阅读说明：本技术 一种魔芋粉丝及其制备方法 (Konjak vermicelli and preparation method thereof ) 是由 黄正祥 于 2021-09-07 设计创作，主要内容包括：本发明涉及食品加工的技术领域,具体而言,涉及一种魔芋粉丝及其制备方法。魔芋粉丝,包括如下重量份的各组分：豌豆淀粉85-95份,魔芋粉8-15份,菜籽油1-4份。其不仅可以饱腹,还具有保健作用。魔芋粉丝的制备方法,包括如下步骤：将豌豆淀粉和魔芋粉加水搅拌均匀,然后加入菜籽油搅拌均匀,得到糊状混合物；再将糊状混合物加入粉丝机中,使其形成粉丝,然后冷却成型,然后晾晒,晾晒干以后分装得到粉丝成品。该制备方法简单,成本低。(The invention relates to the technical field of food processing, in particular to konjak vermicelli and a preparation method thereof. The konjak vermicelli comprises the following components in parts by weight: 85-95 parts of pea starch, 8-15 parts of konjac flour and 1-4 parts of rapeseed oil. It can not only be used for treating abdominal distention, but also has health promoting effect. The preparation method of the konjak vermicelli comprises the following steps: adding water into pea starch and konjac flour, stirring uniformly, then adding rapeseed oil, and stirring uniformly to obtain a pasty mixture; and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products. The preparation method is simple and low in cost.)

1. The konjak vermicelli is characterized in that: the paint comprises the following components in parts by weight: 85-95 parts of pea starch, 8-15 parts of konjac flour and 1-4 parts of rapeseed oil.

2. The konjak vermicelli of claim 1, wherein: the paint comprises the following components in parts by weight: 90 parts of pea starch, 10 parts of konjac flour and 2 parts of rapeseed oil.

3. The konjak vermicelli according to claim 1 or 2, wherein: the purity of the pea starch is 100%, and the purity of the konjac flour is 100%.

4. A method for producing the konjak vermicelli as claimed in any one of claims 1 to 3, wherein: the method comprises the following steps:

adding water into pea starch and konjac flour, stirring uniformly, then adding rapeseed oil, and stirring uniformly to obtain a pasty mixture;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

Technical Field

The invention relates to the technical field of food processing, in particular to konjak vermicelli and a preparation method thereof.

Background

The vermicelli is one of common Chinese foods, and the nutritional ingredients of the vermicelli mainly comprise carbohydrates, dietary fibers, proteins, nicotinic acid and mineral substances such as calcium, magnesium, iron, potassium, phosphorus, sodium and the like. The vermicelli has good taste, can absorb the taste of various delicious soup bases, is more tasty and refreshing due to the softness, the tenderness and the smoothness of the vermicelli, and is better for cold mixing.

However, the existing vermicelli only has the function of satiety for human bodies, and the eating heat is high, so that the human bodies are easy to become fat after being eaten excessively.

Disclosure of Invention

The invention aims to provide konjak vermicelli which not only can be used for satiety, but also has a health-care effect.

The invention also aims to provide a preparation method of the konjak vermicelli, which is simple and low in cost.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

In a first aspect, the invention provides konjak vermicelli, which comprises the following components in parts by weight: 85-95 parts of pea starch, 8-15 parts of konjac flour and 1-4 parts of rapeseed oil.

Further, in some embodiments of the present invention, the composition comprises the following components in parts by weight: 90 parts of pea starch, 10 parts of konjac flour and 2 parts of rapeseed oil.

Further, in some embodiments of the present invention, the pea starch is 100% pure and the konjac flour is 100% pure.

In a second aspect, the invention also provides a preparation method of the konjak vermicelli, which comprises the following steps: adding water into pea starch and konjac flour, stirring uniformly, then adding rapeseed oil, and stirring uniformly to obtain a pasty mixture; and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

The konjak vermicelli and the preparation method thereof provided by the invention have the following beneficial effects:

