CN104366497A - Purple sweet potato vermicelli with function of enriching blood and processing method of purple sweet potato vermicelli - Google Patents
Purple sweet potato vermicelli with function of enriching blood and processing method of purple sweet potato vermicelli Download PDFInfo
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- CN104366497A CN104366497A CN201410584760.1A CN201410584760A CN104366497A CN 104366497 A CN104366497 A CN 104366497A CN 201410584760 A CN201410584760 A CN 201410584760A CN 104366497 A CN104366497 A CN 104366497A
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Classifications
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- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses purple sweet potato vermicelli with a function of enriching blood and a processing method of the purple sweet potato vermicelli. The purple sweet potato vermicelli is prepared from the following raw materials in parts by weight: 80-100 of purple sweet potatoes, 15-25 of black glutinous rice, 15-25 of chickpea, 15-20 of ormosia, 10-15 of blueberry, 10-15 of daylily, 2-4 of apple flower, 1-2 of lance asiabell root, 1-2 of anoectochilus formosanus, 1-2 of sargentg loryvine stem, 2-3 of roselle flower, 1-2 of sea cucumber powder, 5-8 of grape seed powder, 20-30 of polygonum multiflorum starch, 8-10 of nutritional additive and a proper amount of mulberry wine. The purple sweet potato vermicelli with the function of enriching the blood is rich and balanced in nutrition and is fragrant, sticky, soft, smooth, tough, tender, tasty and refreshing; as multiple kinds of beneficial Chinese herbal medicinal ingredients are added to be complementary with nutritional foods, the purple sweet potato vermicelli has good functions of enriching the blood and invigorating blood circulation, is particular suitable for female with anemia to eat, is capable of nourishing and strengthening body by being frequently eaten and is capable of enabling skin to be ruddy and bright while whitening the skin.
Description
Technical field
The present invention relates to a kind of purple sweet potato vermicelli and the processing method thereof with blood nourishing function, belong to food processing technology field.
Background technology
Bean vermicelli is one of traditional food of China, because its mouthfeel is soft and moist soft, tasty and refreshing pleasant, therefore very popular.At present, the bean vermicelli produced on the market mainly utilizes starch preparation in the plant materials such as Ipomoea batatas, potato, mung bean, pea, corn, its main component is carbohydrate, because raw material composition is single, nutrition is not high, modern can not be met balance the trophic structure of food and there is the requirement regulating body function
The present invention, from the local flavor of bean vermicelli, nutrition, health care aspect, develops a kind of composite nourishment health care bean vermicelli, balanced in nutrition and strengthen health care, meets the need of market.
Summary of the invention
The object of the present invention is to provide a kind of purple sweet potato vermicelli and the processing method thereof with blood nourishing function, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
There is a purple sweet potato vermicelli for blood nourishing function, be made up of the raw material of following weight parts:
Purple potato 80-100, black glutinous rice 15-25, chick-pea 15-25, red bean 15-20, black meal fruit 10-15, day lily 10-15, apple flower 2-4, lance asiabell root 1-2, roxburgh anoectochilus terminal bud 1-2, Sargent gloryvine 1-2, Roselle 2-3, sea cucumber powder 1-2, grape pip powder 5-8, fleece-flower root starch 20-30, nourishing additive agent 8-10, morat are appropriate;
Described nourishing additive agent is made up of the raw material of following weight portion: krill oil 2-3, sky shellfish 25-40, pumpkin seed powder 8-10, salt algae powder 1-2, peony seeds grouts 40-60, maca powder 1-2, pimento 10-15, flue puree 10-15, smoked jujube 10-12, wheat germ powder 20-40, coix seed oil is appropriate, chrysanthemum wine is appropriate;
Described nourishing additive agent preparation method be: a, the squeezing of removal of impurities of learning from else's experience peeling peony seeds are deoiled and are obtained peony seeds grouts, add water and rinse well, add suitable quantity of water grind pulping with rubber mill, add the chrysanthemum wine of slurries 60-80% again, sealing and standing 8-12 hour, press filtration is removed slag, and obtains leaching liquor; B, by the stoning of smoked jujube stalk, put into pulp machine with clean pimento, add 1-2 times of water and make pulping, 4-8 minute is boiled in heating, obtains pulp; C, sky shellfish freezing crushing to be pulverized, mix with other surplus stocks beyond leaching liquor, pulp and coix seed oil, at 30-50 DEG C, leave standstill 2-4 hour, slow fire endures cook until sauce is thickened again, the coix seed oil adding 2-4% stirs into thick slip shape, through extruding, expanded, dry, pulverize, to obtain final product.
