CN102008033A - Formula of yam vermicelli - Google Patents
Formula of yam vermicelli Download PDFInfo
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- CN102008033A CN102008033A CN2010105086034A CN201010508603A CN102008033A CN 102008033 A CN102008033 A CN 102008033A CN 2010105086034 A CN2010105086034 A CN 2010105086034A CN 201010508603 A CN201010508603 A CN 201010508603A CN 102008033 A CN102008033 A CN 102008033A
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- vermicelli
- yam
- starch
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Abstract
The invention relates to a formula of yam vermicelli. The formula of the yam vermicelli is characterized by comprising yam starch, kudzu vine root starch, corn starch and water serving as raw materials based on a mass ratio of 5 to 4 to 1 to 8, wherein a method for processing the yam vermicelli comprises the following steps of: proportioning the yam starch, the kudzu vine root starch, the corn starch and the water in the ratio of 5 to 4 to 1 to 8 and uniformly mixing; making the vermicelli, namely placing uniformly mixed dough into a vermicelli making machine to make the vermicelli; steaming the vermicelli, namely steaming the made vermicelli for 25 minutes and cooling to room temperature; drying, namely drying in a drying chamber at the temperature of 60 DEG C for 20 hours; and packaging, namely sectioning and packaging the dried vermicelli and storing the vermicelli at a clean place at room temperature. The yam vermicelli has the effects of reducing cardiovascular diseases, enhancing human immunity, reinforcing yin essence and tonifying the kidney and is a pure natural food which does not contain any additive.
Description
Technical field
The present invention relates to a kind of prescription of Chinese yam bean vermicelli.
Background technology
Chinese yam (Dioscorea polystachya Turcz.), have another name called Chinese yam, be annual or perennial prehensile liana, originate in province and Southeast Asia one bands such as China Fujian, Guangdong, Taiwan, be important medicine food dual purpose plant, contain glutinous albumen, allantoin, amino acid, starch, polysaccharide, aliphatic acid and trace element and macroelement.Very high medical value is arranged, tonifying spleen is arranged, support lung, reinforce the kidney, the effect of benefit essence.Present domestic research processing Yam beverage more, also having with the Chinese yam starch is raw material, the auxilliary farina etc. of adding is made bean vermicelli, does not make the relevant of functional bean vermicelli and reports for work but also add pueraria starch.
Summary of the invention
The problem to be solved in the present invention provides a kind of prescription of Chinese yam bean vermicelli.
The prescription of a kind of Chinese yam bean vermicelli of the present invention, its feature are at a kind of prescription of Chinese yam bean vermicelli, and it is characterized in that including in the prescription mass ratio is that Chinese yam is formed sediment: pueraria starch: cornstarch: water is 5: 4: 1: 8 raw material; Yam flour slivers processing method of the present invention is: proportioning: form sediment in Chinese yam: pueraria starch: cornstarch: water is 5: 4: 1: 8 ratio proportionings mix; Throwing: the dough that mixes is put into wire producing machine carry out throwing; Steam silk: the silk that makes was steamed 25 minutes, and be cooled to room temperature; Oven dry: baking is 20 hours in 60 ℃ barn; Packing: the silk segment packing that will dry, put the temperature preservation of clean sections.
The prescription of a kind of Chinese yam bean vermicelli of the present invention is that the green Chinese yam with Xianfeng County, Hubei soil Ping Cun is the bean vermicelli of feedstock production, and it is to be primary raw material by green Chinese yam starch, green Chinese yam starch accounting example 50%, pueraria starch 40%, cornstarch 10% is through behind the scientific formula, make bean vermicelli through vermicelli machine, facts have proved that this Chinese yam bean vermicelli has the minimizing angiocardiopathy, strengthen human immunity, the effect of reinforcing yin essence, kidney-nourishing is a kind of natural food of appointing additive that do not contain.
The specific embodiment
Embodiment 1
1, preparation machine cleans up, and raw material comprises the purified water for drinking of Chinese yam starch, pueraria starch, cornstarch, cleaning on deck.
2, proportioning takes by weighing green Chinese yam starch 5kg, pueraria starch 4kg, and cornstarch 1kg water 8kg puts into agitator and constantly stirred 30 minutes, mixes.
3, throwing is put into wire producing machine with the dough that mixes and is carried out throwing.
4, steam silk the silk that makes is put into steamer steaming 25 minutes, and be quickly cooled to room temperature.
5, oven dry was dried by the fire 20 hours in 60 ℃ barn.
6, pack the silk that will dry and be cut into 22cm silk section, the moulding bean vermicelli is weighed as 500g 1 bag, and packing is put the temperature preservation of clean sections respectively.
Embodiment 2
1, preparation machine cleans up, and raw material comprises the purified water for drinking of green Chinese yam starch, pueraria starch, cornstarch, cleaning on deck.
2, proportioning takes by weighing green Chinese yam starch 10kg, pueraria starch 8kg, and cornstarch 2kg water 16kg puts into agitator and constantly stirred 40 minutes, mixes.
