CN105146270A - Coconut-flavored nutritive preservative purple sweet potato vermicelli - Google Patents
Coconut-flavored nutritive preservative purple sweet potato vermicelli Download PDFInfo
- Publication number
- CN105146270A CN105146270A CN201510575177.9A CN201510575177A CN105146270A CN 105146270 A CN105146270 A CN 105146270A CN 201510575177 A CN201510575177 A CN 201510575177A CN 105146270 A CN105146270 A CN 105146270A
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- Prior art keywords
- vermicelli
- parts
- sweet potato
- purple sweet
- coconut
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 19
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 19
- 239000003755 preservative agent Substances 0.000 title abstract 4
- 230000002335 preservative effect Effects 0.000 title abstract 4
- 230000000050 nutritive effect Effects 0.000 title abstract 2
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 18
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 18
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 9
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 229920002486 Waxy potato starch Polymers 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
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 229920001592 potato 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
- 239000000284 extract Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- 235000004976 Solanum vernei Nutrition 0.000 claims description 11
- 241000352057 Solanum vernei Species 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000008935 nutritious Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 241001643642 Viticis Species 0.000 claims description 7
- 210000004317 gizzard Anatomy 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 7
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 240000002657 Thymus vulgaris Species 0.000 claims description 6
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000001585 thymus vulgaris 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
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 229940037003 alum Drugs 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 241000233866 Fungi Species 0.000 abstract description 2
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 235000001667 Vitex agnus castus Nutrition 0.000 abstract 1
- 244000063464 Vitex agnus-castus Species 0.000 abstract 1
- 210000003038 endothelium Anatomy 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000011844 whole wheat flour Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 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
- 230000009286 beneficial effect 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
- 150000003722 vitamin derivatives Chemical class 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides coconut-flavored nutritive preservative purple sweet potato vermicelli which is prepared from the following raw materials in parts by weight: 440-450 parts of purple sweet potato whole wheat flour, 70-80 parts of purple sweet potato starch, 30-40 parts of soybean starch, 70-80 parts of coconut fruits, 30-40 parts of passion fruits, 15-20 parts of wine vinasse, 4-5 parts of rape pollen, and the like. Compared with the traditional vermicelli, the preservative vermicelli provided by the invention is more convenient and fast to eat and more smooth and delicate in taste, and lactic acid and water bath are used for sterilizing, so that a good sterilizing effect can be achieved, and thus the preservative vermicelli is clean and sanitary; the traditional vermicelli basically adopts alum to increase the toughness of the vermicelli but the alum has adverse effects on the growth and development of the human brain, and thus the vermicelli provided by the invention adopts waxy potato starch instead of the alum, so that the adverse effects are avoided; by adding the coconut fruits and passion fruits, the vermicelli provided by the invention contains rich vitamins and is capable of invigorating qi and moistening the face; and by adding extracts of dried orange peel, endothelium corneum gigeriae galli, malt, clove, chastetree fruit and the like, the vermicelli provided by the invention has the effects of promoting digestion, inhibiting staphylococcus aureus and fungi and resisting to oxidation.
Description
Technical field
The present invention relates to purple potato goods, particularly relate to fragrant fresh-keeping nutritious purple sweet potato vermicelli of a kind of coconut palm 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 the fragrant fresh-keeping nutritious purple sweet potato vermicelli of a kind of coconut palm.
The present invention is achieved by the following technical solutions:
The fragrant fresh-keeping nutritious purple sweet potato vermicelli of a kind of coconut palm, is made up of following raw material: purple potato full powder 440-450, purple sweet potato starch 70-80, soybean starch 30-40, coconut palm fruit 70-80, passion fruit 30-40, grape wine vinasse 15-20, rape pollen 4-5, dried orange peel 6-7, the membrane of a chicken's gizzard 6-7, Fructus Hordei Germinatus 4-5, cloves 3-4, fructus viticis 1-2, thyme 1-2,1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
A preparation method for the fragrant fresh-keeping nutritious purple sweet potato vermicelli of coconut palm, comprises the following steps:
(1) cleaned by coconut palm fruit, get its pulp and juice, passion fruit is cleaned, and gets its pulp, puts into beater simultaneously and pull an oar, slurries are put into container, add grape wine vinasse, fermentation 5-7 days, and filter, filtrate is stand-by;
(2) dried orange peel, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, cloves, fructus viticis, the thyme water heating of 5-10 times amount are extracted, repeatedly extract twice, twice gained filtrate merged, heating is concentrated, obtains concentrate stand-by;
(3) purple sweet potato starch, soybean starch are poured in 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;
(4) filtrate in complete for purple potato powder, rape pollen, step 1, the concentrate in step 2, waxy potato starch mixing 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, and the brain of alum to people has grown harmful effect, and the present invention's waxy potato starch replaces alum, avoids such harmful effect; Add coconut palm fruit, passion fruit, containing abundant vitamin, beneficial gas profit face, and the interpolation of the extract such as dried orange peel, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, cloves, fructus viticis, have aid digestion, suppress staphylococcus aureus and fungi, anti-oxidantly wait effect.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fragrant fresh-keeping nutritious purple sweet potato vermicelli of a kind of coconut palm, is made up of following weight portion (Kg) raw material: the full powder of purple potato 440, purple sweet potato starch 70, soybean starch 30, coconut palm fruit 70, passion fruit 30, grape wine vinasse 15, rape pollen 4, dried orange peel 6, the membrane of a chicken's gizzard 6, Fructus Hordei Germinatus 4, cloves 3, fructus viticis 1, thyme 1,1.50% lactic acid is appropriate, waxy potato starch 5, water are appropriate.