The described processing method with the purple sweet potato vermicelli of blood nourishing function, comprises the following steps:
(1), by apple flower, lance asiabell root, roxburgh anoectochilus terminal bud, Sargent gloryvine, Roselle be crushed to 10-20 order, add 10-20 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by chick-pea, red bean, black glutinous rice pick assorted and clean, hot-air seasoning, puts into morat and infiltrates 2-4 hour, pulls out and steams ripe perfume (or spice), is milled into fine and smooth pureed, obtains wet rice and flour;
(3), by day lily, the removal of impurities of black meal fruit clean, the clear water put into containing 8-10% salt soaks 30-60 minute, and pull out and add 1-2 times of water boil 5-10 minute, make pulping, press filtration is removed slag, and obtains juice;
(4), by purple potato peeling freezing crushing to 80-100 order, add decoction sol and wear into slurry, be heated to 75-85 DEG C of insulation 20-30 minute, obtain purple potato slurry;
(5), fleece-flower root starch being added 2-4 times of temperature is stir into pasty state in the water of 55-75 DEG C, with juice, purple potato slurry, wet rice and flour and the mixing of other surplus stocks, put into powder mixing machine to rub and mix to thick cunning and do not stick, put into self heating type vermicelli machine again, be extruded into silk, fall into boiling water boiling to 8-15 second, cold water infusion cooling put into by pull-out bean vermicelli, dehydration drains puts into Cold storage in the refrigerator, cryogenic temperature is-15 ~-12 DEG C, slow cooling is to fully charge, put into the 20-30 DEG C of clear water post-tensioning that thaws again to rub scattered out, it is 8-12% that feeding drying machine is dried to bean vermicelli water content at 40-60 DEG C, splitting, packaging, obtain.
Beneficial effect of the present invention:
The purple sweet potato vermicelli of what the present invention obtained have blood nourishing function, nutritious equilibrium, fragrant glutinous soft cunning, tough tender tasty and refreshing, add multiple beneficial traditional Chinese medicine ingredients and the complementation of nutrition food materials, the effect of invigorating blood circulation that having well enriches blood, especially be applicable to female anemia crowd to eat, often edible, can nourish strong health, skin whitening is simultaneously ruddy beautiful.
Detailed description of the invention
There is a purple sweet potato vermicelli for blood nourishing function, be made up of the raw material of following weight (jin):
Purple potato 100, black glutinous rice 25, chick-pea 25, red bean 20, black meal fruit 15, day lily 15, apple flower 4, lance asiabell root 2, roxburgh anoectochilus terminal bud 2, Sargent gloryvine 2, Roselle 3, sea cucumber powder 2, grape pip powder 8, fleece-flower root starch 30, nourishing additive agent 10, morat are appropriate;
Described nourishing additive agent is made up of the raw material of following weight (jin): krill oil 3, sky shellfish 40, pumpkin seed powder 10, salt algae powder 2, peony seeds grouts 60, maca powder 2, pimento 15, flue puree 15, smoked jujube 12, wheat germ powder 40, coix seed oil is appropriate, chrysanthemum wine is appropriate;
Described nourishing additive agent preparation method be: a, the squeezing of removal of impurities of learning from else's experience peeling peony seeds are deoiled and are obtained peony seeds grouts, add water and rinse well, add suitable quantity of water grind pulping with rubber mill, add the chrysanthemum wine of slurries 60% again, sealing and standing 12 hours, press filtration is removed slag, and obtains leaching liquor; B, by the stoning of smoked jujube stalk, put into pulp machine with clean pimento, add 2 times of water and make pulping, heating boils 8 minutes, obtains pulp; C, sky shellfish freezing crushing to be pulverized, mix with other surplus stocks beyond leaching liquor, pulp and coix seed oil, at 50 DEG C, leave standstill 4 hours, slow fire endures cook until sauce is thickened again, the coix seed oil adding 4% stirs into thick slip shape, through extruding, expanded, dry, pulverize, to obtain final product.
