CN105076945A - Preparation method of nutritional vermicelli with efficacy of clearing heat, removing internal heat, eliminating dampness and inducing diuresis - Google Patents

Preparation method of nutritional vermicelli with efficacy of clearing heat, removing internal heat, eliminating dampness and inducing diuresis Download PDF

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Publication number
CN105076945A
CN105076945A CN201510558513.9A CN201510558513A CN105076945A CN 105076945 A CN105076945 A CN 105076945A CN 201510558513 A CN201510558513 A CN 201510558513A CN 105076945 A CN105076945 A CN 105076945A
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vermicelli
heat
clearing
bean
eliminating dampness
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陈文斌
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陈文斌
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Priority to CN201410725885.1A priority Critical patent/CN104366484B/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines

Abstract

The invention discloses nutritional vermicelli with efficacy of clearing heat, removing internal heat, eliminating dampness and inducing diuresis. The nutritional vermicelli is prepared from main raw materials in parts by weight as follows: 9 parts of Chinese yam, 5 parts of arrowroots, 14 parts of small red beans, 5 parts of water chestnut and 27 parts of mung beans. The health-care vermicelli has good nutrition value, tastes pure and fine, has the efficacy of nourishing yin and blood, removing the internal heat, eliminating dampness, clearing heat and inducing diuresis for treating stranguria and can enhance the immunity of a human body.

Description

Heat-clearing is dispelled the method for making of fiery eliminating dampness diuresis nutrient vermicelli
divisional application, original applying number 2014107258851, applying date 2014.12.4, titleheat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli and preparation method.
Technical field
The present invention relates to a kind of nutrient vermicelli, especially relate to a kind of heat-clearing and to dispel fiery eliminating dampness diuresis nutrient vermicelli and preparation method.
Background technology
On market, existing bean vermicelli is various in style, as green bean vermicelli, pea starch noodle, broad bean vermicelli, taro vermicelli, and is more farinaceous bean vermicelli, as sweet potato noodles, and sweet potato vermicelli, potato vermicelli etc.Mostly bean vermicelli is in the market to be processed into starch, these beans vermicelli mainly play the effect providing heat, do not have alimentary health-care function, and along with the raising day by day of people's living standard and the raising to self health care consciousness, diet is required to the raising of quality, be badly in need of the food materials with health care.Along with social progress and economic development, the mankind are to the healthy growing interest of self.Since the nineties, the healthy consumption of global resident rises year by year, very vigorous to the demand of nutrient and healthcare products, its sales volume every year with 13% speed increment.Flourish main cause is that living standards of the people significantly improve; Secondly, the change of people's lives mode is the important opportunity of health products industry development; Multi-level social life needs for the development of health products industry provides broad space.
Along with living standard improves, people have started to pay attention to the pursuit to health after demand is had enough to eat and wear in satisfied existence.The increase of the health products expenditure that this attention brings can bring the demand in healthy market to increase severely undoubtedly, and this is bestowed by heaven just for health products industry.Believe the raising along with people's living standard, particularly the income level of people in the countryside improves, nutrient and healthcare products also have great expansion space in the market of China, under the promotion of the market demand, technological progress and management update, China nutrient and healthcare products industry development space is huge, so the bean vermicelli with alimentary health-care function will have very large development prospect.
In the prior art, patent about nutrient vermicelli is not also a lot, wherein publication number CN103053947A(application number 201210416419.6) patent discloses a kind of nutrient vermicelli and processing technology thereof, be made up of following raw material by weight ratio: green starch 30-50%, Faba bean starch 10-30%, cornstarch 10-15%, spinach powder 10-20%, cucumber powder 15-20%, scallop fourth powder 5-10%, Ginseng Root Powder 5-10%, Chinese Angelica Root 5-10%, dried hawthorn powder 2-5%.Publication number CN103564298A(application number 201310502002.6) patent discloses a kind of nutrient vermicelli and preparation method thereof, its constituent is by weight: farina 28, mixed powder 972, wherein mixed powder is made up of farina, pumpkin powder, carrot meal, jujube powder, is farina by weight percentage: pumpkin powder: carrot meal: jujube powder=1:(0.1-0.3): (0.08-0.2): (0.06-0.1).Publication number CN103960565A(application number 201410176901.6) patent discloses a kind of black kidney bean nutrient vermicelli, its raw material is composed as follows: black kidney bean 80-100 weight portion; Green starch 20-40 weight portion; Cornstarch 60-80 weight portion; Salt 2-3 weight portion; Shell of sword bean 2-4 weight portion; Moutan bark 3-5 weight portion; Carrot 10-15 weight portion; Additive 8-12 weight portion; Described additive is made up of konjacmannan, Sodium Hyaluronate and pulullan polysaccharide, and three's mass ratio is 1:0.5-0.8:0.15-0.3.
