Health-care fern powder vermicelli

Abstract

The invention relates to health-care fern powder vermicelli which belongs to the technical field of health-care food. The health-care fern powder vermicelli is made by mixing fern root powder, yam powder, poria powder, rape oil, salt and sodium alginate and squeezing the mixture to vermicelli. The health-care fern powder vermicelli has the advantages that ingredient proportions are appropriate to ensure that the main ingredient of the fern powder vermicelli is fern root powder; the fern powder has the health-care effects of heat clearing, toxicity removal, diuresis, stomach invigoration and spleen nourishing, the yam powder has the health-care effects of stomach nourishing, spleen invigoration, rejuvenation, anti-aging and life extension, and the poria powder has the effects of damp clearing, diuresis promotion, spleen nourishing, stomach harmonization, heart nourishing, mind tranquilizing, body strengthening, spirit nourishing and life extension; the mixture of the three kinds of powder can improve overall health-care values to realize automatic health care for people during eating; a little starch is added for thickening the mixture before the vermicelli is processed to avoid gelatinization of the vermicelli during processing and keep original characteristics of the vermicelli, and moreover, the color of the vermicelli is transparent, the edible value and the ornamental value of the fern powder are improved, and the economic value is improved.

Description

Technical field [0001] The invention relates to a health food, in particular to a health fern noodles. Background technique [0002] Fern roots are the rhizomes of the Pteridium family fern, also known as Wujiao and Xiaojiao. They naturally grow in hillside grasses or roadsides and in relatively damp places in most areas of my country. They are widely distributed and rich in resources. The roots and stems are rich. Contains nutrients such as carbohydrates and protein. Per 100 g of fern root contains 14 g carbohydrates, 2.4 g protein, 1.2 g fat, 8.5 mg calcium, 27 mg phosphorus, 11 mg iron, 9 mg zinc, and a variety of amino acids and vitamins. A typical pollution-free forest vegetable. [0003] Starch is the main component of fern root, and the properties of starch in fern root, different additives and the influence of its added amount on its properties are directly related to the impact of fern root starch in the processing process and product quality. [0004] Fern root starch is ...

AI Technical Summary

Problems solved by technology

[0005] Fern powder vermicelli is a traditional food. The traditional processing method is simple. The vermicelli is easy to gelatinize during processing, which not only reduces the nutritional value, but also reduces the taste and color perception. Some even add alum to bring health benefits to the human body. here comes the potential hazard

At the same time, the traditional fern powder vermicelli only has fern powder or is mixed with corn flour, bean flour, etc., the taste is monotonous, and the nutritional content is also monotonous, which cannot meet the needs of people's healthy living standards.