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Vigna umbellata face-beautifying nutritional bean vermicelli and preparation method thereof

A technology of Chixiaodou and nutrition, which is applied in the field of Chixiaodou beauty and nutrition vermicelli and its preparation, can solve the problems of low protein in vermicelli, affecting the health of the body, and poor nutritional structure, and achieve rich nutrition, improved immunity, and high vitamin and mineral content. Effect

Inactive Publication Date: 2016-03-02
刘海燕
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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, bananas, peas, and corn. Poor, regular consumption will affect people's health, it is very necessary to develop a kind of vermicelli food that has these characteristics of vermicelli, has nutritional value, is economical, and is simple to produce and process and can be welcomed by the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 vermicelli processing

[0034] 1. Raw material

[0035] 80 parts by weight of Chixiaodou; 40 parts by weight of banana starch; 80 parts by weight of corn starch; 3 parts by weight of salt; 3 parts by weight of sword bean shell; 5 parts by weight of licorice; 10 parts by weight of carrot;

[0036] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.8:0.2.

[0037] 2. Processing

[0038] Squeeze the carrot juice, and take the carrot juice for later use; take the bean shell and licorice, soak in water with 6 times the total mass of medicinal materials, soak for 0.5h, decoct for 50min, separate the solid and liquid, and take the decoction liquid for later use; add the red bean that has been scalded in boiling water for 10min Soak in clean water for 12 hours, remove and drain, then add 2 times the amount of water for grinding, filter and remove bean dregs to obtain soybean milk for later use; add 40°...

Embodiment 2

[0040] Example 2 vermicelli processing

[0041] 1. Raw material

[0042] 100 parts by weight of Chixiaodou; 30 parts by weight of banana starch; 60 parts by weight of corn starch; 2 parts by weight of salt; 2 parts by weight of sword bean shell; 4 parts by weight of licorice; 12 parts by weight of carrot;

[0043] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.5:0.3.

[0044] 2. Processing

[0045] Squeeze carrot juice and take carrot juice for later use; take sword bean shells and licorice and add 8 times the total mass of medicinal materials, soak in water for 1.5 hours, decoct for 40 minutes, separate solid-liquid and take decoction liquid for later use; add red bean that has been scalded in boiling water for 10 minutes After soaking in water for 8 hours, remove and drain, then add 1.5 times the amount of water for grinding, filter and remove bean dregs to obtain soybean milk for later use; add 50°C wat...

Embodiment 3

[0047] Example 3 vermicelli processing

[0048] 1. Raw material

[0049] 90 parts by weight of Chixiaodou; 20 parts by weight of banana starch; 70 parts by weight of corn starch; 2 parts by weight of table salt; 4 parts by weight of sword bean shell; 3 parts by weight of licorice;

[0050] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.75:0.15.

[0051] 2. Processing

[0052] Squeeze carrot juice and take carrot juice for later use; take sword bean shells and licorice plus 7 times the total mass of medicinal materials, soak in water for 1 hour, decoct for 45 minutes, separate solid-liquid and take decoction liquid for later use; add water to red bean that has been boiled for 9 minutes After soaking for 10 hours, 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 water to dissolve konjac mannan, sodium hyaluronate...

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PUM

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Abstract

The invention discloses vigna umbellata face-beautifying nutritional bean vermicelli and a preparation method thereof. The bean vermicelli is prepared from, by weight, 80-100 parts of vigna umbellate, 20-40 parts of banana starch, 60-80 parts of corn starch, 2-3 parts of table salt, 2-4 parts of pericarpium canavaliae, 3-5 parts of licorice, 10-15 parts of carrot and 8-12 parts of additive; the additive is composed of konjak mannan, sodium hyaluronate and pulullan according to the mass ratio of 1 to 0.5-0.8 to 0.15-0.3. The vigna umbellata face-beautifying nutritional bean vermicelli has the advantages of rich nutrition and high content of protein, vitamins and mineral substances, has the effects of clearing heat, cooling blood, improving immunity, reducing blood fat, regulating blood sugar, relieving toxicity, resisting cancers, preventing stones, beautifying the face and the like, and has extremely high edibleness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a red bean beauty and nutrition vermicelli and a preparation method thereof. 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, bananas, 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] Chixiaodou is commonly known as "red bean", "red bean", "red bean", "red bean", "red bean" and "adzuki bean". Swelling and sores, intestinal abscess and abdominal pain. Experts in traditional Chinese medicine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/20A23L1/212
Inventor 刘海燕
Owner 刘海燕