Broad bean and medlar composite health-care bean vermicelli for relieving cough and invigorating stomach and preparation method thereof

Abstract

The invention discloses broad bean and medlar composite health-care bean vermicelli for relieving cough and invigorating the stomach and a preparation method thereof. The broad bean and medlar composite health-care bean vermicelli is prepared from, by weight, 4-5 parts of fresh herba schizonepetae, 6-7 parts of lentinula edodes, 3-4 parts of crisp diospyros kaki thunb., 1-2 parts of corn leaves, 1-2 parts of rhizoma bletillae, 1-2 parts of leaves of Chinese holly, 300-310 parts of broad beans, 30-40 parts of medlar, 40-50 parts of soybean isolate protein, 6-7 parts of cellulose, 12-15 parts of corn starch, 1.5-2 parts of composite phosphate, 0.8-1.1 parts of xanthan gum and a proper amount of water. The crisp diospyros kaki thunb. is ground into diospyros kaki thunb. powder after being dried, the diospyros kaki thunb. powder is mixed with the fresh herba schizonepetae, the mixture is smashed into herba schizonepetae mud, the herba schizonepetae mud is guided to the back of the lentinula edodes and placed into a steamer together with the lentinula edodes to be steamed, and then the mixture is dried and ground into powder. The herba schizonepetae relieves cough and invigorates the stomach and is matched with the diospyros kaki thunb. and the lentinula edodes, nutrition is rich and diversified, and the bean vermicelli is delicious and smooth in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound health-care vermicelli of broad bean and wolfberry for relieving cough and invigorating stomach and a preparation method thereof. Background technique [0002] Vermicelli is a favorite food of urban and rural people. Genuine vermicelli has a white and crystal-clear appearance, almost translucent lines, and a moisture content of no more than 18%. It has certain toughness when it is not too dry, and each single piece can withstand a certain amount of pulling force. It tastes normal and has no mildew. Taste, sour taste and other peculiar smells: It has a certain degree of boiling resistance, and it will not dissolve after being boiled for a short time. The chemical composition of vermicelli is mainly starch, and contains a small amount of protein and fiber etc. simultaneously. The raw materials for producing vermicelli are mainly beans, among which mung beans are...

AI Technical Summary

Problems solved by technology

The existing manufacturing process of broad bean vermicelli has the following disadvantages: the taste and function of broad bean vermicelli are relatively single, and there is no health care function; Crushing together will affect the taste. Therefore, many people choose to remove the broad bean skin. The broad bean skin has a good diuretic effect, and removing it will cause a lot of waste. Due to improper craftsmanship, the produced broad bean vermicelli is too hard and sticky. Poor performance, high bar breakage rate, and poor sensory quality; because eating too much broad beans will cause abdominal distension and injure the spleen and stomach, this problem has not been solved in the prior art