CN106136216A - A kind of instant Radix Ipomoeae seasoning vermicelli - Google Patents
A kind of instant Radix Ipomoeae seasoning vermicelli Download PDFInfo
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- CN106136216A CN106136216A CN201610481496.8A CN201610481496A CN106136216A CN 106136216 A CN106136216 A CN 106136216A CN 201610481496 A CN201610481496 A CN 201610481496A CN 106136216 A CN106136216 A CN 106136216A
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- vermicelli
- parts
- starch
- seasoning
- flavouring agent
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 16
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 16
- 235000015463 Lycium carolinianum Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 11
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 11
- 229920001592 potato starch Polymers 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019359 magnesium stearate Nutrition 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 27
- 241000756943 Codonopsis Species 0.000 claims description 14
- 241001537207 Flammulina Species 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 235000012239 silicon dioxide Nutrition 0.000 claims description 6
- 240000002900 Arthrospira platensis Species 0.000 claims description 5
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 150000004676 glycans Chemical class 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 150000002576 ketones Chemical class 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229920001282 polysaccharide Polymers 0.000 claims description 5
- 239000005017 polysaccharide Substances 0.000 claims description 5
- 229940082787 spirulina Drugs 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- DKXULEFCEORBJK-UHFFFAOYSA-N magnesium;octadecanoic acid Chemical compound [Mg].CCCCCCCCCCCCCCCCCC(O)=O DKXULEFCEORBJK-UHFFFAOYSA-N 0.000 claims 1
- 239000011593 sulfur Substances 0.000 claims 1
- 229910052717 sulfur Inorganic materials 0.000 claims 1
- -1 sulfur Amine Chemical class 0.000 claims 1
- 229940100445 wheat starch Drugs 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036186 satiety Effects 0.000 abstract description 3
- 235000019627 satiety Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 description 8
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 4
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 4
- 229960003495 thiamine Drugs 0.000 description 4
- 235000019157 thiamine Nutrition 0.000 description 4
- 239000011721 thiamine Substances 0.000 description 4
- 239000000835 fiber Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 101150076104 EAT2 gene Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- VDGJOQCBCPGFFD-UHFFFAOYSA-N oxygen(2-) silicon(4+) titanium(4+) Chemical compound [Si+4].[O-2].[O-2].[Ti+4] VDGJOQCBCPGFFD-UHFFFAOYSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
A kind of instant Radix Ipomoeae seasoning vermicelli, including the raw material of following weight portion: sweet potato whole powder 50 60 parts, wheaten starch 15 20 parts, Medulla Bovis seu Bubali 38 parts, Bulbus Fritillariae Cirrhosae 0.5 2 parts, boxthorn root 0.5 2 parts, potato starch 22 26 parts, magnesium stearate 14 parts, taro meal 10 15 parts, silica 12 parts, xylitol 0.5 1.5 parts.Vermicelli of the present invention adds appropriate cold water and vermicelli can be made to soften after opening bag, vermicelli good water absorption, after water suction, tenacity is good, elastic foot, not easy fracture, flavouring agent is felt well sweet good to eat, material juice easily penetrates in vermicelli, and vermicelli of the present invention eats one week continuously, and all without making people feel, the heart is dry, unhappy, and vermicelli nutrition foot, content of starch are high, it is easy to allow people have satiety, vermicelli of the present invention also to be adapted for diabetes patient.
Description
Technical field
The present invention relates to making food technical field, be specifically related to a kind of instant Radix Ipomoeae seasoning vermicelli.
Background technology
Radix Ipomoeae contains multiple nutrients composition, is a kind of real pollution-free food, and Radix Ipomoeae is processed into starch, makes
Vermicelli, bar, sheet, be China rural area, the cities and towns people traditional food being liked eating, all-ages.Sweet potato noodles, bar,
Sheet is processed, and belongs to conventional industries, existing centuries history.With the quickening pace of modern life, requirements of one's work, outside people it is frequently necessary to
Going out, metropolis of going out buys a little food easily and eats, such as instant noodles, instant bean vermicelli etc., but current instant food
It is required for greatly after boiled water brews meeting edible taste, and is sometimes difficult to search out boiled water in travelling way.And, existing
Several meetings eaten continuously by instant noodles, vermicelli etc. allows people feel uncomfortable.
Summary of the invention
The technical problem to be solved is to provide a kind of instant Radix Ipomoeae seasoning vermicelli, and vermicelli adds suitable after opening bag
Amount cold water can make vermicelli soften, vermicelli good water absorption, and after water suction, tenacity is good, elastic enough, not easy fracture, flavouring agent feel well sweet can
Mouthful, material juice easily penetrates in vermicelli, and vermicelli of the present invention eats one week continuously, and all without making people feel, the heart is dry, unhappy, and vermicelli nutrition
Foot, content of starch are high, it is easy to allow people have satiety, vermicelli of the present invention also to be adapted for diabetes patient.
