Green and nutritional mung bean and lotus root compound vermicelli

A compound, lotus root starch technology is applied in the preservation of food ingredients as antimicrobials, acid-containing food ingredients, food preparation, etc. Digestion, extended shelf life, nutrient-rich effects

Inactive Publication Date: 2015-10-07
蔡道贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, commercially available mung bean vermicelli has the disadvantages of single nutritional components, general taste, poor moth-proof and anti-corrosion properties, and the use of chemical additives and pigments. The use of chemical additives and pigments will not only reduce the nutrition of mung bean starch itself, but also affect human health after eating. Caused a certain impact, so mung bean vermicelli needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A green and nutritious mung bean-lotus root compound vermicelli is made from the following raw materials in parts by mass:

[0028] Mung bean starch 80kg, lotus root starch 40kg, concentrated whey protein powder 10kg, peanut powder 8kg, walnut powder 5kg, black sesame powder 4kg, β-cyclodextrin 3kg, amino acid additive 1kg, salt 1kg, multivitamin 1.2kg, chitosan 0.5kg.

[0029] Its preparation method is as follows:

[0030] (1) Dissolve salt in 60°C hot water first, then take 1 / 5 of lotus root starch, and use this salt water to make a paste, add peanut powder, walnut powder, black sesame powder and β-cyclodextrin during the preparation process, Mix it well, then pour boiling water to harden the paste;

[0031] (2) Add mung bean starch, remaining lotus root starch, concentrated whey protein powder, amino acid additives, multivitamins, and natural preservatives to the paste prepared in step (1) in sequence, and press as you add, until the noodles feel soft and soft. It...

Embodiment 2

[0038] A green and nutritious mung bean-lotus root compound vermicelli is made from the following raw materials in parts by mass:

[0039] Mung bean starch 85kg, lotus root starch 45kg, concentrated whey protein powder 13kg, peanut powder 9kg, walnut powder 7kg, black sesame powder 5kg, β-cyclodextrin 4kg, amino acid additive 2kg, salt 1-2kg, multivitamin 1.2kg, shell Polysaccharide 0.5kg.

[0040] Its preparation method is with embodiment 1.

Embodiment 3

[0042] A green and nutritious mung bean-lotus root compound vermicelli is made from the following raw materials in parts by mass:

[0043] Mung bean starch 90kg, lotus root starch 50kg, concentrated whey protein powder 15kg, peanut powder 10kg, walnut powder 8kg, black sesame powder 6kg, β-cyclodextrin 5kg, amino acid additive 2kg, salt 2kg, multivitamin 1.2kg, chitosan 1kg.

[0044] Its preparation method is with embodiment 1.

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PUM

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Abstract

The present invention discloses a green and nutritional mung bean and lotus root compound vermicelli, which relates to the technical field of vermicelli production. The composite vermicelli is prepared from the following raw materials in parts by mass: mung bean starch 80-90 parts, lotus root starch 40-50 parts, whey protein concentrate powder 10-15 parts, peanut powder 8-10 parts, walnut powder 5-8 parts, black sesame seed powder 4-6 parts, beta-cyclodextrin 3-5 parts, amino acid additive 1-3 parts, edible salt 1-2 parts, compound vitamins 1-1.5 parts, and natural preservative 0.5-1 part. The prepared vermicelli is rich in nutrition and has high edible security, can be eaten after being put in a pot for 6-8 min, and is smooth and refreshing, delicate, chewy, and digestible.

Description

Technical field: [0001] The invention relates to the technical field of vermicelli production, in particular to green and nutritious mung bean-lotus root compound vermicelli. Background technique: [0002] Vermicelli is one of the common foods in China. It is a kind of silky food made of mung bean and sweet potato starch, so it is called vermicelli. It is similar to thin noodles, and it is sold after drying. It is best to soak it in water to make it soft before eating. The diameter of vermicelli is generally about 0.5 mm, which is why it has the name "silk". [0003] Because mung bean has the most amylose, it is not easy to rot when cooked, and has the most creamy taste, so mung bean starch is often used to prepare vermicelli. However, commercially available mung bean vermicelli has the disadvantages of single nutrition, general taste, poor moth-proof and anti-corrosion properties, and the use of chemical additives and pigments. The use of chemical additives and pigments wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/305A23L1/302A23L33/15
CPCA23V2002/00A23V2250/5118A23V2250/54252A23V2250/06A23V2250/70A23V2250/511A23V2200/10
Inventor 蔡道贤
Owner 蔡道贤
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