Black kidney bean flavored bean vermicelli

A technology of black kidney beans and flavor, which is applied in the field of food processing, can solve the problems of affecting health, poor nutritional structure, and low protein in vermicelli, and achieve the effect of bright color, bright color, and high protein content

Active Publication Date: 2014-08-06
SUZHOU BIJIA INTERNET TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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. Poor, regular consumption will affect peop...

Method used

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  • Black kidney bean flavored bean vermicelli
  • Black kidney bean flavored bean vermicelli
  • Black kidney bean flavored bean vermicelli

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 vermicelli processing

[0026] 1. Raw materials

[0027] 100 parts by weight of black kidney beans; 30 parts by weight of mung bean starch; 80 parts by weight of corn starch; 3 parts by weight of table salt; 6 parts by weight of wax gourd; 6 parts by weight of dandelion; 10 parts by weight of purple amaranth;

[0028] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.8:0.2.

[0029] 2. Processing

[0030] Take winter melon, dandelion and amaranth according to the ratio of raw materials, mince them, add water twice the weight of the vegetables, boil for 10 minutes, separate the solid from the liquid, and take the vegetable juice for later use; soak the black kidney beans that have been boiled for 5 minutes in water for 12 hours Then remove and drain, then add 1.5 times the amount of water for grinding, filter and remove the bean dregs to obtain soybean milk for later use; add 45°C water to di...

Embodiment 2

[0032] Embodiment 2 vermicelli processing

[0033] 1. Raw materials

[0034] 90 parts by weight of black kidney beans; 20 parts by weight of mung bean starch; 60 parts by weight of corn starch; 1 part by weight of table salt; 6 parts by weight of wax gourd; 3 parts by weight of dandelion; 12 parts by weight of purple amaranth;

[0035] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.5:0.3.

[0036] 2. Processing

[0037] Take winter melon, dandelion and amaranth according to the ratio of raw materials, mince them, add 1 times the weight of the vegetables, boil them in water for 15 minutes, separate the solid from the liquid, and take the vegetable juice for later use; soak the black kidney beans that have been boiled for 10 minutes in water for 8 hours Then remove and drain, then add 2 times the amount of water for grinding, filter and remove the bean dregs to obtain soybean milk for later use; add 50°C water...

Embodiment 3

[0039] Embodiment 3 vermicelli processing

[0040] 1. Raw materials

[0041] 80 parts by weight of black kidney beans; 40 parts by weight of mung bean starch; 70 parts by weight of corn starch; 2 parts by weight of table salt; 10 parts by weight of wax gourd; 4 parts by weight of dandelion; 8 parts by weight of purple amaranth;

[0042] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.6:0.4.

[0043] 2. Processing

[0044] Take winter melon, dandelion and amaranth according to the ratio of raw materials, mince them, add water three times the weight of the vegetables, boil them in water for 15 minutes, separate the solid from the liquid, and take the vegetable juice for later use; soak the black kidney beans that have been boiled for 8 minutes in water for 10 hours Then remove and drain, then add 2 times the amount of water for grinding, filter and remove the bean dregs to obtain soybean milk for later use; add...

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Abstract

The invention relates to a black kidney bean flavored bean vermicelli, and belongs to the field of food processing. The black kidney bean flavored bean vermicelli comprises the following raw materials in parts by weight: 80-100 parts of black kidney bean, 20-40 parts of green bean starch, 60-80 parts of corn starch, 1-3 parts of salt, 6-10 parts of wax gourd, 3-6 parts of mongolian dandelion herb, 8-12 parts of amaranthus mangostanus and 10-14 parts of an additive, wherein the additive consists of konjac mannan, sodium hyaluronate and pulullan according to the mass ratio of 1:(0.5-0.8):(0.2-0.4). The black kidney bean flavored bean vermicelli does not contain aluminium potassium sulfate, is high in elasticity, is not easy to break, is bright in color, has the advantages of rich nutrition, low heat quantity, and high protein, vitamin and mineral contents, and is extremely high in edible value.

Description

technical field [0001] The invention relates to vermicelli, in particular to vermicelli with black kidney bean flavor, and belongs to the field of food processing. Background technique [0002] Vermicelli is one of traditional food of my country, because its mouthfeel is soft and smooth, refreshing and pleasant, so deeply liking by people. 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. Poor, often edible can affect people's health, it is necessary to develop a kind of vermicelli food that has these vermicelli characteristics, nutritive value again, also economical, and simple production and processing can be welcomed by the masses. [0003] Beans are known as "environmentally friendly plant meat" and "green milk". Every 100 grams of black kidney beans contain 23.1 grams of protein, 1.3 grams of fat, 56.9 grams of carbohydrates, 76 mg of calcium and rich in B vi...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/20A23L1/212A23L11/00A23L19/00
CPCA23L11/05A23L29/30A23L33/105A23V2002/00A23V2250/21
Inventor 阎珊珊
Owner SUZHOU BIJIA INTERNET TECH CO LTD
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