The technical problem to be solved realizes by the following technical solutions:
A kind of instant Radix Ipomoeae seasoning vermicelli, including the raw material of following weight portion: sweet potato whole powder 50-60 part, wheaten starch 15-
20 parts, Medulla Bovis seu Bubali 3-8 part, Bulbus Fritillariae Cirrhosae 0.5-2 part, boxthorn root 0.5-2 part, potato starch 22-26 part, magnesium stearate 1-4 part, taro
Head powder 10-15 part, silica 1-2 parts, xylitol 0.5-1.5 part；Its preparation method comprises the steps:
(1) weigh Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the 3 times of clear water big fire decoctions of boxthorn root they weight portions of addition, continue to decoct after seething with excitement
Boiling 10 minutes, being subsequently adding 5 DEG C of white vinegars continuation decoctions of Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the original weight portion of boxthorn root 0.1 times, until obtaining
Extractum；
(2) sweet potato whole powder, wheaten starch, potato starch, taro meal are added the 0.2 times of hot water mixing of they weight portions and stir
Mix to beat and stick with paste, fumigate 1 hour by vapours in being then placed in steaming room, after being cooled to 32 DEG C, add magnesium stearate, silicon dioxide, wood
Sugar alcohol mix and blend, fumigates 1 hour by vapours in then placing into steaming room；
(3) extractum is milled to 20 mesh fine powders, is subsequently adding mix homogeneously in step (2) gained material, then by mixture
Cooking with the extruding of cooking extrusion machine, extruding wire vent speed is 2m/s, then carries out vermicelli drying, cuts off, winds, packs, packaging
Flavouring agent bag it is packaged with in Dai.
In described flavouring agent bag, flavouring agent includes the raw material of following weight portion: spirulina polysaccharide 0.5-1 part, Radix Semiaquilegiae are fine
Dimension element 0.5-1 part, acid leaf ketone 0.2-0.3 part, thiamine 0.5-2 part, Radix Codonopsis 4-7 part, Flammulina velutiper (Fr.) Sing 4-7 part, xylitol 0.1-0.2
Part, Petiolus Trachycarpi oil 2-5 part, olive oil 2-5 part, soy sauce 15-20 part；Its preparation method is, Radix Codonopsis, Flammulina velutiper (Fr.) Sing are cut off into length and width not
More than the little granule of 4mm, then Radix Codonopsis, Flammulina velutiper (Fr.) Sing are boiled, add surplus stock after draining and continue to decoct, after boiling, keep 3
Minute, the speed according still further to 5 DEG C/min is cooled to room temperature.
The invention has the beneficial effects as follows: vermicelli of the present invention adds appropriate cold water and vermicelli can be made to soften after opening bag, vermicelli
Good water absorption, after water suction, tenacity is good, elastic foot, not easy fracture, and flavouring agent is felt well sweet good to eat, and material juice easily penetrates in vermicelli, the present invention
Vermicelli eats one week continuously, and all without making people feel, the heart is dry, unhappy, and vermicelli nutrition foot, content of starch are high, it is easy to allow people have
Satiety, vermicelli of the present invention also is adapted for diabetes patient.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of instant Radix Ipomoeae seasoning vermicelli, including the raw material of following weight portion: sweet potato whole powder 55 parts, wheaten starch 18 parts,
Medulla Bovis seu Bubali 5 parts, Bulbus Fritillariae Cirrhosae 1 part, boxthorn root 1 part, potato starch 24 parts, magnesium stearate 3 parts, taro meal 13 parts, silica 1
Part, xylitol 1 part；Its preparation method comprises the steps:
(1) weigh Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the 3 times of clear water big fire decoctions of boxthorn root they weight portions of addition, continue to decoct after seething with excitement
Boiling 10 minutes, being subsequently adding 5 DEG C of white vinegars continuation decoctions of Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the original weight portion of boxthorn root 0.1 times, until obtaining
Extractum；
(2) sweet potato whole powder, wheaten starch, potato starch, taro meal are added the 0.2 times of hot water mixing of they weight portions and stir
Mix to beat and stick with paste, fumigate 1 hour by vapours in being then placed in steaming room, after being cooled to 32 DEG C, add magnesium stearate, silicon dioxide, wood
Sugar alcohol mix and blend, fumigates 1 hour by vapours in then placing into steaming room；
(3) extractum is milled to 20 mesh fine powders, is subsequently adding mix homogeneously in step (2) gained material, then by mixture
Cooking with the extruding of cooking extrusion machine, extruding wire vent speed is 2m/s, then carries out vermicelli drying, cuts off, winds, packs, packaging
Flavouring agent bag it is packaged with in Dai.
