CN101347242A - Medlar potato nutritional vermicelli - Google Patents
Medlar potato nutritional vermicelli Download PDFInfo
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- CN101347242A CN101347242A CNA2008102100780A CN200810210078A CN101347242A CN 101347242 A CN101347242 A CN 101347242A CN A2008102100780 A CNA2008102100780 A CN A2008102100780A CN 200810210078 A CN200810210078 A CN 200810210078A CN 101347242 A CN101347242 A CN 101347242A
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- vermicelli
- powder
- potato
- medlar
- chinese wolfberry
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Abstract
The invention relates to the technical field of food, in particular to a Chinese wolfberry-potato nutrition vermicelli which is made from potato with rich vitamin C, beneficial dietary fiber and high-quality potassium sources, Chinese wolfberry powder, seabuckthorn powder and rhodiola root powder which are special local products in Qinghai-Tibetan Plateau, and an additive. The raw materials of the Chinese wolfberry-potato nutrition vermicelli comprise 10-60% of potato starch, 10-40% of Chinese wolfberry condensed juice, 10-20% of bean starch, 4-10% of the seabuckthorn powder, 4-10% of the rhodiola root powder, 1-5% of an isolating agent and proper amount of water; the Chinese wolfberry-potato nutrition vermicelli is convenient for being eaten and has rich nutrition, and has a plurality of functions of nourishing liver and kidney, nourishing yin and strengthening yang, tonifying qi and replenishing the blood, resisting anoxia, fatigue, cold, aging, microwave radiation, etc. The Chinese wolfberry-potato nutrition vermicelli has the healthcare and medical efficacies on postponing senility after long term use, and is especially suitable for the sub-health population of the middle-aged and the elderly to prevent diseases, malnutrition and vulnerability to fatigue and weakness.
Description
Technical field
The present invention relates to food technology field, specifically relate to a kind of a kind of medlar potato nutritional vermicelli made from the potato of being rich in vitamin C, useful dietary fiber and high-quality potassium source and Qinghai-Tibet special product wolfberry fruit powder, sea-buckthorn powder, rhodiola root powder and additive compatibility.
Background technology
Existing bean-noodle mostly is potato system starch, beans system starch, cornstarch greatly, open pulvis and additive is mixed and made into, this bean-noodle can only be as the accesary foods on the dining table because of its nonnutritive value, and contain in the pulvis because of holding that alum is edible for a long time can to cause poor appetite to human body, indigestion, even can influence the absorption of human body to iron, calcium, cause illnesss such as osteoporosis, anaemia.
Summary of the invention
The technical problem to be solved in the present invention is at the deficiencies in the prior art, provides a kind of the interpolation that human body beneficial's nutritional labeling do not contained the medlar potato nutritional vermicelli that alum is opened pulvis.
A kind of medlar potato nutritional vermicelli of the present invention is achieved by following technical proposals: the described raw material proportioning of a kind of medlar potato nutritional vermicelli of the present invention is farina 10-60%, concentrated medlar juice 10-40%, beans system starch 10-20%, sea-buckthorn powder 4-10%, rhodiola root powder 4-10%, open pulvis 1-5%, water is an amount of;
Processing technology is that raw material is mixed; Stir, mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 65-85 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 20-30 minute; Clean drying, the drying time is 10-12 second; Low temperature drying is adopted in oven dry, and bake out temperature 30-40 ℃, drying time is 30-50 minute.
