Lilium-brownii radix-puerariae vermicelli preparation technology

A production process, the technology of lily kudzu root, applied in the field of food processing, to achieve the effect of overcoming bad taste, high nutritional value, and tender taste

Inactive Publication Date: 2014-03-26
GUIZHOU FANJING TIANXIN BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mung bean and sweet potato vermicelli in the market, but vermicelli made from lily and kudzu root as the main raw materials have not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A process for making lily kudzu vermicelli, comprising the following steps:

[0030] (1) Add sweet potato starch, pueraria powder, and water to the lily starch at one time and mix well, put the mixed raw materials into a mixer and stir again, so that the raw materials are mixed evenly, and made into gorgon powder;

[0031] Described raw material weight part:

[0032] Sweet potato starch 70

[0033] Lily starch 30

[0034] Pueraria powder 10

[0035] water 650

[0036] (2) Put the gorgon powder into the pot, add hot water 2 to 3 times the quality of the raw material of the gorgon powder, stir it into a paste at a temperature of 60-70°C, keep it warm at 40-50°C for 30-40 minutes, and make the starch granules Completely melted and left to age for 8-10 hours;

[0037] (3) Heat the Gorgon Flour Paste to 30-40°C, add boiling water equivalent to 5-6 times the total weight of the Gorgon Flour Paste raw materials, pour the mixture into the starch basin and stir quickly unti...

Embodiment 2

[0048] A process for making lily kudzu vermicelli, comprising the following steps:

[0049] (1) Add sweet potato starch, pueraria powder, and water to lily starch at one time and mix well, then add salt, edible potassium aluminum sulfate, and edible vegetable oil, and stir evenly. Put the mixed raw materials into the mixer and stir again to make the raw materials mix evenly , made into gorgon powder;

[0050] Described raw material weight part:

[0051] Sweet potato starch 75

[0052] Lily starch 35

[0053] Pueraria powder 105

[0054] water 700

[0055] (2) Put the gorgon powder into the pot, add hot water 2 to 3 times the quality of the raw material of the gorgon powder, stir it into a paste at a temperature of 60-70°C, keep it warm at 40-50°C for 30-40 minutes, and make the starch granules Completely melted and left to age for 8-10 hours;

[0056] (3) Heat the Gorgon Flour Paste to 30-40°C, add boiling water equivalent to 5-6 times the total weight of the Gorgon Flou...

Embodiment 3

[0067] A process for making lily kudzu vermicelli, comprising the following steps:

[0068] (1) Add sweet potato starch, pueraria powder, and water to lily starch at one time and mix well, then add salt, edible potassium aluminum sulfate, and edible vegetable oil, and stir evenly. Put the mixed raw materials into the mixer and stir again to make the raw materials mix evenly , made into gorgon powder;

[0069] Described raw material weight part:

[0070] Sweet potato starch 80

[0071] Lily starch 40

[0072] Pueraria powder 20

[0073] water 750

[0074] (2) Put the gorgon powder into the pot, add hot water 2 to 3 times the quality of the raw material of the gorgon powder, stir it into a paste at a temperature of 60-70°C, keep it warm at 40-50°C for 30-40 minutes, and make the starch granules Completely melted and left to age for 8-10 hours;

[0075] (3) Heat the Gorgon Flour Paste to 30-40°C, add boiling water equivalent to 5-6 times the total weight of the Gorgon Flour...

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PUM

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Abstract

A lilium-brownii radix-puerariae vermicelli preparation technology comprises the following steps: taking lilium brownii starch, sweet potato starch, radix puerariae starch and water, mixing uniformly, pouring into a stirrer for stirring, and thickening to prepare dough; putting kneaded dough in a vacuum machine and pumping out bubbles in the dough; steaming the dough with steam; putting the dough in a perforated ladle of a filament leaking machine for leakage test, when vermicelli is completely uniform, enabling vermicelli to drop into a vermicelli boiling pot; getting vermicelli out of the vermicelli boiling pot, immediately sending to a refrigeration house for refrigeration; taking vermicelli out and unfreezing; sendin to a forming drying machine to dry vermicelli; when the water content of vermicelli is 20-25%, naturally drying vermicelli to have a water content of 10-12%, cutting and packaging; and putting small-bag vermicelli in cartons and sealing to obtain a finished product. The lilium-brownii radix-puerariae vermicelli has the effect of maintaining beauty, preserving health, invigorating spleen, stimulating appetite, clearing lung heat and tranquilizing, overcomes the disadvantages of bad mouthfeel of the raw material radix puerariae, is uniform, good in toughness, not overcooked after long time cooking, and delicious in taste, and has certain development prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of lily pueraria vermicelli. Background technique [0002] Lily is a perennial herbaceous bulbous plant, sweet in taste and slightly cold in nature. "Compendium of Materia Medica" contains: main evil qi abdominal distension and heartache, diuresis and defecation, nourishing the middle and nourishing qi, eliminating edema and swelling, full of cold and heat, pain all over the body, difficulty in breast and sore throat, and stopping tears and tears. Modern medical research has confirmed that lily has the functions of clearing heat, calming the heart and calming the nerves. It can be used to treat residual heat after fever, irritability, insomnia, restlessness, and mental fatigue, loss of appetite, low-grade fever, insomnia, upset and thirst after menopause. and other symptoms. The Chinese Ministry of Health announced that it is a homologous medicine and food. ...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/30A23P30/10A23V2002/00A23V2200/30A23V2200/318A23V2200/332
Inventor 张贵祥
Owner GUIZHOU FANJING TIANXIN BIOLOGICAL TECH
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