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Zucchini silk noodle and preparing method thereof

A technology of zucchini and vermicelli, which is applied in the field of zucchini vermicelli and its preparation, can solve the problems of low nutrition of raw materials, low protein of vermicelli, and full dissolution, and achieve the effect of smooth and round appearance, rich nutrition and good toughness

Inactive Publication Date: 2015-12-30
杨慧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All kinds of vermicelli currently produced may be low in nutrition due to raw materials, or part of the nutrition has been lost in the production process, resulting in low protein and low nutritional structure of vermicelli
Moreover, the production method of traditional vermicelli is to mix water and starch and then stir, and make vermicelli from the stirred starch. During the production process, the impurities are not effectively removed, and the starch is not fully dissolved during the molding process, and the starch and water are not fully dissolved. Saturated, the produced vermicelli is easy to get mushy, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A vermicelli noodles made of the following parts by weight of raw materials: 8 parts of chili powder, 50 parts of sweet potato starch, 40 parts of soy protein, 5 parts of xanthan gum, 3 parts of sodium alginate, 0.4 parts of table salt, and appropriate amount of water.

[0021] Said chic melon powder is prepared by the following method: zucchini melon powder is washed, peeled, steamed, dried in vacuum and crushed to 80 meshes to obtain chic melon powder.

[0022] The method for preparing sliced ​​gua vermicelli includes the following preparation steps:

[0023] (1) Weigh zucchini powder and sweet potato starch according to the above parts by weight, mix them evenly to obtain mixed powder, add 20% of its weight to the mixed powder for mixing, and control the water temperature at 80°C;

[0024] (2) Take sodium alginate according to the above weight portion, add 5% by weight of water and stir, and stir for 30 minutes to obtain a sodium alginate solution;

[0025] (3) Mix step (1) an...

Embodiment 2

[0029] A vermicelli noodles made of the following parts by weight of raw materials: 10 parts of chili powder, 50 parts of sweet potato starch, 50 parts of soy protein, 6 parts of xanthan gum, 3 parts of sodium alginate, 0.5 parts of salt, and appropriate amount of water.

[0030] Said chick gourd powder is prepared by the following method: chick gourd is washed, peeled, steamed, dried in vacuum and crushed into 80-100 meshes to obtain chick gourd powder.

[0031] The method for preparing sliced ​​gua vermicelli includes the following preparation steps:

[0032] (1) Weigh out chickqua powder and sweet potato starch according to the above-mentioned parts by weight, mix them evenly to obtain a mixed powder, add 30% of its weight to the mixed powder for mixing, and control the water temperature at 90°C;

[0033] (2) Take sodium alginate according to the above weight portion, add 6% by weight of water and stir, and stir for 40 minutes to obtain a sodium alginate solution;

[0034] (3) Mix st...

Embodiment 3

[0038] A vermicelli noodles made of the following parts by weight of raw materials: 12 parts of chili powder, 50 parts of sweet potato starch, 60 parts of soy protein, 8 parts of xanthan gum, 4 parts of sodium alginate, 0.7 parts of table salt, and appropriate amount of water.

[0039] The method for preparing sliced ​​gua vermicelli includes the following preparation steps:

[0040] (1) Weigh the chicweed powder and sweet potato starch according to the above parts by weight, mix them evenly to obtain the mixed powder, add 40% of its weight to the mixed powder to mix, and the water temperature is controlled at 100°C;

[0041] (2) Take sodium alginate according to the above weight portion, add 8% by weight of water and stir, and stir for 50 minutes to obtain a sodium alginate solution;

[0042] (3) Mix step (1) and step (2), then add soy protein, xanthan gum, and salt in the above-mentioned proportions by weight, stir for 3 hours to obtain a mixed solution, and heat the mixed solution a...

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PUM

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Abstract

The invention discloses a zucchini silk noodle and a preparing method thereof. The zucchini silk noodle is prepared from, by weight, 8 parts to 12 parts of zucchini powder, 30 parts to 50 parts of sweet potato starch, 40 parts to 60 parts of soybean protein, 5 parts to 8 parts of xanthan gum, 3 parts to 4 parts of sodium alga acid, 0.4 part to 0.7 part of salt and a proper amount of water. The preparing method includes the steps that 1, the zucchini powder and the sweet potato starch are weighed and evenly mixed, water with the weight 20%-40% of the weight of the mixture is added into the mixture, then blending is carried out, and the temperature of the water is controlled to range from 80 DEG C to 100 DEG C; 2, the sodium alga acid is gotten, water with the weight 5%-8% of the weight of the sodium alga acid is added, the mixture is stirred for 30 minutes to 50 minutes, and a sodium alga acid solution is obtained; 3, mixing is carried out; 4, the silk noodle is made; 5, the silk noodle is sterilized in a cooked mode at the high temperature of 150 DEG C to 200 DEG C, and then the silk noodle is quickly frozen, cooled and solidified through a cooling box, and then dried and packaged. The zucchini silk noodle is abundant in nutrition, has the effects of eliminating summer-heat by cooling, clearing away toxic materials, promoting urination, eliminating swelling and the like, and has the health-caring function of being beneficial for treating kidney diseases, edema disease, diabetes and the like; the zucchini silk noodle is particularly suitable for being eaten in summer, is bright, clean, round and normal in appearance, good in tenacity, easy to cook, free of noodle breaking and pasting and good in taste.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of vermicelli and a preparation method thereof. Background technique [0002] Fans are one of the traditional foods of the people of our country and are deeply loved by people. The various vermicelli currently produced may be low in nutrients due to raw materials, or some nutrients have been lost in the production process, resulting in low protein and low nutritional structure of vermicelli. Moreover, the traditional production method of vermicelli is to mix water and starch and then stir to make the agitated starch into vermicelli. The impurities are not effectively removed during the production process, and the starch is not effectively dissolved during the molding process, and the starch and water are not fully dissolved. Saturated, the produced vermicelli is easy to batter and taste bad. Summary of the invention [0003] The purpose of the present invention is to o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L1/30A23L1/305
CPCA23V2002/00A23V2200/30A23V2200/328A23V2250/5118A23V2250/5488A23V2250/5086
Inventor 杨慧
Owner 杨慧