Fresh and wet sweet potato vermicelli capable of beautifying and whitening and preparation method thereof

Abstract

The invention discloses fresh and wet sweet potato vermicelli capable of beautifying and whitening. The sweet potato vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of sweet potato vermicelli, 0.9-1 part of agaric, 1.2-1.3 part of straws, 0.9-1 part of ramie root, 1.3-1.4 parts of pineapple peels, 0.8-0.9 part of mustard seeds, 20-22 parts of hylocereus undulatus britt, 20-22 parts of cherries, 18-20 parts of seaweed meal, 15-16 parts of coconut oil, a proper amount of cordon euryale paste, a proper amount of 1.5% lactic acid liquid, a proper amount of amorophophallus konjac, a proper amount of xanthan gum and a proper amount of curd lan. The hylocereus undulatus britt added in the vermicelli has rich nutrition and special functions, contains plant albumin and anthocyanin which are not contained by general plants, and is rich in vitamins and water-soluble dietary fibers. In addition, multiple water-soluble dietary fibers are added in the processing process, so that the potato vermicelli has the efficacies of warming the spleen and stomach for dispelling cold, benefiting qi and eliminating phlegm, relaxing meridian, eliminating detumescence, alleviating flatulence and smoothing qi.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to fresh wet sweet potato vermicelli for beauty and whitening 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...

AI Technical Summary

Problems solved by technology

[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 vermicelli production process, alum is used as a coagulant to improve the toughness of vermicelli, and alum is an inorganic substance containing aluminum, and eating too much will cause harm to the human body