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Potato and Chinese wolfberry bean vermicelli and processing method thereof

A processing method and potato starch technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of hindered sales, insufficient market competitiveness, etc., and achieve good health care effects, high-efficiency production equipment, Easy to clean effect

Pending Publication Date: 2022-01-04
XIAMEN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Our research found that potatoes in Guyuan area have excellent low glycemic index properties, but the current market competitiveness is insufficient, and sales are hindered

Method used

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  • Potato and Chinese wolfberry bean vermicelli and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment relates to a method for preparing potato medlar vermicelli. The raw materials of the potato medlar vermicelli are composed of: 79.95 of potato starch, 10 of wolfberry powder, 0.05 of red yeast rice powder, and 2 of wolfberry concentrated juice. It includes the following steps:

[0030] (1) fresh wolfberry is dried and powdered, sieved through a 40-mesh sieve, and immersed in 70% ethanol at 40kHz frequency according to weight percentage 1:10 to extract ultrasonically for 8h, get supernatant, and obtain the concentrated juice of wolfberry described in the formula;

[0031] (2) take the edible red yeast rice powder according to weight percentage 1:10 and use 70% ethanol to soak in 40kHz frequency for ultrasonic extraction for 8h, get the supernatant to obtain the formula red yeast yeast powder extract, and according to the ratio of the original powder and potato starch during feeding The weight percent is added into the extract;

[0032] (3) quantify potat...

Embodiment 2

[0036] The raw material composition of potato wolfberry vermicelli according to the mass ratio is: potato starch 80.25, wolfberry powder 18, red yeast rice powder 0.05, and wolfberry concentrated juice 2.2.

[0037] (1) fresh wolfberry is dried and powdered, sieved through a 40-mesh sieve, and 70% ethanol is used to soak ultrasonically extract 7h at a frequency of 40kHz according to weight percentage 1:10, and the supernatant is taken to obtain the wolfberry concentrated juice described in the formula;

[0038] (2) take the edible red yeast rice powder according to the weight percentage 1:10 and use 70% ethanol to soak for 7 h under the frequency of 40kHz ultrasonic extraction, get the supernatant to obtain the formula red yeast rice powder extract, and according to the original powder and potato starch during feeding The weight percent is added into the extract;

[0039] (3) quantify and take potato starch and wolfberry powder by composition raw material, mix according to wei...

Embodiment 3

[0043] The raw material composition of potato wolfberry vermicelli according to the mass ratio is: potato starch 85.52, wolfberry powder 15, red yeast rice powder 0.05, and wolfberry concentrated juice 2.15.

[0044] (1) fresh wolfberry is dried and powdered, sieved through a 40-mesh sieve, and immersed in 70% ethanol at a frequency of 40kHz according to weight percentage 1:10, and ultrasonically extracted for 6h, and the supernatant is taken to obtain the wolfberry concentrated juice described in the formula;

[0045] (2) take the edible red yeast rice powder according to the weight percentage 1:10 and use 70% ethanol to soak in 40kHz frequency for ultrasonic extraction for 6h, get the supernatant to obtain the formula red yeast rice powder extract, and according to the ratio of the original powder and potato starch during feeding The weight percent is added into the extract;

[0046] (3) quantify potato starch and wolfberry powder by weighing the raw materials, mix according...

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Abstract

The invention discloses potato and Chinese wolfberry bean vermicelli and a processing method thereof, and belongs to the technical field of food. The processing method comprises the steps that fresh Chinese wolfberry fruits are dried, powdered and sieved and soaked with ethanol, ultrasonic extraction is performed, and supernatant is taken to prepare Chinese wolfberry fruit concentrated juice; red yeast rice powder is soaked with the ethanol, ultrasonic extraction is performed, and the supernatant is taken to prepare a red yeast rice powder extracting solution; potato starch and Chinese wolfberry fruit powder are mixed uniformly, distilled water is added, and stirring is achieved to prepare starchy sauce paste; the Chinese wolfberry fruit concentrated juice and the red yeast rice powder extracting solution are added, uniformly stirred and kneaded into dough; and the dough is leaked into boiling water, the dough is cooked for gelatinization, the dough is taken out, the dough is put into circulating cold water for cooling, shredding is achieved after cooling, airing, sterilizing and drying in the sun are achieved, refrigerating and freezing are achieved to prepare the potato and Chinese wolfberry bean vermicelli, and packaging is achieved to obtain the potato and Chinese wolfberry bean vermicelli. According to the potato and Chinese wolfberry bean vermicelli and the processing method thereof, the fresh Chinese wolfberry fruits and dried Chinese wolfberry fruits are combined for use, additives such as alum are not added, and the Chinese wolfberry fruits are chewy in taste and rich in nutrition, have the effects of nourishing a kidney, nourishing yin, tonifying qi, resisting fatigue and resisting aging, are particularly suitable for sub-health crowds with malnutrition, easy fatigue and weak bodies to eat, and have a health-care effect after being eaten for a long time.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a potato medlar vermicelli and a processing method thereof. Background technique [0002] Potato is the third most important food crop in the world, second only to wheat and corn. Its planting area ranks second in the world. It is one of the five staple foods in China. It has high yield, rich nutrition and good health care functions. It has edible value such as weight loss, beauty and beauty, and medicinal value such as nourishing the spleen and stomach, preventing constipation, preventing stroke, and controlling blood pressure. Our study found that potatoes in Guyuan area have excellent low glycemic index characteristics, but the current market competitiveness is insufficient and sales are hindered. [0003] Lycium barbarum in Ningxia is rich in nutrients and pharmacologically active ingredients. It not only contains iron, phosphorus, calcium and other substances, which is recogni...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/105A23L33/10A23L5/46
CPCA23L29/30A23L33/105A23L33/10A23L5/46A23V2002/00A23V2200/044A23V2200/30A23V2200/302A23V2250/21A23V2250/208
Inventor 白雪林小辉詹国清杨俊有吴彩胜
Owner XIAMEN UNIV
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