Waxberry bean vermicelli

Abstract

The invention discloses waxberry bean vermicelli, which comprises the following raw materials by weight percent: 20 to 40 percent of waxberry juice, 35 to 65 percent of sweet potato starch, 10 to 25 percent of chickpea starch, 15 to 30 percent of canna edulis ker starch, 5 to 20 percent of cassava starch and water with appropriate quantity. The processing steps are that: firstly the sweet potato starch, chickpea starch, canna edulis ker starch and the cassava starch are weighed according to the formula and are uniformly mixed to obtain the mixed starch; water is added into 3 to 20 percent of mixed starch to be made into paste with 95 percent of moisture content, and the paste is heated and prepared into pasty mixture of starch and water; the rest 90 to 97 percent of mixed starch is added into the pasty mixture of the starch and water, and the waxberry juice with the ratio is added into the mixture to be kneaded into starch dough; and the well-kneaded starch dough is put into a dipping machine to be dipped so as to be leaked, the starch dough is boiled in a pot for 2 to 20 seconds, and then the boiled starch dough is taken out of the pot to be cooled by cold water, air cured or dried and packed into the finished product. The bean vermicelli is appropriately sour and sweet, and is rich in multiple nutrients such as lysine, vitamins, flavone and the like. If the bean vermicelli is frequently eaten by people, a healthcare function and a medical function on strengthening the body and delaying the senility can be realized.

Description

technical field [0001] The invention relates to vermicelli, in particular to vermicelli containing raw bayberry juice. Background technique [0002] Waxberry is a special product fruit in my country, which belongs to the treasures in the fruit, and is also an aromatic plant for both medicine and food. It is rich in Zhejiang, Fujian, Jiangsu, Jiangxi, Hunan and other provinces. Red bayberry fruit is sweet and sour, juicy and full-bodied. It is rich in protein, organic acids, iron, magnesium, copper, vitamin C, citric acid and bayberry polyphenols, which include anthocyanins, flavonols, and flavonoids. , gallic acid, protocatechuic acid, etc. Myrica rubra polyphenols are characterized by more phenolic hydroxyl groups in the molecular structure of these compounds, which have a strong role in providing hydrogen ions, can scavenge active oxygen free radicals, and have antioxidant properties. , anti-tumor, antibacterial, anti-viral, anti-platelet aggregation and other effects, re...

AI Technical Summary

Problems solved by technology

But red bayberry edible seasonal performance and storage resistance are relatively poor, although prior art has many researches on the fresh-keeping aspect of red bayberry, its fresh-keeping time generally also can only be about a week, and taste unavoidably deteriorates, can not satisfy people's daily edible requirement

Therefore, in recent years, people have fully understood the nutritional and health functions of bayberry and its products, and have carried out a lot of research and exploration on deep processing, such as foods such as bayberry candied fruit, bayberry juice, bayberry wine and canned bayberry. A large number of preservatives and additives are added, which not only destroys the unique sweet and sour taste and rich nutritional content of bayberry, but also cannot be eaten frequently.

Vermicelli is a favorite food for people, and people often eat it, but the existing vermicelli food is monotonous, single in color, has few nutritional components, and its health care effect is not outstanding enough, so it cannot meet people's requirements for dietary nutrition and health care

At present, vermicelli made by adding starch into raw bayberry juice has not been published in the literature.