CN105124483A - Ginger and purple potato vermicelli capable of warming stomach and keeping fresh - Google Patents
Ginger and purple potato vermicelli capable of warming stomach and keeping fresh Download PDFInfo
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- CN105124483A CN105124483A CN201510574618.3A CN201510574618A CN105124483A CN 105124483 A CN105124483 A CN 105124483A CN 201510574618 A CN201510574618 A CN 201510574618A CN 105124483 A CN105124483 A CN 105124483A
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- Prior art keywords
- vermicelli
- ginger
- millet
- powder
- parts
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- Pending
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 19
- 235000008397 ginger Nutrition 0.000 title claims abstract description 19
- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 16
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 16
- 210000002784 stomach Anatomy 0.000 title claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 title claims abstract description 10
- 238000010792 warming Methods 0.000 title abstract 2
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 19
- 235000019713 millet Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 8
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 8
- 210000003056 antler Anatomy 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 244000017020 Ipomoea batatas Species 0.000 claims description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 241000208688 Eucommia Species 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 229920002486 Waxy potato starch Polymers 0.000 claims description 7
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 240000000111 Saccharum officinarum Species 0.000 claims description 6
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 229940037003 alum Drugs 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000004304 visual acuity Effects 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract 2
- 229920001592 potato starch Polymers 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 235000019864 coconut oil Nutrition 0.000 abstract 1
- 239000003240 coconut oil Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 244000013123 dwarf bean Species 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to ginger and purple potato vermicelli capable of warming the stomach and keeping fresh. The ginger and purple potato vermicelli is prepared from the following raw materials in parts by weight: 400-450 parts of whole purple potato flour, 60-70 parts of green bean starch, 30-35 parts of millet, 50-60 parts of litchi wine, 0.5-1 part of coconut oil, 35-40 parts of apple vinegar and the like. Compared with conventional vermicelli, the vermicelli capable of keeping fresh, disclosed by the invention, is more convenient and swifter to eat, and smoother and better in mouth feel, and lactic acid and water bath are used for sterilization, so that a good sterilization effect can be achieved, and the vermicelli is clean and sanitary. According to the conventional vermicelli, basically alum is adopted to improve the chewy degree of the vermicelli, but the alum has adverse effects on the growth and the development of brains. According to the vermicelli disclosed by the invention, waxiness potato starch is used for replacing the alum, so that the adverse effects are avoided, and besides, traditional Chinese medicine extracts, such as Chinese wolfberry, eucommia ulmoides, pilose antler, and fleeceflower roots, are also added, so that the ginger and purple potato vermicelli has the health care effects of nourishing the kidney, strengthening the essence, and nourishing the liver to improve visual acuity.
Description
Technical field
The present invention relates to purple potato goods, particularly relate to a kind of ginger and warm up fresh-keeping purple sweet potato vermicelli of stomach and preparation method thereof.
Background technology
Purple potato is rich in anthocyanidin, selenium and iron, can cancer-resisting, human body antifatigue, anti-ageing essential elements of enriching blood, human free radical can also be known, develop immunitypty, purple potato can make various non-staple food, and mouthfeel is good, purple potato goods kind sold on the market is rare, can not meet the demand of this nutraceutical of the how purple potato of people.
Summary of the invention
Instant invention overcomes prior art deficiency, provide a kind of ginger and warm up the fresh-keeping purple sweet potato vermicelli of stomach.