The described processing method with the purple sweet potato vermicelli of blood nourishing function, comprises the following steps:
(1), by apple flower, lance asiabell root, roxburgh anoectochilus terminal bud, Sargent gloryvine, Roselle be crushed to 20 orders, add 20 times of soak by water 2 hours, filter and remove residue, obtains decoction liquor;
(2), by chick-pea, red bean, black glutinous rice pick assorted and clean, hot-air seasoning, put into morat and infiltrate 4 hours, pull out and steam ripe perfume (or spice), be milled into fine and smooth pureed, obtain wet rice and flour;
(3), by day lily, the removal of impurities of black meal fruit clean, the clear water put into containing 10% salt soaks 60 minutes, and pull out and add 2 times of water boils 10 minutes, make pulping, press filtration is removed slag, and obtains juice;
(4), by purple potato peeling freezing crushing to 100 order, add decoction sol and wear into slurry, be heated to 85 DEG C of insulations 30 minutes, obtain purple potato slurry;
(5), fleece-flower root starch being added 3 times of temperature is stir into pasty state in the water of 75 DEG C, with juice, purple potato slurry, wet rice and flour and the mixing of other surplus stocks, put into powder mixing machine to rub and mix to thick cunning and do not stick, put into self heating type vermicelli machine again, be extruded into silk, fall into boiling water boiling to 15 second, cold water infusion cooling put into by pull-out bean vermicelli, dehydration drains puts into Cold storage in the refrigerator, cryogenic temperature is-12 DEG C, slow cooling is to fully charge, put into 30 DEG C of clear water post-tensioning that thaws again to rub scattered out, it is 12% that feeding drying machine is dried to bean vermicelli water content at 60 DEG C, splitting, packaging, obtain.
Claims (2)
1. there is a purple sweet potato vermicelli for blood nourishing function, it is characterized in that being made up of the raw material of following weight parts:
Purple potato 80-100, black glutinous rice 15-25, chick-pea 15-25, red bean 15-20, black meal fruit 10-15, day lily 10-15, apple flower 2-4, lance asiabell root 1-2, roxburgh anoectochilus terminal bud 1-2, Sargent gloryvine 1-2, Roselle 2-3, sea cucumber powder 1-2, grape pip powder 5-8, fleece-flower root starch 20-30, nourishing additive agent 8-10, morat are appropriate;
Described nourishing additive agent is made up of the raw material of following weight portion: krill oil 2-3, sky shellfish 25-40, pumpkin seed powder 8-10, salt algae powder 1-2, peony seeds grouts 40-60, maca powder 1-2, pimento 10-15, flue puree 10-15, smoked jujube 10-12, wheat germ powder 20-40, coix seed oil is appropriate, chrysanthemum wine is appropriate;
Described nourishing additive agent preparation method be: a, the squeezing of removal of impurities of learning from else's experience peeling peony seeds are deoiled and are obtained peony seeds grouts, add water and rinse well, add suitable quantity of water grind pulping with rubber mill, add the chrysanthemum wine of slurries 60-80% again, sealing and standing 8-12 hour, press filtration is removed slag, and obtains leaching liquor; B, by the stoning of smoked jujube stalk, put into pulp machine with clean pimento, add 1-2 times of water and make pulping, 4-8 minute is boiled in heating, obtains pulp; C, sky shellfish freezing crushing to be pulverized, mix with other surplus stocks beyond leaching liquor, pulp and coix seed oil, at 30-50 DEG C, leave standstill 2-4 hour, slow fire endures cook until sauce is thickened again, the coix seed oil adding 2-4% stirs into thick slip shape, through extruding, expanded, dry, pulverize, to obtain final product.
