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Blood pressure lowering purple sweet potato preservative vermicelli

A technology of purple sweet potato powder and vermicelli, applied in the functions of food ingredients, food preparation, food science, etc., can solve the problems of rare and unsatisfactory varieties of purple sweet potato products, and achieve a smoother, smoother and more delicate taste. The effect of increasing absorption and content

Inactive Publication Date: 2015-12-23
望江县玉田种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Purple sweet potato is rich in anthocyanins, selenium and iron, which can prevent and fight cancer. It is an essential element for human body to resist fatigue, anti-aging and nourish blood. It can also clear away free radicals in the human body and enhance immunity. Purple sweet potato can be made into various non-staple foods , the taste is good, there are not many varieties of purple sweet potato products on the market, and they cannot meet people's demand for more nutritious food such as purple sweet potatoes

Method used

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Embodiment

[0016] A pressure-reducing purple potato fresh-keeping vermicelli, made of the following raw materials in parts by weight (Kg): 400 whole purple potato powder, 50 yam powder, 20 cassava flour, 100 purple potato starch, 35 crucian carp meat, 0.5 natto bacteria, and red yeast rice Rice 10, rose essential oil 0.01, seed melon juice 50, celery leaf 40, notoginseng 5, codonopsis 6, light bamboo leaf 4, poria cocos 4, kudzu root 5, scutellaria 1, 1.50% lactic acid amount, waxy potato starch 5, water amount.

[0017] A preparation method of fresh-keeping purple sweet potato vermicelli comprising the following steps:

[0018] (1) Wash the crucian carp meat, crush it, mix it with Natto bacteria, and ferment it at 36°C for 1.2 days to get fish meat containing low molecular weight peptides. Put the fish meat and red yeast rice into the steamer at the same time, and put Put water mixed with rose essential oil at the bottom, heat and steam, take out the fish and red yeast rice, dry them, a...

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Abstract

The present invention discloses a blood pressure lowering purple sweet potato preservative vermicelli which is prepared from the following raw materials in parts by weight: purple sweet potato full flour 400-410, Chinese yam powder 50-60, tapioca powder 20-30, purple sweet potato starch 100-120, carassius auratus meat 35-40, red yeast rice 10-15, etc. The preservative vermicelli is more convenient and faster in consumption and is more smooth and delicate in mouthfeel compared to traditional vermicelli, takes advantages of lactic acid and water bath for sterilization to achieve good sterilization results, and is clean and sanitary. The traditional vermicelli basically uses alum to increase the toughness of the vermicelli, and the alum has adverse effects in human brain growth and development and the preservative vermicelli uses waxy potato starch to replace alum to avoid such adverse effects. In addition, panax notoginseng roots, radix codonopsis, herba lophatheri, poria cocos, radix puerariae and other extracts are also added in the vermicelli and thus the preservative vermicelli has health-care efficacies of lowering blood pressure and blood lipids.

Description

technical field [0001] The invention relates to purple sweet potato products, in particular to a fresh-keeping purple sweet potato vermicelli for reducing blood pressure and a preparation method thereof. Background technique [0002] Purple sweet potato is rich in anthocyanins, selenium and iron, which can prevent and fight cancer. It is an essential element for human body to resist fatigue, anti-aging and nourish blood. It can also clear away free radicals in the human body and enhance immunity. Purple sweet potato can be made into various non-staple foods , good taste, there are not many varieties of purple sweet potato products sold on the market, and they cannot meet people's demand for more nutritious food such as purple sweet potatoes. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a pressure-reducing purple potato fresh-keeping vermicelli. [0004] The present invention is achieved through the following te...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/30
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/3262
Inventor 金启田
Owner 望江县玉田种植专业合作社
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