Dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof

A technology of dietary fiber and Pantang Wuxiu, which is applied in the field of food processing, can solve the problem of single variety of vermicelli products and achieve the effect of solving the problem of environmental pollution

Inactive Publication Date: 2014-04-02
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The first purpose of the present invention is to provide a new kind of vermicelli, which is prepared by using water chestnut, water chestnut, arrowroot and lotus root in view of the technical deficiency of the sing

Method used

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  • Dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof
  • Dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof
  • Dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1 formula and technology research experiment

[0058] After a long-term study on the four starches of water chestnut, horseshoe, arrowroot and lotus root, it was found that different starch sources had a greater impact on the quality of vermicelli. The proportion of insoluble amylose has a certain correlation with the quality of vermicelli. The study found that the content of amylose from large to small is: water chestnut starch (28.01%) > arrowroot starch (26.55%) > lotus root starch (24.76%) > Horseshoe starch (22.15%), the difference was significant (pfigure 1 shown. The content of amylose is the most important factor determining the quality of vermicelli products. Amylose molecules have long linear characteristics, which makes amylose easy to self-associate and precipitate in solution. Therefore, high amylose is generally easy to age and has Higher gelatinization temperature; amylopectin molecules are highly branched and present a bundle-like structure. ...

Embodiment 2

[0070] Embodiment 2 The mensuration of four kinds of starch addition ranges

[0071] (1) Study on cooking properties of pure starch vermicelli

[0072] The cooking property results of each vermicelli are shown in Table 1. According to the experimental results, there is a significant difference (p<0.05) in the swelling degree between the four kinds of vermicelli and the vermicelli sold in the market (p<0.05). Sweet potato vermicelli, while water chestnut vermicelli and lotus root vermicelli have a smaller swelling degree, indicating that water caltrop vermicelli and lotus root vermicelli have weak water holding capacity and are dry to eat. The boiling loss of the four kinds of vermicelli and the vermicelli sold in the market is significantly different (p<0.05), the boiling loss is large, indicating that its solubility is large, the vermicelli is easy to paste soup during cooking, and it is not boilable, and the food is sticky and not smooth, so water chestnut This feature of ...

Embodiment 3

[0094] Embodiment 3 mixing experiment

[0095] On the basis of the single factor test, in order to achieve the best effect of improving vermicelli quality, the present invention selects water chestnut starch, lotus root starch, water chestnut starch and arrowroot starch to design the mixing model, with boiling loss rate response value, investigates several starches The effect of mixing on fan quality. attached Figure 12 ~15 respectively provide the influence of each component change of mixed water chestnut, lotus root and water chestnut starch on the response value, the influence of each component change of mixed water chestnut, lotus root and arrowroot starch on the response value, the change of each component of mixed water chestnut, water chestnut starch and arrowroot starch The effect on the response value, the effect of the composition changes of mixed lotus root, horseshoe and arrowroot starch on the response value. The results of the response surface design experime...

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Abstract

The invention discloses a dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof. The invention employs water caltrop, water-chestnut, arrowhead and lotus rhizome to prepare a new nutrition vermicelli, which can be used as an excellent substitute of traditional mung bean vermicelli; According to the invention, excellent dietary fiber and from water bamboo and flavonoid from water caltrop shell are added into the nutrition vermicelli, thereby obtaining the dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli with high comprehensive nutrition value. The dietary fiber and flavone-rich 'Pan pond five-treasure' nutrition vermicelli provided by the invention not only can replace traditional mung bean vermicelli, but also can satisfy traditional habit and health demand for eating water caltrop, water-chestnut, arrowhead, lotus rhizome and water bamboo in combination. The invention can satisfy the demand for eating 'Pan pond five-treasure' in combination, and plays an important role for improving industrial value of 'Pan pond five-treasure' and expanding deep processing pathway of 'Pan pond five-treasure'.

Description

technical field [0001] The invention relates to the technical field of food processing using plants as raw materials, more specifically, to a kind of vermicelli and its preparation method, especially to a kind of "Pantang Wuxiu" nutritional vermicelli rich in dietary fiber and flavonoids and its preparation method. Background technique [0002] Water chestnut, water chestnut, Arrowhead mushroom, lotus root, and wild rice stem are crops with the same source of medicine and food, and have high nutritional and medicinal value. The five aquatic plants are planted in large quantities in the south and have a long history. They are traditional native products of Guangzhou and are also known as It is called "Five Shows of Pantang". Water chestnut is a plant of the genus Trapa bispinosa of the family Trapa bispinosa, also known as dragon horn and water chestnut. It is an annual aquatic herb with a cultivation history of more than 3,000 years in China. It is native to southern China. ...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/308A23L1/09A23L33/105A23L33/125A23L33/21
CPCA23L29/30A23L33/22A23V2002/00A23V2250/5118A23V2250/5116A23V2250/2116
Inventor 周爱梅邓青张风刘欣
Owner SOUTH CHINA AGRI UNIV
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