Although the prior art comprising above-mentioned patent document achieves certain achievement in making bean vermicelli, but mostly bean vermicelli is in the market to be processed into starch, these beans vermicelli mainly play the effect providing heat, do not have alimentary health-care function, the diversified demand of people can not be met.
Summary of the invention
For the present situation of current bean vermicelli, an object of the present invention is to provide a kind of heat-clearing to dispel fiery eliminating dampness diuresis nutrient vermicelli, the compatibility of this health-care vermicelli is reasonable, bean vermicelli is made to have better nutritive value, not only eat good taste, delicate mouthfeel, and there is nourishing yin and nourishing blood, dispel fiery clearing damp, heat-clearing and damp-drying drug, effect of inducing diuresis for treating strangurtia, can adjusting immunity of human body.Another object is just to provide above-mentioned heat-clearing and dispels the preparation method of fiery eliminating dampness diuresis nutrient vermicelli.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
Heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off the primary raw material stating weight proportion and is prepared from: Chinese yam 5-10 part; Arrowroot 3-6 part; Red bean 10-15 part; Water chestnut 3-6 part; Mung bean 20-30 part.
Heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, and preferred scheme is, takes off the primary raw material stating weight proportion and is prepared from: Chinese yam 6-9 part; Arrowroot 4-5 part; Red bean 11-14 part; Water chestnut 4-5 part; Mung bean 23-27 part.
Heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, and the scheme be more preferably is, takes off the primary raw material stating weight proportion and is prepared from: Chinese yam 7 parts; Arrowroot 4.5 parts; Red bean 12 parts; Water chestnut 4.5 parts; 25 parts, mung bean.
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 140-180 mesh sieve;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer to dry, put into micronizer, pulverize 5-10 minute;
(3) rock sugar is placed in pot, add water and boil (consumption of water be the 3-5 of rock sugar consumption doubly), can hear rock sugar sound of crack in Pi in water, cease fire, add food flexibilizer, add the warm water of 40-50 DEG C, stir after cooling after rock sugar melts completely;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) in step (4) gained mixed material, add warm water (consumption is the 45%-55% of mixed material gross mass), add step (3) gains, add preservative benzoic acid, stir, leave standstill 40-60 minute;
(6) step (5) gained material is put into vermicelli machine, the bean vermicelli extruded is cut off every the length of 20cm ,shape 2-4 hour in the greenhouse putting into 25-30 DEG C, put into the water being dissolved with evacuation dispersant and (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is the 0.3%-0.6% of mung bean quality), soak 10-20 minute, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water and dry (bake out temperature controls as 60-80 DEG C) ,when bean vermicelli water content is 25%-30%, wrap up into wisp by specification, continuing to dry to water content is 10%-13%, packs by relevant food packing specification.
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and preferred scheme is: step (2) bake out temperature controls 60-70 DEG C (preferred, bake out temperature controls at 65 DEG C).
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and preferred scheme is: step (3) rock sugar consumption is that the 6%-8%(of mung bean quality is preferred, and rock sugar consumption is 7% of mung bean quality).
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, preferred scheme is: the consumption of step (3) food flexibilizer is the 0.1%-0.3% of mung bean quality, purchased from Guangzhou Tian Guan food additives Co., Ltd (preferred, the consumption of food flexibilizer is 0.2% of mung bean quality).
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and preferred scheme is: step (5) benzoic consumption is that the 0.1%-0.2%(of mung bean quality is preferred, and benzoic consumption is 0.15% of mung bean quality).
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, preferred scheme is: the processing temperature in step (6) vermicelli machine controls at 90-100 DEG C, it is (preferred that screw speed is 500-600 rev/min, processing temperature in vermicelli machine controls at 95 DEG C, and screw speed is 550 revs/min).
Above-mentioned heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and preferred scheme is: when step (6) squeezes bean vermicelli, wire squeeze panel aperture is that 0.6-1.0mm(is preferred, and wire squeeze panel aperture is 0.8mm).
