Study On The Nutrition And Health Care Vermicelli Of Chinese Yam

Putting forward, designing and carrying out of'study and manufacture on the nutrition and health care vermicelli of chinese yam'are based on not only the production, consumption, research status and development trend at home and abroad also biology property, edible nutrition value and resources used conditions.The test uses the chinese yam flakes and wheat flour as the main raw materials, which are matched by proper additives. Based on the systematic analysis of the physical and chemical indices of chinese yam flakes, wheat flour, mixing flour of different proportions of chinese yam flakes and wheat flour and the doughy rheology property, The best ingredients proportions and production techniques. Cooking and sensory qualities of noodle and food flavor quality characteristics are also analyzed and evaluated systematically.The main results are:â‘ Moisture and protein content in chinese yam flakes are lower while starch and ashes content are higher than those in wheat flour, but not significantly. Both the physical and chemical indices of mixing flour with different proportions of Chinese yem flakes and the doughy rheology property have different changes. With the increasing of chinese yam flakes proportion, the ratio of water absorption of dough increases, protein content decreases a little, starch and ashes content increase, falling number and sedimentation also increase, gluten content diminishes, its forming and stable time reduces, its weakness increases, evaluating value drops, its stretchable, flexible and extensive properties become weak, and ratio of flexibility and extension drops. These varieties cause the dropping of vermicelli processing property more or less.â‘¡Natural food additives such as monoglyceride, gluten, composite phosphate and so on can improve the processing property of the dough with mixing chinese yam flakes and wheat flour. The ingredients proportions of mixing flour and the best additives formulation of the nutrition and health care vermicelli of chinese yam are: wheat flour is 85%, chinese yam flakes 15%, monoglyceride 0.5%, gluten 5%, composite phosphate 0.3%, common salt 2% and edible alkali 0.15%.â‘¢In order to improve the nutrition and health care as well as processing property of the nutrition and health care vermicelli of chinese yam, the chinese yam flakes proportion is increased in this research as far as possible and the best additives formulation is chosen. The adding of chinese yem flakes can infuence the quality of vermicelli made of mixing flour of chinese yam flakes and wheat flour. In order to guarantee the vermicelli quality and increase chinese yam flakes, the vermilli can have better quality when the adding amount of chinese yam flakes reach 15%. The amount of additives is: monoglyceride 0.5%, gluten 5%, composite phosphate 0.3%, common salt 2% and edible alkali 0.15%. The study indicates that the best proportion of wheat flour and chinese yam flakes is 85:15 in the mixing flour. The vermicelli made of this proportion is milk white, smooth and elastic. Its organization is exquisite. It tastes good and has no unusual smell but has the Chinese yam's unique faint scent, and the edible quality is better.Chinese yam flakes, which are added in wheat flour, intensify nutritional ingredients of vermicelli and play an important role in the nutritional therapy and health care function. The manufacture of the nutrition and health care vermicelli of chinese yam will increase the kinds of vermicelli, satisfy people's demand on nutrition and health care and open the new way for the development and utilization of Chinese yam.