Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of fern powder and health care, applied in the field of health food, can solve the problems of reducing taste and color perception, failing to meet healthy living standards, human health hazards, etc., to improve comprehensive health care value, improve ornamental value, and increase edible value Effect
Inactive Publication Date: 2013-02-27
王庆森
View PDF0 Cites 3 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
[0005] Fern powder vermicelli is a traditional food. The traditional processing method is simple. The vermicelli is easy to gelatinize during processing, which not only reduces the nutritional value, but also reduces the taste and color perception. Some even add alum to bring health benefits to the huma
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
[0023] Prepare fern root powder 60kg, yam powder 15kg, tuckahoe powder 15kg, vegetable oil 0.5kg, salt 0.5kg, sodium alginate 0.3kg; fully mix fern root powder, yam powder, and tuckahoe powder to obtain mixed starch; take from mixed starch 2.7kg of starch, soaked with 2.7kg of cold water, then stirred with 2.7kg of boiling water to make a paste; then put all the materials into the mixer to mix, while adding 39kg of cold water to stir, mix well, and form a dough; then put the dough into forming The noodles are formed by squeezing the filaments by the machine, then spread out, open the noodles, dry, and finally sterilize and pack into the warehouse to obtain the health-care fern noodles.
Embodiment 2
[0025] Prepare fern root powder 80kg, yam powder 20kg, tuckahoe powder 20kg, vegetable oil 1kg, table salt 1kg, sodium alginate 0.5kg; fully mix fern root powder, yam powder, and tuckahoe powder to obtain mixed starch; take 4.2kg from the mixed starch Soak the starch with 4.2kg of cold water, then stir with 4.2kg of boiling water to make a paste; then put all the materials into the mixer to mix, and at the same time add 58kg of cold water to stir, mix well, and form a dough; then put the dough into the forming machine to squeeze The noodles are formed out of silk, then spread out, opened, dried, and finally sterilized and packaged into storage to obtain health-care fern noodles.
Embodiment 3
[0027] Prepare fern root powder 70kg, yam powder 18kg, tuckahoe powder 18kg, vegetable oil 0.8kg, salt 0.8kg, sodium alginate 0.4kg; fully mix fern root powder, yam powder, and tuckahoe powder to obtain mixed starch; take from mixed starch 3.5kg of starch, soaked with 3.5kg of cold water, then stirred with 3.5kg of boiling water to make a paste; then put all the materials into the mixer to mix, while adding 49kg of cold water to stir, mix well, and form a dough; then put the dough into forming The noodles are formed by squeezing the filaments by the machine, then spread out, open the noodles, dry, and finally sterilize and pack into the warehouse to obtain the health-care fern noodles.
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 health-care fern powder vermicelli which belongs to the technical field of health-care food. The health-care fern powder vermicelli is made by mixing fern root powder, yam powder, poria powder, rape oil, salt and sodium alginate and squeezing the mixture to vermicelli. The health-care fern powder vermicelli has the advantages that ingredient proportions are appropriate to ensure that the main ingredient of the fern powder vermicelli is fern root powder; the fern powder has the health-care effects of heat clearing, toxicity removal, diuresis, stomach invigoration and spleen nourishing, the yam powder has the health-care effects of stomach nourishing, spleen invigoration, rejuvenation, anti-aging and life extension, and the poria powder has the effects of damp clearing, diuresis promotion, spleen nourishing, stomach harmonization, heart nourishing, mind tranquilizing, body strengthening, spirit nourishing and life extension; the mixture of the three kinds of powder can improve overall health-care values to realize automatic health care for people during eating; a little starch is added for thickening the mixture before the vermicelli is processed to avoid gelatinization of the vermicelli during processing and keep original characteristics of the vermicelli, and moreover, the color of the vermicelli is transparent, the edible value and the ornamental value of the fern powder are improved, and the economic value is improved.
Description
Technical field [0001] The invention relates to a health food, in particular to a health fern noodles. Background technique [0002] Fern roots are the rhizomes of the Pteridium family fern, also known as Wujiao and Xiaojiao. They naturally grow in hillside grasses or roadsides and in relatively damp places in most areas of my country. They are widely distributed and rich in resources. The roots and stems are rich. Contains nutrients such as carbohydrates and protein. Per 100 g of fern root contains 14 g carbohydrates, 2.4 g protein, 1.2 g fat, 8.5 mg calcium, 27 mg phosphorus, 11 mg iron, 9 mg zinc, and a variety of amino acids and vitamins. A typical pollution-free forest vegetable. [0003] Starch is the main component of fern root, and the properties of starch in fern root, different additives and the influence of its added amount on its properties are directly related to the impact of fern root starch in the processing process and product quality. [0004] Fern root starch is ...
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