A kind of preparation method of tough kudzu 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: 2016-04-06
DEXING SONGSHI KUDZU IND
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  • 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

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  • A kind of preparation method of tough kudzu vermicelli

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Get 50 kilograms of mung bean starch, add a certain amount of 25 kilograms of 25 ℃ normal temperature drinking water, stir and mix in a mixing tank to evenly form a paste. Brew the uniformly mixed mung bean starch paste with hot water at 98°C, and stir constantly to make it gelatinize 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 the mixing tank and mix evenly to form a mixture, then dissolve 0.2 kg of sodium ascorbate and 0.1 kg of salt in drinking water at 25 °C , 0.2 kg of sodium hexametaphosphate, and a solution made by dissolving 0.05 kg of monoglyceride in 55°C drinking water, pour the above mixture, stir and knead until the dough is soft and shiny, until the dough is invisible to white point. Knead using an air pump to remove some of the air bubbles that develop in the dough. Put the kneaded dough into the powder scoop of the powder leaking machine. The ma...

Embodiment 2

[0051] Get 150 kilograms of mung bean starch, add a certain amount of 150 kilograms of 25 ℃ normal temperature drinking water, stir and mix in a mixing tank to evenly form a paste. Brew the uniformly mixed mung bean starch paste with hot water at 98°C, and stir constantly to make it gelatinize and increase the viscosity. Then pour the remaining 550 kg of mung bean starch, 200 kg of kudzu starch and 0.6 kg of sodium carboxymethyl cellulose into the mixing tank and mix evenly to form a mixture, then dissolve 0.5 kg of sodium ascorbate and 0.5 kg of salt in drinking water at 25°C , 1 kg of sodium hexametaphosphate into a solution, and a solution obtained by dissolving 0.2 kg of monoglyceride in drinking water at 65°C, pour the above mixture, stir and knead until the dough is soft and shiny, until the dough cannot be seen White dot. Knead using an air pump to remove some of the air bubbles that develop in the dough. Put the kneaded dough into the powder scoop of the powder leaki...

Embodiment 3

[0071] Get 100 kilograms of mung bean starch, add certain 100 kilograms of 25 ℃ normal temperature drinking water, stir and mix in a mixing tank to evenly form a paste. Brew the uniformly mixed mung bean starch paste with hot water at 98°C, and stir constantly to make it gelatinize and increase the viscosity. Then pour the remaining 550 kg of mung bean starch, 180 kg of kudzu starch and 0.5 kg of sodium carboxymethyl cellulose into the mixing tank and mix evenly to form a mixture, then dissolve 0.2 kg of sodium ascorbate and 0.3 kg of salt in drinking water at 25 °C , 0.5 kg of sodium hexametaphosphate into a solution, and a solution obtained 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 the dough cannot be seen White dot. Knead using an air pump to remove some of the air bubbles that develop in the dough. Put the kneaded dough into the powder scoop of the powder leaking m...

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Abstract

The invention discloses tough kudzu vermicelli and a preparation method thereof, belonging to the field of deep processing of agricultural and sideline products. Tough kudzu vermicelli is made of mung bean starch and kudzu root starch as the main raw material, adding other auxiliary materials, after dissolving, kneading, kneading, thickening, leaking, cooling, cleaning, shading, freezing, thinning, jelly, drying, and packaging. And other crafts. The patented process of the present invention is unique, and the kudzu vermicelli made by this patented process not only has high vermicelli strength, "resistance to cooking", "not easy to paste soup", "soft texture" and "not easy to break", but also has a smooth taste and a long aftertaste. It is the best food for modern home life.

Description

technical field [0001] The invention belongs to the technical field of intensive processing of agricultural products, and in particular relates to an industrialized clear juice type yam juice drink and a preparation method thereof. Background technique [0002] Mung bean (Vignaradiata (Linn.) Wilczek.) belongs to the leguminous family, cowpea. Alias: Qingxiaodou (named for its green color, which has been cultivated in China for more than 2,000 years), Lu bean, Zhidou, etc. Mung bean contains 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 functions of exciting nerves and increasing appetite. The polysaccharide components in mung bean can enhance the activity of serum lipoproteinase, hydrolyze triglyceride in lipoprotein to achieve the effect of lowering blood fat, so as to prevent and treat coronary heart disease and angina...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L33/125A23L11/00A23L19/10A23L33/00
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
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