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CN-121986928-A - Making method of bitter gourd and sweet potato vermicelli

CN121986928ACN 121986928 ACN121986928 ACN 121986928ACN-121986928-A

Abstract

The application discloses a manufacturing method of bitter gourd and sweet potato vermicelli, which adopts bitter gourd or bitter gourd extract to manufacture vermicelli, so that consumers can achieve the purpose of healthy diet. The prepared vermicelli has effects of invigorating qi, nourishing yin, invigorating spleen, moistening lung, invigorating kidney, enhancing immunity, inhibiting malignant tumor, relieving fatigue, relieving inflammation, lowering blood pressure, reducing blood lipid, resisting virus, caring skin, inhibiting osteoporosis, promoting gastrointestinal motility, and regulating intestinal flora. The balsam pear and sweet potato vermicelli has good health-preserving effect, and the vermicelli obtained by the preparation method has good color, good toughness, good chewing strength and good taste.

Inventors

  • Ke Songze
  • WANG SIJIA
  • LI QINGYONG

Assignees

  • 德清县浙工大莫干山研究院
  • 瑞斯莱亚生物科技(浙江)有限公司

Dates

Publication Date
20260508
Application Date
20231214

Claims (6)

  1. 1. A manufacturing method of bitter gourd and sweet potato vermicelli is characterized by comprising the following steps: S1, adding dried balsam pear into a pulverizer, pulverizing, and sieving to obtain balsam pear powder; S2, selecting fresh sweet potatoes without plant diseases and insect pests, cleaning the fresh sweet potatoes with tap water to remove impurities, crushing the sweet potatoes by a powdering machine, hanging slurry, filtering, precipitating, removing upper water, adding clean water, stirring, precipitating, draining water, and airing starch precipitate to obtain fresh sweet potato starch; s3, taking 5000-10000 parts of sweet potato starch, 10-100 parts of balsam pear powder and 5000-15000 parts of cold water, adding into a stirrer, and pulping; s4, pouring the pasty bitter gourd-sweet potato paste into a strainer mould, adjusting the grain size of the vermicelli, penetrating into a pot filled with 95-100 ℃ water, boiling, fishing out the cooked vermicelli through 50-70 ℃ warm water containing sweet potato juice, enabling the surface of the sweet potato vermicelli to be adhered with a layer of sweet potato juice powder, reducing the adhesion of the sweet potato vermicelli, cutting the sweet potato vermicelli into segments, draining the cut bitter gourd-sweet potato vermicelli in a shade place for 1-4h, draining the drained bitter gourd-sweet potato vermicelli in a refrigerator for 20-26 h, and finally drying the frozen bitter gourd-sweet potato vermicelli in the sun to obtain the bitter gourd-sweet potato vermicelli.
  2. 2. The method for preparing the bitter gourd and sweet potato vermicelli according to claim 1, wherein the bitter gourd powder is obtained after sieving with a 100-400 mesh sieve.
  3. 3. The method for preparing the bitter gourd and sweet potato vermicelli according to claim 1, wherein the sweet potato starch is 5000 parts, the bitter gourd powder is 100 parts and the cold water is 8000 parts.
  4. 4. A manufacturing method of bitter gourd and sweet potato vermicelli is characterized by comprising the following steps: S1, adding dried Huang Gugua into a pulverizer, pulverizing, sieving to obtain bitter gourd powder, taking 100g of bitter gourd powder, adding into 2000-5000mL of water, stirring and extracting at 60-90 ℃ for 2-4h, cooling to room temperature, performing vacuum filtration to obtain bitter gourd extract, adding 2000-5000mL of water into filter residues again, stirring and extracting at 60-90 ℃ for 2-4h, cooling to room temperature, performing vacuum filtration, combining the two filtrates, concentrating to 500-1000mL, and preserving at 4 ℃ to obtain the bitter gourd extract; S2, selecting fresh sweet potatoes without plant diseases and insect pests, cleaning the fresh sweet potatoes with tap water to remove impurities, crushing the sweet potatoes by a powdering machine, hanging slurry, filtering, precipitating, removing upper water, adding clean water, stirring, precipitating, draining water, and airing starch precipitate to obtain fresh sweet potato starch; s3, taking 500-1000 parts of sweet potato starch, 1-5 parts of balsam pear extract and 500-1500 parts of cold water, adding into a stirrer, and pulping; S4, pouring the pasty bitter gourd-sweet potato paste into a strainer mould, adjusting the grain size of the vermicelli, penetrating into a pot filled with 95-100 ℃ water, boiling, fishing out the cooked vermicelli through 50-70 ℃ warm water containing sweet potato juice, enabling the surface of the sweet potato vermicelli to be adhered with a layer of sweet potato juice powder, reducing the adhesion of the sweet potato vermicelli, cutting the sweet potato vermicelli into segments, draining the cut bitter gourd-sweet potato vermicelli in a shade place for 1-4h, draining the drained bitter gourd-sweet potato vermicelli in a refrigerator for 20-26 h, and finally drying the frozen bitter gourd-sweet potato vermicelli in the sun to obtain the bitter gourd-sweet potato vermicelli.
  5. 5. The method for preparing the bitter gourd and sweet potato vermicelli according to claim 4, wherein the bitter gourd powder is obtained after sieving with a 100-400 mesh sieve.
  6. 6. The method for preparing the bitter gourd and sweet potato vermicelli according to claim 4, wherein the sweet potato starch is 500 parts, the bitter gourd powder is 3 parts and the cold water is 600 parts.

