Cocoa flavor fresh-wet sweet potato vermicelli and preparation method thereof

Abstract

The invention discloses cocoa flavor fresh-wet sweet potato vermicelli, which is prepared from the following raw materials by weight parts: 500-550 parts of sweet potato starch, 0.9-1 parts of rhizoma cyperi, 0.8-0.9 parts of fructus polygoni orientalis, 1-1.2 parts of willow-leaved smartweed, 1-1.1 parts of Artemisia apiacea, 0.9-1.1 parts of pinellia rhizome fermented mass, 20-24 parts of cocoa powder, 28-30 parts of sweet potato, 15-18 parts of mulberry, 25-28 parts of Chinese yam, 15-18 parts of purple rice, appropriate amount of starch paste, appropriate amount of 1.5% lactic acid solution, appropriate amount of konjac glucomannan, appropriate amount of xanthan gum and appropriate amount of Curdlan. The vermicelli disclosed by the invention has unique cocoa flavor and is fragrant and delicious; as the added mulberry is sweet and cold, the vermicelli has the functions of tonifying liver and kidney, promoting fluid production to moisten dryness, blacking hair, improving eyesight and the like; in addition, various Chinese herbal medicines are added in the processing process of the vermicelli, and therefore, the vermicelli has the functions of regulating qi for relieving depression, regulating menstruation to relieve pain, resolving phlegm and relieving cough, relieving asthma for descending adverse qi and relieving oppression and masses.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a cocoa-flavored fresh wet sweet potato vermicelli and a preparation method thereof. Background technique

[0002] Vermicelli is a kind of traditional food of my country, has long history and broad market in China, along with the raising of people's living standard, fresh wet type vermicelli also becomes the trend place of future market development gradually, the present invention uses fresh sweet potato vermicelli as During the storage of fresh wet sweet potato vermicelli, as the storage time prolongs, the hardness of the vermicelli increases, the viscoelasticity becomes worse, the number of broken bars increases significantly, the luster is lost, the flexibility and flavor of the taste deteriorate, and the hardness of the vermicelli increases. Large, the tensile strength is obviously reduced, and in the traditional production process of vermicelli, alum is used as a coagu...