Pumpkin vermicelli

A technology of pumpkin powder and vermicelli, applied in the fields of application, food preparation, food science, etc., can solve the problem that the edible value of pumpkin is not caused

Inactive Publication Date: 2010-06-23
许玉宝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the past, the edible value of pumpkin has not attracted people's attention. Modern scientific research shows that pumpkin is one of the vegetable va...

Method used

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  • Pumpkin vermicelli
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Embodiment Construction

[0018] The pumpkin vermicelli described in the embodiment of the present invention mainly includes pumpkin powder, potato flour and corn flour, wherein the ratio of potato flour, pumpkin flour and corn flour is as follows: the proportion by weight of pumpkin flour is 50% to 51%, and the proportion of potato flour is 50% to 51%. The proportion by weight of flour is 30%-38%, the proportion by weight of corn flour is 11%-20%; the weight proportion of potato flour, pumpkin flour and corn flour after mixing with water is 100:78-86.

[0019] A production process of pumpkin vermicelli: including blending, stirring, forming, freezing, drying, plate setting, secondary drying, packaging and finished products.

[0020] The specific steps are:

[0021] Deployment: mix potato flour, pumpkin flour and corn flour according to the weight proportion of pumpkin flour is 50%-51%, the weight proportion of potato flour is 30%-38%, and the weight proportion of corn flour is 11%-20%. ;According to ...

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Abstract

The invention relates to pumpkin vermicelli, mainly comprising pumpkin meal, sweet potato meal and cornmeal in a ratio of 50-51:30-38:11-20. The ratio of the mixture of the pumpkin meal, sweet potato meal and cornmeal to water is 100:78-86. The production process comprises blending, stirring, forming, freezing, airing, traying and shaping, secondary airing, packaging and finished product preparing. The pumpkin vermicelli has the following benefits: the selection of the raw materials is scientific; and the pumpkin vermicelli contains fruit acid, amino acid, mannite, carotene, trigonelline, adenine, uronic acid and trace elements such as zinc and chromium, has the effects of lowering blood sugar and lipid, detoxifying, protecting livers and resisting aging as long as the pumpkin vermicelli is often eaten and is the first choice for the diabetics.

Description

technical field [0001] The invention relates to a food production process, in particular to a pumpkin vermicelli and a production process thereof. Background technique [0002] Vermicelli food is one of main food of the breakfast of the southerners of my country, and its mouthfeel is smooth, is deeply liked by numerous people. With the improvement of people's living standards, people have begun to pay attention to the nutritional content of food on the table. Pumpkin is a kind of vegetable. Our country has a long history of planting pumpkin, especially in the south. People have been growing and eating pumpkin since a long time ago. , as a staple food, pumpkin pie has also been put on people's tables, but these eating methods are to cook the pumpkin and eat it. In the past, the edible value of pumpkin has not attracted people's attention. Modern scientific research shows that pumpkin is one of the vegetable varieties with very good nutritional content and strong regulation o...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/16A23L1/2165A23L19/00A23L7/109A23L19/15
Inventor 许玉宝
Owner 许玉宝
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