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Nutrient vermicelli and preparation process thereof

A technology of vermicelli and nutrition, applied in the field of nutritional vermicelli and its processing technology, can solve the problems of not meeting the diversified needs of vermicelli nutrition, single nutritional components, single vermicelli varieties, etc., to achieve reasonable proportioning, diverse tastes, and improved nutritional value Effect

Inactive Publication Date: 2013-04-24
孙丽君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Vermicelli is a common food in my country, because it is rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium and other minerals, so Just subject to liking of people since ancient times, existing vermicelli kind is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The nutritious vermicelli of the present embodiment is made up of the following raw materials proportioned by weight: mung bean starch 30%, broad bean starch 10%, corn starch 10%, spinach powder 10%, cucumber powder 15%, scallop diced powder 5%, ginseng 5% powder, 5% angelica powder, 2% dried hawthorn powder.

Embodiment 2

[0033] The nutritional vermicelli of the present embodiment is made up of the following raw materials with the optimal ratio by weight: 40% mung bean starch, 10% broad bean starch, 10% corn starch, 10% spinach powder, 15% cucumber powder, and 5% diced scallop powder , 5% ginseng powder, 5% angelica powder, 2% hawthorn powder.

Embodiment 3

[0035] The nutritional vermicelli of the present embodiment is composed of the following raw materials in proportion by weight: 50% mung bean starch, 20% broad bean starch, 15% corn starch, 20% spinach powder, 20% cucumber powder, 10% diced scallop powder, ginseng 10% powder, 10% angelica powder, 5% dried hawthorn powder.

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PUM

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Abstract

The invention relates to nutrient vermicelli and a preparation method thereof, belonging to the technical field of food and processing process of the food. The nutrient vermicelli comprises the following materials in percentage by weight: 30%-50% of green bean starch, 10%-20% of faba bean starch, 10%-15% of corn starch, 10%-20% of spinach powder, 15%-20% of cucumber powder, 5%-10% of scallop powder, 5%-10% of ginseng powder, 5%-10% of Chinese angelica powder and 2%-5% of dried hawthorn powder. The nutrient vermicelli disclosed by the invention is reasonable in proportioning, balanced in nutrition, various in tastes and suitable for being eaten by most of people.

Description

[0001] Technical field [0002] The invention involves nutritional fans and their processing technology, and belongs to the field of food and its processing technology. Background technique [0003] Fans are common foods in my country. Because they are rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium and other minerals, they have been loved by people since ancient times. It is generally made of mung beans, sweet potatoes, etc., and the nutritional components contained are relatively single. It cannot meet people's needs for fans' diversified nutrition, and also limits the various practices of fans. Invention content [0004] The purpose of the present invention is to solve the shortcomings of the existing technology existing above, and provide a nutritional and rich fan and their processing technology. [0005] The invention is achieved through the following technical solutions: [0006] A kind of nutritional fan is specially composed of...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 李民吕静孙丽君
Owner 孙丽君
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