Health-preserved bean vermicelli

A technology of health-preserving powder and vermicelli, which is applied in food heat treatment, food drying, food science, etc., can solve the problems of low nutritional value and poor taste, and achieve the effect of improving nutritional value, stable quality, white and bright color

Inactive Publication Date: 2018-05-04
DAYAO LIYING SPECIALTIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] What the present invention aims to solve is the problem that the existing vermicelli uses sweet potatoes as the main raw material, has po

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Embodiment 1: A kind of health-preserving vermicelli is prepared by mixing potato starch, rice starch and health-preserving powder, wherein potato starch is 50-70 parts by mass, rice starch is 10-20 parts by mass, and health-preserving powder is 5-10 parts by mass. The health-preserving powder is a mixture of one or more of hawthorn, houttuynia cordata, lotus leaf and poria cocos, and is prepared through the following steps:

[0018] 1) Mix soybean starch, rice starch and health-preserving powder, add 95 parts by mass of water to 100 parts by mass of the mixed powder, and stir evenly to obtain a paste

[0019] 2) Concentrate the paste obtained in step 1) to 52-55%;

[0020] 3) Send the concentrated paste into the steamer through a stainless steel metal belt. During the conveying process, use a scraper to scrape the paste into a strip shape; the thickness of the steel belt is 0.2-0.4mm;

[0021] 4) Heat the strip-shaped paste with steam in the steamer, the heating time ...

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Abstract

The invention relates to the food field, in particular to health-preserved bean vermicelli which is high in nutritional value, good in taste, and convenient to process. The health-preserved bean vermicelli is characterized by being prepared from the following raw materials in parts by mass: 50 to 70 parts of potato starch, 10 to 20 parts of rice starch and 5 to 10 parts health-preserved powder ina mixing manner, wherein the health-preserved powder is prepared from one or more of hawthorns, houttuynia, lotus leaves and poria cocos in the mixing manner. The health-preserved bean vermicelli is prepared by mixing potatoes, rice and various health-preserved powder, so that the nutritional value of the bean vermicelli is improved. During the preparation process, paste is heated, aged, directlyfrozen, and then dried, steps of a conventional process are changed, so as to enable the bean vermicelli to have characteristics of being capable of resisting cooking, free of adhesion, soft after rewatering, smooth in taste, and flexible.

Description

technical field [0001] The invention relates to the field of food, in particular to a health-preserving vermicelli with high nutritional value, good taste and convenient processing. Background technique [0002] Vermicelli is a traditional food in my country with a long production history. Vermicelli has the characteristics of convenient, fast, reasonable nutrition and rich taste. For a long time, all parts of my country have used local starch resources as processing raw materials to produce vermicelli, mainly beans and potatoes. At present, my country's vermicelli and vermicelli production enterprises have a strong regional distribution, mainly concentrated in Shandong, Hebei, and Sichuan. Yunnan Province has a history of processing and eating vermicelli for hundreds of years, and is an important consumer market for vermicelli. It also has abundant raw materials for vermicelli processing. However, the province has many workshops, few enterprises, and a low degree of indus...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/10
CPCA23L29/30A23L33/10A23V2002/00A23V2250/5118A23V2300/24A23V2300/10A23V2300/20
Inventor 杨丽英
Owner DAYAO LIYING SPECIALTIES
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