The present invention is achieved by the following technical solutions:
A kind of ginger warms up the fresh-keeping purple sweet potato vermicelli of stomach, is made up of following raw material: purple potato full powder 400-450, green starch 60-70, millet 30-35, litchi spirit 50-60, cocounut oil 0.5-1, apple vinegar 35-40, sugar-cane juice 50-60, ginger 15-20, matrimony vine 5-6, bark of eucommia 6-7, pilose antler 6-7, fleece-flower root 6-7, Radix Glycyrrhizae 4-5, the young 1-2 of salty acid, 1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
Ginger warms up a preparation method for stomach purple sweet potato vermicelli, comprises the following steps:
(1) cleaned by millet, put into container, add litchi spirit, soak 1-2 days, filter, get millet and mix with cocounut oil, put into steamer after stirring, water proof cooks, and is taken out by millet, is milled into powder, obtains millet powder stand-by after drying;
(2) cleaned by ginger, chopping, puts into terrine with matrimony vine, apple vinegar, sugar-cane juice simultaneously, and heating decocts 50-60 minute, gets supernatant stand-by;
(3) the water heating of the bark of eucommia, pilose antler, the fleece-flower root, Radix Glycyrrhizae, salty acid son 5-10 times amount extracted, repeat extraction twice, get filter liquor, heating is concentrated, obtains concentrate stand-by;
(4) green starch is put into pot, add the warm water of a times amount, after stirring, add the boiling water of 8-9 times amount, fully stir, make transparent Gorgon euryale and stick with paste, stand-by;
(5) concentrate, waxy potato starch mixing in supernatant, step 3 in complete for purple potato powder, millet powder, step 2 are poured in Gorgon euryale paste, add appropriate water, abundant stirring, make powder ball, powder ball is put into vermicelli machine processed and make bean vermicelli, slaking 6-9s under 98-100 DEG C of condition, after cooling, put into 1.50% lactic acid and soak 5-6min, take out bean vermicelli, after packing, sterilizing 5min in the water-bath of 100 DEG C, under 3-4 DEG C of condition, refrigerate taking-up in 3-4 hour, thaw after freezing 7-8 hour under-8 DEG C of--9 DEG C of conditions.
Compared with prior art, advantage of the present invention is:
Fresh-keeping bean vermicelli of the present invention, edible better more convenient and swift than traditional bean vermicelli, the more smooth exquisiteness of mouthfeel, utilizes lactic acid and water-bath sterilization, can reach good sterilization effect, clean hygiene; Tradition bean vermicelli adopts alum to increase the toughness of bean vermicelli substantially, the harmful effect and the brain of alum to people has grown, the present invention's waxy potato starch replaces alum, avoid such harmful effect, also add the Chinese medical extracts such as matrimony vine, the bark of eucommia, pilose antler, the fleece-flower root, the health-care effect have tonifying kidney and benefiting sperm, nourishing the liver to improve visual acuity simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of ginger warms up the fresh-keeping purple sweet potato vermicelli of stomach, is made up of following weight portion (Kg) raw material: the full powder of purple potato 400, green starch 60, millet 30, litchi spirit 50, cocounut oil 0.5, apple vinegar 35, sugar-cane juice 50, ginger 15, matrimony vine 5, the bark of eucommia 6, pilose antler 6, the fleece-flower root 6, Radix Glycyrrhizae 4, young 1,1.50% lactic acid of salty acid is appropriate, waxy potato starch 5, water are appropriate.
Ginger warms up a preparation method for stomach purple sweet potato vermicelli, comprises the following steps:
(1) cleaned by millet, put into container, add litchi spirit, soak 1-2 days, filter, get millet and mix with cocounut oil, put into steamer after stirring, water proof cooks, and is taken out by millet, is milled into powder, obtains millet powder stand-by after drying;
(2) cleaned by ginger, chopping, puts into terrine with matrimony vine, apple vinegar, sugar-cane juice simultaneously, and heating decoction 50 minutes, gets supernatant stand-by;
(3) bark of eucommia, pilose antler, the fleece-flower root, Radix Glycyrrhizae, the young heating of the water by 5 times amount of salty acid are extracted, repeat extraction twice, get filter liquor, heating is concentrated, obtains concentrate stand-by;
(4) green starch is put into pot, add the warm water of a times amount, after stirring, add the boiling water of 8 times amount, fully stir, make transparent Gorgon euryale and stick with paste, stand-by;
(5) concentrate, waxy potato starch mixing in supernatant, step 3 in complete for purple potato powder, millet powder, step 2 are poured in Gorgon euryale paste, add appropriate water, fully stir, make powder ball, powder ball is put into vermicelli machine processed and make bean vermicelli, slaking 6s under 98 DEG C of conditions, after cooling, put into 1.50% lactic acid and soak 5min, take out bean vermicelli, after packing, sterilizing 5min in the water-bath of 100 DEG C, under 3 DEG C of conditions, refrigerate 3 hours take out, thaw after freezing 7 hours under-8 DEG C of conditions.
