Ultra-fine fruit-vegetable nutrient mungbean noodle and preparation method thereof
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A technology of superfine powder and vermicelli, applied in the field of vermicelli processing
Inactive Publication Date: 2013-04-24
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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Problems solved by technology
[0005] In order to solve the problem that existing vermicelli has simple ingredients and single nutritional structure; the present invention provides a kind of fruit and vegetable ultra-micro-nutrient vermicelli with reasonable nutritional structure and easy absorption
Method used
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Embodiment 1
[0041] (1) Prepare raw materials:
[0042] Select purple sweet potatoes with no pests, no scars, no decay, and plump shapes, remove fibrous roots, wash them in tap water, cut them into potato chips of about 3 mm, blanch them in boiling water for 3 minutes, and place them in stainless steel trays Drain and let cool to room temperature. Put the drained potato chips in an oven and blow dry them at 50°C for 6 hours until the purple potato chips have a moisture content of 5%, and then crush them into 120-mesh coarse powder; make the coarse powder at 12°C 400-mesh superfine powder, sterilized by microwave to obtain purple sweet potato superfine powder;
[0043] Select yams with no pests, no scars, no rot, and plump shapes, peel them, wash them in tap water, cut them into 3 mm yam slices, blanch them in boiling water for 3 minutes, and drain them in a stainless steel tray. Drain and cool naturally to room temperature. Put the drained yam slices in an oven, blow dry them at 5...
Embodiment 2
[0053] (1) Prepare raw materials:
[0054]Select purple sweet potatoes with no pests, no scars, no decay, and plump shapes, remove fibrous roots, wash them in tap water, cut them into potato chips of about 3 mm, blanch them in boiling water for 3 minutes, and place them in stainless steel trays Drain and let cool to room temperature. Put the drained potato chips in an oven, blow dry them at 35°C for 12 hours, until the purple potato chips have a moisture content of 5%, and then crush them into 120-mesh coarse powder; make the coarse powder at 12°C 500-mesh superfine powder, sterilized by microwave to obtain purple sweet potato superfine powder;
[0055] Select yams with no pests, no scars, no rot, and plump shapes, peel them, wash them in tap water, cut them into 3 mm yam slices, blanch them in boiling water for 3 minutes, and drain them in a stainless steel tray. Drain and cool naturally to room temperature. Put the drained yam slices in an oven, blow dry at 50°C for 12 h,...
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Abstract
The invention relates to an ultra-fine fruit-vegetable nutrient mungbean noodle and a preparation method thereof, belonging to the technical field of mungbean noodle processing. The ultra-fine fruit-vegetable nutrient mungbean noodle disclosed by the invention is prepared from corn starch, lotus root starch, ultra-fine purple sweet potato powder, ultra-fine yam powder, purple grape juice, ultra-fine grape powder, collagen protein powder, soybean peptide, edible sodium hyaluronate and a right amount of sugar. The ultra-fine purple sweet potato powder and the ultra-fine yam powder not only contain starch, but also contain lots of vitamins, trace elements, celluloses, rich amino acids and various antioxidant enzymes; and the structures of macromolecular substances such as celluloses and the like are fully degraded, thereby facilitating organisms to digest and absorb the macromolecular substances, and improving the nutritional value. The nutrient substances such as the collagen protein powder, the soybean peptide, the sodium hyaluronate and the like are added, and the substances and the lotus root starch after being dissolved in water have good viscosity, so that a prepared mungbean noodle is good in elasticity, uneasy to break and easy to be absorbed, thereby solving the problem that the existing mungbean noodles are single in components and single in nutrient structure.
Description
technical field [0001] The invention relates to fruit and vegetable superfine powder nutritional vermicelli and a preparation method thereof, belonging to the technical field of vermicelli processing. Background technique [0002] Vermicelli is a traditional food in my country, which is soft, tender and smooth, refreshing and pleasant, and is deeply loved by consumers. At present, vermicelli produced on the market is mainly prepared from starch in plant raw materials such as sweet potatoes, potatoes, mung beans, peas, and corn. The main component is carbohydrates, and the products are single and have low nutritional value. [0003] Fruits and vegetables are rich in nutrients, such as protein, minerals, vitamins (vitamin C, carotene), organic acids, aromatic substances, pigments and dietary fiber. Fruits and vegetables often contain various aromatic substances and pigments, which make the food have special fragrance and color, and can endow vegetables and fruits with good se...
Claims
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Application Information
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