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Pantang Wuxiu nutritional vermicelli rich in dietary fiber and preparation method thereof

A technology for dietary fiber and vermicelli, which is applied to vermicelli and its preparation, "Pantang Wuxiu" nutritious vermicelli rich in dietary fiber and its preparation field, can solve the problems of single variety of vermicelli products, achieve high quality and strengthen the content of dietary fiber. , the effect of small boiling loss

Inactive Publication Date: 2015-07-29
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The first purpose of the present invention is to provide a new kind of vermicelli, which is prepared by using water chestnut, water chestnut, arrowroot, lotus root and wild rice stem, in view of the technical deficiency of the single variety of existing vermicelli products and the deficiency of the research and development of "Pangtang Wuxiu". A new nutritious vermicelli that serves as an excellent substitute for traditional mung bean vermicelli

Method used

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  • Pantang Wuxiu nutritional vermicelli rich in dietary fiber and preparation method thereof
  • Pantang Wuxiu nutritional vermicelli rich in dietary fiber and preparation method thereof
  • Pantang Wuxiu nutritional vermicelli rich in dietary fiber and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1 formula and technology research experiment

[0048] After a long-term study on the four starches of water chestnut, horseshoe, arrowroot and lotus root, it was found that different starch sources had a greater impact on the quality of vermicelli. The proportion of insoluble amylose has a certain correlation with the quality of vermicelli. The study found that the content of amylose from large to small is: water chestnut starch (28.01%) > arrowroot starch (26.55%) > lotus root starch (24.76%) > Horseshoe starch (22.15%), the difference was significant (pfigure 1 shown. The content of amylose is the most important factor determining the quality of vermicelli products. Amylose molecules have long linear characteristics, which makes amylose easy to self-associate and precipitate in solution. Therefore, high amylose is generally easy to age and has Higher gelatinization temperature; amylopectin molecules are highly branched and present a bundle-like structure. ...

Embodiment 2

[0060] Embodiment 2 The mensuration of four kinds of starch addition ranges

[0061] (1) Study on cooking properties of pure starch vermicelli

[0062] The cooking property results of each vermicelli are shown in Table 1. According to the experimental results, there is a significant difference (p<0.05) in the swelling degree between the four kinds of vermicelli and the vermicelli sold in the market (p<0.05). Sweet potato vermicelli, while water chestnut vermicelli and lotus root vermicelli have a smaller swelling degree, indicating that water caltrop vermicelli and lotus root vermicelli have weak water holding capacity and are dry to eat. The boiling loss of the four kinds of vermicelli and the vermicelli sold in the market is significantly different (p<0.05), the boiling loss is large, indicating that its solubility is large, the vermicelli is easy to paste soup during cooking, and it is not boilable, and the food is sticky and not smooth, so water chestnut This feature of ...

Embodiment 3

[0084] Embodiment 3 mixing experiment

[0085] On the basis of the single factor test, in order to achieve the best effect of improving vermicelli quality, the present invention selects water chestnut starch, lotus root starch, water chestnut starch and arrowroot starch to design the mixing model, with boiling loss rate response value, investigates several starches The effect of mixing on fan quality. attached Figure 12 ~15 respectively provide the influence of each component change of mixed water chestnut, lotus root and water chestnut starch on the response value, the influence of each component change of mixed water chestnut, lotus root and arrowroot starch on the response value, the change of each component of mixed water chestnut, water chestnut starch and arrowroot starch The effect on the response value, the effect of the composition changes of mixed lotus root, horseshoe and arrowroot starch on the response value. The results of the response surface design experime...

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Abstract

The invention discloses a dietary fiber-rich 'Pan pond five-treasure' nutrition vermicelli and preparation method thereof. The invention uses water caltrop, water-chestnut, arrowhead, lotus rhizome and water bamboo to prepare a new dietary fiber nutrition vermicelli, and water caltrop, water-chestnut and lotus rhizome four kinds of starch are accurately combined, and excellent meal fiber from water bamboo is added, thereby obtaining the 'Pan pond five-treasure' nutrition vermicelli with excellent quality and abundant meal fiber. The invention not only can replace traditional mung bean vermicelli, but also can satisfy meal fiber nutrition demand of modern consumer, and satisfy traditional habit and health demand for eating combination of water caltrop, water-chestnut, arrowhead, lotus rhizome and water bamboo, and satisfy demand for eating 'Pan pond five-treasure' in combination, thereby improving industrial value of 'Pan pond five-treasure', and expanding deep processing pathway.

Description

technical field [0001] The invention relates to the technical field of food processing using plants as raw materials, more specifically, to a vermicelli and a preparation method thereof, in particular to a "Pantang Wuxiu" nutritional vermicelli rich in dietary fiber and a preparation method thereof. Background technique [0002] Water chestnut, water chestnut, Arrowhead mushroom, lotus root, and wild rice stem are crops with the same source of medicine and food, and have high nutritional and medicinal value. The five aquatic plants are planted in large quantities in the south and have a long history. They are traditional native products of Guangzhou and are also known as It is called "Five Shows of Pantang". Water chestnut is a plant of the genus Trapa bispinosa of the family Trapa bispinosa, also known as dragon horn and water chestnut. It is an annual aquatic herb with a cultivation history of more than 3,000 years in China. It is native to southern China. million km 2 A...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09A23L29/30
CPCA23L29/30A23L33/22A23V2002/00A23V2250/5118A23V2250/5116
Inventor 周爱梅邓青张风刘欣
Owner SOUTH CHINA AGRI UNIV
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