Claims (2)
1. a ginger warms up the fresh-keeping purple sweet potato vermicelli of stomach, it is characterized in that, be made up of following raw material: purple potato full powder 400-450, green starch 60-70, millet 30-35, litchi spirit 50-60, cocounut oil 0.5-1, apple vinegar 35-40, sugar-cane juice 50-60, ginger 15-20, matrimony vine 5-6, bark of eucommia 6-7, pilose antler 6-7, fleece-flower root 6-7, Radix Glycyrrhizae 4-5, the young 1-2 of salty acid, 1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
2. a kind of ginger as claimed in claim 1 warms up the preparation method of stomach purple sweet potato vermicelli, it is characterized in that, comprises the following steps:
(1) cleaned by millet, put into container, add litchi spirit, soak 1-2 days, filter, get millet and mix with cocounut oil, put into steamer after stirring, water proof cooks, and is taken out by millet, is milled into powder, obtains millet powder stand-by after drying;
(2) cleaned by ginger, chopping, puts into terrine with matrimony vine, apple vinegar, sugar-cane juice simultaneously, and heating decocts 50-60 minute, gets supernatant stand-by;
(3) the water heating of the bark of eucommia, pilose antler, the fleece-flower root, Radix Glycyrrhizae, salty acid son 5-10 times amount extracted, repeat extraction twice, get filter liquor, heating is concentrated, obtains concentrate stand-by;
(4) green starch is put into pot, add the warm water of a times amount, after stirring, add the boiling water of 8-9 times amount, fully stir, make transparent Gorgon euryale and stick with paste, stand-by;
(5) concentrate, waxy potato starch mixing in supernatant, step 3 in complete for purple potato powder, millet powder, step 2 are poured in Gorgon euryale paste, add appropriate water, abundant stirring, make powder ball, powder ball is put into vermicelli machine processed and make bean vermicelli, slaking 6-9s under 98-100 DEG C of condition, after cooling, put into 1.50% lactic acid and soak 5-6min, take out bean vermicelli, after packing, sterilizing 5min in the water-bath of 100 DEG C, under 3-4 DEG C of condition, refrigerate taking-up in 3-4 hour, thaw after freezing 7-8 hour under-8 DEG C of--9 DEG C of conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574618.3A CN105124483A (en) | 2015-09-11 | 2015-09-11 | Ginger and purple potato vermicelli capable of warming stomach and keeping fresh |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510574618.3A CN105124483A (en) | 2015-09-11 | 2015-09-11 | Ginger and purple potato vermicelli capable of warming stomach and keeping fresh |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124483A true CN105124483A (en) | 2015-12-09 |
Family
ID=54710363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510574618.3A Pending CN105124483A (en) | 2015-09-11 | 2015-09-11 | Ginger and purple potato vermicelli capable of warming stomach and keeping fresh |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124483A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN103652734A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Three-high dietary purple sweet potato vermicelli and preparation method thereof |
-
2015
- 2015-09-11 CN CN201510574618.3A patent/CN105124483A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960655A (en) * | 2012-11-20 | 2013-03-13 | 成冠辉 | Cooking-resistant vanadium-free vermicelli and preparation technology thereof |
| CN103652734A (en) * | 2013-12-03 | 2014-03-26 | 桂林梁华生物科技有限公司 | Three-high dietary purple sweet potato vermicelli and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨海龙等: "保鲜红薯粉丝的加工工艺研究", 《农产品加工（学刊）》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151209 |
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| RJ01 | Rejection of invention patent application after publication |