The pharmacological effect of each raw material is respectively:
Chinese yam: taste is sweet, property is put down.Return spleen, lung, kidney channel.For the dry rhizome of Dioscoreaceae plant Chinese yam.Have tonifying spleen nourishing the stomach, promote the production of body fluid beneficial lung, effect of the puckery essence of kidney tonifying.Few for insufficiency of the spleen food, endless diarrhea, the deficiency syndrome of the lung is breathed with cough, emission due to the kidney deficiency, and under band, frequent micturition, abnormal heat is quenched one's thirst.Rhizoma Dioscoreae (parched with bran) tonifying spleen stomach invigorating.Few for insufficiency of the spleen food, loose stool of having loose bowels, leukorrhea.Chinese yam stem tuber, containing diosgenin 0.012%, dopamine, hydrochloric acid Chinese yam alkali, polyphenol oxidase, allantoin, contains glycoprotein, lysine, histidine, arginine, aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, leucine, isoleucine, phenylalanine etc. again.Also containing the free amino acid comprising above-mentioned amino acid and cystine, GABA, baric, beryllium, cerium, cobalt, chromium and sodium oxide molybdena, potassium oxide, aluminium oxide, iron oxide, calcium oxide etc. again.Clinically normal drink with stomach and intestine together with control weakness of the spleen and the stomach, eat and lack that body is tired, the illness such as to have loose bowels.Chinese yam contains various nutrients, has strong body, the effect of nourishing kidney and replenishing pneuma.Generally deficiency of the kidney seminal emission, the diseases such as women leukorrhea is many, frequent urination, all can take it.Chinese yam contains saponin, lymphatic temperament, has lubrication, moist effect, therefore can beneficial lung qi, supports lung yin, and treatment deficiency syndrome of the lung phlegm is coughed the disease of chronic cough.Chinese yam contains mucus protein, has and falls hypoglycemic effect, can be used for treating diabetes, is the dietotherapy good merchantable brand of diabetes patient.Chinese yam contains a large amount of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of vascular wall, prevention cardiovascular diseases.
Arrowroot: taste is sweet, light, cool in nature.Return lung, urinary bladder channel.For the stem tuber of Marantaceae plant arrowroot.Almost starch entirely, not containing vitamin, protein content only 0.2%.There is effect of removing heat from the lung to relieve cough, reducing fever and causing diuresis.For controlling the difficulty and pain in micturition of cough with lung heat, bladder damp-heat.Can be used as the thickener of soup, baste, pudding and tail food dessert.Add that water boil becomes transparent, the good to eat pastel of odorless.Arrowroot opaque carefully can be cooked compared with other starch under lower temperature and the condition of short period, easy to digest again.
Red bean: taste is sweet, sour, property is put down.The thoughts of returning home, small intestinl channel.For the seed of dicotyledon pulse family rde bean or red bean, every hectogram is containing 20.7 grams, protein, 0.5 gram, fat, carbohydrate 58 grams, crude fibre 4.9 grams, ash content 3.3 grams, calcium 67 milligrams, 305 milligrams, phosphorus, iron 5.2 milligrams, thiamine 0.31 milligram, 0.11 milligram, riboflavin, niacin 2.7 milligrams; Containing α-, β-globulin, aliphatic acid, nicotinic acid, carbohydrate, retinol1, B1, B2, phytosterol, triterpenoid saponin etc.Have that promoting circulation of blood is enriched blood, invigorating the spleen is dried, effect of inducing diuresis for removing edema.For oedema, beriberi, hypogalactia after delivery, diarrhoea, jaundice, difficult urination, hemorrhoid, acute appendicitis.
Water chestnut: taste is sweet, cold in nature.Its mouthfeel is sweet crisp, nutritious, containing protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium, phosphorus and carbohydrate.Can eat something rare, also can be used for the cooking, can starch processed, also can make Chinese medicine.Water chestnut also has the function of prevention acute infectious disease, can prevent measles, epidemic meningitis etc.And water chestnut is cold food, there is the good effects of clearing heat-fire, both can clearing heat and promoting fluid, can supplement the nutrients again, there is removing pattogenic heat from the blood and toxic material from the body, effect that diuresis defaecation is eliminated the phlegm, for the de-swelling that helps digestion, conditioning hemorrhoid, dysentery is had blood in stool, woman uterine bleeding, the lung-dryness syndrome due to yin deficiency, phlegm-heat cough, discomfort in the throat, lump in the abdomen are gathered, hot eyes is hidden from view.