In described flavouring agent bag, flavouring agent includes the raw material of following weight portion: spirulina polysaccharide 0.8 part, Radix Semiaquilegiae fiber
Element 0.8 part, acid leaf ketone 0.2 part, thiamine 1 part, Radix Codonopsis 5 parts, Flammulina velutiper (Fr.) Sing 5 parts, xylitol 0.1 part, Petiolus Trachycarpi oil 4 parts, olive oil 4
Part, 18 parts of soy sauce；Its preparation method is, Radix Codonopsis, Flammulina velutiper (Fr.) Sing cut off into the little granule that length and width are not more than 4mm, then by Radix Codonopsis,
Flammulina velutiper (Fr.) Sing is boiled, and adds surplus stock and continues to decoct, keep 3 minutes after boiling after draining, and the speed according still further to 5 DEG C/min is cold
But to room temperature.
Embodiment 2
A kind of instant Radix Ipomoeae seasoning vermicelli, including the raw material of following weight portion: sweet potato whole powder 50 parts, wheaten starch 15 parts,
Medulla Bovis seu Bubali 3 parts, Bulbus Fritillariae Cirrhosae 0.5 part, boxthorn root 0.5 part, potato starch 22 parts, magnesium stearate 1 part, taro meal 10 parts, titanium dioxide
Silicon 1 part, xylitol 0.5 part；Its preparation method comprises the steps:
(1) weigh Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the 3 times of clear water big fire decoctions of boxthorn root they weight portions of addition, continue to decoct after seething with excitement
Boiling 10 minutes, being subsequently adding 5 DEG C of white vinegars continuation decoctions of Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the original weight portion of boxthorn root 0.1 times, until obtaining
Extractum；
(2) sweet potato whole powder, wheaten starch, potato starch, taro meal are added the 0.2 times of hot water mixing of they weight portions and stir
Mix to beat and stick with paste, fumigate 1 hour by vapours in being then placed in steaming room, after being cooled to 32 DEG C, add magnesium stearate, silicon dioxide, wood
Sugar alcohol mix and blend, fumigates 1 hour by vapours in then placing into steaming room；
(3) extractum is milled to 20 mesh fine powders, is subsequently adding mix homogeneously in step (2) gained material, then by mixture
Cooking with the extruding of cooking extrusion machine, extruding wire vent speed is 2m/s, then carries out vermicelli drying, cuts off, winds, packs, packaging
Flavouring agent bag it is packaged with in Dai.
In described flavouring agent bag, flavouring agent includes the raw material of following weight portion: spirulina polysaccharide 0.5 part, Radix Semiaquilegiae fiber
Element 0.5 part, acid leaf ketone 0.2 part, thiamine 0.5 part, Radix Codonopsis 4 parts, Flammulina velutiper (Fr.) Sing 4 parts, xylitol 0.1 part, Petiolus Trachycarpi oil 2 parts, Fructus Canarii albi
Oil 2 parts, 15 parts of soy sauce；Its preparation method is, Radix Codonopsis, Flammulina velutiper (Fr.) Sing are cut off into the little granule that length and width are not more than 4mm, then by party
Ginseng, Flammulina velutiper (Fr.) Sing are boiled, and add surplus stock and continue to decoct, keep 3 minutes, according still further to the speed of 5 DEG C/min after boiling after draining
It is cooled to room temperature.
Embodiment 3
A kind of instant Radix Ipomoeae seasoning vermicelli, including the raw material of following weight portion: sweet potato whole powder 60 parts, wheaten starch 20 parts,
Medulla Bovis seu Bubali 8 parts, Bulbus Fritillariae Cirrhosae 2 parts, boxthorn root 2 parts, potato starch 26 parts, magnesium stearate 4 parts, taro meal 15 parts, silicon dioxide 2
Part, xylitol 1.5 parts；Its preparation method comprises the steps:
(1) weigh Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the 3 times of clear water big fire decoctions of boxthorn root they weight portions of addition, continue to decoct after seething with excitement
Boiling 10 minutes, being subsequently adding 5 DEG C of white vinegars continuation decoctions of Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the original weight portion of boxthorn root 0.1 times, until obtaining
Extractum；
(2) sweet potato whole powder, wheaten starch, potato starch, taro meal are added the 0.2 times of hot water mixing of they weight portions and stir
Mix to beat and stick with paste, fumigate 1 hour by vapours in being then placed in steaming room, after being cooled to 32 DEG C, add magnesium stearate, silicon dioxide, wood
Sugar alcohol mix and blend, fumigates 1 hour by vapours in then placing into steaming room；
(3) extractum is milled to 20 mesh fine powders, is subsequently adding mix homogeneously in step (2) gained material, then by mixture
Cooking with the extruding of cooking extrusion machine, extruding wire vent speed is 2m/s, then carries out vermicelli drying, cuts off, winds, packs, packaging
Flavouring agent bag it is packaged with in Dai.
