CN105166624A - Blood pressure lowering purple sweet potato preservative vermicelli - Google Patents
Blood pressure lowering purple sweet potato preservative vermicelli Download PDFInfo
- Publication number
- CN105166624A CN105166624A CN201510568994.1A CN201510568994A CN105166624A CN 105166624 A CN105166624 A CN 105166624A CN 201510568994 A CN201510568994 A CN 201510568994A CN 105166624 A CN105166624 A CN 105166624A
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- China
- Prior art keywords
- vermicelli
- water
- powder
- sweet potato
- purple sweet
- 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
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 10
- 239000003755 preservative agent Substances 0.000 title abstract 5
- 230000002335 preservative effect Effects 0.000 title abstract 5
- 230000036772 blood pressure Effects 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 10
- 241000756943 Codonopsis Species 0.000 claims abstract description 8
- 244000197580 Poria cocos Species 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 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
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 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
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 20
- 235000004976 Solanum vernei Nutrition 0.000 claims description 20
- 241000352057 Solanum vernei Species 0.000 claims description 20
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 244000063299 Bacillus subtilis Species 0.000 claims description 7
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 7
- 240000003915 Lophatherum gracile Species 0.000 claims description 7
- 244000131316 Panax pseudoginseng Species 0.000 claims description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 7
- 244000046146 Pueraria lobata Species 0.000 claims description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 7
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 241000132521 Erigeron Species 0.000 claims description 6
- 244000268590 Euryale ferox Species 0.000 claims description 6
- 235000011449 Rosa Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 4
- 108090000765 processed proteins & peptides Proteins 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
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 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
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract 2
- 241000252229 Carassius auratus Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 235000003143 Panax notoginseng Nutrition 0.000 abstract 1
- 241000180649 Panax notoginseng Species 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
- 208000001953 Hypotension Diseases 0.000 description 1
- 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
- 201000011510 cancer Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 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
Abstract
The present invention discloses a blood pressure lowering purple sweet potato preservative vermicelli which is prepared from the following raw materials in parts by weight: purple sweet potato full flour 400-410, Chinese yam powder 50-60, tapioca powder 20-30, purple sweet potato starch 100-120, carassius auratus meat 35-40, red yeast rice 10-15, etc. The preservative vermicelli is more convenient and faster in consumption and is more smooth and delicate in mouthfeel compared to traditional vermicelli, takes advantages of lactic acid and water bath for sterilization to achieve good sterilization results, and is clean and sanitary. The traditional vermicelli basically uses alum to increase the toughness of the vermicelli, and the alum has adverse effects in human brain growth and development and the preservative vermicelli uses waxy potato starch to replace alum to avoid such adverse effects. In addition, panax notoginseng roots, radix codonopsis, herba lophatheri, poria cocos, radix puerariae and other extracts are also added in the vermicelli and thus the preservative vermicelli has health-care efficacies of lowering blood pressure and blood lipids.
Description
Technical field
The present invention relates to purple potato goods, particularly relate to fresh-keeping bean vermicelli of the purple potato of a kind of step-down 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 fresh-keeping bean vermicelli of the purple potato of a kind of step-down.
The present invention is achieved by the following technical solutions:
The fresh-keeping bean vermicelli of the purple potato of a kind of step-down, is made up of following raw material: purple potato full powder 400-410, yam flour 50-60, tapioca starch 20-30, purple sweet potato starch 100-120, crucian meat 35-40, Bacillus natto 0.5-1, red yeast rice 10-15, Rosa Damascana 0.01-0.02, seed melon juice 50-60, leaf of Herba Apii graveolentis 40-50, pseudo-ginseng 5-6, Radix Codonopsis 6-7, lophatherum gracile 4-6, Poria cocos 4-6, root of kudzu vine 5-6, fleabane flower 1-2,1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
A preparation method for the fresh-keeping bean vermicelli of the purple potato of step-down, comprises the following steps:
(1) crucian meat is cleaned, mix with Bacillus natto after blending, at 36-37 DEG C of condition bottom fermentation 1.2-1.5 days, containing the low molecular peptide flesh of fish, the flesh of fish and red yeast rice must be put into steamer simultaneously, bottom steamer, put into the water being mixed with Rosa Damascana, heating is stewing steams, to oppress, red yeast rice take out, after drying, be milled into powder stand-by;
(2) cleaned by leaf of Herba Apii graveolentis, put into pot, add the water of 2-3 times amount, heating is boiled, and cooled and filtered obtains filtrate stand-by;
(3) pseudo-ginseng, Radix Codonopsis, lophatherum gracile, Poria cocos, the root of kudzu vine, the fleabane flower water of 5-10 times amount heating are extracted, repeatedly extract twice, refilter, it is stand-by to get filtrate;
(4) purple sweet potato 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) by complete for purple potato powder, yam flour, tapioca starch, seed melon juice, waxy potato starch, powder in step 1, filtrate in step 2, filtrate mixing in step 3 is 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, taking-up in 3-4 hour is refrigerated under 3-4 DEG C of condition, 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 the fermenting bacillus natto flesh of fish, low molecular peptide content increases, and is easy to absorb, adds the extracts such as pseudo-ginseng, Radix Codonopsis, lophatherum gracile, Poria cocos, the root of kudzu vine in addition in bean vermicelli, has the health-care efficacy of certain hypotensive, reducing blood lipid.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fresh-keeping bean vermicelli of the purple potato of a kind of step-down, is made up of following weight portion (Kg) raw material: the full powder of purple potato 400, yam flour 50, tapioca starch 20, purple sweet potato starch 100, crucian meat 35, Bacillus natto 0.5, red yeast rice 10, Rosa Damascana 0.01, seed melon juice 50, leaf of Herba Apii graveolentis 40, pseudo-ginseng 5, Radix Codonopsis 6, lophatherum gracile 4, Poria cocos 4, the root of kudzu vine 5, fleabane flower 1,1.50% lactic acid is appropriate, waxy potato starch 5, water are appropriate.
