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Blood pressure reducing compound cellophane noodles containing Auricularia auricula-judae and preparation method of compound cellophane noodles

A black fungus and blood pressure lowering technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of less application of dandelion, and achieve the effect of unique taste and diversified nutrition

Inactive Publication Date: 2016-11-09
WUHU HONGYANG FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the application of dandelion is less

Method used

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Embodiment Construction

[0022] A kind of black fungus compound vermicelli for lowering blood pressure, the weight ratio among the raw materials is: 70% potato starch, 20% mung bean, 10% dandelion stem and leaf, 8% dandelion root, 6% dandelion flower, 1 mugwort leaf powder, 1% honeysuckle, and lotus seed core 1. Chicken blood clot 5. Black fungus 4. Mulberry 2. Rock sugar 1. Salt 1. Apple pomace 3. Ginkgo juice.

[0023] The preparation method of described black fungus antihypertensive compound vermicelli comprises the following steps:

[0024] One, get fresh dandelion stem and leaf, after spraying the ginkgo juice of its weight portion 3% on the dandelion stem and leaf, it is moved to after being placed in the gas environment of 3% carbon dioxide content for 10 minutes, take out; The dandelion stem that obtains adding 3% pure water to the leaves, beating, filtering and crushing to obtain dandelion stem and leaf powder; washing dandelion roots, soaking them in mugwort leaf juice for 3 hours, slicing, ...

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Abstract

The invention discloses blood pressure reducing compound cellophane noodles containing Auricularia auricula-judae and a preparation method of the compound cellophane noodles. The compound cellophane noodles comprise raw materials in parts by weight as follows: 70-80 parts of potato starch, 20-30 parts of mung beans, 10-15 parts of dandelion stems and leaves, 8-12 parts of dandelion roots, 6-8 parts of dandelion flowers, 1-4 parts of argy wormwood leaf powder, 1-3 parts of honeysuckle flowers, 1-3 parts of lotus seed cores, 5-7 parts of chicken blood blocks, 4-6 parts of the Auricularia auricula-judae, 2-4 parts of mulberries, 1-3 parts of rock candy, 1-3 parts of salt, 3-5 parts of apple pomace and a proper amount of gingko juice. According to the process, through collocation of the main raw materials including the mung beans and the potato starch, the compound cellophane noodles taste more unique and contain more diversified nutrients. The roots, stems, leaves and pollen of dandelions are processed respectively and added skillfully to process steps for the cellophane noodles, a nutrient solution is prepared from the lotus seed cores, the Auricularia auricula-judae, the mulberries, the rock candy and the like, and the compound cellophane noodles have the health care effect of reducing blood pressure.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a black fungus blood pressure-lowering compound vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional popular foods in my country, with a long history of many years. Vermicelli is a food produced by utilizing the gelatinization and retrogradation properties of starch. Starch is a polyhydroxy natural polymer compound, which can be regarded as a polysaccharide formed by the condensation of glucose units, and the molecules are associated with each other by hydrogen bonds to form starch granules. Starch is usually divided into amylose and amylopectin according to its composition. The types of starch and its physical and chemical properties such as gelatinization and aging were significantly related to the processing quality of vermicelli. [0003] However, in the current existing technology, improving the physical and chemical...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/10A23L33/105
CPCA23V2002/00A23V2250/21A23V2250/208A23V2250/204A23V2200/326
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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