In described flavouring agent bag, flavouring agent includes the raw material of following weight portion: spirulina polysaccharide 1 part, Radix Semiaquilegiae cellulose
1 part, acid leaf ketone 0.3 part, thiamine 2 parts, Radix Codonopsis 7 parts, Flammulina velutiper (Fr.) Sing 7 parts, xylitol 0.2 part, Petiolus Trachycarpi oil 5 parts, 5 parts of olive oil,
20 parts of soy sauce；Its preparation method is, Radix Codonopsis, Flammulina velutiper (Fr.) Sing are cut off into the little granule that length and width are not more than 4mm, then by Radix Codonopsis, gold
Pin boils by mushroom, adds surplus stock and continues to decoct, keep 3 minutes, cool down according still further to the speed of 5 DEG C/min after boiling after draining
To room temperature.
Test case
Zhang, Wang, grandson three people are southerners, and diet is based on rice, if they eat 2 common convenience continuously
Vermicelli arises that the heart is dry, the situation of inappetence, and three people eat the vermicelli of the embodiment of the present invention 1,2,3, the most edible 7 days bodies
Body is unchanged, and appetite might as well.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (2)
1. an instant Radix Ipomoeae seasoning vermicelli, it is characterised in that include the raw material of following weight portion: sweet potato whole powder 50-60 part, little
Wheat starch 15-20 part, Medulla Bovis seu Bubali 3-8 part, Bulbus Fritillariae Cirrhosae 0.5-2 part, boxthorn root 0.5-2 part, potato starch 22-26 part, stearic acid
Magnesium 1-4 part, taro meal 10-15 part, silica 1-2 parts, xylitol 0.5-1.5 part；Its preparation method comprises the steps:
(1) weigh Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the 3 times of clear water big fire decoctions of boxthorn root they weight portions of addition, after seething with excitement, continue decoction 10
Minute, it is subsequently adding 5 DEG C of white vinegars continuation decoctions of Medulla Bovis seu Bubali, Bulbus Fritillariae Cirrhosae, the original weight portion of boxthorn root 0.1 times, until obtaining extractum；
(2) sweet potato whole powder, wheaten starch, potato starch, taro meal are added 0.2 times of hot water mix and blend of they weight portions and beat
Stick with paste, fumigate 1 hour by vapours in being then placed in steaming room, after being cooled to 32 DEG C, add magnesium stearate, silicon dioxide, xylitol
Mix and blend, fumigates 1 hour by vapours in then placing into steaming room；
(3) extractum is milled to 20 mesh fine powders, is subsequently adding mix homogeneously in step (2) gained material, then mixture is steamed
Boiling extruder extruding to cook, extruding wire vent speed is 2m/s, then carries out vermicelli drying, cuts off, winds, packs, in packaging bag
It is packaged with flavouring agent bag.
A kind of instant Radix Ipomoeae seasoning vermicelli the most as claimed in claim 1, it is characterised in that flavouring agent bag in described flavouring agent bag
Include the raw material of following weight portion: spirulina polysaccharide 0.5-1 part, Radix Semiaquilegiae cellulose 0.5-1 part, acid leaf ketone 0.2-0.3 part, sulfur
Amine element 0.5-2 part, Radix Codonopsis 4-7 part, Flammulina velutiper (Fr.) Sing 4-7 part, xylitol 0.1-0.2 part, Petiolus Trachycarpi oil 2-5 part, olive oil 2-5 part, beans
Oil 15-20 part；Its preparation method is, Radix Codonopsis, Flammulina velutiper (Fr.) Sing are cut off into the little granule that length and width are not more than 4mm, then by Radix Codonopsis, gold
Pin boils by mushroom, adds surplus stock and continues to decoct, keep 3 minutes, cool down according still further to the speed of 5 DEG C/min after boiling after draining
To room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481496.8A CN106136216A (en) | 2016-06-24 | 2016-06-24 | A kind of instant Radix Ipomoeae seasoning vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481496.8A CN106136216A (en) | 2016-06-24 | 2016-06-24 | A kind of instant Radix Ipomoeae seasoning vermicelli |
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| Publication Number | Publication Date |
|---|---|
| CN106136216A true CN106136216A (en) | 2016-11-23 |
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| CN201610481496.8A Pending CN106136216A (en) | 2016-06-24 | 2016-06-24 | A kind of instant Radix Ipomoeae seasoning vermicelli |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112655945A (en) * | 2020-12-23 | 2021-04-16 | 中国农业科学院农产品加工研究所 | Alum-free potato vermicelli and preparation method thereof |
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| CN101744200A (en) * | 2008-12-10 | 2010-06-23 | 高莹 | Production method of instant vermicelli made of sweet potato |
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