Mung bean: taste is sweet, cold in nature.The thoughts of returning home, stomach warp.Classical TCM is thought: mung bean can be subsided a swelling ventilation, clearing heat and detoxicating.Raw mung bean ground and is twisted into juice and swallows, erysipelas can be cured, dysphoria with smothery sensation rubella, remedies start, hot gas Pentium, mend stomach, anemogenous headache, elimination vomiting.Often eat, help vigour, and adjust the five internal organs, calm the nerves, the current twelve regular channels, except scurf removing, skin care, liquor soup can quench one's thirst.Protein in mung bean, calcium, iron etc. higher, and have abundant vitamin C, B group, carrotene etc.In the traditional Chinese medical science, mung bean can be used as medicine, there is clearing away summerheat, the diuresis that purifies the blood, the effect such as improving eyesight step-down.In addition toxin expelling skin makeup is also had, antianaphylactic function.Such as easily bicker papula, fester, easy long small pox, often have the people of allergic phenomena, mung bean should be eaten more.Eat this phenomenon for a long time will soon improve more.
Dispel each material combination of fiery eliminating dampness diuresis nutrient vermicelli of heat-clearing of the present invention is reasonable, makes bean vermicelli have better nutritive value, not only eats good taste, delicate mouthfeel, and there is nourishing yin and nourishing blood, effect of dispel fiery clearing damp, heat-clearing and damp-drying drug, inducing diuresis for treating strangurtia, can adjusting immunity of human body.
Detailed description of the invention
Describe technical scheme of the present invention in detail below in conjunction with embodiment and experimental example, but protection domain is not by this restriction.
embodiment 1heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off to state primary raw material and be prepared from (getting 60kg for every part): Chinese yam 5 parts; Arrowroot 3 parts; Red bean 10 parts; Water chestnut 3 parts; 20 parts, mung bean.
Heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 140 mesh sieves;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer and dry (temperature controls at 60 DEG C), put into micronizer, pulverize 5 minutes;
(3) rock sugar (rock sugar consumption is 6% of mung bean gross mass) is placed in pot, the water adding 3 times that are equivalent to rock sugar quality boils, rock sugar sound of crack in Pi in water can be heard, cease fire after rock sugar melts completely, (consumption of food flexibilizer is 0.1% of mung bean quality to add food flexibilizer after cooling, purchased from Guangzhou Tian Guan food additives Co., Ltd), add the warm water of 40 DEG C, stir;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) add in step (4) gained mixed material be equivalent to mixed material gross mass 45% warm water, add step (3) gains, add preservative benzoic acid (benzoic consumption is 0.1% of mung bean quality), stir, leave standstill 40 minutes;
(6) (temperature controls at 90 DEG C step (5) gained material to be put into vermicelli machine, screw speed is 500 revs/min), the bean vermicelli extruded is cut off (wire squeeze panel aperture is 0.6mm) every the length of 20cm, shaping 2 hours in the greenhouse putting into 25 DEG C, puts into the water (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is 0.3% of mung bean quality) being dissolved with and evacuating dispersant, soak 10 minutes, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water and dry ,when bean vermicelli water content is 25%, wrap up into wisp by specification, continuing to dry to water content is 10%, packs by relevant food packing specification.
embodiment 2heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off to state primary raw material and be prepared from (getting 30kg for every part): Chinese yam 10 parts; Arrowroot 6 parts; Red bean 15 parts; Water chestnut 6 parts; 30 parts, mung bean.
Heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 180 mesh sieves;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer and dry (temperature controls at 70 DEG C), put into micronizer, pulverize 10 minutes;
(3) rock sugar (rock sugar consumption is 8% of mung bean gross mass) is placed in pot, add the 5 times of water being equivalent to rock sugar quality to boil, rock sugar sound of crack in Pi in water can be heard, cease fire after rock sugar melts completely, (consumption of food flexibilizer is 0.3% of mung bean quality to add food flexibilizer after cooling, purchased from Guangzhou Tian Guan food additives Co., Ltd), add the warm water of 50 DEG C, stir;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) in step (4) gained mixed material, add 55% warm water being equivalent to mixed material gross mass, add step (3) gains, add preservative benzoic acid (benzoic consumption is 0.2% of mung bean quality), stir, leave standstill 60 minutes;
(6) (temperature controls at 100 DEG C step (5) gained material to be put into vermicelli machine, screw speed is 600 revs/min), the bean vermicelli extruded is cut off (wire squeeze panel aperture is 1.0mm) every the length of 20cm, shaping 4 hours in the greenhouse putting into 30 DEG C, puts into the water (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is 0.6% of mung bean quality) being dissolved with and evacuating dispersant, soak 20 minutes, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water and dry ,when bean vermicelli water content is 30%, wrap up into wisp by specification, continuing to dry to water content is 13%, packs by relevant food packing specification.
embodiment 3heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off to state primary raw material and be prepared from (getting 40kg for every part): Chinese yam 6 parts; Arrowroot 4 parts; Red bean 11 parts; Water chestnut 4 parts; 23 parts, mung bean.
Heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 150 mesh sieves;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer and dry (temperature controls at 63 DEG C), put into micronizer, pulverize 6 minutes;
(3) rock sugar (rock sugar consumption is 6.5% of mung bean gross mass) is placed in pot, add the 3.5 times of water being equivalent to rock sugar quality to boil, rock sugar sound of crack in Pi in water can be heard, cease fire after rock sugar melts completely, (consumption of food flexibilizer is 0.15% of mung bean quality to add food flexibilizer after cooling, purchased from Guangzhou Tian Guan food additives Co., Ltd), add the warm water of 43 DEG C, stir;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) in step (4) gained mixed material, add 48% warm water being equivalent to mixed material gross mass, add step (3) gains, add preservative benzoic acid (benzoic consumption is 0.13% of mung bean quality), stir, leave standstill 45 minutes;
(6) (temperature controls at 93 DEG C step (5) gained material to be put into vermicelli machine, screw speed is 530 revs/min), the bean vermicelli extruded is cut off (wire squeeze panel aperture is 0.7mm) every the length of 20cm, shaping 2.5 hours in the greenhouse putting into 26 DEG C, puts into the water (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is 0.35% of mung bean quality) being dissolved with and evacuating dispersant, soak 13 minutes, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water and dry ,when bean vermicelli water content is 26%, wrap up into wisp by specification, continuing to dry to water content is 11%, packs by relevant food packing specification.
embodiment 4heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off to state primary raw material and be prepared from (getting 30kg for every part): Chinese yam 9 parts; Arrowroot 5 parts; Red bean 14 parts; Water chestnut 5 parts; 27 parts, mung bean.
Heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 170 mesh sieves;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer and dry (temperature controls at 67 DEG C), put into micronizer, pulverize 9 minutes;
(3) rock sugar (rock sugar consumption is 7.5% of mung bean gross mass) is placed in pot, add the 4.5 times of water being equivalent to rock sugar consumption to boil, rock sugar sound of crack in Pi in water can be heard, cease fire after rock sugar melts completely, (consumption of food flexibilizer is 0.25% of mung bean quality to add food flexibilizer after cooling, purchased from Guangzhou Tian Guan food additives Co., Ltd), add the warm water of 47 DEG C, stir;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) add in step (4) gained mixed material be equivalent to mixed material gross mass 52% warm water, add step (3) gains, add preservative benzoic acid (benzoic consumption is 0.17% of mung bean quality), stir, leave standstill 55 minutes;
(6) (temperature controls at 97 DEG C step (5) gained material to be put into vermicelli machine, screw speed is 570 revs/min), the bean vermicelli extruded is cut off (wire squeeze panel aperture is 0.9mm) every the length of 20cm, shape 3.5 hours in the greenhouse putting into 29 DEG C, put into the water being dissolved with evacuation dispersant and (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is 0.5% of mung bean quality), soak 17 minutes, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water to dry, when bean vermicelli water content is 29%, wisp is wrapped up into by specification, continuing oven dry to water content is 12%, pack by relevant food packing specification.
embodiment 5heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, takes off to state primary raw material and be prepared from (getting 40kg for every part): Chinese yam 7 parts; Arrowroot 4.5 parts; Red bean 12 parts; Water chestnut 4.5 parts; 25 parts, mung bean.