A kind of medlar potato nutritional vermicelli of the present invention has following beneficial effect compared with prior art: the raw material that medlar potato nutritional vermicelli of the present invention adopts mainly is a potato, its nutritional labeling nutrition is very high: the content height of vitamin c, it also contains potassium matter, is the twice of banana content! In addition, also be Vitamin B6 and cellulosic splendid source from the look potato, the content of other vitamins B is quite a few.Because therefore the nutrient content that potato is abundant has many medical functions: 1, Vitamin C anti-cancer and heart disease in advance, and enhancing immunity.2, potassium mass-energy helps to keep intracellular fluid body and electrolytical balance, and keeps the normal of cardiac function and blood pressure.3, Vitamin B6 can help to strengthen functions of immune system.4, cellulosic can help defaecation normal and prevent rectum and colon cancer.Another raw material matrimony vine Main Ingredients and Appearance of the present invention is: carrotene 3.39%, thiamine 0.23%, riboflavin 0.33%, nicotinic acid 1.7mg/g, other contains cupreol, linoleic acid, betaine, each seed amino acid etc.Function: nourishing liver and kidney, benefiting shrewd head.Be used for that consumptive disease smart loses, soreness of waist and knee joint, dizzy tinnitus, interior heat are quenched one's thirst, blurred vision is not clear.Contain the effect that Hippophate flavone has softening blood vessel in the sea-buckthorn, can be used for treating cardiovascular and cerebrovascular disease; The unsaturated fatty acid content of Seabuckthorn Oil, especially linoleic acid, linolenic acid content are up to 65%, for prevention and supplemental treatment heart disease, artery sclerosis, obesity, diabetes, hypertension certain effect is arranged, be the desirable natural edible-plant oil of person in middle and old age, an amount of picked-up of pregnant woman and baby to brain and heart development and histocyte generate grow useful.Rhodiola root is the dry root and the stem of red-spotted stonecrop plant rhodiola kirilowii Regel or Tang Gute rhodiola root, and Main Ingredients and Appearance is: rhodioloside and glucoside unit thereof, tyrosol, flavones, organic acid, protein, volatile oil.Function: clearing heat and detoxicating.Be used for lung heat, seasonal febrile diseases, hemostasis, limb edema.Have multiple functions such as anti-anoxic, antifatigue, cold resistance, anti-ageing, resisting microwave radiation.Therefore added multiple nutritional components in a kind of medlar potato nutritional vermicelli of the present invention, made edibility of the present invention than traditional bean-noodle large increase arranged, often edible bean-noodle of the present invention can play the effect of dietotherapy.This product instant, nutritious, have multiple functions such as nourishing liver and kidney, yin-nourishing yang-tonifying, blood-enrich, anti-anoxic, antifatigue, cold resistance, anti-ageing, resisting microwave radiation.Long-term edible health care and the medical functions that delays senility that have.The sub-health population of suitable especially person in middle and old age's prevent disease, malnutrition, fatiguability body void is edible.
The specific embodiment
Below in conjunction with embodiment a kind of medlar potato nutritional vermicelli technical scheme of the present invention is further described.
The described raw material proportioning of a kind of medlar potato nutritional vermicelli of the present invention is: farina 10-60%, and concentrated medlar juice 10-40%, beans system starch 10-20%, sea-buckthorn powder 4-10%, rhodiola root powder 4-10% opens pulvis 1-5%, and water is an amount of; Described raw material is weight percentage.
Processing technology is that raw material is mixed; Stir, mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 65-85 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 20-30 minute; Clean drying, the drying time is 10-12 second; Low temperature drying is adopted in oven dry, and bake out temperature 30-40 ℃, drying time is 30-50 minute; Packing promptly.
Described raw material proportioning is:: farina 40%, matrimony vine concentrates 25%, beans system starch 15%, sea-buckthorn powder 8%, rhodiola root powder 7% is opened pulvis 3%, and water is an amount of.
Described beans system starch is any in peameal or the mung bean flour.It is described that to open pulvis be gelatin and converted starch is mixed by 3: 7.
Embodiment 1.
Get farina 10%, concentrated medlar juice 40%, beans system starch 20%, sea-buckthorn powder 10%, rhodiola root powder 10% is opened pulvis 5%, and water is an amount of;
Processing technology is that raw material is mixed; Stirring makes raw material be mixed into paste, and mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 65 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 20 minutes; Clean drying, the drying time is 10 seconds; Low temperature drying is adopted in oven dry, and 30 ℃ of bake out temperatures, drying time are 30 minutes, and packing promptly.
Embodiment 2.
Get farina 40%, matrimony vine concentrates 25%, beans system starch 15%, and sea-buckthorn powder 8%, rhodiola root powder 7% is opened pulvis 3%, and water is an amount of;
Processing technology is that raw material is mixed; Stirring makes raw material be mixed into paste, and mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 75 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 25 minutes; Clean drying, the drying time is 11 seconds; Low temperature drying is adopted in oven dry, and 35 ℃ of bake out temperatures, drying time are 40 minutes, and packing promptly.
Embodiment 3.
Get farina 60%, matrimony vine concentrates 10%, beans system starch 10%, and sea-buckthorn powder 4%, rhodiola root powder 4% is opened pulvis 4%, and water is an amount of;
Processing technology is that raw material is mixed; Stirring makes raw material be mixed into paste, and mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 85 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 30 minutes; Clean drying, the drying time is 12 seconds; Low temperature drying is adopted in oven dry, and 40 ℃ of bake out temperatures, drying time are 50 minutes, and packing promptly.