A preparation method for the fresh-keeping bean vermicelli of the purple potato of step-down, comprises the following steps:
(1) crucian meat is cleaned, mix with Bacillus natto after blending, 36 DEG C of condition bottom fermentations 1.2 days, containing the low molecular peptide flesh of fish, the flesh of fish and red yeast rice must be put into steamer simultaneously, bottom steamer, put into the water being mixed with Rosa Damascana, heating is stewing steams, to oppress, red yeast rice take out, after drying, be milled into powder stand-by;
(2) cleaned by leaf of Herba Apii graveolentis, put into pot, add the water of 2 times amount, heating is boiled, and cooled and filtered obtains filtrate stand-by;
(3) pseudo-ginseng, Radix Codonopsis, lophatherum gracile, Poria cocos, the root of kudzu vine, the fleabane flower water of 5 times amount heating are extracted, repeatedly extract twice, refilter, it is stand-by to get filtrate;
(4) purple sweet potato 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) powder in complete for purple potato powder, yam flour, tapioca starch, seed melon juice, waxy potato starch, step 1, the filtrate in step 2, the mixing of the filtrate in step 3 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 fresh-keeping bean vermicelli of the purple potato of step-down, it is characterized in that, be made up of following raw material: purple potato full powder 400-410, yam flour 50-60, tapioca starch 20-30, purple sweet potato starch 100-120, crucian meat 35-40, Bacillus natto 0.5-1, red yeast rice 10-15, Rosa Damascana 0.01-0.02, seed melon juice 50-60, leaf of Herba Apii graveolentis 40-50, pseudo-ginseng 5-6, Radix Codonopsis 6-7, lophatherum gracile 4-6, Poria cocos 4-6, root of kudzu vine 5-6, fleabane flower 1-2,1.50% lactic acid is appropriate, waxy potato starch 5-10, water are appropriate.
2. the preparation method of the fresh-keeping bean vermicelli of the purple potato of a kind of step-down as claimed in claim 1, is characterized in that, comprise the following steps:
(1) crucian meat is cleaned, mix with Bacillus natto after blending, at 36-37 DEG C of condition bottom fermentation 1.2-1.5 days, containing the low molecular peptide flesh of fish, the flesh of fish and red yeast rice must be put into steamer simultaneously, bottom steamer, put into the water being mixed with Rosa Damascana, heating is stewing steams, to oppress, red yeast rice take out, after drying, be milled into powder stand-by;
(2) cleaned by leaf of Herba Apii graveolentis, put into pot, add the water of 2-3 times amount, heating is boiled, and cooled and filtered obtains filtrate stand-by;
(3) pseudo-ginseng, Radix Codonopsis, lophatherum gracile, Poria cocos, the root of kudzu vine, the fleabane flower water of 5-10 times amount heating are extracted, repeatedly extract twice, refilter, it is stand-by to get filtrate;
(4) purple sweet potato 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) by complete for purple potato powder, yam flour, tapioca starch, seed melon juice, waxy potato starch, powder in step 1, filtrate in step 2, filtrate mixing in step 3 is 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, taking-up in 3-4 hour is refrigerated under 3-4 DEG C of condition, 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 |
|---|---|---|---|
| CN201510568994.1A CN105166624A (en) | 2015-09-09 | 2015-09-09 | Blood pressure lowering purple sweet potato preservative vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510568994.1A CN105166624A (en) | 2015-09-09 | 2015-09-09 | Blood pressure lowering purple sweet potato preservative vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166624A true CN105166624A (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510568994.1A Pending CN105166624A (en) | 2015-09-09 | 2015-09-09 | Blood pressure lowering purple sweet potato preservative vermicelli |
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| CN (1) | CN105166624A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614838A (en) * | 2015-12-29 | 2016-06-01 | 安徽有机良庄农业科技发展有限公司 | Healthcare bean vermicelli |
| 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 |
| CN106261494A (en) * | 2016-08-05 | 2017-01-04 | 福建农林大学 | A kind of Monas cuspurpureus Went Xinghua rice flour and preparation method thereof |
| CN110463946A (en) * | 2018-05-11 | 2019-11-19 | 广西益品王食品有限公司 | A kind of purple sweet potato vermicelli |
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
- 2015-09-09 CN CN201510568994.1A patent/CN105166624A/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 |
|---|---|---|---|---|
| CN105614838A (en) * | 2015-12-29 | 2016-06-01 | 安徽有机良庄农业科技发展有限公司 | Healthcare bean vermicelli |
| 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 |
| CN106261494A (en) * | 2016-08-05 | 2017-01-04 | 福建农林大学 | A kind of Monas cuspurpureus Went Xinghua rice flour and preparation method thereof |
| CN110463946A (en) * | 2018-05-11 | 2019-11-19 | 广西益品王食品有限公司 | A kind of purple sweet potato vermicelli |
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| C06 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20151223 |