阅读说明：本技术 一种怀参粉条及其制备方法 (Radix rehmanniae praeparata vermicelli and preparation method thereof ) 是由 田红兵 于 2020-05-13 设计创作，主要内容包括：本发明公开了一种怀参粉条及其制备方法,涉及食品加工技术领域,所述怀参粉条的原料由怀参和红薯淀粉组成,加工工艺采用湿法加工,将怀参清洗干净后,依次经过磨浆、合浆、熟化、成型和常温烘干的工艺制成成品。有益效果在于：通过本发明所采用的原料配比及加工方法所生产的粉条,其口感爽滑,有浓郁的山药熟品味道,且泡煮后的粉条晶莹剔透；本发明不含明矾等添加剂,安全卫生,能够满足人们对健康和美味的需求,有较好的市场空间。(The invention discloses a Huai ginseng vermicelli and a preparation method thereof, and relates to the technical field of food processing. Has the advantages that: the vermicelli produced by the raw material proportion and the processing method has smooth mouthfeel, has full-bodied yam cooked product taste, and is crystal clear after being soaked and cooked; the invention does not contain additives such as alum and the like, is safe and sanitary, can meet the requirements of people on health and delicious taste, and has better market space.)

1. A Huai ginseng vermicelli is characterized in that: the raw materials of the white ginseng vermicelli comprise white ginseng and sweet potato starch, wherein the white ginseng accounts for 55%, and the sweet potato starch accounts for 45%.

2. The method for preparing the white ginseng vermicelli according to claim 1, wherein the method comprises the following steps: the processing technology adopts wet processing, and the finished product is prepared by cleaning the dioscorea opposita thumb, and then sequentially carrying out processes of grinding, mixing, curing, forming and drying at normal temperature.

Technical Field

The invention relates to the technical field of food processing, in particular to a Huai ginseng vermicelli and a preparation method thereof.

Background

The vermicelli is a dried starch product in the shape of silk or strip made from rice, beans, potatoes and coarse cereals. Vermicelli processing has a history of thousands of years in China, is produced in all places, is gray, yellow or yellow brown and is a dry product. The vermicelli is rich in carbohydrates, dietary fibers, proteins, nicotinic acid and mineral substances such as calcium, magnesium, iron, potassium, phosphorus and the like, has high nutritional value and good taste adsorption property, can absorb the taste of various delicious soup bases, is more tasty and pleasant due to the softness, the tenderness and the smoothness of the vermicelli, and is used for making various delicious foods such as sour and hot vermicelli. The vermicelli on the market at present basically has no additives such as alum, glue and the like, but the mouthfeel, the strength and the taste of partial vermicelli are also reduced.

Disclosure of Invention

The present invention is directed to provide a Huai ginseng vermicelli and a method for preparing the same.

The invention realizes the purpose through the following technical scheme:

the raw materials of the white-ginseng vermicelli comprise white ginseng and sweet potato starch, wherein the white ginseng accounts for 55%, and the sweet potato starch accounts for 45%.

A method for preparing vermicelli from rhizoma Dioscoreae Hypoglaucae comprises cleaning rhizoma Dioscoreae Hypoglaucae, pulping, mixing, aging, molding, and oven drying at room temperature.

Has the advantages that: 1. the vermicelli produced by the raw material proportion and the processing method has smooth mouthfeel, has full-bodied yam cooked product taste, and is crystal clear after being soaked and cooked; 2. the invention does not contain additives such as alum and the like, is safe and sanitary, can meet the requirements of people on health and delicious taste, and has better market space.

Detailed Description

The technical solution of the present invention is further illustrated by the following examples: