阅读说明：本技术 湿绿豆粉丝的制作方法 (The production method of wet green bean vermicelli ) 是由 栾日娟 于 2019-07-25 设计创作，主要内容包括：本发明提供了一种湿绿豆粉丝的制作方法,包括：选取粒径在3.5～4mm之间的绿豆；将绿豆置于32～40℃的温水当中浸泡6～10小时后用凉水冲洗；磨浆,加入甜浆和酸浆使其发酵1.5～2h,后再进行兑浆、撇浆、过箩工序；20小时后撇去上层酸浆水,刷脸,过滤取下层淀粉,晾晒3天；将晾晒后的淀粉,加入其重量的10％的温水搅匀,然后再加入自身重量的10％-15％的沸水进行糊化,再加入淀粉搅拌,使其呈现半流动状态；通过漏筛和锤子将半流动状态淀粉进行锤击落入80-90℃热水中成型,再拨入10-18℃冷水中冷却,捞粉,理粉,然后再置于半地下冷窑中淋干。借此,本发明制作的绿豆粉丝色泽光亮,口感筋道,不化汤断条。(The present invention provides a kind of production methods of wet green bean vermicelli, comprising: chooses mung bean of the partial size between 3.5~4mm；Mung bean is placed in 32~40 DEG C of warm water after impregnating 6~10 hours and is rinsed with cold water；Defibrination, honey and wintercherry, which is added, makes its 1.5~2h that ferments, after carry out converting slurry again, skim slurry, cross square-bottomed bamboo basket process；Upper layer wintercherry water is skimmed after 20 hours, brush face filters to take lower layer's starch, dries 3 days；By the starch after sunning, 10% warm water that its weight is added is stirred evenly, and the boiling water for then adding the 10%-15% of own wt is gelatinized, and is added starch stirring, is made it that half flow regime be presented；Half flow regime starch is carried out hammering to fall into 80-90 DEG C of hot water forming by leakage sieve and hammer, then dials in cooling in 10-18 DEG C of cold water, powder is fished out, manages powder, be then placed in drench in semi-underground cold kiln again and do.Whereby, the green bean vermicelli bright in color that the present invention makes, mouthfeel chewiness do not change soup broken strip.)

1. a kind of production method of wet green bean vermicelli, which comprises the following steps:

It selects beans step: choosing drying of the partial size between 3.5mm~4mm and in viridian mung bean；

Bubble beans step: the mung bean chosen is placed in 32~40 DEG C of warm water and is impregnated 6~10 hours, then rushed with cold water It washes；

Grind beans step: by the mung bean defibrination process after immersion, honey and wintercherry, which is added, makes its fermentation, and fermentation time is controlled 1.5 ~2 hours, after carry out converting slurry again, skim slurry, cross square-bottomed bamboo basket process；

Face step processed: skimming upper layer wintercherry water after 20 hours, the processing of brush face refilters and takes lower layer's starch, dries 3 days；

Throwing step: by the green starch after sunning, 10% of its weight or so warm water is added and stirs evenly, then adds mung bean The boiling water of the 10%-15% of starch own wt is gelatinized, and is added green starch stirring, is made it that half flow regime be presented；

Half flow regime green starch hammer in the hot water for fall into 80 DEG C -90 DEG C by leakage sieve and hammer and is formed, then is dialled Enter cooling in 10 DEG C of -18 DEG C of cold water, fishing powder, then reason powder is placed in drench in semi-underground cold kiln again and do.

2. manufacturing method according to claim 1, which is characterized in that before the bubble beans step further include:

It scalds beans step: being first put into appropriate cold water, then the mung bean of selection is sufficiently stirred with boiling water, scald 5~10 minutes.

3. the production method of wet green bean vermicelli according to claim 1, which is characterized in that the bubble beans step and mill beans step Between rapid further include:

Fishing beans step: the uniform mung bean of dilation is selected by the leakage screening of predetermined diameter.

Technical field

The present invention relates to bean vermicelli manufacture technology field more particularly to a kind of production methods of wet green bean vermicelli.

Background technique

Mung bean is the food often occurred on national dining table, and being processed into bean vermicelli by mung bean is also long history.Green bean vermicelli In contained protein, phosphatide has excitor nerve, orectic function, and having additional nutrients for many important organs of body must It needs, and since mung bean is crude fibre food, also has the function of preventing inferior health, weight-reducing, beauty, relax bowel and defecation.In mouthfeel On, green bean vermicelli has prolonged resistant to cook, non muddy soup, unbroken noodles, and elasticity is strong, soft palatable feature, is a kind of public helping digestion Object.But the green bean vermicelli sold currently on the market is not that pure mung bean is made a bit, some are green in order to guarantee The chemical substances such as alum are added thereto, can damage to human health if excessive amount for bean powder silk unbroken noodles.

In summary, the existing technology has inconveniences and defects in actual use, so it is necessary to be improved.

Summary of the invention

For above-mentioned defect, the purpose of the present invention is to provide a kind of production methods of wet green bean vermicelli, make Green bean vermicelli bright in color, mouthfeel chewiness do not change soup broken strip.

To achieve the goals above, the present invention provides a kind of production method of wet green bean vermicelli, comprising the following steps:

It selects beans step: choosing drying of the partial size between 3.5mm~4mm and in viridian mung bean；

Bubble beans step: the mung bean chosen is placed in 32~40 DEG C of warm water and is impregnated 6~10 hours, then with cool Water rinses；

Grind beans step: by the mung bean defibrination process after immersion, honey and wintercherry, which is added, makes its fermentation, fermentation time control At 1.5~2 hours, after carry out converting slurry again, skim slurry, cross square-bottomed bamboo basket process；

Face step processed: skimming upper layer wintercherry water after 20 hours, the processing of brush face refilters and takes lower layer's starch, dries 3 days；

Throwing step: by the green starch after sunning, being added 10% of its weight or so warm water and stir evenly, then again plus The boiling water for entering the 10%-15% of green starch own wt is gelatinized, and is added green starch stirring, is made it that semi-fluid be presented Dynamic state；

Half flow regime green starch hammer in the hot water for fall into 80 DEG C -90 DEG C by leakage sieve and hammer and is formed, Cooling in 10 DEG C of -18 DEG C of cold water, fishing powder is dialled in again, then reason powder is placed in drench in semi-underground cold kiln again and do.

The production method of wet green bean vermicelli according to the present invention, before the bubble beans step further include:

It scalds beans step: being first put into appropriate cold water, then the mung bean of selection is sufficiently stirred with boiling water, scald 5~10 minutes.

The production method of wet green bean vermicelli according to the present invention, between the bubble beans step and mill beans step further include:

Fishing beans step: the uniform mung bean of dilation is selected by the leakage screening of predetermined diameter.

The present invention provides a kind of production method of wet green bean vermicelli, comprising the following steps: chooses partial size in 3.5mm~4mm Between drying and be in viridian mung bean；It is small that the mung bean chosen is placed in immersion 6~10 in 36~40 DEG C of warm water When；By the mung bean defibrination process after immersion, wintercherry water, which is added, makes its fermentation, and fermentation time was controlled at 24 hours；Go to upper layer sour Pulp-water refilters and lower layer's starch is taken to shine 3~5 days, dewatered green starch mixing water is stirred, mixing time 20- 40 minutes, make it that half flow regime be presented；Half flow regime green starch is subjected to hammering by leakage sieve and hammer and falls into hot water Middle molding, then cooling in 10 DEG C of -18 DEG C of cold water, fishing powder is dialled in, then reason powder is placed in drench in semi-underground cold kiln again and do, kiln temperature is 0 DEG C -- 5 DEG C.Whereby, the green bean vermicelli bright in color that the present invention makes, mouthfeel chewiness do not change soup broken strip.

Specific embodiment

In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to this hair It is bright to be further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not For limiting the present invention.

The present invention provides a kind of production methods of wet green bean vermicelli, comprising the following steps:

It selects beans step: choosing drying of the partial size between 3.5mm~4mm and in viridian mung bean；

Bubble beans step: the mung bean chosen is placed in 36~40 DEG C of warm water and is impregnated 6~10 hours.After immersion Mung bean water swelling is easily dispersed the colloid of amylum body.Preferably, the present invention can increase before steeping beans step scalds beans Step.It is first put into appropriate cold water, then the mung bean of selection is sufficiently stirred with boiling water, is scalded 5~10 minutes, it whereby can be significantly The speed of expansion of mung bean is improved, and does not influence the nutritional ingredient of mung bean.

Grind beans step: by the mung bean defibrination process after immersion, honey and wintercherry, which is added, makes its fermentation, fermentation time control At 1.5~2 hours, after carry out converting slurry again, skim slurry, cross square-bottomed bamboo basket process.

Face step processed: skimming upper layer wintercherry water after 20 hours, the processing of brush face refilters and takes lower layer's starch, dries 3 days.Through After fermentation, proteolytic Yu Shuizhong, and starch Precipitation.Upper layer wintercherry water (giving over to fermentation next time to use) is gone, is refiltered Lower layer's starch is taken, bean vermicelli can be made by shining to half-dried.

Throwing step: by the green starch after sunning, being added 10% of its weight or so warm water and stir evenly, then again plus The boiling water for entering the 10%-15% of green starch own wt is gelatinized, and is added green starch stirring, is made it that semi-fluid be presented Dynamic state.

Half flow regime green starch hammer in the hot water for fall into 80 DEG C -90 DEG C by leakage sieve and hammer and is formed, Cooling in 10 DEG C of -18 DEG C of cold water, fishing powder is dialled in again, and then reason powder is placed in drench in semi-underground cold kiln again and do, kiln temperature is 0 DEG C -- 5 ℃。

Preferably, fishing beans are carried out after mung bean has been impregnated in selection, it is uniform to select dilation by the leakage screening of predetermined diameter Mung bean.Whereby, the preferable and relatively uniform mung bean of available quality illustrates that the mung bean has become if do not expanded It is different, it is no longer appropriate for powder processed.The present invention may further ensure that the quality of mung bean after screening this part, and then guarantee bean vermicelli Quality.

In conclusion the present invention provides a kind of production method of wet green bean vermicelli, comprising the following steps: choose partial size and exist Drying between 3.5mm~4mm and be in viridian mung bean；The mung bean chosen is placed in 36~40 DEG C of warm water and is soaked Bubble 6~10 hours；By the mung bean defibrination process after immersion, wintercherry water, which is added, makes its fermentation, and fermentation time was controlled at 24 hours； Upper layer wintercherry water is removed, refilters and lower layer's starch is taken to shine 3~5 days, dewatered green starch mixing water is stirred, is stirred Mixing the time is 20-40 minutes, makes it that half flow regime be presented；Half flow regime green starch is carried out by leakage sieve and hammer Hammering, which is fallen into hot water, to be formed, then dials in cooling in 10 DEG C of -18 DEG C of cold water, fishing powder, then reason powder is placed in semi-underground cold kiln again Middle leaching is dry, and kiln temperature is 0 DEG C -- and 5 DEG C.Whereby, it is disconnected not to change soup for the green bean vermicelli bright in color that the present invention makes, mouthfeel chewiness Item.

Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention, Those skilled in the art make various corresponding changes and modifications, but these corresponding changes in accordance with the present invention It all should fall within the scope of protection of the appended claims of the present invention with deformation.