toughness technology, applied in the field of industrialized clear juice type yam juice beverage and its preparation, can solve the problems of insufficient vermicelli strength, poor vermicelli quality, brittleness and easy breakage, etc. Effect

Active Publication Date: 2014-06-11
DEXING SONGSHI KUDZU IND
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the vermicelli production process, the vermicelli on the market will cause poor quality of vermicelli due to raw materials and craftsmanship, mainly in the fact that the vermicelli is not strong enough, "not resistant to cooking", "easy to paste soup", "crisp and easy broken and other quality problems

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing flexible radix puerariae bean vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Take 50 kilograms of mung bean starch, add 25 kilograms of 25 ℃ normal temperature drinking water in a mixing tank, stir and mix evenly into a paste. Use 98°C hot water to brew the evenly mixed mung bean starch paste-like liquid, stir continuously to make it gelatinized and increase the viscosity. Then pour the remaining 550 kg of mung bean starch, 150 kg of kudzu starch and 0.1 kg of sodium carboxymethyl cellulose into a mixing tank and mix evenly into a mixture, and then dissolve 0.2 kg of sodium ascorbate and 0.1 kg of table salt in drinking water at 25°C , 0.2 kg of sodium hexametaphosphate into a solution, and a solution made by dissolving 0.05 kg of monoglyceride in drinking water at 55°C, pour into the above mixture, stir and knead until the dough is soft and shiny, until the dough is no longer visible To the white point. Use a suction pump to knead the dough and remove some bubbles generated in the dough. Put the kneaded dough into the powder scoop of the powde...

Embodiment 2

[0051] Take 150 kilograms of mung bean starch, add a certain amount of 150 kilograms of 25 ℃ normal temperature drinking water in a mixing tank, stir and mix evenly into a paste. Use 98°C hot water to brew the evenly mixed mung bean starch paste-like liquid, stir continuously to make it gelatinized and increase the viscosity. Pour the remaining 550 kg of mung bean starch, 200 kg of Pueraria lobata starch and 0.6 kg of sodium carboxymethyl cellulose into a mixing tank and mix evenly into a mixture, and then dissolve 0.5 kg of sodium ascorbate and 0.5 kg of table salt in drinking water at 25°C , 1 kg of sodium hexametaphosphate into a solution, and a solution made by dissolving 0.2 kg of monoglyceride in drinking water at 65°C, pour into the above mixture, stir and knead until the dough is soft and shiny, until no visible in the dough White dot. Use a suction pump to knead the dough and remove some bubbles generated in the dough. Put the kneaded dough into the powder scoop of t...

Embodiment 3

[0071] Take 100 kilograms of mung bean starch, add a certain amount of 100 kilograms of 25 ℃ normal temperature drinking water in a mixing tank, stir and mix evenly into a paste. Use 98°C hot water to brew the evenly mixed mung bean starch paste-like liquid, stir continuously to make it gelatinized and increase the viscosity. Pour the remaining 550 kg of mung bean starch, 180 kg of Pueraria lobata starch and 0.5 kg of sodium carboxymethyl cellulose into a mixing tank and mix evenly into a mixture, and then dissolve 0.2 kg of sodium ascorbate and 0.3 kg of table salt in drinking water at 25°C , 0.5 kg of sodium hexametaphosphate into a solution, and a solution made by dissolving 0.1 kg of monoglyceride in drinking water at 60°C, pour into the above mixture, stir and knead until the dough is soft and shiny, until no visible in the dough White dot. Use a suction pump to knead the dough and remove some bubbles generated in the dough. Put the kneaded dough into the powder scoop of...

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
Login to View More

PUM

PropertyMeasurementUnit
Wire diameteraaaaaaaaaa
Moistureaaaaaaaaaa
Ashaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing flexible radix puerariae bean vermicelli, and belongs to the field of deep processing of agricultural and sideline products. The flexible radix puerariae bean vermicelli is prepared by the following processes: with mung bean starch and radix puerariae starch as main raw materials, and adding other auxiliary materials; dissolving the materials, mixing and kneading dough, thickening, screening, cooling, cleaning, shading, freezing, soothing, cooling, drying, and packaging into products. The method is unique in process, the radix puerariae bean vermicelli fabricated by using the process disclosed by the invention is high in strength, boilproof, soft in texture, unlikely to break, smooth in mouthfeel and long in aftertaste, the soup is unlikely to be burnt, and the vermicelli is a good food for modern family life.

Description

Technical field [0001] The invention belongs to the technical field of intensive and deep processing of agricultural products, and particularly relates to an industrialized clear juice type yam juice beverage and a preparation method thereof. Background technique [0002] Green beans (Vigna radiata (Linn.) Wilczek.) belong to the legume family, cowpea. Aliases: green beans (named because of their green color, and have more than two thousand years of cultivation history in China), green beans, plant beans, etc., mung beans contain high protein, dietary fiber, calcium, iron, Carbohydrates, phosphorus, potassium, magnesium, manganese, zinc, niacin, copper, vitamin E. The protein and phospholipids contained in mung beans have the function of excite nerves and increase appetite. The polysaccharides in mung bean can enhance the activity of serum lipoproteinases, hydrolyze triglycerides in lipoproteins to achieve the effect of lowering blood lipids, thereby preventing coronary heart d...

Claims

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/09A23L1/20A23L1/214A23L1/29A23L29/30
CPCA23L11/00A23L19/10A23L29/30A23L33/00
Inventor 宋建春苏莲花朱文波余君慧叶常春高敏
Owner DEXING SONGSHI KUDZU IND