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Sweet potato vermicelli for stimulating appetite and promoting digestion and preparation method of sweet potato vermicelli

A technology for sweet potato vermicelli, appetizers and digestion, applied in the fields of food science, food preservation, food ingredients, etc., can solve the problems of high price, inability to mass-produce food, and few sources of beans, and achieve good film formation, improved uniformity and The effect of holding water and improving the effect of silk formation

Inactive Publication Date: 2017-09-05
YINGSHANG TIANHAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, mung bean vermicelli is of the best quality, because mung bean has the highest amylose content, it is not easy to rot when cooked, and the taste is the best. However, beans have the defects of few sources and high price, so they cannot be mass-produced and eaten

Method used

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  • Sweet potato vermicelli for stimulating appetite and promoting digestion and preparation method of sweet potato vermicelli
  • Sweet potato vermicelli for stimulating appetite and promoting digestion and preparation method of sweet potato vermicelli
  • Sweet potato vermicelli for stimulating appetite and promoting digestion and preparation method of sweet potato vermicelli

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Comparison scheme
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Embodiment 1

[0022] A kind of sweet potato vermicelli for appetizing and eliminating food proposed by the present invention, its raw material comprises by weight: 60 parts of sweet potato starch, 20 parts of mung bean starch, 5 parts of carrot powder, 8 parts of lotus root starch, 0.1 part of xanthan gum, 0.2 part of artemisia gum, polysaccharide 0.1 part of sodium acrylate, 0.3 part of sodium alginate, 1 part of chitosan, 0.01 part of sodium dehydroacetate, 0.5 part of ginger powder.

[0023] A kind of preparation method of appetizing and digesting sweet potato vermicelli that the present invention also proposes comprises the following steps:

[0024] S1. Preparation of Gorgon: Mix sweet potato starch with a total weight of 15% of sweet potato starch and mung bean starch with a total weight of 20% of mung bean starch with warm water, then stir and heat in a boiling water bath, and gelatinize to obtain Gorgon;

[0025] S2. Mixing dough: Stir the powder with the remaining sweet potato starc...

Embodiment 2

[0028] A kind of sweet potato vermicelli for appetizing and eliminating food proposed by the present invention, its raw material comprises by weight: 80 parts of sweet potato starch, 10 parts of mung bean starch, 10 parts of carrot powder, 3 parts of lotus root starch, 0.25 part of xanthan gum, 0.1 part of artemisia gum, polysaccharide 0.3 part of sodium acrylate, 0.13 part of sodium alginate, 2 parts of chitosan, 0.03 part of sodium dehydroacetate, 0.2 part of ginger powder.

[0029] A kind of preparation method of appetizing and digesting sweet potato vermicelli that the present invention also proposes comprises the following steps:

[0030] S1, making gorgon: mix sweet potato starch with 20% of the total weight of sweet potato starch and mung bean starch with 25% of the total weight of mung bean starch with warm water at 60°C, wherein the weight of warm water is 6% of the total weight of sweet potato starch and mung bean starch added times, and then stirred and heated in a ...

Embodiment 3

[0034] A kind of sweet potato vermicelli for appetizing and eliminating food proposed by the present invention, its raw material comprises by weight: 70 parts of sweet potato starch, 15 parts of mung bean starch, 7.5 parts of carrot powder, 5.5 parts of lotus root starch, 0.18 part of xanthan gum, 0.15 part of artemisia gum, polysaccharide 0.2 parts of sodium acrylate, 0.2 parts of sodium alginate, 1.5 parts of chitosan, 0.02 parts of sodium dehydroacetate, and 0.35 parts of ginger powder.

[0035] A kind of preparation method of appetizing and digesting sweet potato vermicelli that the present invention also proposes comprises the following steps:

[0036]S1, making gorgon: mix sweet potato starch with 17% of the total weight of sweet potato starch and mung bean starch with 22% of the total weight of mung bean starch with warm water at 56°C, wherein the weight of warm water is 7% of the total weight of sweet potato starch and mung bean starch added times, then stirred and hea...

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Abstract

The invention discloses sweet potato vermicelli for stimulating appetite and promoting digestion and a preparation method of the sweet potato vermicelli. The sweet potato vermicelli for stimulating appetite and promoting digestion comprises the following raw materials in parts by weight: 60-80 parts of sweet potato starch, 10-20 parts of mung bean starch, 5-10 parts of carrot powder, 3-8 parts of lotus root starch, 0.1-0.25 part of xanthan gum, 0.1-0.2 part of sand sagebrush gum, 0.1-0.3 part of sodium polyacrylate, 0.1-0.3 part of sodium alginate, 1-2 parts of chitosan, 0.01-0.03 part of sodium dehydroacetate and 0.2-0.5 part of ginger powder. According to the sweet potato vermicelli for stimulating appetite and promoting digestion and the preparation method of the sweet potato vermicelli provided by the invention, the obtained sweet potato vermicelli is rich in nutrition, good in mouth feel, not liable to break and enable soup to be pasty and long in quality guarantee period, and besides, has the efficacy of stimulating the appetite, promoting digestion, benefitting blood, promoting tissue regeneration and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to sweet potato vermicelli for appetizing and eliminating food and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional foods loved by consumers in my country, and it has a history of more than 1,400 years. There are many types of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, sugarcane vermicelli, and more vermicelli made from potato starch, such as sweet potato vermicelli and potato vermicelli. Among them, mung bean vermicelli has the best quality, because mung bean has the highest amylose content, is not easy to rot when cooked, and has the best taste. However, beans have the defects of few sources and high price, so they cannot be mass-produced and eaten. The sweet potato is the main starch crop, which has the advantages of high yield, wide sources, and low price, and can be produced ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/00A23L19/10A23L29/269A23L29/238A23L29/00A23L29/256A23L33/125A23L33/10A23L3/3472A23L3/3562A23L3/358
CPCA23L29/30A23L3/3472A23L3/3562A23L3/358A23L19/01A23L19/10A23L29/015A23L29/035A23L29/238A23L29/256A23L29/27A23L33/10A23L33/125A23V2002/00A23V2200/14A23V2200/30A23V2200/314A23V2200/32A23V2200/324A23V2200/326
Inventor 孙友亮
Owner YINGSHANG TIANHAO FOOD
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