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Corn starch vermicelli and preparation method thereof

A technology of corn and vermicelli, applied in the functions of food ingredients, food drying, food science, etc., can solve the problems of low nutritional content and single taste, and achieve the effects of good quality, fast drying speed and high production efficiency

Inactive Publication Date: 2017-08-15
邓勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But corn vermicelli contains less ingredients, fewer nutrients, and a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A corn vermicelli, the vermicelli comprises the following raw materials in parts by weight: 40-80 parts of corn, 10-20 parts of glutinous rice, 15-30 parts of balsam pear seeds, 3-8 parts of balsam pear leaves, 10-14 parts of snow lotus fruit, kelp powder 3-10 parts, 8-10 parts of pomegranate seeds.

[0024] By adding glutinous rice, balsam pear seeds, balsam pear leaves, yacon, kelp powder, and pomegranate seeds when making corn vermicelli, balsam pear seeds are cool in nature and bitter in taste, and have the functions of clearing away heat and relieving heat, nourishing blood and Qi, nourishing kidney and spleen, and nourishing liver. The effect of improving eyesight, bitter melon saponin, known as "plant insulin", has a good effect on lowering blood sugar in diabetic patients; it also has certain anti-virus and anti-cancer effects, among which pomegranate seeds contain organic acids, vitamins C and B They are all rich. In addition, there are protein, fat, calcium, p...

Embodiment 2

[0026] A corn vermicelli, the vermicelli comprises the following raw materials in parts by weight: 40 parts of corn, 10 parts of glutinous rice, 15 parts of bitter melon seeds, 3 parts of bitter melon leaves, 10 parts of snow lotus fruit, 3 parts of kelp powder and 8 parts of pomegranate seeds.

[0027] The pomegranate seeds are flower pomegranate seeds.

[0028] By adding glutinous rice, balsam pear seeds, balsam pear leaves, yacon, kelp powder, and pomegranate seeds when making corn vermicelli, balsam pear seeds are cool in nature and bitter in taste, and have the functions of clearing away heat and relieving heat, nourishing blood and Qi, nourishing kidney and spleen, and nourishing liver. The effect of improving eyesight, bitter melon saponin, known as "plant insulin", has a good effect on lowering blood sugar in diabetic patients; it also has certain anti-virus and anti-cancer effects, among which pomegranate seeds contain organic acids, vitamins C and B They are all rich...

Embodiment 3

[0031] A corn vermicelli, the vermicelli comprises the following raw materials in parts by weight: 80 parts of corn, 20 parts of glutinous rice, 30 parts of bitter gourd seeds, 8 parts of bitter gourd leaves, 14 parts of snow lotus fruit, 10 parts of kelp powder and 10 parts of pomegranate seeds.

[0032] The pomegranate seeds are flower pomegranate seeds.

[0033] A preparation method of corn flour, comprising the following steps:

[0034] 1. Wash the corn, soak it in water for 1-2 hours, then dry it with infrared rays, grind it into powder to obtain corn flour;

[0035] 2. Grind glutinous rice into powder, put it into water and boil to get glutinous rice porridge;

[0036] 3. Grind balsam pear seeds, balsam pear leaves, yacon, kelp powder, and pomegranate seeds into powder, and mix them uniformly to obtain nutritional powder;

[0037] 4. Mix corn flour, glutinous rice porridge and nutrition powder together, then add 2 times of water, and mix evenly to obtain a mixed soluti...

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PUM

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Abstract

The invention relates to corn starch vermicelli and a preparation method thereof. The corn starch vermicelli is characterized by comprising the following raw materials in parts by weight: 40-80 parts of corn, 10-20 parts of sticky rice, 15-30 parts of bitter gourd seeds, 3-8 parts of bitter gourd leaves, 10-14 parts of smallanthus sonchifolius, 3-10 parts of kelp powder and 8-10 parts of pomegranate seeds. The sticky rice, the bitter gourd seeds, the bitter gourd leaves, the smallanthus sonchifolius, the kelp powder and the pomegranate seeds are added while the corn starch vermicelli is prepared, so that the nutrients of the corn starch vermicelli are added, and the corn starch vermicelli contains different flavors and is deeply loved by the masses.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to corn flour and a preparation method thereof. Background technique [0002] Vermicelli is one of the favorite home-cooked foods of the Chinese people. Bean and potato starch has always been used as raw materials for vermicelli processing, while corn starch is rarely used in vermicelli processing in my country and is generally only used as an auxiliary material. The main reason is that the content of insoluble amylose in cornstarch is low, processing is not easy, and the vermicelli produced is not strong enough, not resistant to frying, easy to paste soup, brittle and easy to break. [0003] The patent number is CN102793102A, and the application date is 2012-09-04, which discloses a kind of corn flour, including corn oil, water and corn starch, wherein the formula of each component is: 1~3 parts of corn oil, 30~140 parts of water Parts and more than 80 to 320 p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2300/10
Inventor 邓勇
Owner 邓勇