Claims (4)
1, a kind of medlar potato nutritional vermicelli is characterized in that: described raw material proportioning is farina 10-60%, concentrated medlar juice 10-40%, and beans system starch 10-20%, sea-buckthorn powder 4-10%, rhodiola root powder 4-10% opens pulvis 1-5%, and water is an amount of;
Processing technology is that raw material is mixed; Stir, mixing time is no less than 20 minutes; Mixed material is placed flour mill powder process, and the powder process temperature is at 65-85 ℃; Cooling, bean vermicelli or vermicelli that flour mill is extruded adopt air blast blowing cooling; Cut powder, cooled bean vermicelli or vermicelli are trimmed to suitable length; Soak, bean vermicelli or vermicelli section were soaked in cold water 20-30 minute; Clean drying, the drying time is 10-12 second; Low temperature drying is adopted in oven dry, and bake out temperature 30-40 ℃, drying time is 30-50 minute.
2, medlar potato nutritional vermicelli according to claim 1 is characterized in that: described raw material proportioning is a farina 40%, and matrimony vine concentrates 25%, beans system starch 15%, and sea-buckthorn powder 8%, rhodiola root powder 7% is opened pulvis 3%, and water is an amount of.
3, potato nutritional starch according to claim 1 and 2 is characterized in that: described beans system starch is any in peameal or the mung bean flour.
4, medlar potato nutritional vermicelli according to claim 1 is characterized in that: described that to open pulvis be gelatin and converted starch is mixed by 3: 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102100780A CN101347242A (en) | 2008-05-09 | 2008-08-20 | Medlar potato nutritional vermicelli |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810044404.5 | 2008-05-09 | ||
| CN200810044404 | 2008-05-09 | ||
| CNA2008102100780A CN101347242A (en) | 2008-05-09 | 2008-08-20 | Medlar potato nutritional vermicelli |
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| Publication Number | Publication Date |
|---|---|
| CN101347242A true CN101347242A (en) | 2009-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008102100780A Pending CN101347242A (en) | 2008-05-09 | 2008-08-20 | Medlar potato nutritional vermicelli |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904522A (en) * | 2010-09-01 | 2010-12-08 | 吕福玲 | Production method of starch noodles |
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN103110072A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Anti-senile calleidic vermicelli and preparation method thereof |
| CN103168992A (en) * | 2013-03-10 | 2013-06-26 | 丁国亮 | Production technique of high-chewiness full-green vermicelli |
| CN106260821A (en) * | 2015-05-19 | 2017-01-04 | 镇江市都市生态农业有限公司 | The manufacture method of bean noodles |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
| CN107348475A (en) * | 2017-08-08 | 2017-11-17 | 宁夏天隆粉丝制品有限公司 | Chinese-wolfberry nutritive bean vermicelli and its preparation technology |
| CN107594488A (en) * | 2017-11-03 | 2018-01-19 | 宁夏易捷庄园枸杞科技有限公司 | A kind of matrimony vine bean vermicelli |
| CN113875971A (en) * | 2021-10-11 | 2022-01-04 | 厦门大学 | Potato and Chinese wolfberry vermicelli and processing method thereof |
-
2008
- 2008-08-20 CN CNA2008102100780A patent/CN101347242A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904522A (en) * | 2010-09-01 | 2010-12-08 | 吕福玲 | Production method of starch noodles |
| CN102940257A (en) * | 2012-11-30 | 2013-02-27 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN102940257B (en) * | 2012-11-30 | 2014-04-30 | 上海韬鸿投资管理咨询有限公司 | Compound nutrient fern root vermicelli and preparation method thereof |
| CN103110072A (en) * | 2013-03-05 | 2013-05-22 | 陈天仁 | Anti-senile calleidic vermicelli and preparation method thereof |
| CN103168992A (en) * | 2013-03-10 | 2013-06-26 | 丁国亮 | Production technique of high-chewiness full-green vermicelli |
| CN106260821A (en) * | 2015-05-19 | 2017-01-04 | 镇江市都市生态农业有限公司 | The manufacture method of bean noodles |
| CN106690276A (en) * | 2016-12-26 | 2017-05-24 | 重庆市潼南区豪迈粉丝厂 | Alum-free sweet potato vermicelli and preparation method thereof |
| CN107348475A (en) * | 2017-08-08 | 2017-11-17 | 宁夏天隆粉丝制品有限公司 | Chinese-wolfberry nutritive bean vermicelli and its preparation technology |
| CN107594488A (en) * | 2017-11-03 | 2018-01-19 | 宁夏易捷庄园枸杞科技有限公司 | A kind of matrimony vine bean vermicelli |
| CN113875971A (en) * | 2021-10-11 | 2022-01-04 | 厦门大学 | Potato and Chinese wolfberry vermicelli and processing method thereof |
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Open date: 20090121 |