Nutritious potato vegetable vermicelli and preparation technology thereof

A preparation process, potato starch technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not meeting the consumption needs of consumer groups, single vermicelli, etc., to ensure internal and external quality and stable nutrition value, the effect of enhancing nutritional value

Inactive Publication Date: 2017-11-10
宁夏天隆粉丝制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the vermicelli in the prior art are relatively simplistic, mostly made of single potato starch or sweet potato starch or mung bean, which cannot meet the eating needs of more consumer groups

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The potato and vegetable nutritious vermicelli is prepared by mixing potato starch, carrot juice, spinach juice and celery juice in sequence according to the ratio of 8:1:1:1 by weight, then adding water to dilute to form a slurry, and then performing molding operations.

[0021] The preparation process of potato vegetable nutritious vermicelli comprises the following process steps:

[0022] Wash the carrots, spinach and celery separately and quickly, and then squeeze them into carrot juice, spinach juice and celery juice respectively, then separate the carrot juice, spinach juice and celery juice through ultra-micro filtration, and then separate the potato starch with the filtered Carrot juice, spinach juice, and celery juice are combined and stirred well, then water is added to make a slurry;

[0023] After the preparation of the slurry is completed, the blanking operation is carried out, and the slurry enters the steamer for curing, and the curing temperature of the ...

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PUM

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Abstract

The invention discloses nutritious potato vegetable vermicelli. The nutritious potato vegetable vermicelli is prepared by the following steps of successively mixing potato starch with carrot juice, spinach juice and celery juice according to weight percentage of 8 to 1 to 1 to 1 to 1; adding water into the mixture so as to carry out dilution to obtain pulp; and then, carrying out shaping operation so as to obtain the nutritious potato vegetable vermicelli. The invention further provides a preparation technology of the nutritious potato vegetable vermicelli. The preparation technology of the nutritious potato vegetable vermicelli is capable of preserving intrinsic quality of traditional vermicelli, as well as improving nutritional values of the nutritious potato vegetable vermicelli; and thus, quantitative characteristics of the starch are satisfied. Modern science and technology are applied so as to promote technological breakthroughs of processing conditions in traditional technologies. The preparation technology is characterized in that an automatic shaping device with the best pre-gelatinization temperature and controllable thickness is adopted; moreover, normal-temperature and low-temperature aging technological conditions, as well as a low-temperature high-wind-volume delayed drying process, are adopted so as to stabilize the nutritional values of the vegetables. And thus, the preparation technology is capable of effectively ensuring intrinsic and extrinsic qualities of the vermicelli.

Description

Technical field: [0001] The invention relates to the technical field of vermicelli food, in particular to a potato vegetable nutritious vermicelli and a preparation process thereof. Background technique: [0002] Vermicelli is one of the common foods in China. It is a kind of silky food made of potato starch, sweet potato starch, mung beans, etc., so it is called vermicelli, and it is often called vermicelli and winter noodles (mainly in Taiwan). Noodles are called noodles in Vietnam. Most of the vermicelli of the prior art are more simplistic, and mostly adopt single potato starch or sweet potato starch or mung bean to make, can not satisfy the eating demand of more consumer groups. Invention content: [0003] In view of this, it is necessary to provide a potato vegetable nutritious vermicelli with relatively high nutritional value. [0004] It is also necessary to provide a preparation process for potato and vegetable nutritious vermicelli. [0005] The potato vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L19/00A23L33/105
CPCA23L19/09A23L29/30A23L33/105A23V2002/00A23V2200/326A23V2200/322A23V2200/302A23V2200/324A23V2200/308A23V2200/30A23V2250/21
Inventor 卜国明宋计伟田永军
Owner 宁夏天隆粉丝制品有限公司
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