2. there is a processing method for the purple sweet potato vermicelli of blood nourishing function as claimed in claim 1, it is characterized in that comprising the following steps:
(1), by apple flower, lance asiabell root, roxburgh anoectochilus terminal bud, Sargent gloryvine, Roselle be crushed to 10-20 order, add 10-20 times of soak by water 1-2 hour, filter and remove residue, obtains decoction liquor;
(2), by chick-pea, red bean, black glutinous rice pick assorted and clean, hot-air seasoning, puts into morat and infiltrates 2-4 hour, pulls out and steams ripe perfume (or spice), is milled into fine and smooth pureed, obtains wet rice and flour;
(3), by day lily, the removal of impurities of black meal fruit clean, the clear water put into containing 8-10% salt soaks 30-60 minute, and pull out and add 1-2 times of water boil 5-10 minute, make pulping, press filtration is removed slag, and obtains juice;
(4), by purple potato peeling freezing crushing to 80-100 order, add decoction sol and wear into slurry, be heated to 75-85 DEG C of insulation 20-30 minute, obtain purple potato slurry;
(5), fleece-flower root starch being added 2-4 times of temperature is stir into pasty state in the water of 55-75 DEG C, with juice, purple potato slurry, wet rice and flour and the mixing of other surplus stocks, put into powder mixing machine to rub and mix to thick cunning and do not stick, put into self heating type vermicelli machine again, be extruded into silk, fall into boiling water boiling to 8-15 second, cold water infusion cooling put into by pull-out bean vermicelli, dehydration drains puts into Cold storage in the refrigerator, cryogenic temperature is-15 ~-12 DEG C, slow cooling is to fully charge, put into the 20-30 DEG C of clear water post-tensioning that thaws again to rub scattered out, it is 8-12% that feeding drying machine is dried to bean vermicelli water content at 40-60 DEG C, splitting, packaging, obtain.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705551A (en) * | 2015-03-24 | 2015-06-17 | 叶誉博 | Alum-free sweet potato vermicelli capable of replenishing qi and enriching blood and preparation technology of alum-free sweet potato vermicelli |
| CN104757434A (en) * | 2015-03-23 | 2015-07-08 | 王龙云 | Barley-tea-fragrance flavor broad bean and preparing method thereof |
| CN105982311A (en) * | 2016-01-05 | 2016-10-05 | 安徽省万佛山农业综合开发有限公司 | Bean vermicelli produced by rose, red dates and acorn and production method of bean vermicelli |
| CN106174224A (en) * | 2016-07-22 | 2016-12-07 | 铜陵宏正网络科技有限公司 | A kind of fresh-keeping purple sweet potato vermicelli of inrigorating qi and promoting blood circulation |
| CN106579147A (en) * | 2016-12-12 | 2017-04-26 | 广西赑益农业科技有限公司 | Vermicelli prepared from purple sweet potato, fruit and vegetable |
| CN106666682A (en) * | 2016-12-12 | 2017-05-17 | 广西赑益农业科技有限公司 | Purple sweet potato bean vermicelli |
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| CN103141738A (en) * | 2013-03-11 | 2013-06-12 | 安徽浩大淀粉加工有限公司 | Production method of potato noodles |
| CN103461883A (en) * | 2013-08-15 | 2013-12-25 | 陈瑞 | Beauty maintaining and youth keeping vegetable vermicelli and production method thereof |
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| CN106666682A (en) * | 2016-12-12 | 2017-05-17 | 广西赑益农业科技有限公司 | Purple sweet potato bean vermicelli |
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