CN111920036A - Fruit vermicelli and preparation method thereof - Google Patents
Fruit vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN111920036A CN111920036A CN201910420962.5A CN201910420962A CN111920036A CN 111920036 A CN111920036 A CN 111920036A CN 201910420962 A CN201910420962 A CN 201910420962A CN 111920036 A CN111920036 A CN 111920036A
- Authority
- CN
- China
- Prior art keywords
- parts
- vermicelli
- fruit
- prepared
- portions
- 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
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 20
- 239000008120 corn starch Substances 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 19
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 19
- 229920001592 potato starch Polymers 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 17
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 17
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 17
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 17
- 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 abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000241257 Cucumis melo Species 0.000 claims abstract 4
- 240000007228 Mangifera indica Species 0.000 claims abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 14
- 238000007605 air drying Methods 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000013078 crystal Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 description 13
- 241001093152 Mangifera Species 0.000 description 13
- 240000004922 Vigna radiata Species 0.000 description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000003674 animal food additive Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002791 soaking Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses fruit vermicelli and a preparation method thereof, and the fruit vermicelli is prepared from the following raw materials: a fruit vermicelli is prepared from the following raw materials: 370 parts of corn starch, 570 parts of sweet potato starch, 130 parts of Hami melon, 90 parts of mango, 11 parts of salt and 2600 parts of purified water. The preparation method of the fruit vermicelli is simple to operate, and the prepared vermicelli is crystal clear, chewy and folding-resistant, has a faint scent fruit taste, is rich in nutrition and has a unique taste.
Description
Technical Field
The invention relates to the field of processing of shou county major jiu jia leisure food, in particular to fruit vermicelli and a preparation method thereof.
Background
The vermicelli is one of common Chinese foods, is a filamentous food made of mung bean, sweet potato starch and the like, and is named as vermicelli. The best vermicelli is made from mung bean, or corn starch or sweet potato starch, but the quality is inferior to that of mung bean vermicelli, because the mung bean contains the most amylose, the mung bean is not easy to be rotten when being cooked, and the mouthfeel is the most greasy. Like a noodle, is dried and sold, and is preferably softened by soaking in water before eating.
At present, a plurality of colorful, bright and attractive natural fruit vermicelli without pigments are sold in the market, the production process is simple, the cost is low, but the vermicelli does not have the original greasy taste, and the nutritive value is low, and the vermicelli is not resistant to boiling.
Disclosure of Invention
1. Technical problem to be solved
The invention aims to make up the defects of the prior art and provides fruit vermicelli and a preparation method thereof.
2. The technical scheme is as follows:
in order to solve the problems, the invention adopts the following technical scheme:
a fruit vermicelli is prepared from the following raw materials:
400 portions of corn starch, 600 portions of sweet potato starch, 140 portions of hami melon, 60-100 portions of mango, 8-12 portions of salt and 2800 portions of purified water.
As a further technical scheme of the invention, the feed additive is prepared from the following raw materials: 370 parts of corn starch 330-.
As a further technical scheme of the invention, the feed additive is prepared from the following raw materials: 350 parts of corn starch, 550 parts of sweet potato starch, 120 parts of Hami melon, 80 parts of mango, 10 parts of salt and 2400 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
The invention has the following beneficial effects:
the preparation method of the fruit vermicelli is simple to operate, and the prepared vermicelli is crystal clear, chewy and folding-resistant, has a faint scent fruit taste, is rich in nutrition and has a unique taste.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to specific embodiments.
Example 1:
a fruit vermicelli is prepared from the following raw materials: 300 parts of corn starch, 500 parts of sweet potato starch, 100 parts of Hami melon, 60 parts of mango, 8 parts of salt and 2000 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
Example 2:
a fruit vermicelli is prepared from the following raw materials: 330 parts of corn starch, 530 parts of sweet potato starch, 110 parts of Hami melon, 70 parts of mango, 9 parts of salt and 2200 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
Example 3:
a fruit vermicelli is prepared from the following raw materials: 350 parts of corn starch, 550 parts of sweet potato starch, 120 parts of Hami melon, 80 parts of mango, 10 parts of salt and 2400 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
Example 4:
a fruit vermicelli is prepared from the following raw materials: 370 parts of corn starch, 570 parts of sweet potato starch, 130 parts of Hami melon, 90 parts of mango, 11 parts of salt and 2600 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
Example 5:
a fruit vermicelli is prepared from the following raw materials: 400 parts of corn starch, 600 parts of sweet potato starch, 140 parts of Hami melon, 100 parts of mango, 12 parts of salt and 2800 parts of purified water.
The invention provides a preparation method of fruit vermicelli, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the equivalent replacement or change according to the technical solution and the modified concept of the present invention should be covered by the scope of the present invention.
Claims (4)
1. The fruit vermicelli is characterized by being prepared from the following raw materials:
400 portions of corn starch, 600 portions of sweet potato starch, 140 portions of hami melon, 60-100 portions of mango, 8-12 portions of salt and 2800 portions of purified water.
2. The fruit vermicelli according to claim 1, which is prepared from the following raw materials: 370 parts of corn starch 330-.
3. The fruit vermicelli according to claim 1, which is prepared from the following raw materials: 350 parts of corn starch, 550 parts of sweet potato starch, 120 parts of Hami melon, 80 parts of mango, 10 parts of salt and 2400 parts of purified water.
4. The preparation method of the fruit vermicelli as claimed in any one of claims 1 to 3, which is characterized by comprising the following specific steps:
(1) squeezing fresh Hami melon and mango to obtain mixed juice, adding purified water into the mixed juice, and stirring thoroughly;
(2) and (2) uniformly mixing corn starch, sweet potato starch and salt, adding the mixed juice obtained in the step (1), uniformly stirring, kneading dough, forming and air-drying to obtain the fruit vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910420962.5A CN111920036A (en) | 2019-05-13 | 2019-05-13 | Fruit vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910420962.5A CN111920036A (en) | 2019-05-13 | 2019-05-13 | Fruit vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111920036A true CN111920036A (en) | 2020-11-13 |
Family
ID=73282828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910420962.5A Pending CN111920036A (en) | 2019-05-13 | 2019-05-13 | Fruit vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111920036A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404763A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Fruity nutrient vermicelli and preparation method thereof |
| CN104920943A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean vermicelli rich in protein and production method of mung bean vermicelli |
| CN104920936A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Fruity nutrient vermicelli and production method thereof |
-
2019
- 2019-05-13 CN CN201910420962.5A patent/CN111920036A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404763A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Fruity nutrient vermicelli and preparation method thereof |
| CN104920943A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Mung bean vermicelli rich in protein and production method of mung bean vermicelli |
| CN104920936A (en) * | 2015-06-04 | 2015-09-23 | 蔡道贤 | Fruity nutrient vermicelli and production method thereof |
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| 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201113 |