CN104522527A - Vermicelli containing green gram starch - Google Patents
Vermicelli containing green gram starch Download PDFInfo
- Publication number
- CN104522527A CN104522527A CN201410774678.5A CN201410774678A CN104522527A CN 104522527 A CN104522527 A CN 104522527A CN 201410774678 A CN201410774678 A CN 201410774678A CN 104522527 A CN104522527 A CN 104522527A
- Authority
- CN
- China
- Prior art keywords
- parts
- flour
- vermicelli
- mung bean
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 38
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 38
- 229920002472 Starch Polymers 0.000 title abstract 7
- 235000019698 starch Nutrition 0.000 title abstract 7
- 239000008107 starch Substances 0.000 title abstract 7
- 235000010716 Vigna mungo Nutrition 0.000 title abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract description 57
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 240000006677 Vicia faba Species 0.000 claims abstract description 15
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 15
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 15
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims description 34
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 32
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 238000004458 analytical method Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 1
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 1
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 239000005871 repellent Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229940043269 zeaxanthin Drugs 0.000 description 1
- 235000010930 zeaxanthin Nutrition 0.000 description 1
- 239000001775 zeaxanthin Substances 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Abstract
The invention discloses vermicelli containing green gram starch and relates to vermicelli in foods. The vermicelli containing green gram starch is characterized by comprising the following raw materials in parts by weight: 8-10 parts of green gram starch, 70-80 parts of flour, 6-8 parts of soybean meal, 3-5 parts of broad bean starch and 5-7 parts of corn flour. According to the vermicelli containing green gram starch, a plurality of raw materials are matched with one another; the vermicelli containing green gram starch is rich in nutrition and good in edible taste, and has the health effects of clearing heat, relieving summer-heat and tonifying kidney.
Description
Technical field
The present invention relates to the vermicelli in food, more specifically relate to a kind of vermicelli containing mung bean flour.
Background technology
The food of vermicelli to be a kind of with wheat be primary raw material, it contains abundant carbohydrate, vitamin, mineral matter and ferment etc., have resistance toly to deposit, resistant to cook, mouthfeel are good, the feature of low, the easy storage of instant, price.Have multiple vermicelli to sell in the market, Chinese patent also discloses the technical scheme of some vermicelli, and its mouthfeel is each different to some extent, and its nutritive value is each different.According to the market demand, the particularly demand in healthy fine dried noodles market, has new vermicelli to be developed, with the needs of satisfied different demand colony.
Summary of the invention
Object of the present invention: a kind of vermicelli containing mung bean flour are provided.
Technical scheme of the present invention is: a kind of vermicelli containing mung bean flour, and it is characterized in that, it is made up of the raw material of following weight portion: mung bean flour 8-10 part; Flour 70-80 part; Analysis for soybean powder 6-8 part; Broad bean powder 3-5 part; Corn flour 5-7 part.
The described vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 8 parts; 75 parts, flour; Analysis for soybean powder 6 parts; 3 parts, broad bean powder; Corn flour 5 parts.
The described vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 9 parts; 75 parts, flour; Analysis for soybean powder 7 parts; 4 parts, broad bean powder; Corn flour 6 parts.
The described vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 10 parts; 75 parts, flour; Analysis for soybean powder 8 parts; 5 parts, broad bean powder; Corn flour 7 parts.
The preparation method of the vermicelli containing mung bean flour of the present invention: first raw material is mixed in proportion, add suitable quantity of water, adopt general machinery production or method of making by hand to process.
The Main Function of Raw of the present invention:
Mung bean flour: mung bean is the seed of leguminous herbaceous plant's mung bean, mung bean flour is the fine powder that mung bean processes, and its taste is sweet, cool in nature, have clearing away summerheat, diuresis of quenching the thirst, repellent antipruritic, removing toxic substances effect;
Flour: namely grind the powder come with wheat, generally use medium strength flour;
Analysis for soybean powder: soya bean, also known as soybean, be pulse family Glycine annual herb plant, analysis for soybean powder is the fine powder processed by soya bean, and it has and reduces blood fat, kidney tonifying, clearing heat and detoxicating, anti-ageingly prolongs effects such as declining;
Broad bean powder: broad bean powder is the fine powder processed by broad bean, it has and delays artery sclerosis, inducing diuresis and reducing edema, promotes the effects such as bone growth;
Corn flour: corn flour is by the fine powder of corn processing, the effects such as the zeaxanthin that it contains has, cancer-resisting, raising eyesight.
Beneficial effect of the present invention: a kind of vermicelli containing mung bean flour of the present invention, plurality of raw materials is mated, nutritious, and time edible, mouthfeel is good, has the health-care effect of clearing away summerheat, kidney tonifying.
Detailed description of the invention
Below by embodiment, the present invention is further illustrated.
Embodiment 1
Vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 8 kilograms; 75 kilograms, flour; Analysis for soybean powder 6 kilograms; 3 kilograms, broad bean powder; Corn flour 5 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Embodiment 2
Vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 9 kilograms; 75 kilograms, flour; Analysis for soybean powder 7 kilograms; 4 kilograms, broad bean powder; Corn flour 6 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Embodiment 3
Vermicelli containing mung bean flour, it is made up of the raw material of following weight portion: mung bean flour 10 kilograms; 75 kilograms, flour; Analysis for soybean powder 8 kilograms; 5 kilograms, broad bean powder; Corn flour 7 kilograms.Various powder first mixes by its preparation method in proportion, adds suitable quantity of water and stirs, then adopt general machinery production or method of making by hand to process.
Claims (4)
1. the vermicelli containing mung bean flour, it is characterized in that, it is made up of the raw material of following weight portion: mung bean flour 8-10 part; Flour 70-80 part; Analysis for soybean powder 6-8 part; Broad bean powder 3-5 part; Corn flour 5-7 part.
2., by the vermicelli containing mung bean flour according to claim 1, it is made up of the raw material of following weight portion: mung bean flour 8 parts; 75 parts, flour; Analysis for soybean powder 6 parts; 3 parts, broad bean powder; Corn flour 5 parts.
3., by the vermicelli containing mung bean flour according to claim 1, it is made up of the raw material of following weight portion: mung bean flour 9 parts; 75 parts, flour; Analysis for soybean powder 7 parts; 4 parts, broad bean powder; Corn flour 6 parts.
4., by the vermicelli containing mung bean flour according to claim 1, it is made up of the raw material of following weight portion: mung bean flour 10 parts; 75 parts, flour; Analysis for soybean powder 8 parts; 5 parts, broad bean powder; Corn flour 7 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410774678.5A CN104522527A (en) | 2014-12-16 | 2014-12-16 | Vermicelli containing green gram starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410774678.5A CN104522527A (en) | 2014-12-16 | 2014-12-16 | Vermicelli containing green gram starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522527A true CN104522527A (en) | 2015-04-22 |
Family
ID=52838304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410774678.5A Pending CN104522527A (en) | 2014-12-16 | 2014-12-16 | Vermicelli containing green gram starch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522527A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666384A (en) * | 2015-11-11 | 2017-05-17 | 天津巨能粮油食品有限公司 | Mung bean hanging noodles |
-
2014
- 2014-12-16 CN CN201410774678.5A patent/CN104522527A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666384A (en) * | 2015-11-11 | 2017-05-17 | 天津巨能粮油食品有限公司 | Mung bean hanging noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150422 |