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Potato leaf no-alum nutrient bean vermicelli and processing method thereof

A technology of sweet potato leaf powder and vermicelli, applied in the field of vermicelli, can solve the problems of adverse effects on the central nervous system and embryonic development, single nutrition, loss and other problems, and achieve the effect of maintaining delicate skin, uniform thickness, smooth and elastic taste

Inactive Publication Date: 2015-03-04
淮北市天燕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Vermicelli has a history of more than 600 years in China. It is a traditional public food. It is favored by the people because of its good storage, easy processing, smooth taste and firmness. However, due to its single nutrition, the main component is carbohydrates. Nutrients are dissolved in water and lost during starch processing, and alum is added in the traditional craft, which contains aluminum ions, which have adverse effects on the human central nervous system and embryonic development. Clinically, it has been found that Alzheimer's disease, Guam Neurological disorders such as Parkinson's dementia syndrome are related to the accumulation of aluminum in the body

Method used

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  • Potato leaf no-alum nutrient bean vermicelli and processing method thereof
  • Potato leaf no-alum nutrient bean vermicelli and processing method thereof

Examples

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Effect test

Embodiment 1

[0021] The nutritious vermicelli of the present embodiment is made up of following raw material proportioning by weight: sweet potato starch 60%, purple sweet potato powder 24.5%, sweet potato leaf powder 14.3%; Salt 0.25%; 24 degree palm oil 0.15%; Artemisia annua seeds Glue 0.8%.

Embodiment 2

[0023] The nutritious bean vermicelli of the present embodiment is made up of following raw material of optimal proportioning by weight: sweet potato starch 63.6%, purple sweet potato powder 20%, sweet potato leaf powder 15%; Salt 0.3%; 24 degree palm oil 0.2%; Artemisia seed gum 0.9%.

Embodiment 3

[0025] The nutritious vermicelli of the present embodiment is made up of following raw material proportioning by weight: sweet potato starch 69%, purple sweet potato powder 15%, sweet potato leaf powder 15%; Salt 0.2%; 24 degree palm oil 0.2%; Artemisia annua seeds Glue 0.6%.

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Abstract

The invention discloses potato leaf no-alum nutrient bean vermicelli and a processing method thereof. The potato leaf no-alum nutrient bean vermicelli and the processing method thereof solve the problems that the existing bean vermicelli contains alums and is unbalanced in nutrition. The potato leaf no-alum nutrient bean vermicelli is characterized in that the potato leaf no-alum nutrient bean vermicelli is manufactured through the process procedures of gelatinization, pulp mixing, pulp liquid gas removing, steam gelatinization, aging, shredding, drying and the like and is formed by the following raw materials by weight ratio, 60-70% of sweet potato starch, 15-28% of purple sweet potato whole flour, 8-15% of sweet potato leaf flour, 0.2-0.3% of salt, 0.1-0.2% of palm oil with a 24 DEG C melting point, and 0.5-1% of sa-son seed gum. The potato leaf no-alum nutrient bean vermicelli is reasonable in weight ratio, free from alums, high in safety, even in bean vermicelli thickness, not prone to breakage and pasty soup, fresh and bright in color and luster, smooth and elastic in taste, and rich in carbohydrate, protein, fat, dietary fiber, vitamin and mineral substances such as copper, manganese, iron, potassium, phosphorus and zinc, has health efficacy of enhancing immunity, stopping bleeding, reducing blood glucose, detoxifying, preventing cancer, protecting eyesight, keeping skin fin and smooth, delaying senescence and the like, and is suitable for being eaten by most of people.

Description

technical field [0001] The invention relates to the technical field of food and its processing technology, and more specifically relates to a vermicelli. Background technique [0002] Vermicelli has a history of more than 600 years in China. It is a traditional public food. It is favored by the people because of its good storage, easy processing, smooth taste and firmness. However, due to its single nutrition, the main component is carbohydrates. Nutrients are dissolved in water and lost during starch processing, and alum is added in the traditional craft, which contains aluminum ions, which have adverse effects on the human central nervous system and embryonic development. Clinically, it has been found that Alzheimer's disease, Guam Neurological disorders such as Parkinson's dementia syndrome are related to the accumulation of aluminum in the body. The excretion of aluminum is mainly through the kidneys, and the accumulation of aluminum in the body will inevitably increase...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/216A23L1/30A23L33/10
Inventor 刘超程丹徐飞张建堂
Owner 淮北市天燕食品有限公司
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