3, throwing is put into wire producing machine with the dough that mixes and is carried out throwing.
4, steam silk the silk that makes is put into steamer steaming 26 minutes, and be quickly cooled to room temperature.
5, oven dry was dried by the fire 20 hours in 60 ℃ barn.
6, pack the silk that will dry and be cut into 22cm silk section, the moulding bean vermicelli is weighed as 18.1kg, and packing is put the temperature preservation of clean sections respectively.
Embodiment 3
1, preparation machine cleans up, and raw material comprises the purified water for drinking of green Chinese yam starch, pueraria starch, cornstarch, cleaning on deck.
2, proportioning takes by weighing green Chinese yam starch 20kg, pueraria starch 16kg, and cornstarch 4kg water 32kg puts into agitator and constantly stirred 48 minutes, mixes.
3, throwing is put into wire producing machine with the dough that mixes and is carried out throwing.
4, steam silk the silk that makes is put into steamer steaming 25 minutes, and be quickly cooled to room temperature.
5, oven dry was dried by the fire 20 hours in 60 ℃ barn.
6, pack the silk that will dry and be cut into 22cm silk section, the moulding bean vermicelli is weighed as 38.3kg, and the every bag of 1kg is packed respectively, puts the temperature preservation of clean sections.
Claims (1)
1. the prescription of a Chinese yam bean vermicelli, it is characterized in that including in the prescription mass ratio is that Chinese yam is formed sediment: pueraria starch: cornstarch: water is 5: 4: 1: 8 raw material;
Yam flour slivers processing method of the present invention is: proportioning: form sediment in Chinese yam: pueraria starch: cornstarch: water is 5: 4: 1: 8 ratio proportionings mix; Throwing: the dough that mixes is put into wire producing machine carry out throwing; Steam silk: the silk that makes was steamed 25 minutes, and be cooled to room temperature; Oven dry: baking is 20 hours in 60 ℃ barn; Packing: the silk segment packing that will dry, put the temperature preservation of clean sections.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105086034A CN102008033A (en) | 2010-10-18 | 2010-10-18 | Formula of yam vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105086034A CN102008033A (en) | 2010-10-18 | 2010-10-18 | Formula of yam vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102008033A true CN102008033A (en) | 2011-04-13 |
Family
ID=43838536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105086034A Pending CN102008033A (en) | 2010-10-18 | 2010-10-18 | Formula of yam vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102008033A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640923A (en) * | 2012-05-04 | 2012-08-22 | 陈天荣 | Common yam rhizome silk noodles and preparation method thereof |
| CN103652553A (en) * | 2013-12-03 | 2014-03-26 | 余任展 | Preparation method of bean vermicelli |
| CN104041731A (en) * | 2014-06-26 | 2014-09-17 | 广西梧州市明阳生化科技有限公司 | Health vermicelli and making method thereof |
| CN104207057A (en) * | 2014-08-26 | 2014-12-17 | 郎溪县天子粉丝厂 | Comprehensive-nutrition common yam rhizome and coarse grain vermicelli |
| CN105795394A (en) * | 2016-03-21 | 2016-07-27 | 梁荫健 | Chinese yam body strengthening convenient rice noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448070A (en) * | 2002-04-04 | 2003-10-15 | 广东霸王花食品有限公司 | Prep. of dietetic rice vermicelli |
| CN1270631C (en) * | 2004-04-12 | 2006-08-23 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101744238A (en) * | 2008-12-03 | 2010-06-23 | 许玉宝 | Kudzuvine root vermicelli and process for producing same |
-
2010
- 2010-10-18 CN CN2010105086034A patent/CN102008033A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1448070A (en) * | 2002-04-04 | 2003-10-15 | 广东霸王花食品有限公司 | Prep. of dietetic rice vermicelli |
| CN1270631C (en) * | 2004-04-12 | 2006-08-23 | 覃彦 | Kudzu vine root potato convenient vermicelli and its producing method |
| CN101744238A (en) * | 2008-12-03 | 2010-06-23 | 许玉宝 | Kudzuvine root vermicelli and process for producing same |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640923A (en) * | 2012-05-04 | 2012-08-22 | 陈天荣 | Common yam rhizome silk noodles and preparation method thereof |
| CN103652553A (en) * | 2013-12-03 | 2014-03-26 | 余任展 | Preparation method of bean vermicelli |
| CN104041731A (en) * | 2014-06-26 | 2014-09-17 | 广西梧州市明阳生化科技有限公司 | Health vermicelli and making method thereof |
| CN104207057A (en) * | 2014-08-26 | 2014-12-17 | 郎溪县天子粉丝厂 | Comprehensive-nutrition common yam rhizome and coarse grain vermicelli |
| CN105795394A (en) * | 2016-03-21 | 2016-07-27 | 梁荫健 | Chinese yam body strengthening convenient rice noodles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110413 |