CN102894282A - Strawberry vermicelli - Google Patents
Strawberry vermicelli Download PDFInfo
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- CN102894282A CN102894282A CN2012104018113A CN201210401811A CN102894282A CN 102894282 A CN102894282 A CN 102894282A CN 2012104018113 A CN2012104018113 A CN 2012104018113A CN 201210401811 A CN201210401811 A CN 201210401811A CN 102894282 A CN102894282 A CN 102894282A
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- vermicelli
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- strawberry
- juice
- powder
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Abstract
The invention provides a strawberry vermicelli, comprising the raw materials of 20-25 parts of strawberry juice, 5-10 parts of apple juice, 0.1-0.5 part of mint powder, 3-5 parts of rock candy powder, 10-15 parts of glutinous rice flour, 0.1-0.3 part of salt, 10-15 parts of wheat starch and 50-60 parts of flour in parts by weight. The good ratio of various raw materials of the vermicelli leads to a good effect. The strawberry juice, the apple juice, the mint powder and the rock candy powder lead the made vermicelli to have fragrant and sweet taste of strawberry; the glutinous rice flour improves the soft and glutinous mouthfeel of the vermicelli; the wheat starch leads the vermicelli to have semitransparent texture and the made vermicelli is slightly transparent pink, which promotes appetite. The vermicelli has the advantages of high nutritive value, unique taste and the like and improves the problem of singular color and taste of the existing vermicelli.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of strawberry vermicelli.
Background technology
Wheaten food is the food that people like, vermicelli on the market are usually with traditional vermicelli, be main such as egg noodle, wheat vermicelli, mung bean vermicelli, nutrition is single, the taste mouthfeel dull, raising along with people's living standard, quality, taste to vermicelli have proposed more requirement, and traditional vermicelli can not satisfy people's demand.
Summary of the invention
The problem to be solved in the present invention provides that a kind of technique is simple, boiling is convenient, the unique strawberry vermicelli of mouthfeel.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of strawberry vermicelli, made by the raw material that comprises following parts by weight:
Preferably, described vermicelli are made by the raw material that comprises following parts by weight:
The preparation method of vermicelli of the present invention is: will dewater, other raw materials beyond the strawberry juice, cider put into dough mixing machine by proportioning, the mixture that adds again entry, strawberry juice and cider, after face 5-15 minute, put into the aging machine slaking 5-20 minute, and namely got described strawberry vermicelli through calendering, slitting, drying, cut-out again.
Raw material among the present invention all can be bought directly from the market, and the composition that adds and content all meet the state food nutrition fortifier and uses sanitary standard.
Advantage and good effect that the present invention has are: each raw material has reached better effect with better proportioning in the vermicelli of the present invention, strawberry juice, cider, Herba Menthae powder and candy sugar powder are so that the noodles of making have the fragrant and sweet mouthfeel of strawberry, glutinous rice flour has promoted the soft glutinous mouthfeel of noodles, wheaten starch is so that noodles have translucent texture, the noodles that obtain are slightly sub-translucent pink colour, make us having seen that appetite is opened greatly more, have be of high nutritive value, the advantage such as mouthfeel uniqueness, improved existing vermicelli color and the single problem of mouthfeel.
The specific embodiment
Below by concrete example vermicelli of the present invention are further specified.
Embodiment 1
A kind of strawberry vermicelli, made by the raw material that comprises following parts by weight:
Embodiment 2
A kind of strawberry vermicelli, made by the raw material that comprises following parts by weight:
Above preferred embodiment of the present invention is had been described in detail, but described content only is preferred embodiment of the present invention, can not be considered to be used to limiting practical range of the present invention.All equalizations of doing according to the present patent application scope change and improve etc., all should still belong within the patent covering scope of the present invention.
Claims (2)
1. strawberry vermicelli is characterized in that: made by the raw material that comprises following parts by weight:
2. vermicelli according to claim 1 is characterized in that: made by the raw material that comprises following parts by weight:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104018113A CN102894282A (en) | 2012-10-19 | 2012-10-19 | Strawberry vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104018113A CN102894282A (en) | 2012-10-19 | 2012-10-19 | Strawberry vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894282A true CN102894282A (en) | 2013-01-30 |
Family
ID=47567000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104018113A Pending CN102894282A (en) | 2012-10-19 | 2012-10-19 | Strawberry vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894282A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271290A (en) * | 2013-05-28 | 2013-09-04 | 严斯文 | Noodle preparing method |
| CN103598519A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Preparation method of cool and refreshing sago noodle |
| CN103947929A (en) * | 2014-03-25 | 2014-07-30 | 临泉县金禾面粉有限公司 | Donkey hide gelatin-medlar flour and preparation method thereof |
| CN104000102A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Blueberry fine dried noodles |
| CN105192564A (en) * | 2015-11-13 | 2015-12-30 | 陈启芬 | Pineapple and spinach fine dried noodles |
| CN107751772A (en) * | 2016-08-22 | 2018-03-06 | 侯华建 | Strawberry vermicelli |
-
2012
- 2012-10-19 CN CN2012104018113A patent/CN102894282A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271290A (en) * | 2013-05-28 | 2013-09-04 | 严斯文 | Noodle preparing method |
| CN103598519A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Preparation method of cool and refreshing sago noodle |
| CN103947929A (en) * | 2014-03-25 | 2014-07-30 | 临泉县金禾面粉有限公司 | Donkey hide gelatin-medlar flour and preparation method thereof |
| CN103947929B (en) * | 2014-03-25 | 2015-12-30 | 临泉县金禾面粉有限公司 | A kind of donkey-hide gelatin medlar flour and preparation method thereof |
| CN104000102A (en) * | 2014-06-20 | 2014-08-27 | 北大荒丰缘集团有限公司 | Blueberry fine dried noodles |
| CN105192564A (en) * | 2015-11-13 | 2015-12-30 | 陈启芬 | Pineapple and spinach fine dried noodles |
| CN107751772A (en) * | 2016-08-22 | 2018-03-06 | 侯华建 | Strawberry vermicelli |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130130 |