Milk nourishing starch product

Abstract

The invention belongs to a food processing technology and provides a milk nutrient starch product. Fresh milk or a milk product is added into a vermicelli or bean vermicelli or sheet jelly product obtained by blending starch and water through a preparation technology, wherein the added weight proportion of the milk or the milk product to the starch is 1-4 to 6-10. The fresh milk or the milk product contains various rich trace elements such as Ca, Fe, Ge, Zn and so on, and is rather important to nutrition supplement needed by human bodies. The milk or the milk product is combined with the starch to ensure that Ca, Fe, Ge, Zn and so on, and a carbohydrate interact with one another further to make the human bodies easier to absorb and ensure the loss of nutrient contents such as calcareous and so on to a minimum. Also, the milk or the milk product rich in the nutrient contents is organically integrated with the prior food, which is also more suitable for food habits of people. During the processing and preparation, according to living habits and tastes of people in different areas, milk or milk products which have different proportions with the starch can be added to be prepared into milk nutrient starch products with different tastes and thicknesses, namely vermicelli, bean vermicelli and sheet jelly.

Description

technical field [0001] The invention belongs to food processing technology, and mainly provides a milk nutritional starch product. Background technique [0002] my country has a long history of 5,000 years, Chinese culture has a long history, and its food culture is famous all over the world. The "three noodles", namely vermicelli, vermicelli and vermicelli, are the most representative foods among them. 3 / 4 of the provinces and cities in my country have the habit of eating "three powders". The use of starch to process vermicelli, vermicelli and vermicelli has a history of at least 1,400 years in my country. The traditional production process of "three powders" is to add starch to water, add edible glue, salt, vanadium and other additives, mix the starch with water, make a paste, hang it on a pole after molding, and dry it in the air to obtain the finished product. The traditional "three-powder" products are only carbohydrates, with a single nutritional structure. The added ...

AI Technical Summary

Problems solved by technology

However, due to the single nutritional structure of the above-mentioned product and the insecurity of quality (adding a variety of additives harmful to the human body), the market share is getting smaller and smaller.