Nutritional vermicelli easy to be tasty, and production method thereof
A technology of nutrition and vermicelli, applied in the direction of food science, etc., can solve the problem of not easy to taste, and achieve the effect of not easy to break, improve water absorption, and reduce broken wire
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Embodiment 1
[0032] An easy-to-taste nutritious vermicelli, the raw materials of which include by weight: 80 parts of sweet potato powder, 20 parts of fresh fish meat, 7 parts of mung bean powder, 3 parts of cassava flour, 3 parts of arrowroot starch, 8 parts of corn flour, 2.5 parts of black rice powder, lotus root starch 2.5 parts, 0.07 parts of artemisia gum, 1.5 parts of konjac gum, 0.3 parts of edible salt, and 80 parts of water.
Embodiment 2
[0034] An easy-to-taste nutritious vermicelli, the raw materials of which include by weight: 100 parts of sweet potato powder, 30 parts of fresh fish meat, 5 parts of mung bean powder, 2 parts of cassava flour, 5 parts of arrowroot starch, 10 parts of corn flour, 3 parts of black rice powder, and lotus root powder 2 parts, 0.05 parts of artemisia gum, 1 part of konjac gum, 0.5 parts of edible salt, 50 parts of water; the amylose content of sweet potato flour is 18wt%.
Embodiment 3
[0036] An easy-to-taste nutritious vermicelli, the raw materials of which include by weight: 70 parts of sweet potato powder, 10 parts of fresh fish meat, 10 parts of mung bean powder, 5 parts of cassava flour, 2 parts of arrowroot starch, 5 parts of corn flour, 2 parts of black rice powder, and lotus root starch 3 parts, 0.1 part of artemisia gum, 2 parts of konjac gum, 0.5 part of edible salt, 100 parts of water; the amylose content of sweet potato flour is 22wt%, and the iodine chromaticity of easy-tasting nutritious vermicelli is 1.2.
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