Pumpkin vermicelli and preparation method thereof

A pumpkin and vermicelli technology, applied in the field of food processing, can solve the problems of low convenience of eating, low nutritional value, uncomfortable abdominal distension, etc., and achieve the effects of reasonable process setting, rich and comprehensive nutrition, and easy quality control.

Inactive Publication Date: 2019-10-25
武冈市卤卤香食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the prior art, whether it is manual vermicelli or machine-processed vermicelli, its existing problems are as follows: one, the starch content is high and the protein content is low or close to none, the structure is relatively single, and the nutritional value is not high; second, it is convenient to eat The density is not high, and the traditional vermicelli needs to be boiled for a long time before it can be eaten; third, the taste and toughness rely on alum or other additives to improve, and it is easy to cause stickiness after absorbing water; fourth, continuous consumption is easy to produce uncomfortable abdominal distension

Method used

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  • Pumpkin vermicelli and preparation method thereof
  • Pumpkin vermicelli and preparation method thereof
  • Pumpkin vermicelli and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] In this example, pumpkin vermicelli is prepared from mixed starch, soybeans, pumpkin and auxiliary materials, wherein the mixed starch is formed by mixing sweet potato starch and potato starch in a ratio of 1:1, and the transglutaminase in the auxiliary materials accounts for 0.05% of soybean mass.

[0027] This pumpkin vermicelli preparation method comprises the steps:

[0028] 1) Pumpkins can be commercially available golden chestnut pumpkins. Peel and remove seeds from the mature pumpkins, clean them and cut them into small pieces. Steam them in a pressure vessel. The pumpkin paste with obvious particles is ready for use;

[0029] 2) Boil soybeans in a high-pressure container until soft and rotten, add soybeans and water to a chopping machine at a mass ratio of 1:5, chop and mix into a paste, continue to add transglutaminase and chop to obtain Soybean paste, the paste shall be fine and uniform without obvious particles visible to the naked eye; pre-cooking soybeans ...

Embodiment 2

[0035] In this example, pumpkin vermicelli is prepared from mixed starch, soybeans, pumpkin and auxiliary materials, wherein the mixed starch is formed by mixing sweet potato starch, potato starch and tapioca starch in a ratio of 1:1:2, and transglutaminase in the auxiliary materials accounts for The mass of soybeans is 0.08%, and the mass ratio of gluten flour to the mixed starch is 5%.

[0036] This pumpkin vermicelli preparation method comprises the steps:

[0037] 1) Pumpkins can be commercially available golden chestnut pumpkins. Peel and remove seeds from the mature pumpkins, clean them and cut them into small pieces. Steam them in a pressure vessel. The pumpkin paste with obvious particles is ready for use;

[0038] 2) Boil soybeans in a high-pressure container until soft and rotten, add soybeans and water to a chopping machine at a mass ratio of 1:5, chop and mix into a paste, continue to add transglutaminase and chop to obtain Soybean paste, the paste shall be fine ...

Embodiment 3

[0044] Pumpkin vermicelli is prepared from mixed starch, soybean, pumpkin and auxiliary materials in the present embodiment, wherein mixed starch is made of sweet potato starch, potato starch, tapioca starch, pea starch, corn starch, mung bean starch according to 1:1:1:1:1 : 1 ratio, the transglutaminase in the auxiliary material accounts for 0.1% of the soybean mass, and the gluten powder accounts for 10% of the mixed starch mass.

[0045] This pumpkin vermicelli preparation method comprises the steps:

[0046] 1) Pumpkins can be commercially available golden chestnut pumpkins. Peel and remove seeds from the mature pumpkins, clean them and cut them into small pieces. Steam them in a pressure vessel. The pumpkin paste with obvious particles is ready for use;

[0047] 2) After the soybeans are fully soaked, the soybeans and water are ground at a mass ratio of 1:5, and the soybean milk and okara are boiled into a paste, and then the paste and transglutaminase are added to a cho...

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Abstract

The invention provides pumpkin vermicelli which is prepared from mixed starch, soybean, pumpkin and auxiliary materials. The auxiliary materials include glutamine transaminase accounting for 0.05-0.1%of mass of the soybean, and the mixed starch comprises one or multiple of sweet potato starch, potato starch, cassava starch, pea starch, corn starch and other similar starch and further comprises wheat gluten accounting for 0.1-10% of mass of the mixed starch. The pumpkin vermicelli prepared by the method is high in protein content, balanced in nutrient, golden and attractive in color, chewy andsmooth in taste and quick in rehydration, and is ready for eating by only adding seasoning after being brewed in water of 85 DEG C, thereby being convenient and quick.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pumpkin vermicelli and a preparation method thereof. Background technique [0002] Existing vermicelli processing methods include manual processing and mechanical processing. The manual processing process is: add water to the starch and constantly stir, add about 0.3% alum in the stirring process and stir to obtain starch paste; take a little starch paste and put it into copper or In the turntable made of white iron, after the starch paste is added, immediately float the turntable into the boiling water in the pot, and rotate it by hand, so that the starch paste will be evenly spread from the center of the chassis to the surroundings under the action of centrifugal force. At the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating disk. After forming, the rotating disk is taken out and placed in clean water, and the vermicelli come...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L11/00A23L19/00A23L29/00A23L33/00
CPCA23L29/30A23L11/07A23L19/09A23L29/06A23L33/00A23V2002/00A23V2250/5118
Inventor 邓长青
Owner 武冈市卤卤香食品有限责任公司
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