Medlar potato nutritional vermicelli

A potato starch, potato technology, applied in application, food preparation, food science and other directions, can solve problems such as lack of nutritional value, affecting iron, calcium absorption, indigestion, etc., to enhance immunity, maintain heart function and blood pressure, prevent Effects of Cancer and Heart Disease

Inactive Publication Date: 2009-01-21
朵海林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing vermicelli vermicelli are made by mixing potato starch, bean starch, corn starch, powder-opening agent and additives. This vermicelli vermicelli can only be used as an auxiliary food on the table because of its lack of nutritional valu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 10% of potato starch, 40% of concentrated wolfberry juice, 20% of soybean starch, 10% of seabuckthorn powder, 10% of rhodiola powder, 5% of open powder, and appropriate amount of water;

[0014] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 65°C; cool, squeeze the powder making machine The out vermicelli or vermicelli is blown and cooled by a blower; cutting powder, cutting the cooled vermicelli or vermicelli to a suitable length; soaking, soaking vermicelli or vermicelli in cold water for 20 minutes; washing and drying, the drying time is 10 seconds ; Drying, using low-temperature drying, drying temperature 30 ℃, drying time is 30 minutes, packaging is ready.

Embodiment 2

[0016] Take 40% of potato starch, 25% of concentrated wolfberry, 15% of soybean starch, 8% of seabuckthorn powder, 7% of rhodiola powder, 3% of open powder, and appropriate amount of water;

[0017] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 75°C; cool, squeeze the powder making machine The finished vermicelli or vermicelli is cooled by air blower; cutting powder, cutting the cooled vermicelli or vermicelli to an appropriate length; soaking, soaking the vermicelli or vermicelli section in cold water for 25 minutes; washing and drying, the drying time is 11 seconds ; Drying, using low-temperature drying, drying temperature 35 ℃, drying time is 40 minutes, packaging is ready.

Embodiment 3

[0019] Take 60% of potato starch, 10% of concentrated wolfberry, 10% of soybean starch, 4% of seabuckthorn powder, 4% of rhodiola powder, 4% of open powder, and appropriate amount of water;

[0020] The processing technology is to mix the raw materials; stir evenly to make the raw materials into a paste, and the stirring time is not less than 20 minutes; put the mixed materials in the powder making machine to make powder, and the powder making temperature is 85 ° C; cool, squeeze the powder making machine The finished vermicelli or vermicelli is blown and cooled by a blower; cutting powder, cutting the cooled vermicelli or vermicelli to a suitable length; soaking, soaking the vermicelli or vermicelli in cold water for 30 minutes; washing and drying, the drying time is 12 seconds ;Drying, using low-temperature drying, drying temperature 40 ℃, drying time is 50 minutes, packaging is ready.

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PUM

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Abstract

The invention relates to the technical field of food, in particular to a Chinese wolfberry-potato nutrition vermicelli which is made from potato with rich vitamin C, beneficial dietary fiber and high-quality potassium sources, Chinese wolfberry powder, seabuckthorn powder and rhodiola root powder which are special local products in Qinghai-Tibetan Plateau, and an additive. The raw materials of the Chinese wolfberry-potato nutrition vermicelli comprise 10-60% of potato starch, 10-40% of Chinese wolfberry condensed juice, 10-20% of bean starch, 4-10% of the seabuckthorn powder, 4-10% of the rhodiola root powder, 1-5% of an isolating agent and proper amount of water; the Chinese wolfberry-potato nutrition vermicelli is convenient for being eaten and has rich nutrition, and has a plurality of functions of nourishing liver and kidney, nourishing yin and strengthening yang, tonifying qi and replenishing the blood, resisting anoxia, fatigue, cold, aging, microwave radiation, etc. The Chinese wolfberry-potato nutrition vermicelli has the healthcare and medical efficacies on postponing senility after long term use, and is especially suitable for the sub-health population of the middle-aged and the elderly to prevent diseases, malnutrition and vulnerability to fatigue and weakness.

Description

technical field [0001] The present invention relates to the field of food technology, in particular to a kind of potato which is rich in vitamin C, beneficial dietary fiber and high-quality potassium source, wolfberry powder, sea buckthorn powder, rhodiola rosea powder and additives which are special products of Qinghai-Tibet Plateau. Kind of wolfberry potato nutritious vermicelli. Background technique [0002] Most of the existing vermicelli vermicelli are made by mixing potato starch, bean starch, corn starch, powder-opening agent and additives. This vermicelli vermicelli can only be used as an auxiliary food on the table because of its lack of nutritional value, and because the powder-opening agent contains Long-term consumption of alum can cause loss of appetite and indigestion to the human body, and even affect the absorption of iron and calcium by the human body, leading to osteoporosis, anemia and other diseases. Contents of the invention [0003] The technical pro...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L1/217A23L1/20A23L1/30A23L29/30A23L33/10A23L33/105A23L33/125
Inventor 朵海林吴杰
Owner 朵海林
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