Manufacturing method of green bean starch food

Abstract

A manufacturing method of a green bean starch food belongs to the technical field of health food processing. The manufacturing method provided by the invention is characterized by comprising the following ingredients in parts by weight: 50 parts of water, 10 parts of syrup, 30 parts of green bean starch, 3 parts of a traditional Chinese medicine powder and 2 parts of high oleic sunflower seed oil. Process water is preferably selected as water used, the process water is lower than or equal to 10 mg / litre according to calcium carbonate, the pH value is 6.0 to 7.0, the turbidity (scattered turbidity unit) is lower than or equal to 1.0 NTU. The manufacturing steps of the traditional Chinese medicine powder are as follows: weighting 10 parts of radix ophiopogonis, 10 parts of radix polygonati officinalis and 10 parts of fructus lycii according weight parts; extracting the ingredients by using 5 to 8 times of water, spraying and drying the extracting solution, so as to obtain the traditional Chinese medicine powder. The green bean starch food provided by the invention has the beneficial effects as follows: the eating is convenient, the food can be soaked into hot water with the temperature of 80 DEG C for 1 to 2 minutes, then the excellent elasticity and chewiness can be maintained, and the probability of retrogradation is low. The green bean starch food has the health protection efficacies of moistening lung and nourishing Yin, and is applicable to crowds with high probability of getting inflamed, being mouth parched and tongue scorched and suffering from dry stool.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing mung bean starch food. Background technique [0002] At present, the existing starch products use an appropriate amount of syrup to bond raw starch, and use equipment or manual rounding. After rounding, vacuum or non-vacuum packaging is carried out. After packaging, they are placed in low-temperature refrigeration to prevent mildew. Before eating, starch products need to be cooked before eating, and if they are not eaten in time after cooking, the starch will age and regenerate after about 8 hours of storage, and can no longer be eaten, and it does not have the health care effect of nourishing the lungs and nourishing yin. Contents of the invention [0003] In order to overcome the above-mentioned problems, the invention provides a kind of preparation method of mung bean starch food, to make up for its deficiency. [0004] The technic...

AI Technical Summary

Problems solved by technology

Before eating, starch products need to be cooked before eating, and if they are not eaten in time after cooking, the starch will age and regenerate after about 8 hours of storage, and can no longer be eaten, and it does not have the health care effect of nourishing the lungs and nourishing yin