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A kind of lily shouwu vermicelli

A technology of lily starch and Polygonum multiflorum starch, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as lack of therapeutic value, and achieve toughness, overcome bad taste, and smooth taste

Active Publication Date: 2011-12-14
南通市通州区十总晨友农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Overcome the shortcoming that a single raw material does not have therapeutic value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: Take 20 kilograms of Radix Polygoni Multiflori starch as raw material as example to make Lily Radix Polygoni Vermicelli:

[0014] Take 20 kg of Polygonum multiflorum starch, put it into a pool equipped with a blender, add 70 kg of sweet potato starch and 10 kg of lily starch, add 500 kg of water, start the blender and stir well, when the starch milk has not precipitated, add 6 kg of salt, eat sulfuric acid 0.2 kg of aluminum potassium, 2 kg of edible vegetable oil, and then start the mixer to fully stir evenly, and then adjust the mixer to a low speed to keep the starch milk from settling.

[0015] The starch milk is conveyed into the multi-functional vermicelli machine through the pipeline for heating and forming. After the vermicelli comes out, stir it up with a rod, open the outlet of the fan to blow the vermicelli, cut it into 80 cm, put it in a pile and seal it for 8 hours; then soak the vermicelli in water, Dried to become a finished product, which i...

Embodiment 2

[0016] Example 2: Take 20 kg of He Lily starch as an example to make Lily Shouwu Vermicelli:

[0017] Take 30 kg of Hebaihe starch, put it into a pool with a mixer, add 75 kg of sweet potato starch and 15 kg of Polygonum multiflorum starch, add 650 kg of water, start the mixer and stir well, when the starch milk has not precipitated, add 7 kg of salt, eat 0.3 kg of aluminum potassium sulfate, 3 kg of edible vegetable oil, and then start the mixer to fully stir, and finally adjust the mixer to a low speed to keep the starch milk from settling.

[0018] The starch milk is transported into the multi-functional vermicelli machine through the pipeline for heating and forming. After the vermicelli comes out, stir it up with a rod, open the outlet of the fan to blow the vermicelli, and cut it into 60 cm. After cooling to room temperature, put it into the quick-freezer. Quick-freeze for 24 hours, then put the vermicelli connecting rod into the drying room, and dry it to become a finis...

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PUM

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Abstract

The invention discloses lily and tuber fleeceflower root mungbean noodles. The mungbean noodles are prepared from tuber fleeceflower root and lily which are homologous in food and medicines and serve as main raw materials by the conventional method. The nutritive value of the mungbean noodles is improved by at least several times compared with that of the single raw material. The lily and tuber fleeceflower root mungbean noodles have the obvious effects of beautifying and preserving health, tonifying spleen and appetizing and preventing hyperlipemia, overcome the defect of poor mouthfeel of the tuber fleeceflower root serving as the raw material, are uniform, tough, delicious and palatable, cannot be pasty when boiled for a long time, and have tender mouthfeel, high nutritive value, and acertain development prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing vermicelli using Polygonum multiflorum starch as a raw material. Background technique [0002] Polygonum multiflorum is a perennial twining vine Polygonaceae plant, which grows on grass slopes, roadsides, hillside crevices and bushes. The tuber root contains chrysophanol, emodin, rhein, emodin methyl ether, fatty oil, starch, sugar, rhubarb, lecithin and other active ingredients. It can reduce the formation of arterial intima plaque and lipid deposition, thereby alleviating the formation of atherosclerosis; it can slow down the heart rate and increase the flow of coronary arteries; it can enhance immune function, mainly to enhance the phagocytosis of mononuclear-phagocyte system function and cellular immunity; it also has the functions of strengthening nerves, strengthening the brain and improving intelligence; it can promote the production of red blood cell...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 徐慧敏
Owner 南通市通州区十总晨友农产品有限公司
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