Heat-clearing is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 160 mesh sieves;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer and dry (temperature controls at 65 DEG C), put into micronizer, pulverize 8 minutes;
(3) rock sugar (rock sugar consumption is 7% of mung bean gross mass) is placed in pot, add the 4 times of water being equivalent to rock sugar quality to boil, rock sugar sound of crack in Pi in water can be heard, cease fire after rock sugar melts completely, (consumption of food flexibilizer is 0.2% of mung bean quality to add food flexibilizer after cooling, purchased from Guangzhou Tian Guan food additives Co., Ltd), add the warm water of 45 DEG C, stir;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) add in step (4) gained mixed material be equivalent to mixed material gross mass 50% warm water, add step (3) gains, add preservative benzoic acid (benzoic consumption is 0.15% of mung bean quality), stir, leave standstill 50 minutes;
(6) (temperature controls at 95 DEG C step (5) gained material to be put into vermicelli machine, screw speed is 550 revs/min), the bean vermicelli extruded is cut off (wire squeeze panel aperture is 0.8mm) every the length of 20cm, shaping 3 hours in the greenhouse putting into 27 DEG C, puts into the water (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is 0.4% of mung bean quality) being dissolved with and evacuating dispersant, soak 15 minutes, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water and dry ,when bean vermicelli water content is 27%, wrap up into wisp by specification, continuing to dry to water content is 12%, packs by relevant food packing specification.
experimental example:whether meet relevant national standard to measure this heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling, we have done determination experiment, randomly draw and carry out test experience from fiery eliminating dampness diuresis nutrient vermicelli is dispelled in the heat-clearing of embodiment 5 gained.
visual inspection
According in National Standard of the People's Republic of China GB/T23587-2009 about the relevant regulations of bean vermicelli organoleptic requirements: tissue morphology----strand even thickness, without doubling, elasticity is good; Color and luster----there is the corresponding color and luster of this kind; Smell and flavour----there is the due smell of this kind and flavour; Impurity----without the visible exogenous impurity of naked eyes.
Examine embodiment 5 gained heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling can obtain: this health-care vermicelli even thickness, transparent, the goose pimples of adularescent once in a while, without macroscopic exogenous impurity; Dry bean vermicelli is more crisp; Better with the bean vermicelli color and luster after emerge in worm water, color is transparent, the mung bean taste having one light after boiling 3-5 minute, boils rear glittering and translucent, energetically road, not easily well-done, smooth in taste, without any peculiar smell, and water nondiscolouring.
By contrast, can find out, embodiment 5 gained heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling meets country completely about the relevant regulations of bean vermicelli outward appearance.
physical and chemical index
According in National Standard of the People's Republic of China GB/T23587-2009 about the relevant regulations of bean vermicelli physical and chemical index: the moisture≤15.0g/100g of bean vermicelli, strip-breaking rate≤10.0%, string diameter≤1.0mm, ash content≤0.80g/100g, wherein the strip-breaking rate of bean vermicelli refers to that bean vermicelli boils the ratio of disconnected bar after certain hour in boiling water.
Determination of moisture according in GB/T5009.3 about the assay method of moisture in food, determination step is as follows: the flat weigh tank getting clean aluminum or glass, be placed in the drying box of 95 DEG C-105 DEG C, bottle cap tiltedly props up in bottle limit, heating 0.5h-1.0h, taking-up is built, and puts cooling 0.5h in drier, weigh, and repeat to be dried to constant; Take the sample that 2.00g-10.00g grinds, put into this measuring cup, add a cover, after precision weighing, put in the drying box of 95 DEG C-105 DEG C, bottle cap tiltedly props up in bottle limit, after dry 2.0h-4.0h, builds taking-up, weighs after putting into drier cooling 0.5h; Then put into dry about the 1h of drying box of 95 DEG C-105 DEG C, take out, put in drier and weigh after cooling 0.5h, be of poor qualityly no more than 2mg twice to front and back, be constant weight.Note X is the content of moisture in sample bean vermicelli; M1 is the quality of measuring cup and sample, and unit is gram (g); M2 is the quality after measuring cup and samples dried, and unit is gram (g); M3 is the quality of measuring cup, and unit is gram (g), then X=[(M1-M2)/(M1-M3)] * 100.We conducted four experiments of measuring, concrete condition is as table 1:
table 1
Can X=(X1+X2+X3+X4 be calculated)/4=11.725g/100g, so meet the relevant regulations about bean vermicelli physical and chemical index in standard GB/T/T23587-2009: the moisture≤15.0g/100g of bean vermicelli.
Strip-breaking rate measure according in standard GB/T/T23587-2009 about the determination method of the strip-breaking rate in bean vermicelli physical and chemical index: choose the identical bean vermicelli had no mechanical damage that N root length is 10cm, add water 900ml in 1000ml beaker, put into vermicelli after water boils and add a cover surface plate, micro-boil boil after, elimination moisture, with its total number of glass bar number, calculate strip-breaking rate, note R is strip-breaking rate, and N is the total number before boiling, X for boiling rear total number, then R=[(X-N)/N] * 100%.We conducted four experiments of measuring, concrete condition is as table 2:
table 2
Can R=(R1+R2+R3+R4 be calculated)/4=7.875%, so meet the relevant regulations about bean vermicelli physical and chemical index in standard GB/T/T23587-2009: strip-breaking rate≤10.0% of bean vermicelli.
