CN103931987B - A kind of mung bean vermicelli and preparation method of weight reducing - Google Patents
A kind of mung bean vermicelli and preparation method of weight reducing Download PDFInfo
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- CN103931987B CN103931987B CN201410094925.7A CN201410094925A CN103931987B CN 103931987 B CN103931987 B CN 103931987B CN 201410094925 A CN201410094925 A CN 201410094925A CN 103931987 B CN103931987 B CN 103931987B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Mung bean vermicelli of a kind of beauty treatment of reducing weight and preparation method thereof, relate to food processing technology field, it is characterized in that: the component by following weight portion forms green starch starch 40-50, starch from sweet potato 20-30, konjaku flour 5-10, plumule five cereals powder 5-15, Semen sesami nigrum 2-5, hickory kernel 2-5, pumpkin seeds 2-3, water extract 5-10, the soybean oil 1-1.5 of green tea, edible salt 0.5-1. Comprise following methods step, 1) Semen sesami nigrum of pumpkin seeds, peeling is clayed into power; 2) green starch of group component, plumule five cereals powder, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix with pumpkin seeds, black sesame powder again; 3) green tea water extract, soybean oil and edible salt are mixed with mixing starch; 4) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet. The vermicelli of preparation are nutritious, have effect of clearing heat and detoxicating, slimming, help stomach and reducing blood lipid, and the delicious especially feature of taste.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of mung bean vermicelli and preparation method of weight reducing.
Background technology
It is various in style that vermicelli have another name called bean vermicelli, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, is more farinaceous bean vermicelli, as sweet potato noodles, and sweet potato vermicelli, potato vermicelli etc. Bean vermicelli has thick, thin, round, flat and sheet etc. multiple by its open union, has again the difference of beans, potato class, sweet potato class by its main materials. The call different according to the method for making difference politician of various places, what have is bean vermicelli, and what have is vermicelli, and what also have is the titles such as bean jelly, Green bean noodle, is similar in fact, and method for making is more or less the same. Bean starch except soybean all can be made bean vermicelli, but taking green starch goods as best. Bean vermicelli is the wire goods of starch, point dry wetting two kinds. Wet-milling silk is in local marketing fresh, and dry powder silk is edible after water is sent out, and multiplexly does cold and dressed with sauce or cooks soup, and meat and vegetables is all suitable, and bean vermicelli is identical with vermicelli nature and flavor, is exactly that thickness is other.
The nutriment that Ipomoea batatas contains multiple human body needs, every 500 grams of Ipomoea batatas approximately can heat production can 635 kilocalories, containing 11.5 grams, protein, 14.5 grams of sugar, 1 gram, fat, 100 milligrams, phosphorus, 90 milligrams of calcium, 2 grams of iron, 0.5 milligram of carrotene, separately contains support one's family B1.B2.C and niacin, linoleic acid etc. Wherein the content of vitamin B1, B2 is higher 6 times and 3 times than rice respectively. Particularly Ipomoea batatas contains abundant lysine, and rice, flour exactly lack lysine, but much sends out people and but also do not recognize. According to scientific research, eat Ipomoea batatas and can not make people get fat, contrary Ipomoea batatas or a kind of desirable diet food. Its heat content is very low, more much lower than general rice, so needn't worry can get fat after having eaten, can play on the contrary antiobesity action. In Ipomoea batatas, also contain a kind of material of similar female hormone, to protection human body skin, delay senility and have certain effect. Therefore, external many women are used as Ipomoea batatas as conditioning skin and losing food. Selling in the market maximum is sweet potato noodles, obtains a lot of people's accreditation.
Mung bean taste is sweet cold in nature, its heat being rich in, protein, dietary fiber, calcium, iron, carbohydrate, phosphorus, potassium, magnesium, manganese, zinc, nicotinic acid, copper, vitamin E compared with same group food higher than mean value. Claim to be apt to for the utmost point according to book, have speech can thick stomach, profit skin and the five internal organs and money taste, though by this with ginseng, stilbene, return, art, be not yet. The the institute says can be thick, can moisten, can and, can money person, edge because of poison vehement in evil, all internal organs channels and collaterals skin taste, none is not disturbed by poison, take this property and be apt to detoxify, thus all invariably prove effective with this. Make a general survey of each book on Chinese herbal medicine, to the removing toxic substances of mung bean clearing summer heat, the medicinal efficacies such as Li Shui are all very praised highly.
Mung bean also has effect of clean skin. Male whetstone alkali in Semen phaseoli radiati extract and different male whetstone alkali, have remarkable cleaning, moistening effect, removes sebum function remarkable, can effectively remove the clean thing in skin, more can thoroughly remove deep skin refuse, makes skin shine cleaning, transparent brilliance
Therefore in order to enrich market kind, increase different nutrients, improve raw-material range of choice, for a different crowds sexual needs, the special the application that proposes.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, nutritive value high and mung bean vermicelli of tool weight reducing cosmetology function and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
Reduce weight beauty treatment mung bean vermicelli, formed by the component of following weight portion,
The water extract of described green tea is that green tea is added water to 3～6 times, decocts 3-4 time, decocts 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 2～3 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of mung bean vermicelli of the beauty treatment of reducing weight, and comprises following methods step,
1) first the Semen sesami nigrum of pumpkin seeds, peeling is clayed into power for subsequent use.
