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Nutritional vermicelli suitable to eat in autumn and winter

A kind of vermicelli and nutrition technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to meet the requirements of nutritional ingredients, etc., and achieve the effect of increasing the body's immunity, preventing autumn and winter diseases, and highlighting the substantial characteristics

Inactive Publication Date: 2016-06-29
张仕霖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of human living standards, vermicelli with a relatively single nutritional component can no longer meet the requirements of nutritional components needed by people, and it is necessary to continuously develop new vermicelli with more complete nutritional components, better taste, and health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Ingredients, beating: put 90 parts of fern root powder, 65 parts of potato powder, 45 parts of white radish powder, and 25 parts of yam powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0026] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the dough in batches until no raw powder is seen, add 20 parts of wolfberry powder, 15 parts of walnut powder and 25 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0027] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machin...

Embodiment 2

[0031] (1) Ingredients, beating: put 80 parts of fern root powder, 65 parts of potato powder, 30 parts of white radish powder, and 20 parts of yam powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0032] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the dough in batches until no raw powder is seen, add 10 parts of wolfberry powder, 12 parts of walnut powder and 22 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0033] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage machin...

Embodiment 3

[0037](1) Ingredients and thickening: Put 75 parts of fern root powder, 50 parts of potato powder, 30 parts of white radish powder, and 20 parts of yam powder into the noodle tank according to the weight ratio, add warm water at 60°C, and stir with a smooth wooden stick At the same time, add 70°C hot water from the side of the tank to make the powder temperature reach 50°C, stir rapidly, and then add boiling water to make the mixed powder gelatinize;

[0038] (2) Kneading powder: Put the mixed powder into the kneading tank and knead the dough in batches until no raw powder is seen, add 10 parts of wolfberry powder, 10 parts of walnut powder and 20 parts of soybean powder according to the weight ratio, and continue kneading the dough At this time, the water content is about 50%, and the temperature of the dough should always be kept above 40°C;

[0039] (3) Boiling water leakage: first add water to the pot to 80% to 90% full, boil, then put the reconciled dough into a leakage m...

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PUM

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Abstract

The invention provides a nutritional vermicelli suitable to eat in autumn and winter. The nutritional vermicelli comprises the following components by weight: 75-90 parts of fern root powder, 50-65 parts of potato flour, 30-45 parts of white radish powder, and 20-25 parts of Chinese yam powder. According to the balanced nutrition dietary collocation concept, components suitable for life cultivation and health care in autumn and winter are added into a traditional vermicelli formula, so that the nutritional vermicelli provided by the invention can significantly increase the body immunity of people eating the product, can effectively prevent autumn and winter diseases, and makes outstanding contribution to maintenance of people's health.

Description

technical field [0001] The invention relates to a food, especially a nutritional vermicelli suitable for consumption in autumn and winter. Background technique [0002] Vermicelli is the starchy food that people often eat, especially in northern my country, vermicelli is the food that people eat most often. In the known technology, the existing vermicelli is a silky or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country, and it is produced in various places, and it is off-white, yellow or tan. In order to increase the nutrition of the vermicelli, some add eggs, sugar, and cooking oil to the vermicelli, and others add mung bean flour or black bean flour to the vermicelli and roll it to make a mixed vermicelli. With the improvement of human living standards, vermicelli with relatively single nutritional content can no longer meet the requirements of people's ...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/09
Inventor 张仕霖
Owner 张仕霖