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Process for producing vermicelli from bamboo juice potato

A potato starch and potato technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of single nutrient composition, intolerance to cooking, and short preservation time, and achieve the effects of rich nutrition, sufficient energy, and long preservation period

Inactive Publication Date: 2004-03-17
邱祖正 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that the nutrient composition is single, it is not resistant to boiling, it is not resistant to soaking, and the preservation time is not long.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Choose fresh potatoes, cook them in the usual way to make potato starch, and sieve them for 100 days; choose fresh bamboo leaves or fresh bamboos that were born in the current year, clean them, break them, and soak them in edible alcohol at a weight ratio of 1:1 for 7-15 days After quenching and separation, extract the quenching liquid, vacuum concentrate to 50-60% of the source juice to make bamboo leach; mix 2 parts of potato starch, 1 part of bamboo leach and 4 parts of water and stir to make a sinking powder slurry, then According to the conventional process, various powder products such as Zhuli potato vermicelli, vermicelli, and vermicelli are processed.

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PUM

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Abstract

The production process of bamboo juice potato vermicelli includes the steps of producing potato starch of 100 mesh; preparing bamboo juice with fresh tender bamboo leaf and through cleaning, cutting, soaking in alcohol, separating to obtain extractive liquid and vacuum concentrating; making slurry by mixing potato starch, bamboo juice and water; and producing vermicelli via conventional course. The bamboo juice potato vermicelli has the nutritive components of potato and diet therapy components of bamboo juice, and is delicious, scented, transparent and boilproof. The bamboo juice potato vermicelli has the health functions of resisting bacteria, tonifying, invigorating vital energy, invigorating spleen and stomach and prolonging life.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing bamboo-leaved potato vermicelli. Background technique [0002] Potato is a kind of nutritious food, and bamboo leek is a kind of green and pollution-free plant juice obtained by extracting active ingredients from fresh bamboo leaves or fresh bamboo that was born in the same year. It can clear away heat and detoxify, resist oxidation, and has health benefits. Function, containing a variety of amino acids and trace elements, its taste is fragrant, it is a good food preservative. In the prior art, potatoes are often processed into powder and made into various powder products such as vermicelli, vermicelli, vermicelli for consumption. Its shortcoming is that the nutrient composition is single, not resistant to boiling, not resistant to soaking, and the fresh-keeping time is not long. Contents of the invention [0003] The purpose of the invention is to overcom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12
Inventor 邱祖正
Owner 邱祖正