Milk-flavor vermicelli

A technology of vermicelli and milk fragrance, applied in the field of vermicelli, can solve the problems of single nutritional content and low nutritional value of vermicelli, and achieve the effect of improving nutritional value, increasing appetite and enhancing milk fragrance

Inactive Publication Date: 2018-03-20
广西益品王食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of milk-flavored vermicelli, and the technical problem to be solved is: the nutritional components in the vermicelli are relatively single, and the nutritional value is not high

Method used

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Examples

Experimental program
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Embodiment Construction

[0006] The principles and features of the present invention are described below, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0007] The milk-flavored vermicelli consists of the following raw materials in parts by weight: 30 parts of wheat starch, 16 parts of sweet potato starch, 12 parts of dragon fruit, 12 parts of glutinous rice flour, 3 parts of milk and 1 part of edible salt. Prepared traditionally.

[0008] The vermicelli is prepared with a variety of raw materials, which improves the uniformity of nutrition in the vermicelli. Adding dragon fruit and milk to the vermicelli not only improves the milk flavor, but also improves the appetite and improves the nutritional value.

[0009] The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made...

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PUM

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Abstract

The invention relates to milk-flavored vermicelli, which consists of the following raw materials in parts by weight: 30 parts of wheat starch, 16 parts of sweet potato starch, 12 parts of dragon fruit, 12 parts of glutinous rice flour, 3 parts of milk and 1 part of edible salt. Compared with the prior art, the vermicelli is prepared with multiple raw materials, which improves the uniformity of nutrition in the vermicelli, and adding dragon fruit and milk to the vermicelli improves the milk flavor, improves appetite, and improves the nutritional value.

Description

technical field [0001] The invention relates to the technical field of vermicelli, in particular to a milk-flavored vermicelli. Background technique [0002] Vermicelli is one of the common foods in China. There are many ways to make vermicelli and there are many types. Now there are more potato vermicelli and mung bean vermicelli on the market, but the nutritional components in vermicelli are relatively single and their nutritional value is not high. Contents of the invention [0003] The purpose of the present invention is to provide a milk-flavored vermicelli, and the technical problem to be solved is: the nutritional components in the vermicelli are relatively single, and the nutritional value is not high. [0004] The technical scheme of the present invention to solve the above-mentioned technical problems is as follows: a kind of milk-flavored vermicelli is composed of the following raw materials in parts by weight: 30 parts of wheat starch, 16 parts of sweet potato ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L7/10A23L19/00A23L33/10
CPCA23L29/30A23L7/10A23L19/00A23L33/10
Inventor 李军
Owner 广西益品王食品有限公司
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