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A kind of preparation method of strengthening vermicelli

A vermicelli and starch technology, applied in biochemical equipment and methods, glycosylation enzymes, enzymes, etc., can solve the problems of unfavorable large-scale production, difficult control of reaction conditions, and high requirements for production equipment, so as to improve the effect of flocculation and adsorption and sedimentation , Improve the utilization rate of raw materials and reduce the effect of food calories

Active Publication Date: 2018-03-02
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high-concentration hydrochloric acid used in the chemical production process is not only difficult to control the reaction conditions, pollutes the environment, increases production costs, but also has high requirements for production equipment, which is not conducive to large-scale production and limits the further utilization of nano-chitin
It is not currently used in food, especially in the field of vermicelli production technology

Method used

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  • A kind of preparation method of strengthening vermicelli
  • A kind of preparation method of strengthening vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method for strengthening vermicelli, characterized in that it specifically comprises the following steps:

[0038] (1) Soaking: Take the summer processing as the time period, wash the peas, soak for the first time, add 130 kg of water for every 100 kg of peas, soak in warm water at 50°C for 6 hours, so that the peas can absorb enough water, and then stir up and down to carry out Soak for the second time for 6 hours, taking soaking as the standard.

[0039] (2) Refining: Grinding the soaked peas into pulp. Add 350 kg of water per 100 kg of soaked peas for grinding, and filter the ground soybean milk with a 90-mesh sieve to remove the bean dregs for the first precipitation. Precipitate for 12 to 16 hours, pour off the flour water and clear liquid. Carry out the second precipitation. After 8 hours of precipitation, pour off the flour surface water and clear liquid, remove the starch, put the removed starch into the bag, drain the water after 12 hours, and t...

Embodiment 2

[0053] A preparation method for strengthening vermicelli, characterized in that it specifically comprises the following steps:

[0054] (1) Soaking: Take the summer processing as the time period, wash the peas, soak for the first time, add 130 kg of water for every 100 kg of peas, soak in warm water at 55°C for 5 hours, so that the peas can absorb enough water, and then stir up and down to carry out Soak for the second time for 7 hours, taking soaking as the standard.

[0055] (2) Refining: Grinding the soaked peas into pulp. Add 400 kg of water to every 100 kg of soaked peas for grinding, and filter the ground soybean milk with a 100-mesh sieve to remove the bean dregs for the first precipitation. Precipitate for 14 hours, pour off the flour water and supernatant. Carry out the second precipitation. After 10 hours of precipitation, pour off the flour water and clear liquid, and remove the starch. Put the removed starch into the bag, drain the water after 12 hours, and take...

Embodiment 3

[0069] A preparation method for strengthening vermicelli, characterized in that it specifically comprises the following steps:

[0070] (1) Soaking: take the summer processing as the time period, wash the peas, soak for the first time, add 130 kg of water for every 100 kg of peas, soak in warm water at 60°C, and soak in water at 100°C for 4 hours in the season, so that the peas can absorb enough water. Then stir it up and down, and soak it for the second time for 8 hours, and take it as the standard.

[0071] (2) Refining: Grinding the soaked peas into pulp. Add 450 kg of water to every 100 kg of soaked peas for grinding, and filter the ground soybean milk with a 100-mesh sieve to remove the bean dregs for the first precipitation. Precipitate for 16 hours, pour off the flour water and supernatant. Carry out the second precipitation. After 12 hours of precipitation, pour off the flour water and clear liquid, and remove the starch. Put the removed starch into the bag, drain t...

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Abstract

The invention discloses a preparation method of enhanced bean vermicelli. The preparation method comprises the following steps: soaking peas twice and grinding the soaked peas into thick liquid; filtering bean milk to remove dregs, and precipitating twice to obtain pure pea powder; uniformly mixing the pure pea powder in warm water, adding cellulose nanocrystals and nano-chitosan, rushing by hot water and adding a saline solution to obtain vermicelli dough; vacuumizing the vermicelli dough through a vacuum dough kneading machine, conveying to a dipping machine through a spiral conveyor to form bean vermicelli; discharging the bean vermicelli out of a pan when the bean vermicelli is in a slight boiling state and cooling through cold water; then naturally cooling; implementing processes of freezing the bean vermicelli through a refrigerator, spraying warm water for unfreezing, draining off the bean vermicelli, and drying the bean vermicelli by a dryer; and inspecting, packaging, and introducing a finished product to the market. The enhanced bean vermicelli produced by adopting the method disclosed by the invention is convenient to eat, and keeps the original quality of peas; the bean vermicelli is free from any chemical additive and antiseptic, and can increase the contents of dietary fibers for the human body after long-term eating; and therefore, the enhanced bean vermicelli is a natural health food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of strengthened vermicelli, and a preparation method of strengthened vermicelli added with nano-cellulose crystals and nano-chitin. Background technique [0002] Pea is an annual herb rich in nutritional value. Taking 100g of peas as an example, its energy is 105 kcal, protein is 7.4 grams, fat is 0.3 grams, carbohydrates are 21.2 grams, folic acid is 82.6 micrograms, dietary fiber is 3 grams, vitamin A is 37 micrograms, carotene is 220 micrograms, thiamine is 0.43 milligrams, nuclear Flavin 0.09 mg, Niacin 2.3 mg, Vitamin C 14 mg, Vitamin E 1.21 mg, Calcium 21 mg, Phosphorus 127 mg, Potassium 332 mg, Sodium 1.2 mg, Iodine 0.9 mg, Magnesium 43 mg, Iron 1.7 mg, Zinc 1.29 mg mg, selenium 1.74 mg, copper 0.22 mg, manganese 0.65 mg. The carotene rich in peas can prevent the synthesis of human carcinogens after eating, thereby reducing the fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/30A23L33/20
CPCA23L29/30A23L33/24C12P19/14C12P19/26C12Y302/01014
Inventor 孙庆杰熊柳于靖崔少宁秦洋
Owner QINGDAO AGRI UNIV
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