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Compound silk noodle with qi-regulating radish leaves and preparation method thereof

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

Inactive Publication Date: 2016-10-26
WUHU HONGYANG FOOD
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the application of dandelion is less

Method used

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Embodiment Construction

[0022] A radish leaf qi-regulating compound vermicelli, 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, aloe vera root 1 , Hami melon 2, chestnut leaves 1, radish leaves 5, salt 1, apple pomace 3, ginkgo juice amount.

[0023] The preparation method of described radish leaf regulating qi composite 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 dandel...

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Abstract

The invention discloses a compound silk noodle with qi-regulating radish leaves and a preparation method thereof. The compound silk noodle is prepared from the following raw materials in parts by weight: 70 to 80 parts of potato starch, 20 to 30 parts of mung bean, 10 to 15 parts of dandelion stems and leaves, 8 to 12 parts of dandelion roots, 6 to 8 parts of dandelion flowers, 1 to 4 parts of Chinese mugwort leaf powder, 1 to 3 parts of honeysuckle, 1 to 3 parts of aloe roots, 2 to 4 parts of cantaloupe, 1 to 3 parts of chestnut leaves, 5 to 8 parts of radish leaves, 1 to 3 parts of edible salt, 3 to 5 parts of apple pomace, and an appropriate amount of ginkgo juice. According to the process provided by the invention, the compound silk noodle made from mung bean and potato starch as main raw materials is relatively unique in taste, and relatively diversified in nutrition. The roots, stems and leaves and the pollen of dandelions are respectively treated and then skillfully added to each process step of the silk noodle, and a nutrient solution is made by using the aloe roots, cantaloupe, chestnut leaves, radish leaves and the like, so that the compound silk noodle has a qi-regulating health-care efficacy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a radish leaf Qi regulating 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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IPC IPC(8): A23L33/125A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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