for the first aspect, pea starch: the pea starch has the effects of tonifying middle-jiao and Qi, promoting the production of body fluid to quench thirst, and harmonizing ying and weiqi, and has good auxiliary treatment effect on dizziness and headache caused by deficiency of qi and blood. Konjak flour: ancient Chinese, also known as demon, has a name of 'intestinal sand removal' since ancient times, is a perennial herb growing in mountains with an elevation of 250-2500 m, grows in open forests and is a beneficial alkaline food. For people with excessive edible animal acidic food, the konjak food can achieve the balance of acid and alkali. In addition, the konjak also has the functions of reducing blood sugar level, reducing blood fat, reducing blood pressure, dispelling toxin, beautifying, dredging collaterals, losing weight, stimulating appetite and the like. Konjak is cold, pungent and toxic; has effects in promoting blood circulation, dispelling blood stasis, removing toxic materials, relieving swelling, relieving constipation, dissipating phlegm, and softening hard masses; it can be used for treating hypertension, hyperglycemia, scrofula, subcutaneous nodule, injury, blood stasis, swelling, constipation, abdominal pain, sore throat, and gingival swelling and pain. In addition, rhizoma Amorphophalli also has effects of supplementing calcium, balancing salt content, cleaning stomach, regulating intestine, and removing toxic substance. The glucomannan with the largest content in the konjak has strong expansibility, has viscosity higher than that of any vegetable gum, can fill intestines and stomachs to eliminate hunger sensation, and can control weight because the contained heat is very little, thereby achieving the aims of losing weight and building body. The konjak also contains a natural antibiotic, and after the konjak fine flour is used as a main raw material and is matched with other raw materials to prepare food, the konjak can form an antibacterial film on the surface of the food, can prevent and control bacterial invasion, prolongs the storage time, and plays a role in keeping fresh and preventing bacteria. Rapeseed oil: the rapeseed oil is sweet and pungent in taste and warm in nature, can moisten dryness and kill insects, disperse fire pills and eliminate swelling and toxin, has high absorptivity of 99 percent to the rapeseed oil by human body, so that the nutritional ingredients such as unsaturated fatty acid such as linoleic acid and the like and vitamin E and the like contained in the rapeseed oil can be well absorbed by the body, and has certain efficacies of softening blood vessels and delaying senility. The raw material for extracting oil is plant seed, which generally contains a certain amount of seed phospholipid and is very important for the development of blood vessels, nerves and brains. Rapeseed oil has little or no cholesterol, so people afraid of cholesterol can eat the rapeseed oil at ease. Mixing and stirring the rapeseed oil, the pea starch and the konjac flour, so that the pea starch and the konjac flour can be mixed more uniformly, the vermicelli can be prevented from being sticky in the preparation process, and the finished product rate of vermicelli processing is improved.

Aiming at the second aspect, the konjak vermicelli prepared by adopting the method is simple and convenient to prepare, the cost is low, and the prepared konjak vermicelli is convenient to store.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

In a first aspect, the invention provides konjak vermicelli, which comprises the following components in parts by weight: 85-95 parts of pea starch, 8-15 parts of konjac flour and 1-4 parts of rapeseed oil.

Pea starch: the pea starch has the effects of tonifying middle-jiao and Qi, promoting the production of body fluid to quench thirst, and harmonizing ying and weiqi, and has good auxiliary treatment effect on dizziness and headache caused by deficiency of qi and blood.

Konjak flour: ancient Chinese, also known as demon, has a name of 'intestinal sand removal' since ancient times, is a perennial herb growing in mountains with an elevation of 250-2500 m, grows in open forests and is a beneficial alkaline food. For people with excessive edible animal acidic food, the konjak food can achieve the balance of acid and alkali. In addition, the konjak also has the functions of reducing blood sugar level, reducing blood fat, reducing blood pressure, dispelling toxin, beautifying, dredging collaterals, losing weight, stimulating appetite and the like.

The konjak contains 35% of starch, 3% of protein, various vitamins and mineral elements such as potassium, phosphorus, selenium and the like, and also contains konjak polysaccharide required by human, namely glucomannan which is more than 45%.

Konjak is cold, pungent and toxic; has effects in promoting blood circulation, dispelling blood stasis, removing toxic materials, relieving swelling, relieving constipation, dissipating phlegm, and softening hard masses; it can be used for treating hypertension, hyperglycemia, scrofula, subcutaneous nodule, injury, blood stasis, swelling, constipation, abdominal pain, sore throat, and gingival swelling and pain. In addition, rhizoma Amorphophalli also has effects of supplementing calcium, balancing salt content, cleaning stomach, regulating intestine, and removing toxic substance.

The glucomannan with the largest content in the konjak has strong expansibility, has viscosity higher than that of any vegetable gum, can fill intestines and stomachs to eliminate hunger sensation, and can control weight because the contained heat is very little, thereby achieving the aims of losing weight and building body.

Konjak contains a gel-like chemical substance and has a magic power for preventing and resisting cancer. The konjak gel can be produced by simply extracting and separating mature konjak to obtain konjak refined powder, and then adding water to the refined powder and heating. When the gel is eaten by human body, it can form a semitransparent film, which can be attached to intestinal wall to prevent various harmful substances, especially carcinogenic substances, from being absorbed, so that the konjak is also called 'anti-cancer magic clothes'.

The konjak also contains a natural antibiotic, and after the konjak powder is used as a main raw material and is matched with other raw materials to prepare food, the konjak can form an antibacterial film on the surface of the food, can prevent and treat bacterial invasion, prolongs the storage time, and plays a role in keeping fresh and preventing bacteria.

Rapeseed oil: the rapeseed oil is sweet and pungent in taste and warm in nature, can moisten dryness and kill insects, disperse fire pills and eliminate swelling and toxin, has high absorptivity of 99 percent to the rapeseed oil by human body, so that the nutritional ingredients such as unsaturated fatty acid such as linoleic acid and the like and vitamin E and the like contained in the rapeseed oil can be well absorbed by the body, and has certain efficacies of softening blood vessels and delaying senility. The raw material for extracting oil is plant seed, which generally contains a certain amount of seed phospholipid and is very important for the development of blood vessels, nerves and brains. Rapeseed oil has little or no cholesterol, so people afraid of cholesterol can eat the rapeseed oil at ease.