String diameter measure according in standard GB/T/T23587-2009 about the determination method of the string diameter in bean vermicelli physical and chemical index: choose the identical bean vermicelli had no mechanical damage that 20 length are 10cm, be the slide measure of 0.02mm by precision, survey its section respectively, average, note D is string diameter length.Concrete condition is as table 3:
table 3
Can D=(D1+D2 be calculated)/2=0.821mm, so meet the relevant regulations about bean vermicelli physical and chemical index in standard GB/T/T23587-2009: the string diameter≤1.0mm of bean vermicelli.
Ash determination according in GB/T5009.4 about the assay method of ash content in food, determination step is as follows: the silica crucible getting suitable size is put in Muffle furnace, calcination 0.5h at 550 DEG C ± 25 DEG C, take out when being cooled to about 200 DEG C, put into drier and cool 30min, precise, repeat calcination to front and back twice weighing difference to be no more than 0.5mg be constant weight; Get the heat-clearing of appropriate embodiment 5 gained to dispel fiery eliminating dampness diuresis nutrient vermicelli, electric hot plate make health-care vermicelli fully carbonize to smokelessly with little fire heating, then Muffle furnace is placed in, calcination 4h at 550 DEG C ± 25 DEG C, take out when being cooled to about 200 DEG C, put into drier and cool 30min, if when finding that ignition residue has a carbon granule before weighing, little water can be instilled moistening in bean vermicelli, make blocking loosening, evaporating water again calcination to without carbon granule, weighs, and twice weighing differs that to be no more than 0.5mg be constant weight to front and back to repeat calcination.Note X is the content of ash content in sample, and unit is gram every hectogram (g/100g); M1 is the quality of crucible and ash content, and unit is gram (g); M2 is the quality of crucible, and unit is gram (g); M3 is the quality of crucible and sample, and unit is gram (g) ,then X=[(M1-M2)/(M3-M2)] * 100, We conducted four experiments of measuring, concrete condition is as table 4:
table 4
Can X=(X1+X2+X3+X4 be calculated)/4=0.675g/100g, so meet the relevant regulations about bean vermicelli physical and chemical index in standard GB/T/T23587-2009: the ash content≤0.80g/100g of bean vermicelli.
To sum up, tested as can be seen from the composition measurement of 2.1-2.4: embodiment 5 gained heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling meets relevant regulations about bean vermicelli physical and chemical index in National Standard of the People's Republic of China GB/T23587-2009 completely: the moisture≤15.0g/100g of bean vermicelli, strip-breaking rate≤10.0%, string diameter≤1.0mm, ash content≤0.80g/100g, what, so side effect can not be brought to health, can relievedly eat.
test examplein order to verify that the heat-clearing of embodiment 5 gained is dispelled the health care curative effect of fiery eliminating dampness diuresis nutrient vermicelli, We conducted contrast test.So experiment sieving volunteer 300 people, be divided into control group and experimental group randomly, wherein experimental group has 200 people, and control group has 100 people.Before test 1 week, Continuous Observation is carried out to this crowd, record symptom and change.Experimental group eats the heat-clearing of embodiment 5 gained and to dispel fiery eliminating dampness diuresis nutrient vermicelli, and ensureing that average every day eats a bean vermicelli, 1 month is a course for the treatment of; Control group eats conventional bean vermicelli, as Longkou bean vermicelli.We observe and record the health of every group volunteer.Curative effect situation criterion: cure: after 4 courses for the treatment of, all malaise symptoms disappear completely.Effective: after 4 courses for the treatment of, all malaise symptoms obtain alleviation to a certain extent or partial symptoms disappears.Invalid: after 4 courses for the treatment of, all malaise symptoms are without any improvement.Wherein effectively comprise recovery from illness and effective.The control group of edible common bean vermicelli and the heat-clearing of edible embodiment 5 gained are dispelled the Comparison of therapeutic of experimental group of fiery eliminating dampness diuresis nutrient vermicelli, and result is as shown in table 5:
Table 5
efficacy analysis:as can be seen from Table 5, the dispel inefficiency of fiery eliminating dampness diuresis nutrient vermicelli of edible embodiment 5 gained heat-clearing is only 5.5%, and cure rate is up to 68%, efficient up to 94.5%, and substantially obviously not the alleviating of edible common bean vermicelli, have up to 77% without any improvement.Experiment shows that edible embodiment 5 gained heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling has good curative effect.In addition, this health-care vermicelli mainly contains red bean and mung bean is made, simultaneously containing a small amount of Chinese herbal medicine, without any side effects to human body, and, this heat-clearing fiery eliminating dampness diuresis nutrient vermicelli of dispelling can be allayed one's hunger, and not only meets the appetite of people, and obtains a healthy guarantee, so the compatibility of health-care vermicelli is reasonable, make bean vermicelli have better nutritive value, not only eat good taste, delicate mouthfeel, and there is nourishing yin and nourishing blood, dispel fiery clearing damp, heat-clearing and damp-drying drug, effect of inducing diuresis for treating strangurtia, can adjusting immunity of human body, has huge prospect.
