Chinese yam starch noodles and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A preparation method and technology of yam powder are applied in the field of food to achieve the effect of preventing cardiovascular disease
Inactive Publication Date: 2011-07-27
ZHEJIANG CHENYUN IND
View PDF3 Cites 21 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Though yam is a kind of product of both medicine and food as mentioned above, there is no vermicelli with yam as raw material in the existing vermicelli
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0010] It is made from yam powder as a raw material, adding auxiliary materials such as edible salt and edible vegetable oil;
[0011] And it is made with the following preparation process and production method:
[0012] Process flow: yam powder, supplementary edible salt, edible vegetable oil mixed with water → self-cooked silk extrusion → room temperature moisturizing aging → automatic cutting → loose silk washing → metering, forming → drying → packaging → finished product;
[0013] Production method: fresh yam is washed, peeled, dehydrated, dried, and crushed to obtain yam powder. With 100 kg of the above fresh yam powder raw material, add 1 kg of edible salt, 0.5 kg of edible vegetable oil, and 38 kg of water in a blender Stir evenly, and send it to the self-cooking wire extrusion machine for extrusion. The extruded yam vermicelli is aged at room temperature for 6-10 hours at a humidity of 80%, and then sent to the automatic cutting machine for cutting. The cut yam vermice...
Embodiment 2
[0015] The following is another embodiment of the present invention, which is composed of 50% yam powder, 25% corn starch, and 25% tapioca starch as raw materials, and supplemented with edible salt and edible vegetable oil.
[0016] And it is made with the following preparation process and production method:
[0017] Process flow: yam powder is mixed with corn starch, tapioca starch, edible salt, edible vegetable oil and water → self-cooked shreds → room temperature moisturizing aging → automatic cutting → loose shreds washing → metering, forming → drying → packaging → finished product ;
[0018] Production method: Fresh yam powder is obtained after washing, peeling, dehydration, drying, and crushing. Use 50 kg of the above-mentioned fresh yam powder, 25 kg of corn starch and 25 kg of tapioca starch as raw materials, add 1.1 kg of edible salt, 0.6 kg of edible vegetable oil, mixed with 38 kg of water in a blender evenly, sent to the self-cooking wire extrusion machine for ext...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to Chinese yam starch noodles and a preparation method thereof, belonging to the technical field of foods. The Chinese yam starch noodles are characterized by being prepared from Chinese yam starch used as raw material, or the mixed raw material of Chinese yam starch, one or two or three of corn starch, cassava starch and potato starch, and auxiliary materials such as edible salt and edible vegetable oil. the Chinese yam starch noodles are prepared by the preparation process and method which comprise the following steps of: mixing the Chinese yam starch or the mixture of Chinese yam starch and one or two or three of corn starch, cassava starch and potato starch and the accessory materials such as edible salt and edible vegetable oil with water, self cooking and extruding noodles, preserving moisture at normal temperature, freezing and aging, automatically cutting, loosening the noodles by washing, metering and forming, drying, packaging to finally obtain a finished product. The Chinese yam starch noodles are mainly made from the Chinese yam which has the effects of strengthening the spleen and tonifying the stomach, promoting digestion, nourishing the kidney and benefiting the sperm, benefiting the lung and relieving a cough, reducing blood sugar and preventing precipitation of blood fat on the vessel wall, as well as the calming functions and the like, therefore, the Chinese yam starch noodles are a good product for food therapy.
Description
technical field [0001] The invention belongs to the technical field of food, and in particular relates to yam vermicelli and a preparation method thereof. Background technique [0002] Yam, also known as Huaishan, Huaishan, is a good product for prolonging life, and the ancients spoke highly of it. As early as the Han Dynasty, my country's first pharmacy monograph "Shen Nong's Materia Medica" stated that it is "flat in nature, sweet in taste, nourishing the spleen and stomach, benefiting the lungs and kidneys, nourishing Feng to quench thirst, benefiting kidney qi, stopping diarrhea and dysentery, reducing phlegm and saliva, It is listed as a top-grade drug with longevity and anti-aging effects, and it is pointed out that it has the effects of long-term use, light body and prolonging life, and aging resistance and longevity. Modern pharmacological research shows that the nutritional ingredients of yam have the following functions: 1. Strengthen the spleen and stomach, and he...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more