Chickpea flavored vermicelli capable of beautifying skin and reducing blood fat and preparation method thereof

A blood fat-lowering, chickpea technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of affecting health, poor nutritional structure, and low protein in vermicelli, so as to reduce bone loss , Promote osteogenesis, the effect of high content

Inactive Publication Date: 2018-07-06
高连英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, vermicelli produced on the market is mainly prepared from starch in plant raw materials such as sweet potatoes, potatoes, bananas, peas, and corn. Poor, regular consumption will affect people's health, it is necessary to develop a vermicelli food that has these characteristics of vermicelli, has nutritional value, is economical, has unique flavor, and is simple to produce and process and can be welcomed by the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Raw material components:

[0025] 80 parts by weight of chickpea; 40 parts by weight of banana starch; 80 parts by weight of corn starch; 3 parts by weight of table salt; 3 parts by weight of bean shell; 5 parts by weight of licorice; 10 parts by weight of carrot;

[0026] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.8:0.2.

[0027] (2) Preparation steps:

[0028] 1) Squeeze the carrot juice, and take the carrot juice for later use;

[0029] 2) Soak sword bean shells, licorice and medicinal materials in 6 times the total mass of water for 0.5 hours, decoct for 50 minutes, separate the solid and liquid, and take the decoction for later use;

[0030] 3) Put the chickpeas into the shelling machine to remove the shells of the chickpeas, pass through a 60-mesh sieve to remove the chickpea dregs, put the shelled chickpeas into a grinder and grind them, pass the chickpea powder through a 80-mesh sieve ...

Embodiment 2

[0036] (1) Raw material components:

[0037] 100 parts by weight of chickpea; 30 parts by weight of banana starch; 60 parts by weight of corn starch; 2 parts by weight of table salt; 2 parts by weight of sword bean shell; 4 parts by weight of licorice; 12 parts by weight of carrot;

[0038] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.5:0.3.

[0039] (2) Preparation steps:

[0040] 1) Squeeze the carrot juice, and take the carrot juice for later use;

[0041] 2) Soak sword bean shells, licorice and medicinal materials in 8 times the total mass of water for 1.5 hours, decoct for 40 minutes, separate the solid and liquid, and take the decoction for later use;

[0042] 3) Put the chickpeas in the shelling machine to remove the shells of the chickpeas, pass through a 60-mesh sieve to remove the chickpea dregs, put the shelled chickpeas into a grinder and grind them, pass the chickpea powder through a 100-mesh ...

Embodiment 3

[0048] (1) Raw material components

[0049] 90 parts by weight of chickpea; 20 parts by weight of banana starch; 70 parts by weight of corn starch; 2 parts by weight of table salt; 4 parts by weight of bean shell; 3 parts by weight of licorice;

[0050] The additive is composed of konjac mannan, sodium hyaluronate and pullulan, and the mass ratio of the three is 1:0.75:0.15.

[0051] (2) Preparation steps:

[0052] 1) Squeeze the carrot juice, and take the carrot juice for later use;

[0053] 2) Soak sword bean shells, licorice and medicinal materials in 7 times the total mass of water for 1 hour, decoct for 45 minutes, separate the solid and liquid, and take the decoction for later use;

[0054] 3) Put the chickpeas in the shelling machine to remove the shells of the chickpeas, pass through a 60-mesh sieve to remove the chickpea dregs, put the shelled chickpeas into a grinder and grind them, pass the chickpea powder through a 120-mesh sieve to remove the residue , put the ch...

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PUM

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Abstract

The invention discloses chickpea flavored vermicelli capable of beautifying skin and reducing blood fat and a preparation method thereof. The chickpea flavored vermicelli is prepared from 80-100 partsby weight of chickpeas, 20-40 parts by weight of banana starch, 60-80 parts by weight of corn starch, 2-3 parts by weight of table salt, 2-4 parts by weight of sword-bean shells, 3-5 parts by weightof licorice roots, 10-15 parts by weight of carrots and 8-12 parts by weight of additives, wherein the additives comprise konjac mannan, sodium hyaluronate and pulullan in mass ratio of 1:(0.5-0.8):(0.15-0.3). The chickpea flavored vermicelli capable of beautifying skin and reducing blood fat contains rich nutrients, can delay cell senescence of women, has obvious curative effects of maintaining elasticity of skin, beautifying skin, enlarging breasts, reducing bone lose, promoting bone formation, reducing blood fat, relieving climacteric syndromes of women and the like, and has high dietary value and health-care value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to chickpea bean-beautifying and blood-fat-reducing flavor vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of traditional food of my country, because its mouthfeel is soft and smooth, refreshing and pleasant, so deeply liking by people. At present, vermicelli produced on the market is mainly prepared from starch in plant raw materials such as sweet potatoes, potatoes, bananas, peas, and corn. Poor, often edible can affect people's health, be necessary to develop a kind of vermicelli food that has these vermicelli characteristics, nutritive value again, also economical and practical, unique flavor, and simple production and processing can be welcomed by the masses. [0003] Chickpeas, also known as chickpeas, also known as peach beans, chickpeas, etc., are one of the important vegetables in India and Pakistan. It is also very comm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/3262A23V2200/318A23V2200/30A23V2200/326
Inventor 高连英
Owner 高连英
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