CN108095052A - Shaddock bean vermicelli - Google Patents
Shaddock bean vermicelli Download PDFInfo
- Publication number
- CN108095052A CN108095052A CN201711104208.8A CN201711104208A CN108095052A CN 108095052 A CN108095052 A CN 108095052A CN 201711104208 A CN201711104208 A CN 201711104208A CN 108095052 A CN108095052 A CN 108095052A
- Authority
- CN
- China
- Prior art keywords
- parts
- bean vermicelli
- shaddock
- present
- vermicelli
- 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.)
- Withdrawn
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 21
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 9
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015201 grapefruit juice Nutrition 0.000 claims abstract description 6
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 4
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 3
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to shaddock beans vermicelli, count in parts by weight, are made of following raw material：1 part of 26 parts of wheaten starch, 18 parts of starch from sweet potato, 8 parts of grapefruit juice, 6 parts of chrysanthemum tea, 10 parts of kudzu-vine root powder, 12 parts of glutinous rice flour and edible salt.Compared with the prior art, plurality of raw materials of the present invention prepares bean vermicelli, improves the mesotrophic uniformity of bean vermicelli, is added in using grapefruit juice and chrysanthemum tea in bean vermicelli and both improves nutritive value, makes the sour-sweet more faint scent of mouthfeel.
Description
Technical field
The present invention relates to bean vermicelli technical fields, more particularly to shaddock bean vermicelli.
Background technology
Bean vermicelli is one of common food of China, and vermicelli making method is more, and species is also more, more currently on the market
It is potato vermicelli, green bean vermicelli etc., but the nutritional ingredient in bean vermicelli is more single, nutritive value is not high.
The content of the invention
The object of the present invention is to provide shaddock bean vermicelli, the technical problem to be solved is that：Nutritional ingredient in bean vermicelli is more
Single, nutritive value is not high.
The technical solution that the present invention solves above-mentioned technical problem is as follows：Shaddock bean vermicelli, is counted in parts by weight, by following raw material
Composition：26 parts of wheaten starch, 18 parts of starch from sweet potato, 8 parts of grapefruit juice, 6 parts of chrysanthemum tea, 10 parts of kudzu-vine root powder, 12 parts of glutinous rice flour and food
With 1 part of salt.
The beneficial effects of the invention are as follows：Plurality of raw materials prepares bean vermicelli, improves the mesotrophic uniformity of bean vermicelli, uses shaddock
Juice and chrysanthemum tea, which are added in bean vermicelli, both improves nutritive value, makes the sour-sweet more faint scent of mouthfeel.
Specific embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Shaddock bean vermicelli, is counted in parts by weight, is made of following raw material：26 parts of wheaten starch, 18 parts of starch from sweet potato, grapefruit juice
1 part of 8 parts, 6 parts of chrysanthemum tea, 10 parts of kudzu-vine root powder, 12 parts of glutinous rice flour and edible salt.Traditionally prepare.
Plurality of raw materials prepares bean vermicelli, improves the mesotrophic uniformity of bean vermicelli, and bean vermicelli is added in using grapefruit juice and chrysanthemum tea
In both improve nutritive value, make the sour-sweet more faint scent of mouthfeel.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modifications, equivalent replacements and improvements are made should all be included in the protection scope of the present invention.
Claims (1)
1. shaddock bean vermicelli, which is characterized in that count, be made of following raw material in parts by weight：
26 parts of wheaten starch, 18 parts of starch from sweet potato, 8 parts of grapefruit juice, 6 parts of chrysanthemum tea, 10 parts of kudzu-vine root powder, 12 parts of glutinous rice flour and edible
1 part of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711104208.8A CN108095052A (en) | 2017-11-10 | 2017-11-10 | Shaddock bean vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711104208.8A CN108095052A (en) | 2017-11-10 | 2017-11-10 | Shaddock bean vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108095052A true CN108095052A (en) | 2018-06-01 |
Family
ID=62207501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711104208.8A Withdrawn CN108095052A (en) | 2017-11-10 | 2017-11-10 | Shaddock bean vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108095052A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075573A (en) * | 2019-06-13 | 2020-12-15 | 华粤潮客(广东)农业科技有限公司 | Grapefruit cellulose rice noodles |
-
2017
- 2017-11-10 CN CN201711104208.8A patent/CN108095052A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075573A (en) * | 2019-06-13 | 2020-12-15 | 华粤潮客(广东)农业科技有限公司 | Grapefruit cellulose rice noodles |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180601 |