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Sheep milk qi-tonifying compound bean vermicelli and making method thereof

A technology of goat milk and vermicelli, applied in food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of less application of dandelion, and achieve the effect of unique taste and diversified nutrition

Inactive Publication Date: 2016-07-27
FENGTAI BINGLING IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of dandelion is less

Method used

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Embodiment Construction

[0022] A goat milk compound vermicelli for nourishing qi, the weight ratio of each raw material component is: potato starch 70, mung bean 20, dandelion stem and leaf 10, dandelion root 8, dandelion flower 6, mugwort leaf powder 1, honeysuckle 1, goat milk 30. Cabbage 1, grape 2, purple rice 5, salt 1, apple pomace 3, ginkgo juice in moderation.

[0023] The preparation method of the goat's milk beneficial gas compound vermicelli comprises the following steps:

[0024] One, get fresh dandelion stem and leaf, after spraying the ginkgo juice of its weight portion 3% on the dandelion stem and leaf, it is moved to after being placed in the gas environment of 3% carbon dioxide content for 10 minutes, take out; The dandelion stem that obtains adding 3% pure water to the leaves, beating, filtering and crushing to obtain dandelion stem and leaf powder; washing dandelion roots, soaking them in mugwort leaf juice for 3 hours, slicing, drying and crushing to obtain dandelion root powder; ...

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Abstract

The invention discloses sheep milk qi-tonifying compound bean vermicelli and a making method thereof. The bean vermicelli is made from, by weight, 70-80 parts of potato starch, 20-30 parts of mung beans, 10-15 parts of dandelion stem leaves, 8-12 parts of dandelion roots, 6-8 parts of dandelion flowers, 1-4 parts of folium artemisiae argyi powder, 1-3 parts of honeysuckle, 30-40 parts of sheep milk, 1-3 parts of cabbage, 2-4 parts of grapes, 5-6 parts of black rice, 1-3 parts of table salt, 3-5 parts of apple pomace and an appropriate amount of ginkgo juice. In the process, mung beans and potato starch are coordinated as the main raw materials, and the made compound bean vermicelli is more unique in taste and more diversified in nutrition. Roots, stem leaves and pollens of dandelion are processed independently and then ingeniously added to all process steps of bean vermicelli; a nutrient solution is made from sheep milk, black rice and the like, so the made compound bean vermicelli has healthcare functions of tonifying qi, enriching blood and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a goat's milk qi-yielding compound vermicelli and a preparation method thereof. Background technique [0002] Vermicelli is one of the traditional popular foods in my country, with a long history of many years. Vermicelli is a food produced by utilizing the gelatinization and retrogradation properties of starch. Starch is a polyhydroxy natural polymer compound, which can be regarded as a polysaccharide formed by the condensation of glucose units, and the molecules are associated with each other by hydrogen bonds to form starch granules. Starch is usually divided into amylose and amylopectin according to its composition. The types of starch and its physical and chemical properties such as gelatinization and aging were significantly related to the processing quality of vermicelli. [0003] However, in the current existing technology, improving the physical and chemical properties ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10A23L33/105
CPCA23V2002/00A23V2250/21A23V2250/2122A23V2200/30A23V2200/14A23V2200/32
Inventor 詹可权焦一安刘冰
Owner FENGTAI BINGLING IND & TRADE
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