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Spirulina vermicelli and preparation method thereof

A technology of spirulina powder and spirulina, which is applied in food preparation, application, food science, etc., to achieve the effect of smooth and delicate taste, good taste and high nutritional value

Inactive Publication Date: 2013-05-22
陈天仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the spirulina products on the market are health care products, and there is no vermicelli product containing spirulina

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0017] The preparation method of spirulina vermicelli of the present invention comprises the following steps:

[0018] 1. To beat gorgon, take 2% of the potato starch by mass percentage, and mix it evenly with an equal amount of cold water to obtain a slurry.

[0019] 2. Pour and cool the slurry. Use 100°C boiling water that is 10 times the mass of the slurry to pour into the slurry, stir to make a transparent powder paste at a stirring speed of 10r / min, and then cool naturally to room temperature.

[0020] 3. Stir the mixture, pour the cooled powder paste into the potato starch with a mass percentage of 95.9-97.3%, stir while adding, the stirring speed is 10r / min, add 0.5-1.5% of spirulina and 0.1-0.3% of table salt at the same time, Edible alkali 0.1-0.3%, stirring evenly to obtain raw material slurry, the water content of the raw material slurry is 60%.

[0021] 4. Feeding and forming. Pour the raw material slurry into the hopper of the 6FT140B vermicelli machine. The raw ...

Embodiment 1

[0030] 1. To beat gorgon, take 2% of the potato starch by mass percentage, and mix it evenly with an equal amount of cold water to obtain a slurry.

[0031] 2. Pour and cool the slurry. Use 100°C boiling water that is 10 times the mass of the slurry to pour into the slurry, stir to make a transparent powder paste at a stirring speed of 10r / min, and then cool naturally to room temperature.

[0032] 3. Stir the mixture, pour the cooled powder paste into the potato starch with a mass percentage of 96.6%, stir while adding, the stirring speed is 10r / min, add 1% of spirulina, 0.2% of salt, and 0.2% of edible alkali at the same time, and stir Evenly, raw material slurry is obtained, and the water content of the raw material slurry is 60%.

[0033] 4. Feeding and forming. Pour the raw material slurry into the hopper of the 6FT140B vermicelli machine. The raw material slurry flows out from the hopper and spreads the film evenly on the stainless steel belt driven by the vermicelli mach...

Embodiment 2

[0041] 1. To beat gorgon, take 2% of the potato starch by mass percentage, and mix it evenly with an equal amount of cold water to obtain a slurry.

[0042] 2. Pour and cool the slurry. Use 100°C boiling water that is 10 times the mass of the slurry to pour into the slurry, stir to make a transparent powder paste at a stirring speed of 10r / min, and then cool naturally to room temperature.

[0043]3. Stir the mixture, pour the cooled powder paste into the potato starch with a mass percentage of 95.9%, stir while adding, the stirring speed is 10r / min, add 1.5% of spirulina, 0.3% of salt, and 0.3% of edible alkali at the same time, and stir Evenly, raw material slurry is obtained, and the water content of the raw material slurry is 60%.

[0044] 4. Feeding and forming. Pour the raw material slurry into the hopper of the 6FT140B vermicelli machine. The raw material slurry flows out from the hopper and spreads the film evenly on the stainless steel belt driven by the vermicelli mac...

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PUM

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Abstract

The invention discloses spirulina vermicelli and a preparation method thereof, aiming at achieving the technical purpose that the vermicelli has a health-care effect. The spirulina vermicelli disclosed by the invention comprises the following components in mass percentage: 0.5-1.5% of the spirulina, 0.1-0.3% of salt, 0.1-0.3% of dietary alkali and 97.9-99.3% of potato starch. The preparation method of the spirulina vermicelli comprises the following steps of: thickening the potato starch; slushing and cooling; uniformly stirring the raw material; forming in a vermicelli machine, steaming and drying; finally cutting to obtain the vermicelli. Compared with the prior art, the spirulina vermicelli has the advantages that the spirulina is adopted as the raw material to produce the vermicelli without adding any additive, so that when person enjoy the food, the spirulina vermicelli has the effects on health care and high nutritive value; the vermicelli is crystal clear and has delicate and smooth taste after being cooked thoroughly, so that the food has good taste; and the spirulina vermicelli can be cooked into soup, cold and dressed with sauce or cooked in hot pot, can be adopted as staple food of breakfast and midnight snack, and can be adopted as daily cuisine.

Description

technical field [0001] The invention designs a vermicelli and a preparation method thereof, in particular a vermicelli with a health care function and a preparation method thereof. Background technique [0002] Spirulina is rich in essential amino acids such as lysine and threonine, which are extremely important for infants, especially those who lack breastfeeding. Rich in minerals and trace elements can effectively prevent nutritional anemia, and is also a good source of nutritional supplements for children with partial eclipse, which can gradually correct the bad habit of partial eclipse. Adolescents are in the period of puberty and need more nutrients than adults. Coupled with heavy learning and physical energy consumption, it is easy to cause hidden nutritional deficiencies, stunted growth, memory loss, and vision loss. Spirulina can provide sufficient and balanced nutrients and absorb well. The pace of life of modern people is obviously accelerated, and the diet tends...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/337A23L17/60
Inventor 陈天仁
Owner 陈天仁
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