Yam vermicelli and production method thereof

Abstract

The present invention discloses a yam vermicelli and method for producing the same, which has compositions (by weight ratio) as follows: 40-60% of yam flour, 20-40% of buckwheat flour, 10-30% of potato starch, wherein, the sum of the percentage of each component is 100%, and the potato starch may be corn starch. The production method of the yam vermicelli includes: washing and barking the yam and then cutting into slices; putting the yam slices into a drying furnace for drying; crushing the dried yam slice into fine flour; the yam flour and buckwheat flour and potato starch or corn starch mixed in proportion and mixing evenly; mixing the yam fine flour uniformly in proportion with the buckwheat flour abd potato starch or corn starch; making the above material after mixing uniformly into vermicelli through a milling machine, airing the vermicelli and then bagging packaging and leaving the factory. The characteristics of the present invention includes: firstly, it can fully preserve the nutrition and pharmacodynamics of the yam; secondly, it changes the traditional edible method of yam, and has good taste, and family favors; thirdly, it has the efficacy of strengthen spleen promote appetite, nourishing kidney boost essence, reduce blood sugar, prevent disease keep fit, beauty treatment and anti-aging.

Description

Technical field [0001] The invention relates to yam food and a preparation method thereof, in particular to yam noodles and a preparation method thereof. Background technique [0002] Yam is a kind of nutrient-rich Dioscorea plant for both medicine and food. It contains a lot of protein, vitamins and mucous polysaccharides, as well as saponin, allantoin, choline and more than ten kinds of amino acids. For a long time, yam has only been eaten as a traditional vegetable or made into pieces of Chinese medicine. Some traditional cooking methods often cause the loss of nutrients in yam, and its taste and taste are also changed, which is not easy to be accepted by people. The traditional processing technology of Chinese herbal medicine also greatly reduces its pharmacological properties, which makes the yam both edible and edible. The medicinal nutrition and efficacy are greatly reduced. Summary of the invention [0003] The purpose of the present invention is to provide a yam vermice...

AI Technical Summary

Problems solved by technology

And some traditional cooking methods often cause the loss of nutrients of yam, and its mouthfeel and taste also change, which is not easy to be accepted by people; Medicinal nutrition and efficacy are greatly reduced