Mixing and stirring the rapeseed oil, the pea starch and the konjac flour, so that the pea starch and the konjac flour can be mixed more uniformly, the vermicelli can be prevented from being sticky in the preparation process, and the finished product rate of vermicelli processing is improved.

Further, in some embodiments of the present invention, the composition comprises the following components in parts by weight: 90 parts of pea starch, 10 parts of konjac flour and 2 parts of rapeseed oil.

The konjak vermicelli prepared by the formula is not easy to break in the preparation and cooking processes, so that the yield of the konjak vermicelli is highest, the eating convenience of the konjak vermicelli is improved, and in addition, the konjak vermicelli has the best taste when eaten again and is not soft or hard.

Further, in some embodiments of the present invention, the pea starch is 100% pure and the konjac flour is 100% pure.

The pea starch and the konjac flour with the purity of 100% are adopted, so that the konjac vermicelli has the best quality.

In a second aspect, the invention also provides a preparation method of the konjak vermicelli, which comprises the following steps: adding water into pea starch and konjac flour, stirring uniformly, then adding rapeseed oil, and stirring uniformly to obtain a pasty mixture; and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

The konjak vermicelli prepared by adopting the method is simple and convenient to prepare, the cost is low, and the prepared konjak vermicelli is convenient to store.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The embodiment provides a preparation method of konjak vermicelli, which comprises the following steps:

adding 85kg of pea starch and 8kg of konjac flour into water, uniformly stirring, then adding 1kg of rapeseed oil, and uniformly stirring to obtain a pasty mixture;

the purity of the pea starch is 100 percent, and the purity of the konjac flour is 100 percent;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

Example 2

The embodiment provides a preparation method of konjak vermicelli, which comprises the following steps:

adding water into 95kg of pea starch and 15kg of konjac flour, uniformly stirring, adding 4kg of rapeseed oil, and uniformly stirring to obtain a pasty mixture;

the purity of the pea starch is 100 percent, and the purity of the konjac flour is 100 percent;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

Example 3

The embodiment provides a preparation method of konjak vermicelli, which comprises the following steps:

adding 90kg of pea starch and 10kg of konjac flour into water, uniformly stirring, then adding 2kg of rapeseed oil, and uniformly stirring to obtain a pasty mixture;

the purity of the pea starch is 100 percent, and the purity of the konjac flour is 100 percent;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

Example 4

The embodiment provides a preparation method of konjak vermicelli, which comprises the following steps:

adding 88kg of pea starch and 13kg of konjac flour into water, uniformly stirring, then adding 1kg of rapeseed oil, and uniformly stirring to obtain a pasty mixture;

the purity of the pea starch is 100 percent, and the purity of the konjac flour is 100 percent;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

Example 5

The embodiment provides a preparation method of konjak vermicelli, which comprises the following steps:

adding 92kg of pea starch and 12kg of konjac flour into water, uniformly stirring, then adding 3kg of rapeseed oil, and uniformly stirring to obtain a pasty mixture;

the purity of the pea starch is 100 percent, and the purity of the konjac flour is 100 percent;

and adding the pasty mixture into a vermicelli machine to form vermicelli, cooling and forming, airing, drying in the sun, and subpackaging to obtain finished vermicelli products.

In summary, the konjak vermicelli and the preparation method thereof provided by the invention have at least the following beneficial effects:

for the first aspect, pea starch: the pea starch has the effects of tonifying middle-jiao and Qi, promoting the production of body fluid to quench thirst, and harmonizing ying and weiqi, and has good auxiliary treatment effect on dizziness and headache caused by deficiency of qi and blood. After the konjak fine powder is used as a main raw material and is matched with other raw materials to prepare food, the konjak can form an antibacterial film on the surface of the food, can prevent and control bacterial invasion, prolongs the storage time and plays a role in keeping fresh and preventing bacteria. Rapeseed oil: the rapeseed oil is sweet and pungent in taste and warm in nature, can moisten dryness and kill insects, disperse fire pills and eliminate swelling and toxin, has high absorptivity of 99 percent to the rapeseed oil by human body, so that the nutritional ingredients such as unsaturated fatty acid such as linoleic acid and the like and vitamin E and the like contained in the rapeseed oil can be well absorbed by the body, and has certain efficacies of softening blood vessels and delaying senility. The raw material for extracting oil is plant seed, which generally contains a certain amount of seed phospholipid and is very important for the development of blood vessels, nerves and brains. Rapeseed oil has little or no cholesterol, so people afraid of cholesterol can eat the rapeseed oil at ease. Mixing and stirring the rapeseed oil, the pea starch and the konjac flour, so that the pea starch and the konjac flour can be mixed more uniformly, the vermicelli can be prevented from being sticky in the preparation process, and the finished product rate of vermicelli processing is improved.

Aiming at the second aspect, the konjak vermicelli prepared by adopting the method is simple and convenient to prepare, the cost is low, and the prepared konjak vermicelli is convenient to store.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.