Formula of yam vermicelli

A recipe, vermicelli technology, applied in the fields of application, food preparation, food science, etc.

Inactive Publication Date: 2011-04-13
RES INST OF TRADITIONAL CHINESE MEDICINE PLANTS HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on the processing of yam beverages in China, and there are also those who use yam starch as raw material and add potato starch to make vermicelli, but there is no relevant report on adding kudzu root starch to make functional vermicelli.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] 1. The preparation equipment is cleaned and the raw materials are fully prepared, including yam starch, kudzu root starch, corn starch, and clean and pure drinking water.

[0008] 2. Proportioning Weigh 5kg of green yam starch, 4kg of kudzu starch, 1kg of cornstarch and 8kg of water, put them into the mixer and stir continuously for 30 minutes, and mix well.

[0009] 3. Silk making Put the evenly mixed dough into the silk making machine for silk making.

[0010] 4. Steam the silk. Put the finished silk in a steamer and steam for 25 minutes, and quickly cool to room temperature.

[0011] 5. Bake in a baking room at 60°C for 20 hours.

[0012] 6. Packaging Cut the dried silk into 22cm pieces, weigh 500g 1 pack of shaped vermicelli, pack them separately, and store them in a clean place at room temperature.

Embodiment 2

[0014] 1. The preparation equipment is cleaned and the raw materials are fully prepared, including green yam starch, kudzu root starch, corn starch, and clean and pure drinking water.

[0015] 2. Proportioning Weigh 10kg of green yam starch, 8kg of kudzu starch, 2kg of cornstarch and 16kg of water, put them into the mixer and stir continuously for 40 minutes, and mix well.

[0016] 3. Silk making Put the evenly mixed dough into the silk making machine for silk making.

[0017] 4. Steam the silk. Put the finished silk in a steamer and steam for 26 minutes, and quickly cool to room temperature.

[0018] 5. Bake in a baking room at 60°C for 20 hours.

[0019] 6. Packing Cut the dried silk into 22cm pieces, weigh 18.1kg into shaped vermicelli, pack them separately, and store them in a clean place at room temperature.

Embodiment 3

[0021] 1. The preparation equipment is cleaned and the raw materials are fully prepared, including green yam starch, kudzu root starch, corn starch, and clean and pure drinking water.

[0022] 2. Proportioning Weigh 20kg of green yam starch, 16kg of kudzu starch, 4kg of cornstarch and 32kg of water, put them into the mixer and stir continuously for 48 minutes, and mix well.

[0023] 3. Silk making Put the evenly mixed dough into the silk making machine for silk making.

[0024] 4. Steam the silk. Put the finished silk in a steamer and steam for 25 minutes, and quickly cool to room temperature.

[0025] 5. Bake in a baking room at 60°C for 20 hours.

[0026] 6. Packaging Cut the dried silk into 22cm pieces, weigh 38.3kg, pack each 1kg bag separately, and store in a clean place at room temperature.

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PUM

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Abstract

The invention relates to a formula of yam vermicelli. The formula of the yam vermicelli is characterized by comprising yam starch, kudzu vine root starch, corn starch and water serving as raw materials based on a mass ratio of 5 to 4 to 1 to 8, wherein a method for processing the yam vermicelli comprises the following steps of: proportioning the yam starch, the kudzu vine root starch, the corn starch and the water in the ratio of 5 to 4 to 1 to 8 and uniformly mixing; making the vermicelli, namely placing uniformly mixed dough into a vermicelli making machine to make the vermicelli; steaming the vermicelli, namely steaming the made vermicelli for 25 minutes and cooling to room temperature; drying, namely drying in a drying chamber at the temperature of 60 DEG C for 20 hours; and packaging, namely sectioning and packaging the dried vermicelli and storing the vermicelli at a clean place at room temperature. The yam vermicelli has the effects of reducing cardiovascular diseases, enhancing human immunity, reinforcing yin essence and tonifying the kidney and is a pure natural food which does not contain any additive.

Description

technical field [0001] The invention relates to a formula of yam vermicelli. Background technique [0002] Yam (Dioscorea polystachya Turcz.), also known as yam, is an annual or perennial winding vine plant, native to Fujian, Guangdong, Taiwan and other provinces in my country and Southeast Asia. It is an important medicinal and edible plant, containing mucin, allantoic Elements, amino acids, starches, polysaccharides, fatty acids and trace and macro elements. It has high medicinal value, and has the effects of nourishing the spleen, nourishing the lung, strengthening the kidney, and benefiting the essence. At present, there are many studies on the processing of yam beverages in China, and there are also those who use yam starch as raw material and add potato starch to make vermicelli, but there is no related report on adding kudzu root starch to make functional vermicelli. Contents of the invention [0003] The problem to be solved by the present invention is to provide ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L29/30A23L33/125
Inventor 王华廖朝林何美军郭汉玖赵仁君穆森张宇
Owner RES INST OF TRADITIONAL CHINESE MEDICINE PLANTS HUBEI ACAD OF AGRI SCI
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