CN106858562A - The new vermicelli based article of compounded - Google Patents

The new vermicelli based article of compounded Download PDF

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Publication number
CN106858562A
CN106858562A CN201710223237.XA CN201710223237A CN106858562A CN 106858562 A CN106858562 A CN 106858562A CN 201710223237 A CN201710223237 A CN 201710223237A CN 106858562 A CN106858562 A CN 106858562A
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China
Prior art keywords
vermicelli
article
agaric
compounded
new
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Application number
CN201710223237.XA
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Chinese (zh)
Inventor
宋波
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宋波
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Priority to CN201710223237.XA priority Critical patent/CN106858562A/en
Publication of CN106858562A publication Critical patent/CN106858562A/en
Withdrawn legal-status Critical Current

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Abstract

The present invention provides a kind of new vermicelli based article of compounded, belong to A23L or A23P classes in Patent classificating number, agaric has the ideal food therapy value especially effect is significant in terms of purification blood vessel and removing thrombus as a kind of recyclability resource of relative low price, but how to make a kind of product aspect for more meeting most people consumption wish is also have problem to be solved all the time, vermicelli based article then belongs to a kind of daily type accesary foods for being relatively easy and being welcome by majority, the new vermicelli based article of described compounded is exactly in fact by using a kind of agaric " vermicelli " as effective means for realizing product development, this helps to make --- and product more directly enters the daily Consumption System of people, do so and in the absence of substantial technology barrier, but preferable market prospects can be brought.

Description

The new vermicelli based article of compounded
Technical field
Belong to the present invention relates to food production field edible and process technology espespecially relevant with agaric, in Patent classificating number A23L or A23P classes.
Background technology
Agaric has ideal food therapy value as a kind of recyclability resource of relative low price, this not only because Be it rich in some great characteristics trace element more also as it purification blood vessel and remove thrombus in terms of effect is significant, this be It is very rare, to safeguard health it is extremely important, especially under the prospect of social population's structure aging increasingly to agaric Product development it is not only commercially valuable but also social value can also be produced, but from terms of the current market status in this respect Product development still seems very not in place, and this is main relevant with the eating habit and edible way of people, and actually people are ready The product spending but commercially often can not find more to satisfy the need in food health problem, it is this applicant once in application before Propose to make as carrier, agaric by as this kind of conventional food of ground rice in file (application number 2017100779643X) For a kind of addition of dispensing makes the Product development plan that instant food is supplied to consumer, this side in ground rice class product Case be also more suitable for microminiature enterprise be actually needed but ground rice class product the consumer group be mainly limited to south some area, This is unfavorable for producing the market efficiency of more rationality, and vermicelli based article then all has in south or the north for ground rice Wider array of consumption market, vermicelli and ground rice belong to two kinds of product, not only it is different in edible way, in the composition of nutrition It is upper different and have different consumption demand and the consumer group, the eating habit of this and different regions has certain relation, Vermicelli are a kind of accesary foods but ground rice often eaten with together with chafing dish or meat dish especially for northern some regional people But it is difficult to mutually be arranged in pairs or groups with local eating habit, therefore want to expand the coverage of agaric product and just should further allow described Product and the daily diet structure of people are especially connected with the eating habit and its preference of more consumer groups just more satisfies the need, this If it is to make institute by the eating habit and preference formed by people that is agaric " vermicelli " can be equal to State product and more directly enter people's current consumption field;And, added in vermicelli based article simultaneously using agaric as dispensing In the absence of how many technology barrier but can increase the added value and more preferable market prospects of vermicelli based article;Certainly want so First have to propose some more specifically technical schemes.
The content of the invention
The present invention provides a kind of by agaric vermicelli being realized the method for product development and helping to realize this method The new vermicelli based article of compounded, the new vermicelli based article A of described compounded is by starch from sweet potato, potato starch or mung bean The water-starch A1 of starch modulation and the compatible type polymer that is made of compounding of the agaric A2 after cooking and with sheet or strip wide of being soaked Product as product optimised form.
Brief description of the drawings
Give to be described in further detail below by accompanying drawing, wherein:Fig. 1 is existing sweet potato vermicelli fabrication processing figure.Fig. 2 It is the fabrication processing figure of the new vermicelli based article of described compounded.Fig. 3 is the schematic appearance of product of the present invention. Fig. 4 is by the product appearance schematic diagram of the present invention after packaging.
Specific embodiment
Be can be seen that from the contrast of Fig. 1 and Fig. 2:The new vermicelli based article of compounded in manufacture craft unlike Existing vermicelli make more complicated, and wherein topmost technical problem is namely actually for the manufacture craft of vermicelli product The individual problem relevant with additive, namely asks to improve the quality such as muscle degree of vermicelli in the past, in order to solve the broken strip of vermicelli Topic is realized by adding alum in starch Gorgon euryale paste, but has been prohibited from using according to new the law of food safety alum , have developed a great variety of models for this people and the new additive agent of the replacement alum of different purposes, this kind of new additive agent Mainly play a part of to thicken and strengthen vermicelli muscle degree, the so-called compounding thickener/emulsifier being typically made up of two kinds of components of AB (actually such as merge and realize with starch using the harmless material of algin etc by some biotechnologys Physical and chemical effect) that is the physical index such as quality of vermicelli depends primarily on what is more satisfied the need under the conditions of current technology for this The selection of additive;Agaric is exactly that a kind of colloides, its gelatinization thing inherently carry certain deadlocked property, can play in fact Thickening power can also promote the condensation degree of monolithic article, some effects that this and additive are played do not only have resemblance nor Unfavorable chemical reaction can be produced with additive, how problem is effectively using the polymerism of this colloides offer;From Fig. 2 In be not difficult to find out:Do not had before agaric is not ground into pasty state deadlocked property also will not with water-starch produce " blanketing effect ", This help to make it preferably realize that blending is mutually mixed when with water-starch co-ground and formed Fusion Strain evenly, while Also contribute to make both form more harmonious EVA (if preparing powder in this case after being cured followed by water-bath It is also relative easier if group);Certainly the guarantee, in terms of the making of vermicelli and its quality is final or will be by substituting alum Biochemical additive (including being adjusted by konjac glucomannan) plays decisive role.On the other hand, provided according to the present invention New vermicelli based article it is main although it can also include the product as garden silk or slice formula also refer to that people are usually said The sheet products wide of that bean sheet jelly or drawing skin type;As shown in figure 3, the new vermicelli based article A of compounded of the present invention is The compatible type that the water-starch A1 modulated by Ipomoea batatas, the potato or green starch and agaric A2 after cooking that is soaked compoundings are made is polymerized Thing, wherein agaric can be that 0.5-1.1 compares 1 with the weight ratio of water-starch;As can be seen from the figure production into strip wide More stable carrier can be made it, some can also be attached as the characteristic of bruised gingers etc is adjusted in addition to it can contain the composition with more agarics Taste substance A2a, adds the flavoring A2a such as bruised ginger not just in order to play flavor effect, is belonging to according to the saying agaric of the traditional Chinese medical science micro- Cold food, it is desirable to edible with the seasoning collocation of bruised ginger etc and bruised ginger also has health-care effect to human body in itself, as This kind of seasoning for having seasoning effectiveness concurrently is compatible with the composition of agaric can to play more preferably food therapy effect together;Such as Fig. 4 institutes Show, product of the present invention can be the product that pack of half dry type, and so not only facilitating makes product with instant food Form circulate and field and variation of the product on eating method can be brought, such as:By changing the flavoring The composition of F2, with date powder substitute bruised ginger, can then make the product simultaneously as certain leisure food provide consumer select.
It is not difficult to find out by accompanying drawing:According to the new vermicelli based article of present invention offer in making and in the absence of much difficulties Spend, have the actual selection that preferable market prospects are also more suitable for microminiature enterprise.

