Toxicant-expelling and beautifying broad bean-wolfberry fruit compound health-care vermicelli and preparation method thereof

Abstract

The invention discloses toxicant-expelling and beautifying broad bean-wolfberry fruit compound health-care vermicelli and a preparation method thereof. The toxicant-expelling and beautifying broad bean-wolfberry fruit compound health-care vermicelli is prepared from the following raw materials in parts by weight: 5-6 parts of green plum fruits, 2-3 parts of donkey-hide gelatin powder, 6-7 parts of mango juice, 1-2 parts of walnut kernels, 1-2 parts of jasmine flowers, 1-2 parts of mulberry fruits, 300-310 parts of broad beans, 30-40 parts of wolfberry fruits, 40-50 parts of soybean protein isolates, 6-7 parts of cellulose, 12-15 parts of corn starch, 1.5-2 parts of compound phosphate, 0.8-1.1 parts of xanthan gum and an appropriate amount of water. The preparation method comprises the following steps: soaking the green plum fruits with the mango juice, fishing the soaked green plum fruits out and carrying out mixing with the donkey-hide gelatin powder, pulping the mixture, carrying out filtering and obtaining the filter residues, and then, carrying out drying and crushing, so that the toxicant-expelling and beautifying broad bean-wolfberry fruit compound health-care vermicelli is prepared. The match of the green plum fruits with the donkey-hide gelatin powder has very good beautifying and youth-keeping effects, and is abundant and various in nutrients.

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 detoxification and beautification 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 the be...

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