Celery vermicelli with fat reducing and weight losing effects and processing method of celery vermicelli

Abstract

The invention discloses a celery vermicelli with fat reducing and weight losing effects and a processing method of the celery vermicelli. The celery vermicelli with the fat reducing and weight losing effects is prepared from the following raw materials in parts by weight: 80 to 100 parts of konjac refined flour, 15 to 25 parts of acorn starch, 10 to 20 parts of lotus root starch, 60 to 80 parts of celery, 12 to 16 parts of L.lucidus turcz, 10 to 20 parts of sedum aizoon, 40 to 60 parts of oat, 10 to 12 parts of basil seeds, 15 to 20 parts of white gourd, 6 to 10 parts of hawthorn, 10 to 15 parts of burdock root, 1 to 3 parts of bergamot leaves, 3 to 5 parts of semen cassiae, 2 to 4 parts of chrysanthemum, 1 to 2 parts of eucommia leaves, to 2 parts of weight losing fruit, 1 to 2 parts of camellia pollen, and 6 to 8 parts of nutritional additives. The celery vermicelli with the fat reducing and weight losing effects, prepared by the processing method, is added with a plurality of components which are rich in dietary fibers; the nutrition structure is balance; meanwhile, active ingredients with the functions of invigorating spleen to promote digestion, lubricating the intestines, relaxing bowel, reducing fat, reducing blood fat and the like are added, so that the metabolic function of a body is enhanced; the physical conditions of the crowd with hyperlipidemia and obesity are effectively improved; the effects of reducing fat and losing weight are achieved.

Description

technical field [0001] The invention relates to celery vermicelli with the effect of lowering fat and reducing weight and a processing method thereof, belonging to the technical 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. Structural balance and the requirement to regulate body functions, [0003] Starting from the aspects of flavor, nutrition and health care of vermicelli, the present invention develops a compound nutritional and health-care vermicelli, which has balanced nutrition and enhanced health care function to meet market demands. Contents of the invention [0004] The purpose of the present invention is to provide a kind of celery vermicelli with...

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. Structural balance and the requirement to regulate body functions,