2) green starch of group component, plumule five cereals powder, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with pumpkin seeds, black sesame powder again;
3) green tea water extract, soybean oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have effect of clearing heat and detoxicating, slimming, help stomach and reducing blood lipid, and the delicious especially feature of taste.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
Reduce weight beauty treatment mung bean vermicelli, formed by following components by weight percent,
The water extract of described green tea is that green tea is added water to 3～6 times, decocts 3-4 time, decocts 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 2～3 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of mung bean vermicelli of the beauty treatment of reducing weight, and comprises following methods step,
1) first the Semen sesami nigrum of pumpkin seeds, peeling is clayed into power for subsequent use.
2) green starch of group component, plumule five cereals powder, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with pumpkin seeds, black sesame powder again;
3) green tea water extract, soybean oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have effect of clearing heat and detoxicating, slimming, help stomach and reducing blood lipid, and the delicious especially feature of taste.
Embodiment 2
Reduce weight beauty treatment mung bean vermicelli, formed by following components by weight percent,
The water extract of described green tea is that green tea is added water to 3～6 times, decocts 3-4 time, decocts 1 hour at every turn, obtains decoction liquor three times, and three decoction liquor are mixed, and filters, and leaves standstill after 2～3 hours, to get supernatant and make.
Another object of the present invention is to provide a kind of preparation method of mung bean vermicelli of the beauty treatment of reducing weight, and comprises following methods step,
1) first the Semen sesami nigrum of pumpkin seeds, peeling is clayed into power for subsequent use.
2) green starch of group component, plumule five cereals powder, konjaku flour and starch from sweet potato are mixed, and filtering and impurity removing, obtain mixing starch and mix stand-by with pumpkin seeds, black sesame powder again;
3) green tea water extract, soybean oil and edible salt and mixing starch are mixed and send into dough mixing machine and carry out and starch, the time is 30-60 minute, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, then bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tube and dry (or enter dryer dry), then packaging warehouse-in.
Because vermicelli have viscosity and high temperature is perishable, the epidermis of vermicelli and middle as inconsistent in temperature, can cause degradation factor under surface smoothness simultaneously, and described oven dry employing low temperature hot-air seasoning is dried, and at the temperature of 40-45 DEG C, dries 3.5-4 hour.
The invention has the beneficial effects as follows: the present invention has changed the formula of traditional vermicelli, the vermicelli of preparation are nutritious, have effect of clearing heat and detoxicating, slimming, help stomach and reducing blood lipid, and the delicious especially feature of taste.
More than show and described general principle of the present invention and principal character and advantage of the present invention. The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the reduce weight preparation method of mung bean vermicelli of beauty treatment, is characterized in that: by following weight portionComponent is made,
Comprise following methods step,
1) first the Semen sesami nigrum of pumpkin seeds, peeling is clayed into power for subsequent use;
2) green starch of group component, plumule five cereals powder, konjaku flour and starch from sweet potato are mixed, and filterRemoval of impurities, obtains mixing starch and mixes stand-by with pumpkin seeds, black sesame powder again;
3) green tea water extract, soybean oil and edible salt and mixing starch are mixed and send into dough mixing machineCarry out and starch, the time is 30-60 minute, then obtains powder process raw material;
4) above-mentioned powder process raw material is pumped into bean sheet jelly maker and make sheet, and cut off, obtain ripe bean sheet jelly, soAfter bean sheet jelly is cut on filament cutter to the vermicelli of 1.5-2mm, hang on diameter 2.5-3cm bamboo pole or stainless steel tubeDry, or enter dryer and dry, described oven dry adopts low temperature hot-air seasoning to dry,At the temperature of 40-45 DEG C, dry 3.5-4 hour, then packaging warehouse-in.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410094925.7A CN103931987B (en) | 2014-03-11 | 2014-03-11 | A kind of mung bean vermicelli and preparation method of weight reducing |
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| CN201410094925.7A CN103931987B (en) | 2014-03-11 | 2014-03-11 | A kind of mung bean vermicelli and preparation method of weight reducing |
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| CN103931987A CN103931987A (en) | 2014-07-23 |
| CN103931987B true CN103931987B (en) | 2016-05-25 |
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|---|---|---|---|---|
| CN105594923A (en) * | 2015-12-17 | 2016-05-25 | 阜南红洁食品有限公司 | Germ sweetened bean paste milk tea and preparation method thereof |
| CN107712849A (en) * | 2017-11-05 | 2018-02-23 | 李红光 | A kind of radix polygonati officinalis food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
| CN103564287A (en) * | 2013-07-21 | 2014-02-12 | 安徽锦中工贸有限公司 | Comprehensive-nutrition coarse cereal vermicelli |
-
2014
- 2014-03-11 CN CN201410094925.7A patent/CN103931987B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN101023802A (en) * | 2006-01-25 | 2007-08-29 | 张清明 | Series products of all-nutrient green health-care bean vermicellic and instant bean vermicellic and preparing method |
| CN101433302A (en) * | 2008-12-17 | 2009-05-20 | 合肥工业大学 | Vermicelli or bean vermicelli produced from non-alum arrow root/potato powder and method of processing the same |
| CN103564287A (en) * | 2013-07-21 | 2014-02-12 | 安徽锦中工贸有限公司 | Comprehensive-nutrition coarse cereal vermicelli |
| CN103549325A (en) * | 2013-10-11 | 2014-02-05 | 杨舒翔 | Green tea tasted dry lotus root vermicelli and preparation method thereof |
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| CN103931987A (en) | 2014-07-23 |
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