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Dioscorea opposita thumb vermicelli and preparation method thereof

A technology of vermicelli and ginseng, which is applied in the field of ginseng vermicelli and its preparation, can solve the problems of vermicelli texture, gluten strength and taste decline, and achieve the effect of smooth taste and good market space

Pending Publication Date: 2020-08-14
田红兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vermicelli on the market now basically has no additives such as alum and glue, but this also leads to a decline in the texture, strength and taste of some vermicelli.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] After the ginseng is washed and refined, sweet potato starch is added to make the slurry. Among them, the proportion of ginseng is 55%, and the proportion of sweet potato starch is 45%. Then it is processed into a finished product through ripening, molding and drying at room temperature. , Finally, the finished product is packaged, and powder products such as vermicelli and vermicelli can also be produced by this processing method.

Embodiment 2

[0012] The difference between this example and Example 1 is that Huaisheng is replaced by iron stick yam or yam fruit. Although the nourishing function is slightly reduced after the replacement, the taste and taste are almost unchanged, and the cost is reduced, which is suitable for mass production. Sale.

Embodiment 3

[0014] Huai ginseng, bean flour, sorghum flour and flour are made into Huai ginseng noodle products according to the methods of refining, blending, ripening, molding and drying at room temperature, wherein the proportions of Huai ginseng, bean flour, sorghum flour and flour are respectively 55%, 5%, 5% and 35%, the ginseng noodle products produced by the above method are rich in nutrition and chewy in mouthfeel, and can be made into various instant foods.

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PUM

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Abstract

The invention discloses dioscorea opposita thumb vermicelli and a preparation method thereof, and relates to the technical field of food processing. The raw materials of the vermicelli consist of dioscorea opposita thumb and sweet potato starch; a processing technology adopts a wet process; and after the dioscorea opposita thumb is cleaned, a finished product can be made successively through pulpgrinding, pulp mixing, curing, shaping and normal temperature drying. The beneficial effects of the vermicelli and preparation method are as follows: the vermicelli produced by adopting the raw material ratio and a processing method is smooth in taste and has strong taste of cooked Chinese yam, and the soaked and boiled vermicelli is sparkling and crystal-clear; and the vermicelli does not containadditives such as alum, is safe and hygienic, can meet the demands of people for health and delicacy and has good market space.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a Chinese ginseng vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is a filamentous or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains. Vermicelli processing has a history of more than a thousand years in my country, and it is produced in various places. It is off-white, yellow or tan, and is a dry product. Vermicelli is rich in carbohydrates, dietary fiber, protein, niacin, calcium, magnesium, iron, potassium, phosphorus and other minerals. It has high nutritional value and good taste. It can absorb the taste of various delicious soups , coupled with the softness and smoothness of the vermicelli itself, it is more refreshing and pleasant, and is used to make various delicacies such as hot and sour noodles. The vermicelli on the market is basically free of additives such as alum and glue, but ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10A23L19/10
CPCA23L19/10A23L29/30A23L33/10A23V2002/00A23V2200/30
Inventor 田红兵
Owner 田红兵