Lotus root spleen benefiting compound vermicelli and preparation method thereof

A technology of vermicelli and lotus root, which is applied in the field of lotus root benefiting spleen compound vermicelli and its preparation, can solve the problem of less application of dandelion, and achieve the effect of unique taste and diversified nutrition

Inactive Publication Date: 2016-11-16
WUHU HONGYANG FOOD
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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 compound vermicelli made of lotus root and benefiting the spleen, the weight proportion 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, lotus root 8, Salted cowpea 3, dried shrimp 4, pumpkin flower 2, salt 1, apple pomace 3, ginkgo juice to taste.

[0023] The preparation method of described lotus root beneficial spleen 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 ...

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Abstract

The present invention discloses lotus root spleen benefiting compound vermicelli and a preparation method thereof. The compound vermicelli consists of the following raw material components in parts 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 honeysuckles, 8-12 parts of lotus roots, 3-5 parts of salty cowpeas, 4-6 parts of dried small shrimps, 2-4 parts of pumpkin flowers, 1-3 parts of edible salt, 3-5 parts of apple pomace, and an appropriate amount of ginkgo juice. The main raw materials of the mung beans and potato starch are used in the technology, so that the prepared compound vermicelli is more unique in taste and also more diversified in nutrition. The preparation method respectively treats the roots, stem leaves and pollens of the dandelions, and the treated materials are wisely added into each processing technology step of the vermicelli. In addition, the preparation method also utilizes the lotus roots, salty cowpeas, dried small shrimps, pumpkin flowers, etc. to prepare the nutrient liquid, so that the prepared compound vermicelli has health-care efficacies of benefiting spleen, etc.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a compound vermicelli of lotus root and spleen 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): A23L29/30A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 单正宏
Owner WUHU HONGYANG FOOD
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