Finally it should be noted that, embodiment is the detailed description of the invention of optimum of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.

Claims (8)

1. heat-clearing is dispelled fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, takes off the primary raw material stating weight proportion and be prepared from: Chinese yam 9 parts; Arrowroot 5 parts; Red bean 14 parts; Water chestnut 5 parts; 27 parts, mung bean.
2. heat-clearing according to claim 1 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, and it is characterized in that, step is as follows:
(1) wheat bran is put into pot, moderate heat is fried has cigarette to produce to wheat bran, adds red bean and mung bean, and stir and slightly purse up to epidermis, sieve removes wheat bran, cools, smashs to pieces, crosses 140-180 mesh sieve;
(2) Chinese yam, arrowroot and water chestnut are placed in dryer to dry, put into micronizer, pulverize 5-10 minute;
(3) rock sugar is placed in pot, add water and boil (consumption of water be the 3-5 of rock sugar consumption doubly), can hear rock sugar sound of crack in Pi in water, cease fire, add food flexibilizer, add the warm water of 40-50 DEG C, stir after cooling after rock sugar melts completely;
(4) step (1) and step (2) gained fine powder are placed in batch mixer, mix;
(5) in step (4) gained mixed material, add warm water (consumption is the 45%-55% of mixed material gross mass), add step (3) gains, add preservative benzoic acid, stir, leave standstill 40-60 minute;
(6) step (5) gained material is put into vermicelli machine, the length of each 20cm of the bean vermicelli extruded is cut off ,shape 2-4 hour in the greenhouse putting into 25-30 DEG C, put into the water being dissolved with evacuation dispersant and (evacuate dispersant purchased from Henan Ming Piao food additives Co., Ltd, consumption is the 0.3%-0.6% of mung bean quality), soak 10-20 minute, bean vermicelli is rubbed with the hands and opens, take out, put into baking room after draining away the water to dry (bake out temperature controls as 60-80 DEG C), when bean vermicelli water content is 25%-30%, wisp is wrapped up into by specification, continuing to dry to water content is 10%-13%, packs by relevant food packing specification.
3. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, step (2) bake out temperature controls 60-70 DEG C (preferred, bake out temperature controls at 65 DEG C).
4. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, step (3) rock sugar consumption is that the 6%-8%(of mung bean quality is preferred, and rock sugar consumption is 7% of mung bean quality).
5. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, the consumption of step (3) food flexibilizer is the 0.1%-0.3% of mung bean quality, purchased from Guangzhou Tian Guan food additives Co., Ltd (preferred, the consumption of food flexibilizer is 0.2% of mung bean quality).
6. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, step (5) benzoic consumption is that the 0.1%-0.2%(of mung bean quality is preferred, and benzoic consumption is 0.15% of mung bean quality).
7. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, processing temperature in step (6) vermicelli machine controls at 90-100 DEG C, it is (preferred that screw speed is 500-600 rev/min, processing temperature in vermicelli machine controls at 95 DEG C, and screw speed is 550 revs/min).
8. heat-clearing according to claim 2 is dispelled the preparation method of fiery eliminating dampness diuresis nutrient vermicelli, it is characterized in that, when step (6) squeezes bean vermicelli, wire squeeze panel aperture is that 0.6-1.0mm(is preferred, and wire squeeze panel aperture is 0.8mm).
CN201510558513.9A 2014-12-04 2014-12-04 Preparation method of nutritional vermicelli with efficacy of clearing heat, removing internal heat, eliminating dampness and inducing diuresis Pending CN105076945A (en)

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