Formulation of raw materials for edible mushroom nutritive kudzuvine root starch vermicelli and preparation method

A technology of edible fungi and nutritious kudzu, applied in food preparation, application, food science and other directions, can solve problems such as unfavorable fresh food and waste of resources

Inactive Publication Date: 2012-04-18
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The stipe of the large cup mushroom is rich in nutrients, and its protein and amino acid content are similar to those of the cap of the large cup mushroom. However, due to the high fiber content of the large cup mushroom stalk, it is not conducive to fresh consumption and is often treated as waste. The output of mushroom stalks reaches 3-5 tons a day, which causes a serious waste of resources. Therefore, through a reasonable combination with kudzu vermicelli, resources can be fully utilized, and a more nutritious vermicelli product can be produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Raw material formula: arrowroot powder 70%, potato starch 15%, large cup mushroom stalk 14.8%, alum 0.2%.

[0013] The stalk of the large cup mushroom is cut longitudinally to cut off the fiber of the stalk of the large cup mushroom, so as to facilitate the absorption of the human body; after the longitudinal cutting, it is dried, crushed, and passed through a 100-150 mesh sieve. The preparation method of the kudzu powder is as follows: the natural fresh kudzu root is washed, sliced, dried, crushed and passed through a 100-150 mesh sieve.

[0014] According to the above-mentioned raw material formula, add arrowroot powder, mushroom stalks of large cup mushrooms and potato starch and mix them with water, add 0.2% alum, mix evenly with a small mixer or manually, and obtain wet starch raw materials with a water content of 40-60%; Add it to the self-cooked vermicelli machine, the starch is matured, and extruded through the vermicelli drain plate to obtain transparent cured ...

Embodiment 2

[0016] Raw material formula: arrowroot powder 72%, potato starch 17%, mushroom stalk 10.8%, alum 0.2%.

[0017] After the shiitake mushrooms are sliced, they are dried, crushed, and passed through a 100-150 mesh sieve. The preparation method of the kudzu powder is as follows: the natural fresh kudzu root is washed, sliced, dried, crushed and passed through a 100-150 mesh sieve.

[0018] According to the above raw material formula, add arrowroot powder, shiitake mushroom stalks and potato starch, add water, add 0.2% alum, mix evenly with a small mixer or manually, and obtain wet starch raw materials with a water content of 40-60%; In the cooked vermicelli machine, the starch is matured and extruded through the vermicelli drain plate to obtain transparent cured vermicelli; after the vermicelli is naturally cooled, wash it with warm water at 30-50°C to remove adhesion, and then dry it by air drying or drying , and the moisture content of vermicelli is less than 10%, it can be pa...

Embodiment 3

[0020] Raw material formula: arrowroot powder 70%, potato starch 19.6%, cup mushroom 10%, alum 0.4%.

[0021] After the large cup mushrooms are sliced, they are dried, crushed, and passed through a 100-150 mesh sieve. The preparation method of the kudzu powder is as follows: the natural fresh kudzu root is washed, sliced, dried, crushed and passed through a 100-150 mesh sieve.

[0022] According to the above raw material formula, add arrowroot powder, large cup mushroom and potato starch and mix with water, add 0.4% alum, mix evenly with a small mixer or manually, and obtain a wet starch raw material with a water content of 40-60%; In the cooked vermicelli machine, the starch is matured and extruded through the vermicelli drain plate to obtain transparent cured vermicelli; after the vermicelli is naturally cooled, wash it with warm water at 30-50°C to remove adhesion, and then dry it by air drying or drying , and the moisture content of vermicelli is less than 10%, it can be ...

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Abstract

The invention provides edible nourishment kudzu vermicelli and process for preparation, wherein the raw material comprises the constituents (by weight percentage) of kudzu powder 70-78%, potato starch 10-20%, edible mushroom 10-20%, allume 0. 2-1. 0%. The preparation process includes steps of mixing, curing, forming, cooling down and drying.

Description

technical field [0001] The invention relates to the production technology of food, and more specifically relates to a raw material formula and a preparation method of edible mushroom nutritious kudzu vermicelli. Background technique [0002] Pueraria lobata is a traditional food for Chinese residents, and it is also used as medicine in traditional medicine. The Ministry of Health has included Pueraria lobata in the list of natural plants that are both food and medicine, as a functional health product for key development. Traditional Chinese medicine believes that kudzu root has the effects of relieving muscle and reducing fever, promoting yang and clearing rash, promoting body fluid and quenching thirst. Modern scientific research shows that kudzu root is rich in isoflavones such as puerarin, daidzein, daidzein, etc., which can effectively expand cerebral blood vessels and coronary arteries, improve cardiothoracic blood circulation, and treat hypertension, coronary heart dis...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/48A23L1/28A23L1/212A23L1/2165A23L31/00A23L33/10
CPCY02A40/90
Inventor 陈君琛沈恒胜李怡彬李日裕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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