Claims (1)

1. a kind of by agaric vermicelli being realized the method for product development and contributing to the compounded for realizing this method new The new vermicelli based article A of vermicelli based article, described compounded is the water modulated by starch from sweet potato potato starch or green starch Starch A1 and the compatible type polymer that is made of compounding of the agaric A2 after cooking and using sheet or strip product wide as product of being soaked Optimised form, it is characterised in that:
(1) in the product agaric and the weight ratio of water-starch can be 0.5-1.1 than product described in 1. in can be added with Flavoring A2a;
(2) product can be that dry product can also be that half dry type packs product.
CN201710223237.XA 2017-04-05 2017-04-05 The new vermicelli based article of compounded Withdrawn CN106858562A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710223237.XA CN106858562A (en) 2017-04-05 2017-04-05 The new vermicelli based article of compounded

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710223237.XA CN106858562A (en) 2017-04-05 2017-04-05 The new vermicelli based article of compounded

Publications (1)

Publication Number Publication Date
CN106858562A true CN106858562A (en) 2017-06-20

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CN201710223237.XA Withdrawn CN106858562A (en) 2017-04-05 2017-04-05 The new vermicelli based article of compounded

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CN (1) CN106858562A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813247A (en) * 2012-05-21 2012-12-12 沈兰品 White flint quick-boiling soup
CN105285958A (en) * 2015-11-26 2016-02-03 四川旅游学院 Black fungus and sweet potato noodle and making method thereof
CN106072180A (en) * 2016-06-17 2016-11-09 定西薯宝农业科技发展有限责任公司 A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813247A (en) * 2012-05-21 2012-12-12 沈兰品 White flint quick-boiling soup
CN105285958A (en) * 2015-11-26 2016-02-03 四川旅游学院 Black fungus and sweet potato noodle and making method thereof
CN106072180A (en) * 2016-06-17 2016-11-09 定西薯宝农业科技发展有限责任公司 A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof

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Application publication date: 20170620