A kind of health vermicelli and preparation method

A technology of vermicelli and health care, applied in food preparation, application, food science, etc., can solve problems such as indigestion, influence, and low nutritional value of vermicelli, and achieve the effect of preventing cardiovascular and cerebrovascular diseases and good taste

Inactive Publication Date: 2011-12-07
姚存利
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli is a kind of food that people often eat. It is usually made of starch, such as sweet potato vermicelli, mung bean vermicelli, etc. These vermicelli have low nutritional value and can only be used as supplementary food on the table. Alum, long-term use will cause loss of appetite, indigestion, and even affect the body's absorption of iron and calcium, lead

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Sweet potato, red date, black fungus, kudzu root, corn, mung bean, yam, and pumpkin seeds are prepared respectively according to the conventional treatment methods of soaking and cleaning, and the weight percentages are: 50%, 8%, 5%, 8%, 10%, and 5%. , 7%, 7%, pulverized by a pulverizer, pulverized and sieved through 80 meshes to get mixed powder, added 40% water to mixed powder, stirred with 0.5% salt water, stirred evenly, and the stirring time was not less than half an hour. Put the mixture in a flour mill to make vermicelli, cool the produced vermicelli with a blower, cut the powder, put it in a greenhouse at 25°C for 1 hour, put the shaped vermicelli into a clear water pool for cleaning, separation, and dry. The drying time is 15 seconds, and then put into an oven for drying at 50°C for 1 hour, and finally cut and finished.

Embodiment 2

[0016] Sweet potato, red date, black fungus, kudzu root, corn, mung bean, yam, pumpkin seeds are prepared respectively according to soaking and cleaning conventional treatment methods, and the weight percentages are: 50%, 9%, 5%, 8%, 10%, 5% %, 7%, 6%, crushed in a pulverizer, crushed through a 60-mesh sieve to get the mixed powder, add the mixed powder to 45% water, 0.5% salt water and stir, stir evenly, and the stirring time is not less than half an hour , put the mixture in a flour mill to make vermicelli, cool the produced vermicelli with a blower, cut the powder, put it in a greenhouse at 27°C for 1 hour, put the shaped vermicelli into a clean water pool for cleaning and separation, and shake Dry, the drying time is 20 seconds, and then put it into the oven for drying, the drying temperature is 55°C, 1 hour, and finally cut and finished.

Embodiment 3

[0018] Sweet potatoes, red dates, black fungus, kudzu root, corn, mung bean, yam, pumpkin seeds, etc. are dried according to conventional treatment methods such as soaking, cleaning, and crushing, and the weight percentages are: 50%, 10%, 5%, 8%, 10%, 5%, 7%, 5%, crushed in the pulverizer, crushed and sifted through 40 mesh to get the mixed powder, add the mixed powder to 50% water, 0.5% salt water and stir, stir evenly, the stirring time is not In less than half an hour, put the mixture in a flour mill to make vermicelli, cool the produced vermicelli with a blower, cut the powder, put it in a greenhouse at 28°C for 1 hour, and put the shaped vermicelli into a clear water pool Wash, separate, and spin dry for 30 seconds, then dry in an oven at 60°C for 1 hour, and finally cut and finish.

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PUM

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Abstract

The invention discloses health care silk noodles and a manufacturing method thereof. The health care silk noodles comprise the following ingredients in percentage by weight: 50 percent of tapioca, 8 to 10 percent of jujube powder, 5 percent of black fungus powder, 8 percent of arrowroot, 10 percent of corn starch, 5 percent of mung bean flour, 7 percent of yam flour and 5 to 7 percent of pumpkin powder. The health care silk noodles disclosed by the invention are not added with any preservative, contain substances such as vitamins, trace elements, proteins and the like, not only can improve heat, but also can supplement iron and reduce blood lipid, have the health care effect on prevention of heart cerebrovascular diseases and have the simple manufacturing method. The silk noodles manufactured by the method are not broken, are not sticky and have soft and elastic taste.

Description

technical field [0001] The invention relates to vermicelli with health care function and a preparation method. Background technique [0002] Vermicelli is a kind of food that people often eat. It is usually made of starch, such as sweet potato vermicelli, mung bean vermicelli, etc. These vermicelli have low nutritional value and can only be used as supplementary food on the table. Alum, long-term use will cause loss of appetite, indigestion, and even affect the body's absorption of iron and calcium, leading to osteoporosis and anemia. Now many people in the crowd have anemia, especially iron-deficiency anemia Mainly, women and children account for a large proportion. Therefore, how to add vitamins, trace elements, protein and other substances to the diet, such as vermicelli, so that people can enhance immunity and prevent diseases while eating vermicelli. Issues of concern now. Contents of the invention [0003] The purpose of the present invention is to disclose a kind ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/216A23L33/00A23L19/12
Inventor 姚存利
Owner 姚存利
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