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Multi-component nutritious bean vermicelli and preparation method thereof

A multi-component compound and vermicelli technology, applied in food preparation, application, food science, etc., can solve problems such as human health damage, and achieve the effect of increasing quality, natural color, and good taste

Inactive Publication Date: 2015-06-03
INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing vermicelli products are produced from some starch and some food additives, and some chemicals are used in the starch production process, and some even add some alum to improve the quality of vermicelli, which will cause damage to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0027] A preparation method of multivariate compound nutrition vermicelli, comprising the following steps

[0028] (1) Weigh 20-50kg broad beans into the soaking bean pool, add water in a weight ratio of 1:2-2.5, soak for 48 hours, and remove impurities with a mesh bag with a pore size of 0.5-1cm;

[0029] (2) Weigh 10-20kg of cassava, clean and remove impurities, and cut the cassava into 4mm×4mm×2mm blocks by machinery

[0030] (3) Weigh 10-20kg yam, wash and remove impurities, and cut the yam into 4mm×4mm×2mm blocks by machinery;

[0031] (4) Refining: Mix the above-mentioned processed broad beans, cassava, and yam, and grind them finely with a steel mill. When grinding, first mix the mixture with water, the mass ratio of mixture:water=1:3-5, and pour it at the same time While grinding, use a mesh bag with a pore size of 0.5-0.9mm to remove foam in time. Filter the ground slurry twice with a 149 μm sieve;

[0032] (5) Starch separation

[0033] Put the slurry into the k...

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PUM

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Abstract

The invention discloses multi-component nutritious bean vermicelli. The multi-component nutritious bean vermicelli is characterized by mainly comprising the following components: broad beans, cassava, Chinese yam and lycium barbarum with the weight ratio of (10-30) to (5-15) to (5-15) to (1-1.5). The multi-component nutritious bean vermicelli is convenient to prepare, good in mouthfeel and natural in color, and the quality of vermicelli is improved by improving the need of water quality and not adding any chemical additive.

Description

technical field [0001] The invention relates to vermicelli and a preparation method thereof. Background technique [0002] Existing vermicelli products are produced from some starch and some food additives, and some chemicals are used in the starch production process, and some even add some alum to improve the quality of vermicelli, which will cause damage to human health. Contents of the invention [0003] The object of the present invention is to provide a multi-component compound nutritional vermicelli with good taste and rich nutrition and a preparation method thereof without using any food additives or chemicals in the processing. [0004] Technical solution of the present invention is: [0005] A multi-component compound nutritional vermicelli is characterized in that it is mainly composed of broad beans, cassava, yam and wolfberry, and the weight ratio is: broad beans: cassava: yam: wolfberry=10-30:5-15:5-15:1-1.5. [0006] A preparation method of multiple compoun...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L29/30
Inventor 陈惠郝德荣宋居易王学军
Owner INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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