Description

Making method of bitter gourd and sweet potato vermicelli Technical Field The invention relates to the technical field of food processing, relates to a manufacturing method of sweet potato vermicelli, and in particular relates to a manufacturing method of bitter gourd and sweet potato vermicelli. Background The vermicelli is a food, has been developed for more than 1000 years, and has been developed into an indispensable food in life of people due to the characteristics of easy storage, high energy density, good taste and the like. The common vermicelli on the market comprises sweet potato vermicelli, mung bean vermicelli, konjak vermicelli and the like. More than 400 years ago, sweet potatoes are transmitted into China, are rich in nutritional ingredients such as protein, vitamin, polysaccharide, carotene and the like due to high yield and delicious taste, and are also popular in China rapidly as a 'longevity food' by plum-hour treasures. The sweet potato vermicelli is creatively prepared by creatively using sweet potatoes by people in China, plays the advantages of improving immunity, delaying aging and the like, has the characteristics of long storage time, good taste, no seasonal influence and the like, and is deeply favored by the people. Bitter gourd is a common vegetable for families, has the effects of clearing heart fire, improving eyesight, reducing pathogenic fire and removing heat, and polysaccharide has the effects of reducing blood sugar, reducing blood pressure, facilitating intestinal peristalsis and the like. At present, no method for preparing the balsam pear and the extract thereof into vermicelli exists. Disclosure of Invention In order to solve the problems, the invention provides a manufacturing method of balsam pear vermicelli. The technical scheme of the invention is realized by adopting balsam pear or balsam pear extract to prepare vermicelli, and the scheme comprises the following steps: S1, adding dried balsam pear into a pulverizer, pulverizing, and sieving to obtain balsam pear powder; S2, selecting fresh sweet potatoes without plant diseases and insect pests, cleaning the fresh sweet potatoes with tap water to remove impurities, crushing the sweet potatoes by a powdering machine, hanging slurry, filtering, precipitating, removing upper water, adding clean water, stirring, precipitating, draining water, and airing starch precipitate to obtain fresh sweet potato starch; s3, taking 5000-10000 parts of sweet potato starch, 10-100 parts of balsam pear powder and 5000-15000 parts of cold water, adding into a stirrer, and pulping; s4, pouring the pasty bitter gourd-sweet potato paste into a strainer mould, adjusting the grain size of the vermicelli, penetrating into a pot filled with 95-100 ℃ water, boiling, fishing out the cooked vermicelli through 50-70 ℃ warm water containing sweet potato juice, enabling the surface of the sweet potato vermicelli to be adhered with a layer of sweet potato juice powder, reducing the adhesion of the sweet potato vermicelli, cutting the sweet potato vermicelli into segments, draining the cut bitter gourd-sweet potato vermicelli in a shade place for 1-4h, draining the drained bitter gourd-sweet potato vermicelli in a refrigerator for 20-26 h, and finally drying the frozen bitter gourd-sweet potato vermicelli in the sun to obtain the bitter gourd-sweet potato vermicelli. Preferably, the balsam pear powder is obtained after sieving the balsam pear powder in the step S1 by a 100-400 mesh screen. Preferably, 5000 parts of sweet potato starch, 100 parts of balsam pear powder and 8000 parts of cold water. The proposal comprises the following steps of a manufacturing method of the balsam pear and sweet potato vermicelli: S1, adding dried Huang Gugua into a pulverizer, pulverizing, sieving to obtain bitter gourd powder, taking 100g of bitter gourd powder, adding into 2000-5000mL of water, stirring and extracting at 60-90 ℃ for 2-4h, cooling to room temperature, performing vacuum filtration to obtain bitter gourd extract, adding 2000-5000mL of water into filter residues again, stirring and extracting at 60-90 ℃ for 2-4h, cooling to room temperature, performing vacuum filtration, combining the two filtrates, concentrating to 500-1000mL, and preserving at 4 ℃ to obtain the bitter gourd extract; S2, selecting fresh sweet potatoes without plant diseases and insect pests, cleaning the fresh sweet potatoes with tap water to remove impurities, crushing the sweet potatoes by a powdering machine, hanging slurry, filtering, precipitating, removing upper water, adding clean water, stirring, precipitating, draining water, and airing starch precipitate to obtain fresh sweet potato starch; s3, taking 500-1000 parts of sweet potato starch, 1-5 parts of balsam pear extract and 500-1500 parts of cold water, adding into a stirrer, and pulping; S4, pouring the pasty bitter gourd-sweet potato paste into a strainer mould, adjusting the grain size of the vermicelli, penetrating into