Tea-fragrance instant pea vermicelli and preparation method thereof

Abstract

The invention discloses tea-fragrance instant pea vermicelli. The tea-fragrance instant pea vermicelli is prepared from the following raw materials in parts by weight: 500-550 parts of peas, 1-1.2 parts of sweet potato leaves, 0.7-0.8 part of longan flowers, 1-1.1 parts of officinal magnolia fruits or seeds, 0.9-1.1 parts of cortex fraxini, 0.9-1 part of aster, 20-23 parts of pitayas, 14-16 parts of green tea, 20-22 parts of peanut kernels, 10-12 parts of chopped green onions, 20-23 parts of preserved eggs, 10-12 parts of table salt, 2-3 parts of sodium alginate, and an appropriate amount of neutral protease. The vermicelli disclosed by the invention has light tea fragrance after being soaked, so that the vermicelli can promote the appetite and refresh the mind; the added pitayas are rich in a great quantity of fruit flesh fibers, carotene, vitamins B1, B2, B3, B12 and C and the like. In addition, according to the instant pea vermicelli disclosed by the invention, varied Chinese herbal medicines are added in the processing course, so that the efficacies of stopping bleeding, reducing blood sugar, easing constipation, promoting urination, promoting lactation, removing toxicity, clearing heat, drying dampness, and removing liver fire for improving eyesight can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea-flavored instant pea vermicelli and a preparation method thereof. Background technique [0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the powder during the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of aluminum-containing vermicelli will cause Serious impact on the monitoring of the human body. Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of the slurry method is long, the water consumption ...

AI Technical Summary

Problems solved by technology

[0002] The traditional vermicelli production process generally adopts 24-36h long-term natural aging at a relatively high temperature. At the same time, inorganic aluminum salt is used to loosen the vermicelli in the production process to ensure that the vermicelli can be completely separated, and then long-term consumption of vermicelli containing aluminum will cause Serious impact on the monitoring of the human body

Existing Longkou vermicelli is processed from mung beans or peas. It is famous both at home and abroad for its uniform silk, white color, bright and transparent, boiling and good toughness. At present, the processing technology of Longkou vermicelli generally adopts the Physalis method, but The production cycle of pulp method is long, the water consumption is large, and the acid slurry produced by fermentation pollutes the environment