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Highly-nutritious yam bean vermicelli and preparation method thereof

A high-nutrition, vermicelli technology, applied in the field of vermicelli processing, can solve the problems of poor shear resistance, reduced shear resistance, and low thermal stability of starch, and achieve the effects of good dietary supplementation, rich nutrition, and overcoming unfavorable factors.

Inactive Publication Date: 2015-02-11
LANGXI COUNTY TIANZI VERMICELLI FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Compared with other starches such as potato and corn starch, yam starch has a higher gelatinization temperature, and the thermal stability of the paste is higher, but when it is not within the gelatinization temperature, the starch has poor shear resistance. Compared, increasing PH value or alum easily causes its thermostability to be lower, and shearing resistance reduces, and is difficult to control, so there is no technology of yam starch through gelatinization processing vermicelli in the prior art

Method used

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  • Highly-nutritious yam bean vermicelli and preparation method thereof

Examples

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Embodiment 1

[0022] A high-nutrition yam vermicelli and a preparation method thereof, comprising the following components by weight,

[0023]

[0024] The water extract of wolfberry is to add water to wolfberry 5 times, decoct 4 times, decoct for 1 hour each time, get three decoction liquids, mix three decoction liquids, filter, and take the supernatant after standing for 10 hours be made of.

[0025] Another object of the present invention is to provide a preparation method of high-nutrition yam vermicelli, comprising the following method steps,

[0026] 1) First, grind walnut kernels and peeled black sesame into powder for later use;

[0027] 2) Mix the yam starch, germ five-grain powder and sweet potato starch in component amounts, and filter to remove impurities to obtain the mixed starch and then mix it with walnut kernels and black sesame powder for use;

[0028] 3) Mix the wolfberry water extract, olive oil and edible salt with the mixed starch and send them into the dough mixe...

Embodiment 2

[0031] A high-nutrition yam vermicelli and a preparation method thereof, comprising the following components by weight,

[0032]

[0033] The water extract of wolfberry is to add water to wolfberry 6 times, decoct 4 times, decoct for 1 hour each time, get three decoctions, mix three decoctions, filter, and take the supernatant after standing for 12 hours be made of.

[0034] Another object of the present invention is to provide a preparation method of high-nutrition yam vermicelli, comprising the following method steps,

[0035] 1) First, grind walnut kernels and peeled black sesame into powder for later use;

[0036] 2) Mix the yam starch, germ five-grain powder and sweet potato starch in component amounts, and filter to remove impurities to obtain the mixed starch and then mix it with walnut kernels and black sesame powder for use;

[0037] 3) Mix the wolfberry water extract, olive oil and edible salt with the mixed starch and send them into the dough mixer for mixing f...

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Abstract

The invention relates to highly-nutritious yam bean vermicelli and a preparation method thereof, and belongs to the technical field of bean vermicelli processing. The yam bean vermicelli is characterized by being prepared from the following components in parts by weight: 40 to 50 parts of yam starch, 20 to 30 parts of sweet potato starch, 5 to 10 parts of a water extract of lycium barbarum, 5 to 15 parts of germ cereal powder, 2 to 5 parts of walnut kernels, 2 to 5 parts of semen sesami nigrum, 1 to 1.5 parts of olive oil and 0.5 to 1 part of edible salt. The processing method comprises the following steps: 1) firstly, grinding the walnut kernels and the peeled semen sesami nigrum to form powder; 2) mixing the yam starch, the germ cereal powder and the sweet potato starch in proportion; 3) mixing the water extract of lycium barbarum, the olive oil, the edible salt and the mixed starch and pulping for 50 to 70 minutes; 4) pumping the raw materials for preparing bean vermicelli into a bean vermicelli making machine to obtain the bean vermicelli, wherein a pasting temperature is continuously set within 70 DEG C to 90 DEG C according to a front-to-back sequence; and then drying the bean vermicelli in air. According to the method provided by the invention, a formula of the traditional bean vermicelli is changed; the adverse factor that the pasting temperature of the yam starch is difficult to control is overcome; and the prepared bean vermicelli is rich in nutrition and has a good dietetic invigoration effect.

Description

technical field [0001] The invention relates to the technical field of vermicelli processing, in particular to a high-nutrition yam vermicelli and a preparation method thereof. Background technique [0002] There are many kinds of vermicelli, such as mung bean vermicelli, pea vermicelli, broad bean vermicelli, konjac vermicelli, and more starch-based vermicelli, such as sweet potato vermicelli, sweet potato vermicelli, potato vermicelli, etc. Vermicelli can be divided into thick, thin, round, flat and flaky according to its opening. According to its main materials, there are beans, potatoes and sweet potatoes. Different names according to the method of making difference in various places, some are called vermicelli, and what have are called vermicelli, and what also have are titles such as bean jelly, winter bean noodle, which are similar in fact, and the method of making is more or less the same. Bean starches other than soybeans can be used to make vermicelli, but mung be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/30A23L29/30A23L33/10
CPCA23L19/10A23L29/30A23L33/105
Inventor 刘伟
Owner LANGXI COUNTY TIANZI VERMICELLI FACTORY
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