A preparation method for the fragrant fresh-keeping nutritious purple sweet potato vermicelli of coconut palm, comprises the following steps:
(1) cleaned by coconut palm fruit, get its pulp and juice, passion fruit is cleaned, and gets its pulp, puts into beater simultaneously and pull an oar, slurries are put into container, add grape wine vinasse, ferment 5 days, and filter, filtrate is stand-by;
(2) dried orange peel, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, cloves, fructus viticis, the thyme water heating of 5 times amount are extracted, repeatedly extract twice, twice gained filtrate merged, heating is concentrated, obtains concentrate stand-by;
(3) purple sweet potato starch, soybean starch are poured in 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;
(4) filtrate in complete for purple potato powder, rape pollen, step 1, the concentrate in step 2, waxy potato starch mixing 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 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. the fragrant fresh-keeping nutritious purple sweet potato vermicelli of coconut palm, it is characterized in that, be made up of following raw material: purple potato full powder 440-450, purple sweet potato starch 70-80, soybean starch 30-40, coconut palm fruit 70-80, passion fruit 30-40, grape wine vinasse 15-20, rape pollen 4-5, dried orange peel 6-7, the membrane of a chicken's gizzard 6-7, Fructus Hordei Germinatus 4-5, cloves 3-4, fructus viticis 1-2, thyme 1-2,1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
2. the preparation method of the fragrant fresh-keeping nutritious purple sweet potato vermicelli of a kind of coconut palm as claimed in claim 1, is characterized in that, comprise the following steps:
(1) cleaned by coconut palm fruit, get its pulp and juice, passion fruit is cleaned, and gets its pulp, puts into beater simultaneously and pull an oar, slurries are put into container, add grape wine vinasse, fermentation 5-7 days, and filter, filtrate is stand-by;
(2) dried orange peel, the membrane of a chicken's gizzard, Fructus Hordei Germinatus, cloves, fructus viticis, the thyme water heating of 5-10 times amount are extracted, repeatedly extract twice, twice gained filtrate merged, heating is concentrated, obtains concentrate stand-by;
(3) purple sweet potato starch, soybean starch are poured in 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;
(4) filtrate in complete for purple potato powder, rape pollen, step 1, the concentrate in step 2, waxy potato starch mixing 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 |
|---|---|---|---|
| CN201510575177.9A CN105146270A (en) | 2015-09-11 | 2015-09-11 | Coconut-flavored nutritive preservative purple sweet potato vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510575177.9A CN105146270A (en) | 2015-09-11 | 2015-09-11 | Coconut-flavored nutritive preservative purple sweet potato vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146270A true CN105146270A (en) | 2015-12-16 |
Family
ID=54787666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510575177.9A Pending CN105146270A (en) | 2015-09-11 | 2015-09-11 | Coconut-flavored nutritive preservative purple sweet potato vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146270A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072484A (en) * | 2016-07-22 | 2016-11-09 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping purple sweet potato vermicelli of nigecose sweet taste |
| CN106174224A (en) * | 2016-07-22 | 2016-12-07 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping purple sweet potato vermicelli of inrigorating qi and promoting blood circulation |
| CN106213474A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping strengthening the spleen stomach purple sweet potato vermicelli |
| CN116114861A (en) * | 2023-01-10 | 2023-05-16 | 青岛明月海藻集团有限公司 | Alum-free vermicelli and preparation method thereof |
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 CN201510575177.9A patent/CN105146270A/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）》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072484A (en) * | 2016-07-22 | 2016-11-09 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping purple sweet potato vermicelli of nigecose sweet taste |
| CN106174224A (en) * | 2016-07-22 | 2016-12-07 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping purple sweet potato vermicelli of inrigorating qi and promoting blood circulation |
| CN106213474A (en) * | 2016-07-22 | 2016-12-14 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping strengthening the spleen stomach purple sweet potato vermicelli |
| CN116114861A (en) * | 2023-01-10 | 2023-05-16 | 青岛明月海藻集团有限公司 | Alum-free vermicelli and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |
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| RJ01 | Rejection of invention patent application after publication |